Some folks get tired of turkey after Thanksgiving is over. We don’t. I always wish there was more turkey to go around. Turkey makes great sandwiches, fantastic pot pies and wonderful casseroles. If I could, I’d cook three, four or even five turkeys just to keep the leftovers coming. I don’t do that, of course (but in my dreams, I do…; ahem, back to reality now…). I’m sharing some of our favorite post-Thanksgiving recipes below. I don’t make each of these each year. What I make depends upon how much time, turkey and ingredients I’ve got. You won’t find a recipe for turkey soup as I’ve never found a recipe for one that I like. Sometimes I make creamed turkey and serve it over biscuits or toast (or potatoes or noodles) and that is very good, but that recipe is not included below, either. What I have included are three of our very favorite, most yummy post-Thanksgiving turkey recipes, recipes that my family loves and will gladly eat year after year (and they always wish for more). If you don’t have turkey and do have chicken, these are good with chicken, also.
This is so very yummy! Everybody in my family loves this. I usually double and make two so we have leftovers (which freeze well). Hhhmmm, leftovers of the leftovers….
Preheat oven to 350 degrees.
12 ounces spaghetti noodles, cooked
4 ounces canned mushrooms, drain liquid and save it
1 teaspoon celery salt
1 pinch cayenne pepper
1 cup chicken broth
12 ounces evaporated milk
2 ounces diced pimento
1/4 cup butter or margarine (1/2 stick)
1 medium onion, finely chopped
2 medium stalks celery, finely sliced
2 to 3 cups turkey, chopped
1 cup grated cheddar cheese
1/4 cup parmesan cheese
Cook the spaghetti noodles and drain them. Set aside. Combine the mushroom liquid with the celery salt, cayenne pepper, chicken broth, evaporated milk and the pimento. Set aside. In a heavy frying pan, sauté the onion, celery and the canned mushrooms in the melted butter for about 5 to 7 minutes or until the onion is translucent. Mix in the spices. Cook gently until it begins to thicken, stirring frequently. Pour into bowl, add the chopped turkey and the spaghetti noodles. Grease a 9 x 13 inch baking dish, add the noodle mixture to the pan and top with the cheeses. Cook in prepared oven for 30 to 45 minutes.
Classic Turkey Sandwiches
There are many ways to make turkey sandwiches but this is our tried and true way.
Bread and Butter Pickles
White or Wheat Bread
This couldn’t be simpler. Simply spread the mayonnaise on your bread and layer on the turkey, lettuce, bread and butter pickles and serve.
Turkey Pot Pie
This is almost always our day after Thanksgiving Day dinner. This is so good. We never have any leftovers. I could make more (and I usually do) and they would eat it (and they always do). The amount can be halved if your crew isn‘t as hungry as mine is. You can substitute chicken for the turkey. It’s equally delicious. You can also play with this and adjust it as you need to (more of the vegetables and less of the turkey, if that’s what you have more of). Serve with rolls and cranberry relish or sauce.
When ready to cook, preheat oven to 400 degrees.
10 1/2 cups chicken broth
1 pound baby carrots or equal amount of peeled, chopped carrots
1 large onion, diced
1/2 pound fresh mushrooms, sliced
1 1/2 cups frozen green peas, thawed
1 1/2 butter or margarine
1 1/3 cup all-purpose flour
salt and pepper to taste
8 cups cooked turkey, bite-size pieces
enough pastry for a top crust (or top and bottom, if you prefer–that’s how we do it; I usually quadruple a two-crust recipe because I like to roll the crust along the sides and I don‘t want any holes in the crust; you might get away with less
2 egg yolks, beaten (for the crust)
2 tablespoons milk (for the crust)
In a large pot bring the chicken broth to boil; add the baby carrots (halve them if you want to before you put them in) and the onions; boil until vegetables are almost tender. At that point, add the mushrooms and peas and cook for 5 more minutes. Remove vegetables from the broth and set them aside in a bowl until you are ready for them. Strain the broth and set aside 8 cups of it. Melt the butter and whisk in the flour. Cook, stirring constantly, for 2 minutes. Whisk in the 8 cups of chicken broth a little at a time until fully incorporated. Cook until the mixture thickens and has bubbled for one minute. Remove from heat and season to taste with salt and pepper. Add the chopped turkey and the reserved vegetables to the sauce and refrigerate until cool. Prepare your pastry. If you are using a two-crust recipe then put the bottom layer in the pan and pour the filling over it. Otherwise, just pour your filling into a large pan and put the top pastry crust on. Vent it by sticking the tines of a fork in it several times or by cutting several one inch slits with a knife. Mix the beaten egg yolks and the milk together and brush over the top of the crust. Cook 45 minutes or a little more (until crust is brown and filling is bubbly) in a preheated oven.
Hoping you had a wonderful Thanksgiving Day!
God be with you,
Until next time,
Soli Deo gloria!