Day After Scalloped Turkey Food

DAY-AFTER TURKEY SOUP

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

TURNIP AND APPLES

Steps:

• Peel, dice and cook turnip.
• Drain and mash with butter.
• Peel and slice apples.
• Toss with brown sugar and cinnamon.
• Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.
• Combine crust ingredients to a crumbly texture and pat on top of casserole.
• Bake at 350°F for one hour or until heated through.
• Prep time includes peeling and cooking turnip.

ESCALLOPED TURKEY AND DRESSING

Steps:

• Preheat oven to 375.
• Spray a 13x9-inch baking dish with vegetable spray.
• Mix the soups, sour cream and milk.
• Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
• Sprinkle with peas or vegetables, then spread the stuffing over.
• Top with remaining soup mixture, and then the buttered bread crumbs.
• Bake for 40 to 45 minutes, or until golden brown and bubbly.
• You can omit the veggies and serve on the side or with a salad.
• This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.

GRANDMA G'S BAKED THANKSGIVING TURKEY

Steps:

• Preheat oven to 450 degrees.
• Remove giblets and neck.
• For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity.
• Rinse turkey and pat dry.
• Mix melted butter and salad dressing.
• Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg.
• Place in roaster pan and add all vegetables inside the body cavity.
• Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go.
• Place the remaining stick of butter in the cavity.
• Cover with heavy foil, making sure the foil does not touch the turkey.
• Bake for 2 hours 30 minutes in 450 degree oven.
• If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid.
• If it has not reached 180 degrees return to oven for additional 30 minutes.
• Check therometer.
• Bake another 45 minutes, until golden brown.
• Remove from oven and cover with foil again and let stand for 15 minutes before slicing.

CRANBERRY ICE

Steps:

• Combine the sugar and water in a saucepan and bring to the boil. Let cook 5 minutes and remove from heat. Let cool. Chill.
• Put the cranberry sauce into the container of a food processor or blender and blend thoroughly. Add the orange juice and the syrup and pour into the container of an electric- or hand-cranked ice-cream freezer. Freeze according to manufacturer's instructions.

DAY AFTER THANKSGIVING (OR CHRISTMAS) TURKEY WELLINGTON

Steps:

• Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
• Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
• Top the stuffing with 1/4 pound leftover turkey pieces.
• Top turkey with sauteed mushrooms and onions.
• Add salt and pepper, to taste.
• Beat together egg and milk.
• Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
• Bake at 375 degrees for 20 minutes or until golden brown.
• You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
• Enjoy!

SCALLOPED TURKEY

Steps:

• Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley and sliced hard cooked eggs. Add turkey gravy and top with remaining noodles. Dot with butter and sprinkle with buttered crumbs. Cover and bake in a 350°F. oven for 25-30 minutes. Remove cover for last 10 minutes of cooking time. Serve with a crisp salad and drink chilled rosé wine.