Still Struggling with leftover turkey? Not anymore!

Thanksgiving is over, but if you made a turkey this year, chances are its still in your fridge. If the idea of another turkey sandwich is painful to you but you don't want to throw the turkey away, I've got some good ideas. The first thing you should do is take all the meat off the bone and slice it into bite size pieces that can be made into anything. Turkey salad and soup are good options. To make the soup, just put what's left of your turkey in a big pot with carrots, onions, celery and any herbs you might have on hand. Let this cook on low low heat for several hours or overnight and then strain the liquid in the morning. If you chill it in the fridge with a piece of cheesecloth submerged just under the surface of the liquid, then the fat will rise and bind with the cheesecloth. Just simply remove it and you have grease free turkey broth! It helps to use clothespins to hold the cheesecloth in place.  From here, you can add whatever you want to the broth to make a soup. Soups freeze well and will make an excellent quick meal on a night when you don't feel like cooking.

Another idea is turkey salad. Instead of the usual mayonaise and celery concoction we are all used to, jazz it up a little. I like to mix in red and green peppers or scallions, pesto and fresh herbs. Honey mustard with red grapes and almonds is also really good. Try mixing curry powder and mango chutney into the turkey salad for a spicy sweet rendition. Keeping it interesting will make you feel like it is a brand new meal and not leftovers.

The ideas mentioned above will work just fine, but I played around with something new this year. I decided to make a pasta out of the left over turkey, gravy and vegetables in the fridge. It was quick, easy and everyone at the table liked it. Its the type of recipe you can really make your own. I used the veggies I had in the house but certainly you could substitute whatever you like. Heres what I did:


Turkey and Vegetables with Egg noodles and Brandy Sauce


1 lb egg noodles
2 cups turkey meat, cubed (or however much you have on hand)
2 cups chopped cooked carrots(pieces of squash, mushrooms, or sweet potato would be great also)
1/2 a small onion chopped
11/2 cups leftover peas or frozen thawed peas
2 cups leftover gravy (see note)
1/2 cup brandy (if you don't have brandy or cognac, white wine will work. It will taste different, but still good).
11/2 cups chicken or turkey broth
parmesan cheese to taste
fresh parsley or any herb you have lying around.

 Have a pot of boiling water ready for your pasta. Pour a bit of olive or vegetable oil in a sautee pan
and add the onion. Cook on medium heat for two minutes and then add the carrots. Add the brandy off the heat and then cook for another two minutes. Add the chicken broth and then the leftover gravy. Bring to a simmer and stir to mix well. Meanwhile, add your egg noodles and cook according to the directions on the bag. Usually its about seven minutes. Add the turkey pieces and the peas and warm through in the sauce. If the sauce seems to thick, just add more broth. You can make it as thick as you want by adding more gravy. Don't add salt until you've tasted the sauce, then season as you like. When the pasta is done, drain it and add it to your sauce. Top with parmesan cheese and parsley.


note:  This recipe works best with homemade gravy. If you have store bought gravy, you can give it more flavor by simmering onions, herbs, carrots and celery in it for a few minutes. Thyme and rosemary are good herbs to choose. Sage and parsley work well also.


What to drink:

In the spirit of reusing whatever you have on hand, I would say, drink this with whatever's in the fridge. But if you want something new for the occassion I would suggest pinot noir as it pairs beautifully with turkey. Here are some suggestions for less than 25 dollars.

King Estate Pinot Noir from Oregon: Berries and subtle spices make their mark on this delicious example from Central Oregon.

 Frédéric Magnien Bourgogne Pinot Noir:  A great affordable burgundy pinot noir with floral aromas and flavors of earthy spice and red berry fruits.  

Chateau St. Jean Pinot Noir: This pinot noir from California highlights the flavors of tart cherry, blackberry with a slight herbal/spicy quality. It is a wonderful bargain wine and pairs beautifully with many different foods.