Comments on: Turkey Dilemma, or, Is There More To Life Than Sandwiches?

By: nerdychicgeek

nerdychicgeek — Mon, 27 Apr 2009 15:18:21 +0000

Eh, if you’re feeling lazy, just chop/slice it and add it to whatever. Spanish rice, stir fried veggies, heck-add some diced turkey to a can of soup to make it heartier. Best thing to do with it? Wrap it very well and freeze it in small packages. Good for when you have little to no time to cook. Also good for when you find a great recipe, and don’t want to roast a turkey before you can try it out.
Disclaimer: I do like to cook, and the suggested recipes look yummy. This is for when RealLife asserts itself by devouring vast chunks of your time, and you gotta eat!

By: psmouse

psmouse — Sun, 26 Apr 2009 13:10:40 +0000

Find a great Chick-ala-King and supsitute the turkey meat. Save some of the good turkey broth for this recipe. Also, freeze some turkey broth for future meals. Inject it into the raw turkey breast before baking to make it moister. Use it to make stuffing or gravy.

By: Alaska Fan

Alaska Fan — Sat, 25 Apr 2009 04:20:09 +0000

Turkey Quiche! Shredded turkey, minced broccoli, swiss cheese, left-over bread dressing if you have any. Add sage and thyme to the custard. If you heat the custard in the microwave a little bit you can cut the baking time in half.

By: Ken

Ken — Fri, 24 Apr 2009 16:41:41 +0000

I can’t believe nobody mentioned fowl eatin’s. I don’t know the recipe, but I’m sure Steve knows somebody who does.

By: JP

JP — Thu, 23 Apr 2009 19:01:14 +0000

Other than sandwitches, my favorite thing to do with leftover Turkey is something I learned to make overseas, which I call an Arab Burrito.

Take some of your turkey (or, actually any, meat, but in this case turkey), add the extra herbs of your dreams, cook and season a good eastern rice to counterpoint whatever you did with the meat, cut up whatever vegetables you have around, with emphasis on a few that crunch, grate in cheese if you wish, though I prefer to crumble feta. Put the whole thing in the biggest pita you can find (ideally the size of a large tortilla in surface area, but with enough nooks and crannies to soak up some grease, err. sauce.

For an alternative way of making perfect turkey, stuff it with moist things (veggies and fungus do nicely), loosen and rub whatever floats your boat under the skin, wrap the whole thing in bacon — using toothpicks to secure where necessary (turkey bacon will also work), then cook the whole thing at 225 Farenheit for as long as it takes — juice will run clear from thigh/breast juncture when done. Side nenefit is you have the bacon for the burrito, and the whole house smells like cooking turkey for most of the day.

By: skzb

skzb — Thu, 23 Apr 2009 11:52:55 +0000

Nick: Ah. Gotcha. Thanks.

By: Nick

Nick — Thu, 23 Apr 2009 04:02:28 +0000

The pound and a half of cooked roasted turkey meat goes in the gumbo near the end. It’s good, I promise.

By: schmwarf

schmwarf — Thu, 23 Apr 2009 02:31:03 +0000

When all else fails you can go primal like I do.

Eat it as it is with your fingers. Still tastes nice and you save on further cooking and cutlery washing.

By: skzb

skzb — Thu, 23 Apr 2009 00:12:38 +0000

Sounds like good stuff, Nick, but doesn’t have anything to do with left-over roasted turkey meat.

By: Nick

Nick — Wed, 22 Apr 2009 22:55:33 +0000

mea culpa,

Should probably take the last recipe down for copyright reasons. It may be available online, but I got it from a book. Sorry. Anyway, check out Marcelle Bienvenu’s book “Cooking up a storm” for that and other great recipes.