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Thanksgiving is this week. If you’re like me, you have plans to catch part of the parade or maybe the American Kennel Club’s National Dog Show on TV, watch a holiday movie like "Miracle on 34th Street" or look to settle in for the long haul – the many football games scheduled for Turkey Day.
But, by nightfall, we will have run the last load of dishes in the dishwasher, put away the good china and crystal, have said thanks that no one spilled red wine on my grandmother’s hand-stitched linen table cloth and said goodnight to our guest.
In the Stein-Novack household, Black Friday is a big shopping tradition. My sister Sandy spends a long weekend with us. We head to the stores looking for bargains and enjoy lunch out, usually at the Sansom Street Oyster House.
Although it is a holiday weekend, we are up early Friday. I am usually putting on a pot of Turkey Vegetable Soup and trying to decide what to do with the leftovers staring back at me in the fridge. Let’s face it, there’s just so much turkey-and-all-the-trimming dinners one can face. Sure there are tasty turkey, stuffing and cranberry sauce sandwiches, but I like to take a more creative, yet simple and delicious, approach to what’s in the fridge.
First, do not toss out the turkey carcass. It will be used to make the most delicious Turkey Vegetable Soup you have ever tasted. Although I always use diced onion, celery and carrots in my recipe, you can add any leftover vegetables that are on hand, such as peas or green beans. If you have some mushrooms, simply slice them and add to the pot. This is a marvelous freeform recipe. The addition of a small Yukon gold potato or a sweet potato are also good ideas.
We love all sorts of turkey salads. I have come up with a few new recipes besides my classic one. And don’t forget a stir fry. It’s another quick and easy way to use up leftover turkey.
Retro recipes have made a comeback. Remember tuna noodle casserole? The one made with canned cream of mushroom soup? Well, I’ve added a twist by using a classic white sauce – delicious.
Here are easy recipes for that leftover turkey:
Turkey Vegetable Soup
Ingredients:
1 turkey carcass
1 (32-ounce) package chicken, turkey or vegetable stock
1 large onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 large bay leaf
Kosher salt and freshly ground black pepper, to taste
2 cups cooked cubed turkey
rice or egg noodles, to desired amount
Directions:
Place the carcass in a 5-quart soup pot. If the carcass is too large, break it apart. Add the stock and enough cold water to cover the carcass. Bring to a boil on high heat then lower the heat for a rolling simmer. Cook for at least 45 minutes.
Add the remaining ingredients, except the rice or noodles, and cook for another 45 minutes.
While the soup is cooking, cook the rice or noodles. When done, place in soup bowls. Pour the soup over the rice or noodles.
Serves six to eight.
Note from Phyllis: You can add a diced turnip or even a handful of greens, such as spinach or escarole, to this recipe.
Classic Turkey Salad
Ingredients:
2 or 3 cups leftover turkey, cut into cubes or strips
1 small red onion, finely diced
2 stalks celery, diced
Kosher salt and freshly ground black pepper, to taste
Hellmann’s mayonnaise, to taste
Directions:
Place the turkey, onion and celery in a mixing bowl. Add the salt, pepper and mayonnaise to taste. Toss well and refrigerate for at least an hour.
Serves four.
Note from Phyllis: When using mayonnaise in a recipe, it’s always a good idea to start with small amounts. You can always add more if needed.
Turkey and White Bean Salad
Ingredients:
2 cups leftover turkey cut into cubes or strips
1 (15-ounce) can small white northern beans, rinsed and drained
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Chopped fresh Italian parsley
Directions:
Place the turkey and beans in a mixing bowl and blend well. Add the olive oil and lemon juice and toss well.
Top the salad with salt, pepper and parsley.
Serves four.
Note from Phyllis: I’ve made this salad with tuna for years and it is always a winner. Turkey is a fine substitution. If you have some fennel, slice it and add it. A grated small carrot is another good addition.
Turkey Noodle Casserole
Ingredients:
1 pound egg noodles
2 tablespoons butter
2 tablespoons flour
5 cups of milk
8 ounces shredded sharp cheddar
8 ounces shredded Parmesan
Kosher salt and freshly ground black pepper, to taste
2 to 3 cups turkey cut into cubes or strips
Fine dry bread crumbs to top the casserole
Directions:
Cook the noodles in a 4-quart pot according to the package directions. Drain well and set aside.
Melt the butter in the same pot. Set over medium heat and add the flour, whisking well with a wire whisk. The roux should be blond in color. Set on low and gradually add the milk, whisking to incorporate. Slowly add the cheeses by the handfuls and keep whisking until the sauce thickens. Add the salt (but be careful because the cheeses contain salt) and the pepper. Blend well then remove from the heat.
Pour the noodles into the pot and blend well. Add the turkey and blend well.
Spray a 2-1/2 cup casserole dish with nonstick cooking spray. Pour the turkey-noodle mixture into the dish. Top with the bread crumbs.
Place under the broiler for two to five minutes.
Serve immediately.
Serves a small army.
Note from Phyllis: I’m going to serve this casserole with a green salad. If there are leftover Brussels sprouts, they would make a fine side. In fact, any green, such as broccoli rabe or broccoli, goes well with a noodle casserole.
