2008 Woodie Awards
Turkey recipes for left over Thanksgiving food
Danielle Ricchini
Issue date: 11/13/06 Section: Features
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Many college students spend their semesters eating cafeteria food and take-out. By Thanksgiving break, they look forward to a good, home-cooked meal. But the day after Thanksgiving, you are left with so many leftovers; you don't know what to do with them. Here are a few recipes that put a tasty spin on the old day-after-Thanksgiving turkey sandwich.
Turkey and Stuffing Soup
Ingredients:
4-6 cups leftover prepared stuffing
1 tablespoon olive oil
2 medium carrots, chopped
2 ribs celery, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 ½ cooked turkey meat, diced
1 cup leftover peas
A handful of flat parsley leaves, chopped
Preheat oven to 350° F. and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
Heat a pot over moderate heat and add olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball and enjoy!
Next is a new twist on a childhood favorite.
Turkey Fingers with Cranberry Dip
Ingredients:
1 cup cranberry sauce
¼ cup sour cream
2 teaspoon horseradish
½ cup sour cream
1 tablespoon lemon juice
Pepper
Cooked turkey, cut into 1" chunks
1 cup dry bread crumbs
1/2 cup ground nuts
2 tablespoons melted butter
Preheat oven to 350° F. Combine cranberry sauce, ¼ cup sour cream and horseradish in a small bowl. Blend well and set aside. Combine ½ cup sour cream and lemon juice in a shallow bowl. Then combine bread crumbs and ground nuts in another shallow bowl.
Turkey and Stuffing Soup
Ingredients:
4-6 cups leftover prepared stuffing
1 tablespoon olive oil
2 medium carrots, chopped
2 ribs celery, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 ½ cooked turkey meat, diced
1 cup leftover peas
A handful of flat parsley leaves, chopped
Preheat oven to 350° F. and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
Heat a pot over moderate heat and add olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball and enjoy!
Next is a new twist on a childhood favorite.
Turkey Fingers with Cranberry Dip
Ingredients:
1 cup cranberry sauce
¼ cup sour cream
2 teaspoon horseradish
½ cup sour cream
1 tablespoon lemon juice
Pepper
Cooked turkey, cut into 1" chunks
1 cup dry bread crumbs
1/2 cup ground nuts
2 tablespoons melted butter
Preheat oven to 350° F. Combine cranberry sauce, ¼ cup sour cream and horseradish in a small bowl. Blend well and set aside. Combine ½ cup sour cream and lemon juice in a shallow bowl. Then combine bread crumbs and ground nuts in another shallow bowl.
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