Thanksgiving Day is over. It was a lot of fun. Family and friends have all gone home. You open up the fridge and see a large container of leftover turkey.
What will you do with all that meat? You don’t want to waste it, but you know you can only eat so many turkey sandwiches.
Did you know that you can freeze cooked turkey? If I’ve got more than I know we can eat in 3-4 days, I dice the turkey, put 2 cups portions in freezer bags, and pop it in the freezer. Why 2 cups? Because most soups and casseroles using poultry require 2 cups of diced meat.
I have a favorite family recipe that I would like to share with you. Hopefully, it will help you use up a few of those leftovers. Also, if you have a favorite chicken casserole, substitute turkey. I bet your family will never notice!
Creamed Turkey
6 Tbs. butter or turkey (or chicken) fat
6 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups well-seasoned turkey or chicken stock
2 tsp dried parsley
1 cup milk or cream
1-2 cups turkey (or chicken), diced
Melt butter or fat; blend in flour, salt, and pepper. Cook over low heat until smooth and bubbly. Stir in stock and milk with wire whisk. Slowly bring to a boil, stirring constantly until the mixture thickens. Add in the turkey and parsley. Serve over hot biscuits, waffles or rice.
*If you have leftover gravy, just add chopped turkey and serve over hot biscuits for a super quick and easy meal.
I hope these recipes are a springboard for the endless possibilities of using leftover turkey.
Happy cooking,
Diane