Turkey leftovers

I grew four huge turkeys this year; the smallest was 22 lbs.  Greg and I (yes, two people) fixed a 28 lb turkey the Sunday after Thanksgiving.  I experimented with a low temperature overnight cooking method--it was terrible.  But we had a LOT of turkey.  I used the last of it  tonight.  No kidding!

I wanted to share the fantastic recipes I found to use up the turkey.

I fell in love with croquettes in Spain; this is my first attempt at making them and they are delicious.

TURKEY-MASHED POTATO CROQUETTES

• 2 cups finely minced leftover turkey
• 1 cup leftover seasoned mashed potatoes
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 6 green onions, with a few inches of green, thinly sliced
• 1 clove garlic, finely minced
• 4 tablespoons flour
• 1/4 cup chicken broth
• 1/4 cup milk
• 1/2 teaspoon salt, or to taste
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten with 1 tablespoon cold water
• 2 cups finely ground fresh bread crumbs

Combine the turkey, mashed potatoes, parsley, and black pepper.

In a saucepan over medium heat, melt butter. Add green onions and garlic and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. 

Put 1/2 c of flour in a plate. Beat eggs in a bowl with 1 tablespoon water. Put the finely ground bread crumbs in another bowl.

Shape croquette mixture into 1 1/2-inch balls. Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet.

Let the croquettes stand for about 30 to 45 minutes to dry a bit.

Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.  

Makes about 16 to 18 1 1/2-inch croquettes.

TURKEY FOCACCIA CLUB

Focaccia (From King Arthur Flour)

In a bread machine:

• 1 c warm water
• 3 T olive oil
• 3 c flour
• 2 t salt
• 5 heaping t italian seasoning
• 2 t active dry yeast

Run on the dough cycle.  At the end of the cycle, punch dough down.  Roll out to a rectangle; transfer and pat down on a cookie sheet or jelly roll pan.  Make indentations in dough with fingertips, about an inch apart.  Drizzle lightly with olive oil.  Sprinkle with salt and pepper.

Let stand 30-60 minutes.  Bake at 450 for 15-20 minutes.

Use for the club sandwich below, and save some to eat with soup.

From Taste of Home

Mix until blended:

• 1/2 c mayonnaise
• 1/2 c whole berry cranberry sauce
• 2 T chopped pecans, toasted
• 2 T Dijon mustard
• 1 T honey

Cut focaccia in half horizontally.  Spread with mayonnaise mixture.  Layer with tomato slices, turkey, lettuce, sliced Gouda cheese and 2 strips of bacon.

CHEDDAR TURKEY CASSEROLE (Taste of Home)

4 c uncooked spiral pasta

1 clove garlic, minced

3 T butter

3 T flour

1 t salt

1/4 t prepared mustard

1/4 t thyme

1/4 t pepper

2 c milk

1 1/2 c shredded cheddar cheese

2 c cubed cooked turkey

2 c frozen mixed vegetables

1/2 c slivered almonds

Cook pasta per package directions.

Saute garlic in butter.  Stir in flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir 2 minutes.  Remove from heat.  Stir in cheese until melted.  Drain pasta; place in a large bowl.  Toss with turkey, vegetables and cheese sauce.  

Transfer to a greased 9 x 13 baking dish.  Sprinkle with almonds.  Bake, uncovered, at 350 for 35-40 minutes.

TURKEY SALAD WITH RED GRAPES

1 c seedless red grapes

1 c diced celery

1/2 c chopped green onions

3/4 c broken pecans

3-4 c cooked diced turkey

1 t lemon juice

3/4 c mayonnaise

1/8 t black pepper

salt to taste

Mix all ingredients.

TURKEY NOODLE SOUP (Taste of Home Big Book of Soup)

This is originally a chicken noodle soup recipe--I just substituted turkey.  It's great with the focaccia described above.  The recipe calls for 2 chickens roasted with rosemary, garlic powder, pepper and seasoned salt.  I added those seasonings directly to the soup.

Simmer 30 minutes:

1 1/2 qt turkey broth

1/2 c chopped celery

1/2 c sliced carrots

1/2 c chopped onion

1/4 t pepper

Noodles

2 1/2 c flour (divided)

1 t salt

2 eggs

1 can evaporated milk

1 T olive oil

Reserve 1/3 c flour.

Mix remaining flour and salt.  Beat eggs, milk and oil; stir into dry ingredients.  Sprinkle dry surface with reserved flour.  Knead dough until smooth.  Divide into three sections.  Roll each to 1/8" thickness; cut to desired width.  Freeze two portions for future use.

Add to simmering soup and cook for 5-7 minutes.  Add chicken and heat through.