Saturday, December 26, 2009


I wanted to find some different recipes for using the leftover turkey from Christmas this year. Turkey salad gets a bit old after a while and isn't really pleasant to freeze. Here are a few that I'm going to be trying. We're a small family so a whole turkey, even though it's small, is going to last us a good long while. I'll do some changes to the original recipes to use what I have on hand and keep my costs low.

Tex-Mex Turkey Soup (from Allrecipes)

Ingredients:
  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup water
    3 cups homemade chicken stock (original calls for 4 cups water and 3 chicken bouillon cubes)
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (28 ounce) can diced tomatoes
  • 1 cup salsa
  • 4 cups shredded cooked turkey
  • 1 tablespoon dried parsley2 cups cooked black beans (original recipe calls for one 14 ounce can rinsed and drained)
  • 2 cups frozen corn
  • 1/2 cup sour cream
  • 2 TBS dried cilantro (original recipe calls for 1/4 cup chopped fresh cilantro)
Toppings:
  • 6 cups corn tortilla chips
  • 3/4 cup chopped green onion
  • 1 cup shredded Cheddar-Monterey Jack
  • cheese blend1/2 cup sour cream
Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.


Turkey Curry (from about.com)

Ingredients:
  • 2 tablespoons curry powder
  • 4 tablespoons butter
  • 1 1/2 cups chopped onion
  • 2 tablespoons flour
  • 1/2 teaspoon ground ginger
  • 2 cups chicken stock (homemade)
  • 1 can (8 to 9 ounces) crushed pineapple, undrained
  • 3 cups cooked diced turkey
  • 2 tablespoons lemon juice
  • hot cooked rice
Preparation:

In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.

And last but not least, I'll use the turkey carcass to make turkey stock. I love, love, love homemade stock. It's much richer and more flavorful than the stuff you get in the grocery store. There is less sodium, it freezes well, and can save you a bit of money.

I keep my homemade stock recipe pretty simple:

1-2 bird carcasses (chicken or turkey)
2 stalks of celery
2 carrots
1 onion
unknown amounts of parsley, rosemary, and thyme

Add all ingredients to a stockpot and cover with water. Bring to a boil, then lower the temperature to low. Simmer for 2-3 hours. Strain through a colander with a coffee filter into a bowl. Allow to cool in the refrigerator. Once it's cool, I pour it into quart sized zip bags and freeze.

0 comments: