If you are reading this paper upon it’s arrival on your doorstep or as you pick one up at the store, tomorrow will be Thanksgiving. That means it’s probably a little late to help you with your big holiday spread. That’s ok though, because I probably wouldn’t be much help anyway. I’m pretty handy with turkey, stuffing, mashed potatoes, gravy, yams and maybe a green bean casserole but that’s about it. Most of you have probably got all of that under control anyway. If not just call up Mom. That’s what I do when I need a little help with a certain culinary project.
What I may be able to help you with is the leftovers. This is where I excel. I love turkey leftovers. We always fix about a twenty five pound turkey so there will be plenty for the next several days. The first post turkey day we just warm everything up as is and dig in for another Thanksgiving meal that can’t be beat. After that I start to get creative.
Generally a turkey enchilada is first on the leftover agenda. It’s so easy. Just take some of the leftover turkey and cut or tear it up into about one inch chunks and then place in a sauce pan. Add a little bit of the leftover gravy to the turkey to make it goopy. Add some sautéed onions, and warm it all up somewhat on the stove. Then gently fold in some green chilies a little sour cream and cheddar cheese. Now don’t get it too goopy or it will be runny and don’t stir too vigorously or the turkey will shred. Now just roll it up in white or corn tortillas and place in a casserole or roasting pan. I always cram as many as I can in there. Now take a couple of cups of leftover gravy (you can use cream of chicken soup if you’re out of gravy already) and mix a can of enchilada sauce (equal amounts gravy and enchilada sauce) in with it. Now spread this sauce all over the rolled up turkey goop and tortillas generously. Top with grated cheddar cheese and bake for about 45 minutes at 325.
Another idea for leftover turkey fixings is too shred a bunch of turkey into a bowl add some leftover stuffing should be a 2-3 to one ratio turkey versus stuffing. Then add a couple of eggs some sautéed onions a handful of chopped and sautéed red bell pepper and enough turkey broth or leftover gravy to moisten everything up real good. Salt and pepper to taste and mold into a loaf and bake at 325 for about 45 minutes or until it is good and hot throughout. Slice and serve with leftover gravy and mashed potatoes.
Now by the third or fourth day and after several delicious turkey meals and several turkey sandwiches there should be nothing left except bones and scraps of meat and you are probably getting a bit tired of turkey. Take all the bones and turkey scraps and any leftover meat that may be left and freeze it. Then in two weeks or so, don’t wait too long or Christmas will be here, break out the turkey bones and scraps and place them in a large pot with a generous amount of water and a quartered onion and a clove of garlic. Simmer it all for several hours and strain. Cover the bottom of a sauce pan with oil and brown off a cup or three of rice. We cook up three large mugs of rice to feed our family of ten. After rice is warmed up add two cups of hot and strained turkey broth for every one cup of rice. Add some chopped red and green bell peppers and chopped onion. I use a whole red and green pepper and a large onion for 3 cups of rice. Stir in three rounded teaspoons of chili powder and a teaspoon of salt. Simmer for 30 minutes. While the rice is cooking take all the meat off the bones and set to one side. If you have leftover turkey meat place in a sauce pan with the 4 small cans of tomato sauce and 2 small cans of chopped chilies heat thoroughly. Salt to taste and when rice is done stir turkey and tomato sauce into the rice. Serve with sour cream, salsa and cheese. It’s delicious. I made a pot of it the other day with our leftover roasted chicken and the kids woofed it down.
So good luck with your turkey and have a Happy Thanksgiving.