After Thanksgiving – Leftover Turkey Recipes Help

It is the day after Thanksgiving and you take a peek in the fridge to decide what you can fix for today’s meals. Of course, the first think you see is all that turkey that was cut off the bones after dinner yesterday. Of course, you could serve turkey omelets, turkey sandwiches for lunch, but what about dinner? And after the work you had on preparing that perfect stuffed turkey you probably don't want to spend hours in the kitchen again.

These two recipes that will help you use all that leftover turkey and please the family at the same time. The two recipes that will help you use the turkey as well as provide a healthy meal for the family is

  • Turkey Pie and
  • Turkey a la King.

Turkey a la King is one of my favorite. For this recipe you will need:

  • two and one half cups of cut up turkey,
  • one fourth cup of butter or margarine,
  • one half cup of chopped green pepper,
  • four ounces of sliced mushrooms,
  • one fourth cup of flour,
  • one and one half cups of whole milk,
  • one can of cream of mushroom soup,
  • two ounces of chopped pimiento,
  • onion powder,
  • salt, and pepper to taste.

To fix Turkey a la King, start by melting the butter in a frying pan, next add the mushrooms and green peppers for about five minutes until the green peppers are just a bit softer.

Now, remove the mushrooms and green peppers and place in a bowl. Add flour to the butter using a whisk stir until smooth. Put in the milk and mushroom soup, stir until smooth and thickened. Add the rest of the ingredients and seasonings. Serve over bread or noodles.


If you would rather have a Turkey Pie,

you will need the follow ingredients:

  • 1 thawed sheet puff pastry or two thawed pie shells
  • 4 cups of leftover turkey
  • 1 chicken bouillon cube1 cup frozen carrots
  • 1 cup of frozen lima beans
  • 8 ounces of diced mushrooms½ cup of cut up onion
  • 2 Tablespoons of butter or margarine
  • 1 Tablespoon of water1/4 cup of all-purpose flour
  • 2 ½ cups of milk
  • ¼-cup Parmesan cheese
  • 1 egg white
  • Salt and pepper

Turn the oven on 375 degrees Fahrenheit and allow to pre-heat. Cook the frozen lima beans and carrots until thawed, drain, and put in a bowl. In a saucepan.

Next melt ½ of the butter and add the mushrooms. Cook until lightly brown. Remove the mushrooms and place in a large bowl. In the saucepan, add the rest of the butter and the water. Now, add the onions and cook until tender.

While the onions are cooking, mix the flour and milk in a small bowl until smooth, then add to the saucepan with the onion. Now, it is time to add the seasonings, bouillon cube, and parmesan cheese. When the mixture begins to thicken, add one cup of turkey. Stir; now add all the other ingredients. Prepare your pastry and cover the casserole dish.

Add the turkey mixture. Cover the mixture with another pastry shell and pinch along the sides. Brush with egg whites to help seal. Bake for around 40 to 45 minutes until the crust is browned.

You can also revert to leftover recipes as a plan B, when something went terribly wrong with the real Thanksgiving Turkey.

Turkey Leftovers allow you to be creative without the stress of failure, most people are not that hungry the day after Thanksgiving anyway.


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