Leftover Turkey
December 29th, 2012 | 
Author: I made this for dinner this evening, and we really enjoyed it. Great way to use up some of that leftover turkey bird for our tastebuds. Just thought I’d share. I’ve adjusted the recipe for the way I’ll make it next time. That would be the addition of the ginger, red pepper, rice and the canned vegetables other than the mushrooms that her recipe called for.
Leftover Turkey Stir Fry
Ingredients:
6 tbsp. soy sauce
2 tbsp. white sugar
2 to 4 tbsp. cornstarch (I think I used 2)
3 c. coarsely chopped up cooked turkey
4 c. sliced broccoli
2 c. thinly sliced carrots
2 c. chicken broth
1 large onion, sliced
8 oz. canned mushrooms (optional) (OR use fresh mushrooms)
(My additions)
1 c. minute rice cooked in 1 c. boiling water
1 can sliced water chestnuts
1 c. bean sprouts, drained
1 can Chinese stir-fry vegetables, drained
½ tsp. fresh minced ginger root or sprinkled with ground ginger
Sprinkle with ground red pepper to taste
Directions:
Whisk soy sauce, sugar, ginger and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
Heat a large skillet or wok over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir in broccoli, carrots and onion into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender about 2 minutes. Stir in turkey mixture and add water chestnuts, bean sprouts, Chinese vegs, mushrooms and rice; cook and stir until heated through and the sauce has slightly thickened, about 1 minute.
NOTE: I have adapted the basic recipe posted at allrecipes.com by BunnyBaker to suit our tastes. I doubled the recipe, and her recipe has a 5/5 stars rating
Posted in * Recipe Requests
I too use leftover chicken, turkey or pork roast for stir fry…. I usally buy the chinese mixed veggies..and add some of my own favorite veggies… Make it mostly for when sil and gd Hannah are here for dinner…when my daughter works ..she only works 2 evening a week…. so I have them here just about every week.
Wish I had thought about doing this earlier than this. Stir fry most anything works for us. At the moment, I’m trying this recipe. Love the tip about tying up the carcus in cheesecloth to cook it that someone had posted to avoid all of those little bones that tend to escape. I intend to buy some cheesecloth in the near future. This is a Taste of Home recipe with lots of great reviews and tips. I’ve never added a can of cream of chicken or mushroom soup before either.
Homemade Turkey Soup
You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that’s tasty and economical. —June Sangrey, Manheim, Pennsylvania
8-10 ServingsPrep: 30 min. Cook: 2 hours 35 min.
Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions
Place the turkey carcass in a stockpot; add the water, onion, salt
and bay leaves. Slowly bring to a boil over low heat; cover and
simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion
and bay leaves. Return broth to the pan. Add the carrots, rice,
celery and chopped onion; cover and simmer until rice and vegetables
are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size
pieces. Add turkey and cream soup to broth; heat through.
Yield: 8-10 servings (about 2 quarts).
We like this one a lot too
Chicken or Turkey Casserole
Prepare a box of Stovetop Stuffing Mix as directed on box or use your own leftover stuffing
Leftover turkey or chicken…enough to cover a 13” x 9” x 2” casserole as desired
Large package frozen vegetables (we like California mix the best-cauliflower, broccoli, carrots), cooked and drained
Mix together:
1 can cream of chicken soup
1 c. sour cream
1 tbsp. mayonnaise
¼ c. chicken broth (I’ve even used water)
Grease the casserole dish and layer ingredients:
Stuffing
Chicken – bite-size
½ sauce mix
Vegetables
Remaining sauce
Bake at 350 degrees about 50 minutes tented with foil. During last 10 minutes of baking, top with grated or shredded cheese of your choice uncovered