Turkey Recipes for Thanksgiving Leftovers
Classic Hot Brown
Ingredients
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- 3/4 Cup of Pecorino Romano Cheese
- Pinch of Ground Nutmeg
- Salt and Pepper
- 14 oz. Sliced Roasted Turkey Breast, Slice Thick
- 4 Slices of Manoucher’s Nak’d Loaf
- 4 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Paprika
Directions
- Create a Mornay Sauce..In a two-quart saucepan, melt butter and slowly whisk in flour until combined and becomes thick. Continue to cook for two minutes over medium-low heat, stirring frequently. Whisk heavy cream and whole milk into the cream and cook over medium heat until it begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in 1/2 Cup of Pecorino Romano cheese until smooth. The cream is now a Mornay sauce. Add nutmeg, salt and pepper to taste.
- For each plate, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half to make two triangles and the other slice is left in a square shape to be placed in between the triangles – then cover with 7 ounces of turkey.
- Place slices of Roma tomato alongside the base of the turkey. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese.
- Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and serve immediately.
Cranberry Turkey Wraps
Ingredients
- The Garlic Box’s Cranberry Garlic Preserve with Rum
- 6 flour tortillas (8 inches), room temperature
- 3 cups shredded cooked turkey
- 6 lettuce leaves
Directions
Just before serving, spread 2 tablespoons of cream cheese over each tortilla. Top with 3-4 tablespoons, Cranberry Garlic Preserve, 1/2 cup turkey and a lettuce leaf, smidgen of pepper to taste, roll up.
Cashew Turkey Salad Sandwiches
Ingredients
- Cracked Peppercorn Dressing
- 1-1/2 cups cubed cooked turkey breast
- 1/4 cup thinly sliced celery
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped unsalted cashews
- 8 slices pumpernickel bread
- 4 lettuce leaves
Directions
- Stir together, dressing, turkey, celery, apricots and cashews.
- Line half of the bread slices with lettuce. Top with turkey mixture and remaining bread.
Turkey à la King
- 7 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2+ cups turkey or chicken stock
- 2 1/4 cups sliced mushrooms
- 1½ cups chopped cooked turkey
- ½ cup heavy cream
- 1 1/2 cup peas
- 2 tablespoons dry sherry
- salt and freshly ground black pepper to taste
Directions
-
Make a roux.
In a small saucepan set over medium heat, melt 5 tablespoons of the butter. When it begins to foam, sprinkle the flour over it and whisk to combine, approximately 7-10 minutes.
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Slowly add 1 1/2+ turkey stock to this mixture and stir to combine. Add more stock to thin the sauce. Keep warm.
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Set a large pan over medium-high heat and add the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook until the mushrooms have begun to get soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture has thickened slightly, approximately 7-10 minutes.
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Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered fettuccini.
Turkey Chilie
Ingredients
- olive oil
- 2 pounds ground turkey
- 2 cups coarsely chopped onions
- 2 1/2 tablespoons minced garlic
- 1 red pepper (cored and chopped)
- 1/2 cup finely chopped celery
- 1 jalapeño, cored, finely chopped
- 1 tablespoon oregano
- 3 1/2 tablespoons chili powder (We carry the Garlic Box’s Turkey Chilie Blend)
- 3 teaspoons ground cumin
- 3 1/2 cups canned diced tomatoes
- 2 1/2 cups chicken broth
- salt and black pepper to taste
- 2 (15-ounce) cans red kidney beans, drained
- 2 cups shredded cheddar
- sour cream
Directions
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Heat 3 tablespoons of olive oil over high in a large heavy pot and add the turkey meat and heat until just browned.
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Add onions, garlic, red pepper, celery, jalapeño, oregano, chili powder or seasoning and cumin. Stir. Heat for 5 minutes.
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Add the tomatoes, chicken broth. Bring to a boil, reduce heat and simmer, stirring occasionally, approximately 15 minutes.
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Add the drained beans and heat, stirring occasionally, for 10 more minutes. Serve in bowls with cheddar and a dollop of sour cream on top.
