Use It Up: Turkey
I’m sure by now you are probably sick to death of all the turkey that is filling your fridge. You probably should have taken my advice and not made a turkey to begin with, but it’s too late now. Lucky for you, I have dozens of recipes to hide it in! Most of these are chicken recipes I blogged awhile ago, so I’m just going to link to them here, and tell you to substitute turkey for chicken. It’s the equivalent of a “back flash episode” on a sitcom, but there may be some new material showing up at the end. In fact, probably, so scroll on past the list of the recipes you loyal minions have already committed to memory, and the rest of you use this as motivation to read everything I’ve ever posted. Yes, they are all gems such as these:
1) Broccoli Cheese Casserole – just add some turkey for more protein, and let all the gratuitous cheese cover up that turkey flavor.
5) Turkey Soup
6) Turkey Salad
Oops, I think that’s everything. I have no idea what I was thinking of earlier when I said there might be new material down here at the end. Maybe I was hoping I would come up with something by now, but instead I made dinner. You can always make turkey sandwiches also. Um, turkey pizza? Yuck, no. Turkey pasta salad would probably be good. Phew! Ok, well The Office is on. The End!
*UPDATE* New Recipe!! I finally thought of one! Turkey and dumplings – the lazy way (my specialty):
Your basic ingredients are shredded, leftover turkey, chicken broth, and a can of biscuits. You can add celery, carrots, and onions to the broth if you want, but you should keep the amount small, and chop them up pretty fine.
The trick is to get your broth BOILING, then open your can of biscuits, and tear a couple into small pieces, and drop them into the broth. I usually only use about 2 biscuits for dumplings and bake the rest, but it depends on how large a batch you are making. They plump up, so keep that in mind when you are tearing your pieces. You don’t want the whole pot to turn into a giant glob of biscuit goo. I usually cook it for about a half hour, then pull out a dumpling to test for doneness. I KNEW I had another recipe!
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