turkey leftovers

Delicious creamy mac and cheese with two kinds of cheese and chunks of leftover Thanksgiving turkey. Topped with a crunchy layer of leftover stuffing makes this a really special mac and cheese! #macandcheese #thanksgiving #leftovers #turkey

Stuffing Topped Mac and Cheese with Turkey Leftovers

dry elbow macaroni pasta

tbsp butter

tbsp all purpose flour

whole milk, warm (divided)

tsp kosher salt

tsp black pepper

tsp grated nutmeg

extra sharp cheddar (grated)

Monterey Jack (grated)

turkey (chopped)

tarragon

leftover stuffing

Preheat the oven to 375 degrees F. Spray a 9x13 baking pan with non stick spray.

Bring a large pot of water to a boil and cook the pasta as directed on the package. Drain and set aside.

In a large 10-12 inch pan, melt the butter over a medium heat.

Add the flour to the melted butter and stir with a whisk for 2-3 minutes.

Gradually add two cups of the warm milk in 1/2 cup steps making sure to whisk well after each addition of milk and making sure there are no lumps before adding more milk.

Once the two cups of milk have been added, simmer the sauce over a low heat for about 5 minutes stirring well.

Add the salt, pepper, and nutmeg and stir.

Add the grated cheddar and stir until melted and repeat with the Monterey Jack.

Gradually add in the remaining 1 1/2 cups of warm milk and bring back to a simmer until thick but still a pourable consistency.

Place the cooked elbow pasta into the prepared 9x13 pan and pour

Pour the cheese sauce over the pasta and the turkey and dried tarragon. Mix well.

Using your fingers crumble the stuffing over the mac and cheese.

Place in the oven and bake for 30 minutes and the cheese is bubbling around the edges and the stuffing is turning golden.

Turkey Salad Sandwich

turkey

celery

onions

Bell’s poultry seasoning

brown sugar

celery salt

mayonnaise

Crusty bread

Lettuce

Tomato

Cranberry sauce (optional)

In the bowl of a stand mixer with the paddle attachment (or by hand in a bowl), place turkey and beat on low just enough to break up the meat but not pulverize it.

In a small bowl, mix celery, onion, poultry seasoning, brown sugar, celery salt and mayonnaise. Mix and taste for seasoning. Adjust seasoning and add to turkey. Mix by hand.

Serve on crusty bread with lettuce and tomato, and if desired cranberry sauce

Hello Martha!  Just want to wish you and yours a very Happy Thanksgiving !  I am not making anything this year due to a surgery last week but not to worry.. doing fine!  First year in memory I have not baked or cooked.  My mother was never without Bell's seasoning during this time of year.  I will refrain from saying .. What , no garlic!.  LOL.  Have a blessed holiday and Merry Christmas to all!

Martha,
I made the turkey salad today and it was delicious. This was my first time to cook  turkey with Bell’s Seasons. I purchased it earlier in the year when you suggested it in a previous post. I had never heard of it before...but will be my go to seasoning for poultry in the future. 
Thank you, Linda

Classic turkey soup recipe! Take what's left of the turkey carcass and make a delicious turkey soup with the leftover turkey to enjoy for days.

Mom&#8217;s Turkey Soup

water

yellow

parsley

thyme

bay leaf

celery rib (roughly chopped) and some celery tops

peppercorns

Salt

Pepper

parsley, leaves chopped (about 2 to 4 Tbsp)

poultry seasoning (more to or

Salt and pepper

egg egg

"Excellent! I have always made turkey soup because my husband enjoys it, but I never much cared for it myself until now.  Delicious and worth the effort."

Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup once the stock is made.

Put turkey carcass, vegetables, drippings in large pot, cover with water: If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot. Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones from dinner, into a large stock pot (at least 8 quart or 12 quart depending on the size of the turkey), and cover with COLD water by an inch.

Add any drippings that weren't used to make gravy, and any giblets (not the liver) that haven't been used already. Add thickly sliced onion, some chopped carrots, celery and celery tops, parsley, thyme, a bay leaf, and some peppercorns to the pot.

