Recipes submitted by KRUPS.com
Turkey Pot Pie
• 2 small red potatoes, cubed
• 16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
• 1 cup frozen chopped onions
• 1 teaspoon salt-free chicken seasoning
• 3 cups leftover turkey, cut into bite size pieces
• 2 (10-ounce) cans cream of chicken soup (recommended: Campbell’s)
• 16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)
• 1 tablespoon butter, melted
• 3/4 teaspoon black pepper
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
Turkey Dumpling Soup
• Carcass from one roasted turkey, picked clean
• 2 large onions, one quartered and one chopped
• 4 peeled carrots, 2 coarsely chopped and 2 sliced
• 4 stalks celery, 2coarsely chopped and 2 sliced
• 6 garlic cloves, 4 smashed and 2 chopped
• 1 bay leaf
• 10 whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 large eggs
• 8 tablespoons all-purpose flour, plus more as needed
• 1 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 cups leftover stuffing
• 2 sprigs fresh thyme
• 2 cups shredded leftover turkey meat
• 1 cup leftover corn kernels
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Strain broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll stuffing balls and add into soup until they float to the top. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Turkey and Cranberry Panini
• 4 slices Italian bread or 4 slices ciabatta
• 2 tablespoons cranberry sauce
• 2 tablespoons mayonnaise
• 1 chipotle chili, finely chopped
• 1/2 cup lettuce
• 2 slices red onion
• 8 ounces leftover turkey
• 2 slices Monterey jack cheese
• 3 tablespoons olive oil Directions:
1. Stir cranberry sauce, mayonnaise and chipotle chili in a small bowl until well-mixed.
2. Spread cut surfaces of bread with cranberry mixture; place 1/2 of lettuce on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.
3. Brush both outer sides of sandwiches with olive oil.
4. Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.
I was watching the TODAY show this a.m. and there was a chef on showing what to do with turkey leftovers. He said to puree leftover stuffing. Say what? There has never been leftover stuffing in my house. Anyway he said to puree leftover stuffing and then stuff into pasta (ravioli) and cook in a vegetable/turkey soup.