What to do with the Bird: Turkey Leftovers

The holidays may be over, but you still have turkey in the fridge. Turn it into something new and exciting with these tips from our readers...

Can you freeze turkey?

Yes, you can freeze leftover turkey or at least I do. I pick all the meat off the bones. I do this while it's still warm so I generally roast my turkey the day before so that I'm not doing this on D Day. I finger through the meat real well to reduce the chances of a missed bone. Put into Ziploc freezer bags in meal sized portions. Pour some of the broth over the meat. (This keeps the meat moist when reheating.) Close the bag letting all the air out. Then I flatten the bag on the counter and freeze flat. (This speeds the defrost time since the meat is in a thin layer rather than a clump. I also freeze dinner sized portions of dressing in smaller Ziplocs. I freeze gravy in empty butter bowls or such. Anytime you want a turkey dinner, just remove the packages from the freezer. Thaw in sink of warm water, in microwave, or cut the bag off and place in microwave bowls to both defrost and warm. You can also put into buttered casserole dishes and place in the oven. If defrosted, heat about 30 minutes on 300 to 350. Be prepared to add chicken broth or some water to the dressing as from time to time it tends to get dry while warming. GOOD LUCK! -- Karen

Turkey Leftover Recipes

We make a turkey noodle soup. I don't measure anything, so all I can do is give you a list of ingredients. Take the cooked, deboned, skinned turkey and cut or shred into small chunks into a soup pot. Add chicken broth. Add sliced baby carrots. Add chopped celery. Add salt and pepper, and other seasoning (we use this Tone's Herb and Garlic seasoning, you could try lemon pepper or Mrs. Dash or make up your own.) Add Fideo Mediano noodles. Cook till the noodles are done. It is great with leftover, rewarmed rolls, or fresh baked bread. It also freezes ok, if you add some water when you thaw. Great for a cold day or a day with a cold! -- Beth

My mom always makes chicken corn soup with the leftover chicken, so I tried it with leftover turkey. I used the drippings leftover from the turkey and chicken broth. I then placed the leftover turkey into the pot. I then used corn, potatoes, celery, and hard boiled eggs to make the soup. It was very good. -- Holly

Hi! One dish that my family makes every year using Turkey leftovers is "burrito mix" (what my kids call it). You saute leftover turkey with onions, potatoes, zucchini (if your kids like it) or yellow squash, a can of diced stewed tomatoes w/juice, garlic, salt & pepper to taste. Let it all simmer until the potatoes are done. I either serve it over white rice or make burritos with it. Get some big tortillas, a can of refried beans, cheese, etc. Talk about grub!!

Turkey Tortilla Soup:  Saute one onion and a clove of garlic in a few tablespoons of olive oil.  Add 2 C. chopped turkey, one can of corn (drained), one can of tomato soup, one can of diced tomatoes, 2 cans of chicken broth.  Simmer for one hour.  Serve with crushed tortilla chips on top and a dollop of sour cream.  Yum! -- Kim 

Turkey Leftovers: Saute 1/4 C. green pepper 1/4 C. chopped celery and 1/4 C. chopped onions in margarine until soft. Add 2 C. chopped turkey and 3 C. gravy.  Bring to a boil. Reduce heat to low and cook for about 15 to 20 minutes. Serve over rice or mashed potatoes.

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2 c. chopped turkey leftovers
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/2 c. sliced green onion
1 c. shredded Swiss cheese
1 1/2 c. milk
3/4 c. Bisquick 
1/2 tsp. salt
3 eggs

Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2-inches). Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, approximately 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.

CREAMY CHICKEN AND RICE CASSEROLE

1 c. wild rice 
1/2 c. chopped onion
1/2 c. margarine
1/4 c. flour
1/2 lb. fresh mushrooms (saute and save the liquid)
chicken broth 
1/4 c. diced pimiento 
1 1/2 c. light cream 
3 c. diced cooked turkey leftovers
2 Tbsp. snipped parsley 
1 1/2 tsp. salt
1/4 tsp. black pepper

Prepare rice and set aside. Saute onion in margarine. Remove from heat and stir in flour. Add chicken broth to saved liquid from sauteed mushrooms until it measures 1 1/2 cups of liquid. Stir this into flour mixture. Add cream and cook (stirring constantly) until mixture thickens. Add all other ingredients and stir well.  in the oven at 350 degrees for 25 to
30 minutes. Should brown slightly around the edges. 

CHICKEN OR TURKEY CASSEROLE

7 slices bread, cubed
2 eggs
1 can cream of mushroom soup
1 can cream of chicken soup
1 can beef noodle soup
2 C. turkey leftovers

Mix all together and pour in greased casserole. Bake uncovered at 325 degrees for an hour.

TURKEY TETRAZZINI

1 lb. spaghetti
2 cloves garlic
1 Tbsp. parsley
4 Tbsp. olive oil
1 lb. fresh mushrooms
1/2 tsp. salt
12 Tbsp. butter
4 Tbsp. flour
2 c. hot chicken broth
1 c. cream
1/2 dry white wine
2 c. diced turkey leftovers
1/2 c. Parmesan cheese

Cook noodles in boiling salted water for 10 minutes and drain. Chop garlic and parsley together. Place oil in skillet, heat and add mushrooms, garlic, parsley and salt. Cook slowly for 4 minutes. Stir. Place butter in another saucepan. Melt. Add flour and blend. Add hot chicken broth, stirring constantly until it thickens. Remove from heat. Add cream and wine. Stir well. Place drained noodles in a buttered oven casserole or 13 x 9-inch pan. Spoon mushroom mixture over the noodles and arrange turkey over that. Pour the cream sauce over all and sprinkle with the cheese. Bake at 350 degrees for 15 to 20 minutes.

TURKEY OR CHICKEN CASSEROLE

2 cans cream of chicken soup
1 soup can milk
1/2 pt. sour cream
1 pkg. Pepperidge Farm herb dressing mix
Turkey leftovers

Grease bottom of 9 x 13-inch pan. Mix soup and milk; fold in sour cream. Put pieces of turkey or chicken on bottom of pan. Pour the sour mixture over meat. Mix dressing to
recipe on package. Put on top of meat. Cover pan with foil. Bake at 350 degrees for 1 hour.

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