Bring to a boil, reduce to a simmer, skim foam: Bring to a boil on high heat and then lower the heat to keep the stock to a bare simmer. Skim off any foamy crud that may float to the surface of the stock.

(Note in the photo that even though the stock is at a bare simmer, it looks like it is boiling because of the foam that is beginning to come to the surface.)

Add salt and pepper to the pot, about 1 teaspoon of salt, 1/2 teaspoon of ground black pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

Cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface.

Strain the stock: After 4 hours of a low simmer, use tongs, a spider ladle, or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.
 
If you have a strainer but it isn't a fine mesh strainer, you can line it with cheesecloth or with several layers of dampened paper towels and strain the stock through that.

Reduce the stock: If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, to make it more concentrated and easier to store.
(We usually do this step at a rolling boil, and reduce the stock by at least half. When you boil stock it will make it cloudy, but the taste is great so we don't care. If you want to reduce stock and keep it relatively clear, you'll need to do that slowly and a bare simmer, and it will take much longer.)
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup.

Sauté carrots, onions, celery in a large pot: In a large soup pot, heat some butter or olive oil (or turkey fat rendered from the stock) on medium high heat. Add chopped carrots, onions, and celery in equal parts (about a cup each). Cook until the onions are softened, about 10 minutes.

Add garlic, stock, parsley, seasonings: Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock to the pot. Add some parsley and seasoning—salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.

Bring to a simmer and cook until the vegetables are cooked through (5 to 10 min).

Add turkey meat, noodles: Add noodles, rice, or even leftover mashed potatoes (skip all of these if you are cooking low-carb). If adding noodles, cook for 4 minutes. If adding rice, cook for 15 minutes.
Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add it to the soup. Cook for 1 more minute to warm the turkey meat.
You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.
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"The recipe was perfect!! And very helpful!! This is defiantly a simple recipe to follow!! Mom and I made Turkey soup for our first time and the soup came out perfect!!"

"Delicious!!  Making the Turkey stock is the way to go.  Added egg noodles and was enjoyed by everyone."

"I used far too much water tried to reduce it but took for too long. Added bullion cubes for flavour. I recommend adding the poultry seasoning just slightly  before eating as when you strain the scum from top out comes the spices. Also recommend adding noodles and sauté veggies until just before eating as they get soggy quick. Overall good turkey soup recipe."

"Thoroughly delicious!  I've enough stock left over for use in other meals as well."

https://www.simplyrecipes.com/video_src?vid=6092348068001

Mom's Turkey Soup

Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust. Make them whatever size you want; we like small ramekins for mini-size portions for the kids!

Leftover Turkey Pot Pies

unsalted butter

onion

carrots

salt

black pepper

all-purpose flour

chicken or turkey stock

sweet peas

thyme (optional)

pie crusts, store-bought

"Looks wonderful!!  What vegetable would be a good substitute for the peas? Husband doesn't like cooked ones.  Thanks..."

"Do you think I can make these and freeze before cooking? I'd love to get single serving, round,  aluminum pans and freeze 10 of these for an elderly parent. \r\n\r\nMuch better than frozen dinners from Trader Joe's."

"Just call them turkey pies.  The kids probably think they have pot in them (whether the plant or meat type.  In UK kids love meat pie, of all kinds as well as fruit pies ."

Cook the pot pie base: Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.

Make the gravy: Add flour to the filling and stir until the mixture is smooth. Cook for a minute or two to cook out the flour taste. Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the 1/4 cup.

Add peas and thyme: When gravy is done, add peas and fresh thyme and remove from heat.

Fill the ramekins: Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)

Cover with pie crust and brush with egg wash: Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.

Bake the pot pies: Bake the turkey pot pies at 350˚F for 20-25 minutes, or until the crust is golden brown around the edges and in the center. Let the pot pies cool for a few minutes before serving.
Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.

"Husband approved!  Kids approved!  It was easy and delicious.  Held off on too much salt since the left over turkey was brined, used reduced sodium chicken broth and it was perfect.  Recipe was enough for a family of four (2 adults, 2 kids ages 5 and 7), but if they're older with bigger appetites, you may want to increase the recipe."

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