Turkey, Turkey and More Turkey
Last week, I shared a tenative menu for what would be my first time hosting Thanksgiving, and I am proud to report that the meal came out very well. We loved the pasture raised turkey and since I ended up with a 15 pounder to feed just four of us,we have a little bit of leftovers! So after sending some home with our guest, I began searching for turkey recipes and here are a few I came up with:
- Barley ‘Risotto’ with Turkey and Mushrooms - My husband’s family is part Italian and since his mother-in-law was still in town, Friday night we had this amazing Italian style turkey dish by Mark Bittman, check out his video and recipe alternatives here.
- Turkey Noodle Soup – There are lots of recipes out there for great turkey noodle soups, see the recipe below for how I made mine yesterday. (I hope you saved the turkey carcass to make a good stock for your soup!)
- Turkey Pot Pie – Use a standard Chicken Pot Pie recipe and substitute your leftover turkey for the chicken and try an easy whole wheat pie crust instead of the store bought.
- Thanksgiving Sheperd’s Pie – Use all of your leftovers in one dish with this easy Shepard’s Pie recipe.
As you can see, these recipes incorporate a lot of the ingredients you probably already have on hand from various dishes from your Thanksgiving Day meal, so get creative and feel free to make substitutions according to what you have in your kitchen, this is all about a low stress way to use what you have instead of doing even more shopping.
Turkey Noodle Soup
4 carrots, chopped
2 cloves garlic, finely chopped
1/2 cup leeks, chopped
1 onion, chopped
8 cups stock
2 cups whole wheat egg noodles
1 bay leaf
2 cups leftover turkey, chopped
salt and pepper to taste
Heat a large pot over medium heat, add a little butter or oil. Add garlic, carrot, leeks, onion, salt and pepper, saute for approximately 5 minutes. Add stock, noodles, and bay leaf, bring to a boil and then simmer for 5 minutes. Add turkey, simmer for another 10 minutes. Discard bay leaf and add a bit more of freshly cracked pepper. We enjoyed ours with some toasted fresh focaccia olive bread from the Farmer’s Market.