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If you’re like me, you’ve been preparing a Thanksgiving feast for the past few days. After the grand meal, when the dishes are done and the good china, silverware and crystal are packed away, there’s always that same question: "What can I do with all these leftovers?"
Relax. I have some tasty recipes to make use of what’s in the refrigerator.
For starters, don’t throw away the turkey bones. They, along with some breast meat, can be made into a delicious and nutritious soup. Wrap them in plastic, place in a large bag and store in the refrigerator.
Sliced turkey-and-cranberry sandwiches are good, especially if prepared with top-quality bread. My sister Sandy does not like turkey sandwiches, but she never refuses an all-American turkey club on toast.
Black Friday, Sandy and I kick off the holiday season with shopping in Center City. We used to eat lunch at the Corinthian Room, but, alas, Strawbridge’s is gone. The good news is Macy’s will still host the light show in the former John Wanamaker Grand Court.
If I have time, I make Turkey Soup in the morning before hitting the stores. If not, I make it at night while Sandy keeps me company. We enjoy a cocktail and listen to jazz while I create simple magic in the kitchen. I also take a few minutes to make turkey salad. Once the ingredients are diced, I toss them into a plastic container, cover and keep in the fridge for lunch or a light nosh.
Turkey Soup
Ingredients:
Bones from half a jumbo turkey
1 (32-ounce) can of chicken stock
1 large onion, diced
2 large carrots, peeled and diced
2 large celery ribs, diced
1 (15-ounce) can diced tomatoes, with their juice
Leftover vegetables, such as peas or green beans
2 large bay leaves
Kosher salt and freshly ground black pepper, to taste
Boneless turkey meat, diced
Directions:
Place the bones in a 5-quart soup pot. Add the stock and enough cold water to cover. Bring to boil. Place the lid askew and simmer for 30 minutes to an hour. Check the liquid level. Add more stock or water to cover the bones, if necessary.
Place the remaining ingredients in the pot and simmer for 45 minutes.
While the soup is cooking, make some egg noodles or rice. Add to the pot for turkey noodle or turkey rice soup.
Serves six to eight.
Note from Phyllis: This is a marvelous free-form recipe. If there is a white turnip on hand, peel it, dice it and add it to the pot. A handful of sliced mushrooms can be added too, as well as spinach leaves, chopped escarole or two small Yukon Gold potatoes.
Turkey Salad I
Ingredients:
4 cups of diced turkey breast
3 celery stalks, diced
1 small onion, finely diced
1 small carrot, peeled and grated
Kosher salt and freshly ground black pepper, to taste
Hellmann’s Mayonnaise, to taste
Directions:
Place the turkey, celery, onion and carrot in a large plastic container. Toss the ingredients with your hands. Add the salt, pepper and mayonnaise. Add the mayonnaise in small amounts, using a cutlery soup spoon to blend.
Makes 4 cups.
Note from Phyllis: Keep the spoon wet so the mayonnaise can easily be added.
Turkey Salad II
Ingredients:
4 cups of diced turkey breast
1 large or 2 to 3 small, finely diced �€�shallots
2 tablespoons of baby capers, rinsed
1 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the turkey, shallot(s) and capers in a large plastic container. Mix well with your hands.
Whisk the oil and lemon juice together in a small bowl. Pour over the turkey. Blend well. Adjust the oil and juice to taste. Add the salt and pepper.
Makes 4 cups.
Turkey Salad III
Ingredients:
4 cups of diced turkey breast
3 ribs of celery, diced
1 apple, such as Fuji or Granny Smith, peeled and diced
1 cup of slivered almonds
Kosher salt and freshly ground black pepper, to taste
Hellmann’s Mayonnaise, to taste
Directions:
Place the turkey, celery, apple and almonds in a plastic container. Mix well with your hands. Add the salt and pepper. Blend well. Add the mayonnaise, a little at a time, and blend well. Adjust for seasoning.
Makes 4 cups.
Turkey Club
Ingredients:
4 thin slices of Proscuitto di Parma
8 slices of top-quality toasting bread, preferably whole wheat
Sliced leftover turkey
Baby arugula leaves
Roasted red peppers, patted dry with paper towels, and sliced
Directions:
Saut� the proscuitto in a skillet over medium until crisp, about five minutes. Drain on paper towels.
Toast the bread and place two slices each on four plates. Place the turkey on a slice of the toast. Evenly divide the proscuitto and the turkey. Add the arugula, red peppers and the second slice of bread.
Makes four sandwiches.
Note from Phyllis: Substitute eight thin slices of pancetta for the proscuitto, if desired.
