Too many holiday leftovers? We have you covered
Friday, December 1, 2017
You’re going to have a lot of leftovers after the holidays. You spent hours preparing the meals, so before you freeze them or throw them away, here’s how to make good use of them.
You won’t be wasting any leftover turkey with this recipe. It’s all used, right down to the bones.
Yield: 8-10 servings
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
½ teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
¼ cup chopped onion
1 can (10¾ ounces) condensed cream of chicken or cream of mushroom soup
Place turkey carcass in a stockpot. Add water, onion, salt and bay leaves. Slowly bring to a boil over low heat. Cover and simmer for 2 hours.
Remove carcass and cool. Strain broth and skim fat. Throw away onion and bay leaves. Return broth to the pan. Add carrots, rice celery, and chopped onion. Cover and simmer until the rice and vegetables are tender.
Remove turkey from the bones. Throw away bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth. Heat through.
Source: Taste of Home
Leftover chicken or turkey? Leftover pie crusts? This simple pot pie recipe is a delicious way to use any meat, vegetables or pie crusts left from the holidays.
Yield: 8 servings
2 packages of turkey gravy mix
1 teaspoon poultry seasoning
1½ cups milk
1 cup water
2 tablespoons butter
3 cups cooked and cubed turkey or chicken
2 cups frozen mixed vegetables
1 refrigerated pie crust (14.1 ounces)
Preheat oven to 425 F.
Mix gravy mix, poultry seasoning, milk, water and butter in a large skillet or saucepan. Bring to boil on medium heat, stirring frequently.
Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
Spoon into 9-inch deep pie plate or 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on the top.
Bake 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.