This is our third week of recipes and sharing. I've heard from quite a few people this past week. So what can we do with all the Thanksgiving leftovers? This week will be focused on recipes for leftover turkey. I hope everyone had a great Thanksgiving holiday.
With the extra turkey meat you can make a sumptuous turkey pot pie. But what to do with the turkey carcass? Make a delicious turkey soup.
Previews - In the upcoming weeks watch for more holiday recipes - cookies, brownies, cakes, quick and easy dinners and entrees - to impress a girlfriend or family and friends, nutritional analysis and low fat cooking, to name just a few.
On to the recipes:
Turkey Pot Pie
You can substitute chicken pieces for the turkey in the recipe. When using chicken, I suggest that you use the rosemary rather than the sage for flavoring.
Turkey Vegetable Soup
Buttermilk Biscuits
Thank you for stopping by the Cook's Corner. There will be new recipes and suggestions next week. Please send your favorite recipes, suggestions, comments and questions to cookscorner@townweb.com. I look forward to hearing from you.
Brief Biography: Lisa Carlson has been a cooking instructor for over three with the Fairfax County Adult Education program. She also teaches cooking and art classes for children and adults at the Herndon Community Center. She studied cooking during her junior year of college in Scotland, while she traveled throughout Europe, and during her year long tenure in Japan. She has appeared in 9 television programs on cooking, puppetry, and gift basket design on the Fairfax County public access channel.
Combine the broth and gravy in a large saucepan. Add the spices, potatoes and carrots to the saucepan. Cook on a low heat until the sauce thickens. Add the rest of the vegetables and the turkey meat. Stir until all the ingredients are blended. Pour the meat and vegetable mixture into a large casserole and top with either a biscuit (you can use the biscuit recipe below) or a pie crust. The crust is always excellent served with a little butter and honey. Trim the crust to fit over the top of the casserole. Bake in a 350F oven for 20-30 minutes until the crust is golden. If you are on a low salt diet take note of the fact that the salt is optional. When my mother makes turkey pot pie she just likes to use the gravy and broth as the flavoring and adds no spices other than perhaps a pinch of sage or thyme.
Break the carcass into large pieces. Put into a large stock pot. Depending upon the size of your turkey carcass add 16 or 32 ounces of tomato juice. Add leftover gravy and enough chicken stock to cover at least 2/3 of the carcass with liquid. Gently simmer the turkey, tomato juice, gravy and chicken stock for approximately 30 minutes to an hour until the meat is falling off the carcass. Pull out the carcass with tong. Allow it to cool. Pull the rest of the meat off the bones. Add the meat to the stock. Add the celery, carrots and potatoes and simmer for 30 minutes or until the vegetables are tender. Add the green beans and corn and any other vegetables you would like. Simmer for another 30 minutes. You can serve the soup immediately. If you would like to remove some of the fat either chill the soup after simmering just the turkey carcass in the tomato juice and broth or chill the soup after cooking with all the vegetables and then remove the fat. Be aware that the fat adds some of the flavor. You may need to adjust the flavor by adding some spices such as oregano or marjoram, thyme, and parsley after removing the fat. This soup is excellent paired with a salad and the following recipe for buttermilk biscuits.
Whisk together the flour, sugar, baking powder and baking soda in a large bowl. Cut the shortening into the dry ingredients with a pastry blender, two knives or a fork. Stir in just enough buttermilk so that the dough pulls away from the sides of the bowl and sticks together in a ball. If the buttermilk is very thick you may need to add more than 3/4 of a cup. Sprinkle the counter lightly with flour. Roll out the dough to a 1/2 inch thickness. Cut out biscuits. Place the biscuits about 1 inch apart on a cookie sheet. Bake in a 450F oven for 10-12 minutes until the biscuits are golden brown. You can also use this recipe to top your turkey pot pie. Just roll out the dough to a 1/2 inch thickness and place it on top of the meat and vegetable mixture. Trim to fit the pan and bake as described in the turkey pot pie recipe.
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