- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Leftover dark turkey meat recipe?
Posted on 11/15/17 at 2:25 pm
Posted on 11/15/17 at 2:25 pm
Work is giving me two small turkeys, its gonna be too much for my family and they dont really like dark meat. So I may not even get it out and just go ahead and make something to freeze with the dark meat. ANY suggestions.
Was thinking turkey pot pie Soup.
I already have some gumbo in the freezer, would have probably done that if not.
Was thinking turkey pot pie Soup.
I already have some gumbo in the freezer, would have probably done that if not.
This post was edited on 11/15/17 at 2:34 pm
5
Posted on 11/15/17 at 2:31 pm to NATidefan
Turkey gumbo
Posted on 11/15/17 at 2:32 pm to NATidefan
Gumbo
Turkey Tetrazzini
Turkey Vegetable Soup
Freeze it for sandwiches.
Turkey Tetrazzini
Turkey Vegetable Soup
Freeze it for sandwiches.
Posted on 11/15/17 at 3:00 pm to Gris Gris
Tetrazinni is the bomb..........+
Posted on 11/15/17 at 3:02 pm to NATidefan
quote:
turkey pot pie Soup.
that sounds really good
Posted on 11/15/17 at 3:18 pm to Neck
I love cooking a tetrazinni with leftover turkey. I may enjoy it more than the holiday bird.
Emeril Lagasse has a great recipe.
Emeril Lagasse has a great recipe.
Posted on 11/15/17 at 4:04 pm to timbo
Never made or had tetrazinni i don't think... may have to do that. Or that and something else if there is enough.
Posted on 11/15/17 at 4:11 pm to NATidefan
I too love tetrazzini more than the plain roasted turkey.
We usually do turkey gumbo, or turkey salad (the finely chopped, pasty kind that's almost the texture of pate), but I like the idea of turkey pot pie.
Cooked dark meat freezes with decent results, esp if you use the defrosted meat in soups/stews.
We usually do turkey gumbo, or turkey salad (the finely chopped, pasty kind that's almost the texture of pate), but I like the idea of turkey pot pie.
Cooked dark meat freezes with decent results, esp if you use the defrosted meat in soups/stews.
Posted on 11/15/17 at 4:24 pm to NATidefan
Nothing like leftover turkey sandwiches. Just add mayo, black pepper, and cold turkey and you've got yourself a meal!
Posted on 11/15/17 at 5:42 pm to NATidefan
quote:
Was thinking turkey pot pie Soup.
I was thinking just straight turkey pot pie. MD's recent chicken pot pie thread has me fiending for one. I'm probably going to try to prepare and freeze some single serving pies with the leftover bird this year.
Posted on 11/15/17 at 5:55 pm to TigerstuckinMS
Would work well in a fricassee .. I do not like the traditional white sauce... more cajun style
Posted on 11/15/17 at 6:40 pm to rbdallas
Turkey Tetrazzini.
1 1/2 pounds turkey - I used white meat, but whatever you have is fine.
2 cups Turkey or chicken broth
black pepper
2 stalks celery, chopped
1 green pepper, chopped
2 Small onions, chopped
2 cloves garlic minced
1 medium jar Pimento
1 cup mushrooms, sliced and sautéed
1/2 stick of butter
16 ounces pasta - vermicelli or spaghetti water and salt to boil
12 ounces sharp cheddar cheese, shredded
1/4 cup brown sugar
1 can tomatoes - use whole tomatoes with tomato juice and crush them when adding
salt and black pepper to taste. May take a teaspoon of salt when mixing ingredients before baking1.
1 Tablespoon Poppy Seed to top casserole.
Cook turkey with two stalks celery and two teaspoons black pepper in two cups of broth.
When cooked, remove from broth and cut into 1/2 inch pieces. Set aside.
Chop onions and peppers. Mince garlic. Sauté in half stick of butter.
When vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed casserole dish. This makes a large casserole dish.
Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes, until bubbly.
Eat with buttered crusty bread.
1 1/2 pounds turkey - I used white meat, but whatever you have is fine.
2 cups Turkey or chicken broth
black pepper
2 stalks celery, chopped
1 green pepper, chopped
2 Small onions, chopped
2 cloves garlic minced
1 medium jar Pimento
1 cup mushrooms, sliced and sautéed
1/2 stick of butter
16 ounces pasta - vermicelli or spaghetti water and salt to boil
12 ounces sharp cheddar cheese, shredded
1/4 cup brown sugar
1 can tomatoes - use whole tomatoes with tomato juice and crush them when adding
salt and black pepper to taste. May take a teaspoon of salt when mixing ingredients before baking1.
1 Tablespoon Poppy Seed to top casserole.
Cook turkey with two stalks celery and two teaspoons black pepper in two cups of broth.
When cooked, remove from broth and cut into 1/2 inch pieces. Set aside.
Chop onions and peppers. Mince garlic. Sauté in half stick of butter.
When vegetables are tender, add pimento and mushrooms and continue cooking for a few minutes.
After cooking the vegetables for a few minutes, mix the vermicelli, crushed tomatoes with juice, 1/4 cup brown sugar, vegetables, chicken and cheese. Add to a Pam sprayed casserole dish. This makes a large casserole dish.
Sprinkle poppy seed over dish and cook covered in foil at 350 degrees F for 40 minutes, until bubbly.
Eat with buttered crusty bread.
This post was edited on 11/15/17 at 6:41 pm
Posted on 11/15/17 at 7:47 pm to MeridianDog
No wine?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News