REVIEWING TURKEY LEFTOVER RECIPES
Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.
Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.
To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes. I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.
I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. Turkey freezes very well.
Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers; the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.
LINKS
Dec. 21, 2011 Nov. 15, 2012 Nov. 19, 2012 Nov.29, 2012 Dec. 2, 2013 Nov. 20, 2014 Nov.27, 2014 Nov. 18, 2015 Nov. 3, 2016 Nov.24, 2016 Nov.23, 2017 Nov. 22, 2018 Nov.21, 2019
RECIPES
Recipes Targeting Different Meat Sizes — Nov. 25, 2021
SMALL
Stuffing Soup: 6 servings Dec.21.2011
Enchiladas: Serves 4 Nov.23,2017
Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection Nov. 23, 1017
MEDIUM
Hot Chicken or Turkey Salad: Serves 6 Nov. 21, 2019
Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination. Nov. 23, 2017
Medium size pieces of leftover turkey are great for pastas, pizzas and stir-fries. Included are recipe suggestions for each.
Turkey Curry—Serves 4 Nov.29, 2012
Turkey with Walnuts (Tetrazzini): Serves 4 Nov. 22, 2018
Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18, 2015
LARGE
Turkey Divan: Serves 4* Nov. 18, 2015
Chicken or Turkey a la King Pierre—Serves 4 Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through. Nov. 24, 2016
Turkey in Orange Sauce – Serves 4—Variations included
