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How big was the bird? If you didn't eat as much of it as you anticipated, you might be looking for creative recipes calling for cooked turkey.

Here are a few suggestions that offer you a change in flavor, so you aren't just eating turkey, stuffing, and sweet potatoes from now until Christmas.

Regardless of how much turkey you have left, I hope you will make Grandma Etta's Next Day Turkey Soup. As a child, I looked forward as much to a steaming bowl of her soup as I did the Thanksgiving dinner.

Can I add one more thing to your holiday weekend? Will you please find the recipe for your best holiday dessert or appetizer to enter into the Review and Tidings Best Kept Holiday Secret Recipe Contest?

It's fun and easy and we hope this year's contest will draw even more contenders than the previous years. Entries are to be submitted next Thursday, Dec. 4 between 9 a.m. and noon. Don't miss out on the fun and prizes!

Bon Appetit! Eat Locally!

Grandma Etta's Next Day Turkey Soup

Serves 6 to 8

2 quarts water, or enough to cover the turkey carcass by 1 inch of water

1 turkey carcass, all meat removed

1 onion, halved, plus 1 onion, finely diced

2 carrots, halved, plus 1 carrot, finely diced

1 whole stalk celery, plus 1 more stalk finely diced

2 bay leaves

3 cups dark turkey meat

2 garlic cloves smashed

2 tablespoons olive oil

3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans, etc. whatever you have)

1 tablespoon chopped fresh sage leaves

Put turkey carcass in a large stock pot and add water to cover the bones by one inch along with onion halves, carrots halves, 1 celery stalk and 1 bay leaf. Bring to a boil and then simmer about 1½ hours. Using tongs, remove large bones and carcass and then strain broth through a sieve or colander. Discard the solids and reserve turkey broth.

Heat garlic cloves in the olive oil in the stock pot and allow to brown slightly. Add diced carrots, celery and onion and sweat them over medium-low heat until softened, about seven or eight minutes. Add the turkey stock, along with chopped sage and remaining bay leaf.

Dice the leftover vegetable side dishes (here Brussels sprouts, sweet potatoes and green beans) and turkey meat; add to the soup. Continue simmering soup until vegetables are heated through, about 20 minutes.

Adapted from

Etta Sue Smith's recipe by BR.

Cran-Turkey Enchiladas

Makes 8 servings

Nonstick cooking spray

2 to 2 ½ cups shredded cooked turkey

1 16-oz. can whole cranberry sauce

1 15-oz. Ccan black beans, rinsed and drained

1 ½ cups bottled salsa

1 cup shredded Colby and Monterey Jack cheese (4 ounces)

½ cup sour cream

3 green onions, sliced

¼ cup snipped fresh cilantro

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground black pepper

8 7 or 8 inch whole wheat or white flour tortillas

1 teaspoon bottled hot pepper sauce

Preheat the oven to 350ºF. Lightly coat a 3 quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, ½ cup of the salsa, ¾ cup of the cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Rollup tortillas around filling, Place seam side down, in prepared dish; set aside.

For sauce: in a bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese has melted. Sprinkle with additional cilantro and green onions.

Adapted from Better Homes and

Asian Turkey Barbecue on Sesame Scallion Toasts

Serves 4

You will never recognize your leftover holiday turkey when you combine it with Asian ingredients to create this delicious yet quick and easy dish. You may end up making turkey just to have leftovers for this dish!

1/3 cup hoisin sauce

¼ cup barbecue sauce

1 tablespoons minced fresh ginger root

2 tablespoons sesame oil, divided

3 cups cooked, chopped turkey

Salt and pepper to taste

½ cup diced green onion, divided

4 English muffins, split

Preheat the broiler.

In a large saucepan over medium heat, whisk together hoisin sauce, barbecue sauce, ginger and one tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.

In a small bowl, mix the remaining tablespoon sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a baking sheet.

Broil English muffins two minutes, or until lightly toasted. Remove from heat and top with the turkey mixture. Serve warm.

Adapted from


A five-ingredient entrée ready in 30 minutes or less.

(Salt, pepper, butter, olive oil and water don't count!)

Turkey Spinach Toss

Makes 4 to 6 servings

4 to 5 cups cubed cooked turkey

2 tablespoons butter

2 ounces thinly sliced deli ham, cut into bite-sized pieces

½ cup orange juice

2 10 ounces packages spinach

1 orange, cut into wedges

In a large skillet over medium-high heat, melt the butter and add the turkey. Heat through and then add the ham. Cook and stir one minute or until heated and ham starts to crisp. With a slotted spoon remove turkey and ham from pan. Add orange juice and bring to a boil.

Add spinach, half at a time, to skillet and cook until just wilted. Add orange wedges with the second batch of spinach. Using tongs, remove spinach from skillet and divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet, if desired.

Adapted from Better Homes and

Randall welcomes your food questions and research suggestions. She can be reached at 503-635-8811 ext. 101 or by email at [email protected]

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