I love Thanksgiving Dinner! It is one of my most favorite meals of the year. I am a very traditional Thanksgiving cook. But when it is all said and done and I am staring at the bird…the leftover ideas running through my head are not so traditional. My mother-in-law has taught me some of my favorite turkey recipes and I want to share them with you. Have fun making the most of your turkey and Happy Thanksgiving from eMeals!
Turkey Pot Pie
Pre-Heat over to 400°
3 pie crust (individually rolled in box)
2 ½ cups leftover turkey, shredded
1 stick butter
½ cup flour
2 ½ cups turkey stock
1 ½ cups milk
1 large onion, diced
4 carrots, chopped
4 celery stalks, chopped
Small handful parsley chopped
Salt and pepper
1 T water
In a heavy saucepan, melt butter over medium heat. Add celery, onion and carrots. Cook until soft. Sprinkle in flour and cook for 1 minute. Whisk the mixture. Whisk in the milk and bring to a simmer. Turn the heat to low and allow to thicken, stirring often. The mixture should thicken for about 10 minutes. Stir in the turkey and parsley and salt and pepper to taste.
Place six 10- ounce individual servings dishes (ramekins) that pie can be prepared and served in on a baking sheet. Roll out the piecrust on a floured surface. Cut out a disc shaped crust and make sure it is enough to cover the edges. You will need six of these.
Spoon the filling into the individual dishes and cover with crust rounds. Tuck the edges in the dish and slit the top for venting. Beat the egg in a small bowl with a tablespoon of water and brush it onto the crust surfaces. Bake until the crust is golden and the filling is bubbling.
Grandmother’s Turkey and Kale Soup
2 cups of small-shelled pasta
1 cup of cooked turkey pieces
3 cloves of garlic
8 cups of homemade turkey stock
2 bunches of Kale
Salt and Pepper to taste
Cook Pasta as directed. In a separate pot, bring broth to a simmer and turn down to low. Wash kale; remove stems cut into long ribbon like pieces. Add turkey pieces to broth. When the pasta is almost done stir kale into the turkey broth to wilt. Add garlic slices. When pasta is done, stir it into the soup along with salt and pepper to taste. Serve with your favorite bread from the bakery.
Cranberry and Turkey Delights
Preheat oven to 350°
6 rolls (choose your favorite)
½ cup creamy mustard spread
6 slices cooked turkey (like Grey Poupon)
½ cup mayonnaise
6 slices Havarti cheese (blends well with cranberry)
1 cup whole berry cranberry sauce
Mix mayonnaise and mustard together. Spread bottom of rolls with mixture; add turkey, cheese and cranberry sauce. Place tops of rolls on sauce to make sandwiches. Wrap sandwiches in foil. Bake 20-30 minutes until cheese is melted and sandwiches are hot. Serve immediately.