Using Leftover Turkey

You should know by now that we enjoy roasted turkey, and not just at Thanksgiving. It used to be that our large family could polish off the entire turkey in just a couple of meals; no longer! So, it's time to compile a list of recipes using cooked turkey. Some lend themselves better to slices, others to chopped meat.

First up is plain old turkey sandwiches. Wayne likes them cold, with cranberry sauce and lettuce. Although I'll eat them that way, I also like hot turkey sandwiches, on toast with gravy. How do you like them?

We also thoroughly enjoy turkey soup; in addition to plain Turkey Frame Soup, there are a myriad of other possibilities - option one, option two.

Mix the turkey with pasta for Turkey Tetrazzini or White Lasagna.

Add it to a Mexican dish like Green Enchiladas or Taco Casserole or Chipotle Bowls.

Make Turkey a la King by creating a white sauce with chopped onions, celery, mushrooms, and/or pimiento/bell peppers included along with the turkey. Serve over toast or rice.

Finally, even though we have a favorite curry recipe, we're open to trying new ones. Here are a couple of variations from our old Taste of Home magazines:

Curry Turkey Stir Fry

• 2 cups cooked, chopped turkey
• 1 red pepper, sliced
• 3-4 green onions, cut in 2" slices
• 1-2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon curry powder
• 1/2 teaspoon cornstarch
• 1/8 teaspoon red pepper flakes

Heat everything together in a frying pan. Don't expect much of a sauce. Serve with hot, cooked rice on the side.

Note: The soy sauce overpowered the taste of the curry, so next time I'll leave the curry out and just call it a regular stir fry.

Turkey Curry with Rice

• 1 1/2 - 2 cups chicken broth
• 2 tablespoons curry powder
• 2 tablespoons cilantro or parsley
• 3 cloves garlic, minced
• 1/2 teaspoon cardamom
• 1/2 teaspoon pepper
• 3 carrots, sliced
• 1 onion, chopped
• 1 package (16 ounces) frozen cauliflower
• 3 cups cooked, chopped turkey
• 1/2 cup mango chutney
• 1 cup coconut milk
• 1 - 2  tablespoon flour

Combine first 8 ingredients, bring to a boil and simmer for 10 minutes. Add the cauliflower and cook 5 more minutes. Stir in turkey and chutney and heat through. Combine the flour and coconut milk, add to the pan, and cook until slightly thickened. 

This one does make a nice sauce to serve over hot, cooked rice. We liked it and we'll have it again. Wayne suggested finely minced apple and/or hard-cooked egg would be a great garnish.