Cooking with Karin

Friday, November 23, 2012

Leftover Turkey Part 1

I love a good leftover turkey sandwich, but there are so many other ways to use leftover turkey.

First, don't discard that turkey carcass! After you remove the usable meat from the turkey just toss it in a stock pot with one onion, cut into wedges, two carrots, chunked, two stalks of celery, chunked, a bay leaf or two and 10 black peppercorns. Cover with cold water, bring to a boil over medium-high heat and then simmer for a couple of hours. Strain the broth and store in plastic containers in the freezer.

I like to freeze the stock in quarts and pints, but if you often use just a cup, freeze some in half-pint containers as well.

Since I'm on the subject of stock, I'll start Part 1 of my "what to do with leftover turkey" posts with soups. If the recipe calls for cooked chicken and chicken stock, just use leftover turkey and turkey stock.

Here's a delicious soup I developed specifically to use up leftover turkey: Turkey and Wild Rice Soup.

This Turkey Tortilla Soup is really quick and easy; perfect since you'll have been cooking a lot leading up to the big meal. (No link on this one. It's not on the Viking site any more, so scroll all the way down to the bottom for the recipe.)

Then there's one of my all-time favorites: Bean, Bacon and Chicken Soup.

For something comforting, consider Vietnamese Porridge. Soothing and easy on the stomach, making it perfect if you overindulged over the holidays.

I love spinach and chicken enchiladas, and I turned the combo into a super-easy soup: Chicken Enchilada Soup.

And last, White Chili would also be a good way to use up your homemade turkey stock and leftover turkey. Just skip the step of sauteing the meat and add it along with the beans.

Come back tomorrow for Leftover Turkey: Part 2!

Here are the links again:
-Turkey and Wild Rice Soup
-Vietnamese Porridge
-Chicken Enchilada Soup
-White Chili

Turkey Tortilla Soup

2 14.5-ounce cans low-sodium chicken broth
1 14.5-ounce jar mild salsa
2 cups cooked shredded turkey
Juice of 1 lime
1 teaspoon ground cumin
1 7-ounce can corn, drained
2 cups broken tortilla chips, for garnish
1 avocado, peeled and diced, for garnish
Sour cream, for garnish
Shredded Monterey jack or Cheddar cheese, for garnish

Combine broth, salsa, turkey, lime juice and cumin in a large pot over medium heat. Simmer to combine flavors, 8 to 10 minutes. Add corn and heat through. Ladle hot soup into soup bowls and top with desired garnishes.

Makes 6 servings.


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