Yes, it’s that time of year again: Time to figure out what to do with half a turkey, a big pan of stuffing, and a lot of surplus pumpkin pie.
The pumpkin pies are easy — they make good gifts to the missionaries in your ward. Cranberry sauce and ham are easily incorporated into general meals. Mashed potatoes often aren’t too hard, either. But what to do with all of that turkey? Turkey with stuffing, mashed potatoes, and gravy is a great meal, but not eight days in a row. And so the challenge, post-Thanksgiving, is to consume one’s reservoir of leftover turkey without completely destroying all desire to see another of these noble birds until the same time next year.
With that in mind, I set out this evening to make a dinner that (1) consumed turkey, while (2) not being the same old turkey and stuffing (which I had for lunch, by the way), and which (3) required a minimum of other moving parts.
I decided to go Italian. I cubed a medium-sized chunk of turkey breast. I tossed it in a few tablespoons of sundried tomato pesto, and set it in a frying pan on medium heat for a few minutes. As that cooked, I got the gravy out, as well as the cheese. I diluted some gravy and tossed it in with the turkey. I then added a few tablespoons of grated pecorino cheese. (I used pecorino toscano, which is one of my favorites, but any number of cheeses would do just fine). I added a bit more pesto, since it seemed too gravy-ey. I let that cook together for a few minutes, then served it over some pasta (rigatoni).
I think it worked pretty well. It was tasty, and the sundried tomato pesto was a step in the right direction. However, it was still a bit gravy-ey in flavor — I think I’ll do this again, but adding some olives or capers or artichokes, to drive home to my taste buds that this is not just another thanksgiving leftover.
A picture is presented below, for your viewing pleasure. :)
So, what other post-Thanksgiving recipes is everyone trying out? (And how well are they working?)
My mother always made a Turkey casserole that I enjoyed. It had green beans at the bottom of the pan, and then a layer of rice. She would mix the turkey with either cream of celery or cream of chicken soup and curry powder, and then bake at 375 for about half an hour. It was great, and did not taste the same way the turkey does on Thanksgiving, probably because of the curry.
Soup. Freeze. Eat a month later.
I never have a problem with the extra turkey. Get some tasty soft rolls and enjoy small turkey sandwiches for snacks. That might not work for some but it does for me.
I like to shred the turkey up. Then I throw it in a frying pan with a healthy amount of BBQ sauce. Cook it for a few minutes, then put the hot BBQ turkey b/w a couple of slices of bread. Add some type of white cheese, I usually use Monterey Jack, then grill it up like a grilled cheese sandwich.
How about shredding the turkey and putting it with some black beans and mango salso in a tortilla?
I make a “Thanksgiving Dinner Sandwich” It consists of either leftover rolls or bread stuffed with Turkey, stuffing, and cranberry sauce/jelly. Then I’ll put some gravy aside in a bowl and dip the sandwich au jus style! Candied yams/sweet potatoes are also good!!