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7 Comments

1. Steve G

   I understand the situation, the remaining carcass and meat should be roasted (do not salt) just as if that’s the part you going to eat, which you are eventually. Once that part has been roasted strip the meat that you want to use and place it in portioned freezer bags for later use wether it be for dressings/stuffings, sandwiches, salads, etc. With what you have left drop it in a pot after you have made a mirepoix, the Holy Trinity, cover with water and SIMMER, at about the 1 hour mark do a taste test, you’ll know if it’s to your satisfaction, either keep simmering or cool and strain. Divide into needed portions and freeze.

   Posted on 28-Nov-09 at 8:13 pm | Permalink
2. Digby

   The carcuss can be boiled for an hour with onion, garlic and celery – strain of the fat and cool.
   use with in a couple of days or freeze – for stock = make gravy / soups/ sauces / pies.
   Use up the raw turkey bits – cook of and bind in a white or cheese sauce, stir in pasta or cooked vegetables top with cheese and bake until golden.
   Make a stir fry, first marinate strips in soya, lemon and chilli – toss with noodles.

   Posted on 28-Nov-09 at 8:13 pm | Permalink
3. mlz19408

   ?? I question your cooking skills…
   You boiled the left overs??? OK (strong – gross ??? HOW? you just dilute with water or chicken stock)
   As for making the Stock … You need to “CAN” your results and that may involve using a pressure cooker..
   after boiling scrape every bit of meat from the bones when the meat comes off easily..
   I’m past my two points typing skills
   freeze the shredded meat (1 cup) in sandwich bags, inside zip lock bags,,Make tacos,, turkey sandwiches,, salads etc

   Posted on 28-Nov-09 at 8:13 pm | Permalink
4. pebblesp

   Why would you buy a whole turkey and waste the rest? You can just buy the breast of turkey and NOT have any waste..OR you can roast the entire turkey and eat all the light/dark meat or make a turkey cassarole, soup or stock from the bones/left over meat…..
   Good luck

   Posted on 28-Nov-09 at 8:13 pm | Permalink
5. ?MjV?

   Um turkey sandwhiches, or a chicken ala king, but with turkey. It contains egg noodles, white gravy, peas or other desired vegetables. Turkey pot pie??? Um…im out of ideas lol…

   Posted on 28-Nov-09 at 8:13 pm | Permalink
6. Look Away, I'm Hideous

   roast it, then remove the meat. make the stock with the bones.

   Posted on 28-Nov-09 at 8:13 pm | Permalink
7. hotmomma

   Title: Turkey Crunch
   3 c Diced cooked turkey
   1/4 c Green pepper, chopped
   4 oz Mushrooms
   1/2 t Poultry seasoning
   2 cn Cream of mushroom soup
   1/2 c Celery, chopped
   1/4 c Onion, chopped
   1 c Milk
   2 oz Jar sliced pimento, drained
   3 oz Chow mein noodles
   1 x Butter
   Combine turkey, mushrooms, celery, onion, green pepper, pimento
   and poultry seasoning into 2 quart casserole greased with butter.
   Blend together mushroom soup and milk and pour over the turkey
   mixture. Sprinkle chow mein noodles over top. Bake in slow
   (325 degree) oven for 30 minutes.
   MMMMM
   Turkey Empenadas
   1 c cooked turkey, cubed
   1 1/3 c cheddar cheese, grated
   4 oz green chilies, drained
   1 c flour whole wheat
   1/4 c cornmeal
   1/2 t salt
   1/3 c butter
   1/4 c water, cold
   1 t milk
   4 t cornmeal
   Mix together turkey, cheese and chilies; set aside.
   In a different bowl, mix together flour, cornmeal and salt. Cut
   in butter until particles are the size of small peas (a pastry
   blender makes this an easy job). Sprinkle with water and mix
   with pastry blender or fork until pastry can be formed into a
   ball. Add a little more water if necessary. Divide dough into
   balls, one ball for each two servings; divide turkey mixture
   into same number as dough.
   Turn one dough ball onto floured board and roll into an 11 inch
   square. Place on oiled cookie sheet. Spoon one part of turkey
   mixture over 1/2 of pastry, coming to 1 1/2 inch of the edge.
   Fold other half of pastry over it, and crimp edges to seal them.
   Repeat this procedure with each ball of dough. Brush turnovers
   with milk. Sprinkle remaining corn meal on top. Bake at 400
   degrees for 25 minutes or until golden brown.
   Allow to cool slightly; slice into wedges to serve.
   Serves 4.
   MMMMM
   Tex Mex Turkey Casserole
   2 ts Vegetable oil
   1 Onion, chopped
   1 Garlic clove, minced
   2 ts Chili powder
   1 ts Cumin
   1/2 ts Dried oregano
   1/2 ts Salt
   pn Hot pepper flakes
   pn Pepper
   28 oz Can tomatoes, undrained
   2 c Corn kernels
   1 red or green pepper, chopped
   1/4 c Fresh parsley, chopped
   40 Tortilla chips – unsalted
   2 c Turkey, cooked, cubed
   1 1/2 c Monterey jack cheese, shredded
   – or cheddar cheese
   In large skillet, heat oil over medium heat; cook onion and garlic
   for 3 minutes or until softened. Stir in chili powder, cumin,
   oregano, salt, hot pepper flakes and pepper; cook for 1 minute. Add
   tomatoes; crush with potato masher. Bring to boil; reduce heat and
   simmer for 20-30 minutes or until most of liquid has evaporated,
   In bowl, combine corn, sweet pepper and parsley. Place one-third of
   tortilla chips in greased 8-inch square baking dish (2 litre). top
   with half the turkey, corn mixture and tomato sauce, and 1/2 cup of
   the cheese. Repeat layers of tortilla chips, turkey, corn mixture,
   tomato sauce and remaining cheese. Crush remaining tortilla chips;
   set aside.
   Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and
   sprinkle with remaining chips. Bake for 10 minutes longer or until
   heated through.
   MMMMM
   Impossible Turkey And Stuffing Pie
   2 c Turkey; cooked;diced
   1/2 ts Seasoned salt
   1 c Prepared turkey stuffing
   1/4 c Green onions; w/tops,sliced
   1/2 c Green peas; cooked
   1 c Milk
   2 Eggs
   1/2 c Bisquick
   Heat oven to 400. Grease a 9 inch pie plate. Arrange turkey
   in plate; sprinkle with seasoned salt. Separate stuffing into
   small pieces; arrange on turkey. Top with onions and peas.
   Beat remaining ingred until smooth, 15 sec. in blender on high.
   POur into plate. Bake until knife inserted in center comes out
   clean. 30-35 min. Cool for 5 minutes.
   Serve with hot turkey gravy.
   MMMMM
   : Quick Turkey Gumbo
   2 tb Cornstarch
   1 c Water
   1 tb Soy sauce
   1 cn Chicken gumbo soup
   2 c Cubed, cooked turkey
   2 tb Chopped pimiento
   1 cn Chow mein noodles (3 oz.)
   In saucepan, combine cornstarch, water and soy sauce. Add soup.
   Cook and stir until mixture is thickened and bubbly. Stir in
   turkey and pimiento. Heat through.
   Serve over chow mein noodles.
   MMMMM

   Posted on 28-Nov-09 at 8:13 pm | Permalink

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