Wednesday, 10 October 2007

Attack of the Turkey Leftovers

Perhaps not too surprisingly, this week has featured quite a lot of turkey. After a couple of straight-up leftover meals, the dressing and potatoes ran out, and it was time to get a little more creative. No recipes; these are very much put-together-on-the-fly meals.

Pasta with Turkey Leftovers
While I cooked the pasta, I sautéed chopped mushrooms and celery in a little bacon fat with chunks of turkey breast and a little thyme. I had a good two cups of gravy left, so that made an admirable sauce. If I had been a little short, I could have boosted it with some turkey stock. Check out Presto Pasta Nights at Once Upon a Feast for more pasta recipes... I bet I won't be the only turkeymonger out there.

Turkey and Apple Salad
Since it was so very hot over Thanksgiving, a turkey salad seemed to be a good idea. This is yet another somewhat Waldorfy salad; with Gravenstein apples, celery and turkey breast chunks in mayonnaise, simply seasoned with salt and pepper. It was delicious; the Gravenstein apples were so sweet and flavourful the salt and pepper was quite enough.

Turkey Soup
And finally, as a year must end with winter, so must a turkey end with soup. As part of the putting-away of the turkey leftovers after the main Thanksgiving meal, the meat was stripped from the bones, and the bones were made into stock. The last of the leftover turkey went into the stock with celery, carrots and leeks, cooked brown rice (barley would have been better, but I'm out), and it was seasoned with a little sage, savoury and ginger, as well as a salt and pepper.

3 comments:

Peter M said...

Fredzy...great soup and perfect for tonight...it's rainy & cool...snuggle up!

Kevin said...

That salad looks really good. And another type of apple that I have never heard of before: Gravenstein. I will have to look for them.

Ruth Daniels said...

Thanks for sharing all these great leftover dishes. As for the pasta...yours is the only one with turkey this week at Presto Pasta Nights. So thanks for this one.