[JoeProBono]

Tastes Like Thanksgiving Casserole

This hearty, rich-tasting main dish is sure to be a hit with your family. It's a delicious way to use up Thanksgiving turkey, and you can substitute 5-1/2 cups leftover mashed potatoes for the 6 potatoes

Turkey Potpie

Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers!

Turkey Primavera

Turkey Fettuccine

[Mr. Silverback]

Bump!

[bgill]

I made turkey soup out of the turkey and veggie leftovers, yummm.

Hope you all remembered to boil the carcass for broth to store in the freezer.

[paulycy]

MMMmmmmmmm....

[JoeProBono]

[NavyCanDo]

The Tastes Like Thanksgiving Casserole looks wonderful.

[reformed_dem]

I made turkey enchiladas, turkey tacos and turkey tortilla soup.....mmmmmm.....

[mojito]

Stacked turkey enchiladas.

With guacamole on the side.

Lots of guacamole.

[paulycy]

[Sacajaweau]

Hot turkey sandwiches and mashed potatoes..So easy

[FourPeas]

Turkey Frame Stew in process on the stove and my mouth is watering.

[Twinkie]

When you boil bones for broth, it you’ll put in a couple of teaspoons of vinegar (I use Bragg’s real vinegar); the vinegar draws more calcium out of the bones and into the broth.

[kittymyrib]

I made split pea soup with our turkey bits and bones....delicious!

[Talisker]

If you know how to make tamales, make some (make turkey ones if you can). Otherwise, just buy some tamales.

Chop em up, and pour turkey broth over them in a bowl to make a stew.

Yum.

[randita]

Turkey Tetrazzini - delicious.

1/2 c. butter
1/2 c. flour
1 1/2 tsp. salt
Dash nutmeg
Dash cayenne
2 c. milk
1 can (10 1/2 oz.) condensed chicken broth undiluted
2 egg yolks
1/2 c. light cream
1/4 c. dry sherry
1 pkg. (8 oz.) thin spaghetti
4 c. cooked turkey, in large pieces
1 can (6 oz.) sliced mushrooms
1 c. grated sharp cheddar cheese
Parmesan cheese

Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.

In small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly, until sauce is hot do not boil. Remove from heat and add sherry.

Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.

Turn spaghetti into 12 x 8 x 2 inch baking dish. Spoon turkey mixture over top. Sprinkle with cheddar cheese, then cover top with Parmesan cheese.
Bake in preheated 300 degree oven covered 25 minutes; uncover and bake 10 minutes more or until piping hot. Serves 8. This is the best tetrazzini I have ever eaten.

[firebrand]

Best chosen words: freeze for later use.

[DemforBush]

I’ve been told that in some parts of Louisiana, there is such a critter as “Turkey Bone Gumbo”. I’ve not seen it personally nor (obviously) tasted it, but it sounds awfully tasty.

[FrdmLvr]

I’ll devulge my recipe for skillet turkey tetrazzeni. It goes together in a snap, in about the time it takes you to make the pasta. We just had it two nights ago. The only thing is, I don’t have exact measurements, I just throw it together according to what it looks like it needs.

Start a pot of water to boil. Add pasta, about 3/4 package (spagetti is good).
Cube a cup or a little more of turkey breast (or chicken)
In a large skillet, over low heat, melt 1 or 2 Tbsp of butter and about 2-3 Tbsp olive oil.
Saute several mushrooms, sliced.
Add about 5 cloves of garlic, crushed and saute for a few seconds - don’t allow it to brown at all.
Add about 1/2 C white wine.
Add about 1/2 C, or a little more, chicken broth.
Simmer gently for a few minutes.
Add the turkey, continue to simmer.
Add seasoning to taste.
Add about 1/2 C half and half.
Heat through slowly on low.
Add about 1/2 C or more of grated parmesean, let it melt and blend through sauce.
Drain the pasta and add it to the skillet, tossing in the sauce.
Serve with grated parmesean.
Note: These measurements are not exact. I’ve actually never measured anything in this recipe, but I think this is about right. You might want to start with smaller amounts - you can always add to it. I use a 12” skillet.
Let someone else make the salad - the person who helps you slice the turkey and mushrooms.

[Grammy]

Turkey Pilaf... rice, browned until golden in lots of butter, a chopped onion, turkey stock, water chestnuts, curry, thyme, parsley. Yum.

When you make your turkey stock, use a pasta pot and put the bones in the strainer. When all the goodness has simmered out you lift the inner pot and all the straining of bones and bits is done!

[Longhair_and_Leather]

http://www.youtube.com/watch?v=Uz53sdu-J5w