Plan Now For Turkey Encores

Published 6:00 am Wednesday, November 24, 2010

Thanksgiving dinner, a true feast when shared with family and friends, offers an added bonus. After the meal is done, prime leftovers remain.

The wise cook will want to have some turkey recipes waiting in the wings, so to speak. With a bit of imagination these turkey leftovers can provide tasty family meals for many days after the feast.

Today's recipes, tomorrow's turkey encores, include: Turkey Pear Salad, Country Turkey Hash, Turkey Creole Soup, Down-Home Turkey Shortcake.

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1 T. margarine or butter, 1/2 c. walnuts, broken, 4 lg. pears, lemon juice, 3/4 c. mayonnaise, 1/4 c. milk, 1/2 tsp. salt, 4 c. cubed cooked turkey, 3 celery stalks, sliced thin, lettuce leaves

In 1-qt. saucepan over medium heat in hot margarine or butter, cook walnuts five minutes. With slotted spoon, remove nuts to plate; set aside. Cut two pears into 1/2-inch chunks; thinly slice remaining two pears. Dip pear slices in lemon juice to prevent browning; set aside. In large bowl, mix mayonnaise, milk, and salt. Add walnuts, pear chunks, turkey and celery; toss to mix. To serve, line platter with lettuce leaves; spoon salad onto lettuce; arrange pear slices around salad. Makes six main dish servings.


salad oil, 4 med. turnips, shredded, 1 med. onion, diced, 2 c. cooked turkey, chopped, 1/2 c. Muenster, shredded, 2 T. parsley, chopped, 2 T. margarine or butter, 4 med. potatoes, sliced thin

In skillet in 2 T. hot oil, cook turnips and onion until tender, stirring occasionally. Remove vegetables with any liquid to bowl; stir in chopped turkey, cheese, and parsley; set aside. In same skillet in hot butter or margarine and 2 T. oil, arrange potato slices in concentric circles, overlapping slices. Cook about 10 minutes until potatoes are tender and undersides are golden. Spoon turkey mixture evenly on top of potatoes; reduce heat to low; cover and cook 15 minutes or until cheese is melted and turkey is heated through. To serve, carefully invert “pie” onto platter; cut into six wedges. Serves 6.


turkey carcass w/2 c. meat, 1/4 c. oil, 1/2 c. flour, 3 celery stalks, sliced thin, 2 onions, chopped, 1 lg. green pepper, diced, 2 tsp. salt, 1 tsp. thyme, 3/4 tsp. hot pepper sauce, 16-oz, can tomatoes, 1 c. long grain rice, 10-oz. frozen cut okra

Cut turkey from carcass into bite size pieces; cover and refrigerate. With kitchen shears, cut carcass into several pieces. In 8-qt. Dutch oven into hot oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add celery, onions, and green pepper; cook until vegetables are tender, stirring frequently. Add carcass, salt, thyme, hot pepper sauce, and 11 cups water. Heat to boiling; reduce heat to low; cover and simmer 45 minutes, stirring occasionally. Remove carcass from broth; discard. To broth in Dutch oven add tomatoes with their liquid, rice, and frozen okra, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and okra are tender, stirring occasionally. Add cut up turkey and heat through. To serve, skim off fat from liquid in Dutch oven. Serves 14.


2 c. flour, 1 T. sugar, 1 T. baking powder, 1/2 tsp. salt, 1/4 c. shortening, milk, 2 T. margarine or butter, 1 zucchini, diced, 1/2 lb. mushrooms, sliced, 1 onion, chopped fine, 10-oz. cream of chicken soup, 2 oz. diced pimento, drained, 3 c. cooked turkey, diced, 2 T. dry white wine, 1/8 tsp. pepper

Prepare biscuits: preheat oven to 425 degrees. In bowl with fork mix flour, sugar, baking powder, and salt. With pastry blender cut in shortening until mixture resembles coarse crumbs. With fork, stir 1cup milk into flour mixture just until ingredients are blended. Onto ungreased large cookie sheet, drop dough by scant 1/3 cup full, about 1 inch apart, to make 8 biscuits. Bake 12 to 15 minutes until biscuits are golden. Keep warm. In 4-qt. saucepan in hot margarine or butter, cook zucchini, mushrooms, and onion until tender, stirring occasionally. Stir in undiluted cream of chicken soup, pimento, turkey, wine, pepper, and 1-1/4 cup milk; heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. For each serving, split a biscuit horizontally. Place bottom half on dinner plate; spoon some turkey mixture over biscuit; replace top half. Serves 8.