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What's cookin': Turkey feast - Chapter 2 has great gobbling possibilities

Leftover turkey holds a plethora of options, from soups to sandwiches, casseroles to pot pies.(Linda Smith / For the Enterprise)

One of the great things about Thanksgiving is that most people buy a turkey way bigger than they need for the Thanksgiving feast, and now are blessed with all of that yummy leftover turkey. I hope today's recipes will help you pick that bird clean, and then make soup with the carcass.

Turkey with Dumplings

1 T. canola oil

1 medium onion, chopped

2 carrots, peeled and sliced

2 stalks celery, chopped (leaves and all)

4 c. cooked turkey pieces

1 qt. chicken bouillon or stock

1 c. low-fat milk

1/3 c. flour

1 T. fresh parsley

Salt and fresh ground pepper to taste

Sauté onion, carrots and celery in oil until onion is limp. Add cooked turkey pieces and brown slightly. Add bouillon or stock, cover and simmer until vegetables are tender. Combine 1 c. milk and 1/3 c. flour in a screw-top jar and shake to mix well. Slowly stir into soup to thicken.


1 c. flour

1 1/2 t. baking powder

1/2 t. salt

2 T. finely chopped parsley

2 T. shortening

1/2 c. milk

Mix together flour, baking powder, salt and parsley. Cut in shortening, mixing like a piecrust. Add milk and stir just until combined. Drop by spoonfuls onto boiling soup. Simmer uncovered for 10 minutes and covered for 10 minutes longer. Serve at once.

After Thanksgiving Turkey Casserole

2 c. turkey, cubed

1 c. carrots, diced

1 med. onion, diced

8 oz. mushrooms, sliced

1 c. celery, diced

2 T. unsalted butter

1 T. extra-virgin olive oil

1 t. dried thyme

Leftover mashed potatoes from Thanksgiving

Kosher salt and freshly ground pepper to taste

3 T. unsalted butter for dotting top

Sweet mild paprika, to taste

Sauté vegetables in butter and olive oil until tender but not brown. Sprinkle with salt, pepper and thyme. Stir in cooked, cubed turkey. Place in a casserole dish and top with mashed potatoes. Dot with butter and sprinkle with paprika. Bake, uncovered, at 350 degrees for 20-30 minutes, until the potatoes are browned and the casserole is heated through. Note: If you have leftover sweet potatoes, they are great mixed with the mashed potatoes and spread over the top.

Turkey Chow Mein

2 c. cooked diced turkey

1 (13 3/4-oz.) can chicken broth, divided

3 T. soy sauce

1/8 t. ginger

1/8 t. pepper

1 c. sliced onion

2 T. cooking oil

1 c. sliced celery

1/2 c. slivered green pepper

2 T. cornstarch

1 can bean sprouts, drained

1 (4-oz.) can mushrooms

1 (6-oz.) pkg. frozen pea pods

Hot cooked rice

Marinate turkey with a mixture of 1/2 c. of the broth, soy sauce, ginger and pepper; set aside. In a large skillet with cover, sauté onion in oil for 3 minutes. Add celery, green pepper and remaining broth. Heat to boiling, cover and cook over moderate heat for 2 to 3 minutes. Drain turkey, saving marinade, and add the meat to the vegetables. Mix cornstarch with drained marinade. Add and cook, stirring until sauce thickens. Stir in bean sprouts, mushrooms and pea pods. Cover and cook 2 to 3 minutes longer. Serve over hot rice. Serves 6. Note: For extra crunch and flavor, use fresh bean sprouts, mushrooms and pea pods.

Turkey Pot Pie

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

1/2 t. salt

1/2 t. pepper

1 3/4 c. chicken broth

2/3 c. milk

2 c. cubed cooked turkey

1 (10-oz.) pkg. frozen peas and carrots

1 unbaked two-crust pie crust

Heat butter over low heat until melted; blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk; heat to boiling, stirring constantly. Boil for 1 minute; stir constantly. Add chicken and vegetables. Pour in unbaked pie shell. Cover with second crust; make slits for steam to escape. Bake at 425 degrees for 30 to 35 minutes, covering edges of crust until last 10 minutes to prevent burning.

Grandma's Best Turkey Soup

1 turkey carcass

1 bouquet garni (6 peppercorns, 1 bay leaf and 4 whole cloves tied in a piece of cheesecloth)

2 c. cubed cooked turkey


1 to 2 chicken bouillon cubes

1 c. chopped celery

2 carrots, sliced

1 onion, sliced


Remove the meat from the turkey carcass and set aside. Crack the bones and place in a kettle with the skin and the bouquet garni. Cover with water, add the bouillon cubes and simmer for 2 hours. Cool slightly. Remove the bones, skin and bouquet garni by straining. Add the meat and vegetables to the stock and chill. Skim off the fat. Add salt to taste and simmer until hot. Note: If the turkey has been devoured, a chicken carcass and meat can be substituted for the turkey. For a heartier soup, increase the amount of celery and carrots, and add green beans and some cubed rutabaga.