3 Ways To Use Your Leftover Turkey (That Aren’t a Sandwich)

October 9, 2020

by Jade Farhat Eat

Contents

Wondering what you’re going to do with your leftover turkey? Wonder no more! We’ve created three delicious turkey recipes that are way better than a typical turkey sandwich.

We’re not trying to step on a delicious turkey sandwich. We LOVE a turkey sandwich after a holiday weekend, however even we get tired of sandwiches every day. We’re sharing three of our favourite ways to enjoy leftover turkey in the days after a holiday.

1. Turkey Pot Pie

Ingredients:

2 shallots, finely chopped
2.5 cups stock
½ cup half & half
½ cup cooked wild rice
1 cup chopped kale
2 TBSP thyme
1 TBSP sage
3 carrots, chopped
2 cups shredded cooked turkey
2 pie crust rounds (1 box)
1 egg, beaten
¼ cup butter
¼ cup AP Flour

Instructions:

Preheat oven to 375 and adjust rack to the middle position. Melt butter in a large pan over medium heat. Add shallot, carrots, thyme, and sage, and season with salt and pepper. Cook, stirring occasionally, until herbs are fragrant and carrots are just tender, 5-7 minutes.
Add flour and cook, stirring constantly, until flour just begins to brown 1-2 minutes. Slowly pour in turkey stock and half & half, stirring to combine. Simmer until thickened, 8-10 minutes. Add wild rice, kale, and shredded turkey, and stir to combine. Season generously with salt and pepper, to taste.
Gently place one pie crust into the bottom of a pie tin or oven safe skillet, trimming any excess. Pour filling into pie tin and spread to fill evenly. Place second pie crust over the top of the pie dish, leaving half an inch excess around the edge. Fold excess crust over onto itself on the lip of the pie tin. Using the tines of a fork, press all around the perimeter of the crust to seal. Cut a few slits in the top of the pie for steam to escape. (Alternatively, you can make individual pot pies using small ramekins.)
Brush the top crust with the beaten egg and place on the middle rack of preheated oven. Bake until filling is bubbling and crust is golden brown, 30-40 minutes. Let cool for at least 5 minutes before serving.

2. Turkey Noodle Soup

Ingredients:

1 cup peeled, thinly sliced carrots
1 cup thinly sliced celery stalks
½ cup diced yellow onion
1 tsp turmeric
8 cups low sodium chicken or turkey stock*
2 bay leaves
1 cup uncooked dry broad egg noodles
2 cups cooked turkey meat, roughly chopped or shredded
¼ cup chopped dill
2 lemons

Instructions:

Heat a large drizzle of olive oil in a large pot over medium high heat.
Add carrots, celery, and onion. Cook, stirring occasionally, until starting to soften.
Add turmeric and stir to combine.
Add stock, bay leaves, 1 TBSP kosher salt (less if you’re using a higher sodium broth) and bring to a boil. Cook until carrots and celery are almost tender, 5-7 minutes.
Add egg noodles and cook until al dente, about 7-8 minutes (check package instructions!). Remove from heat.
Season generously with freshly cracked black pepper.
Stir in dill and juice of two lemons.
Taste and season with salt and pepper.
Garnish with extra sprigs of dill and a lemon wedge.

*To make your own stock, place leftover turkey bones and carcass in a large pot with 1 halved large onion, two peeled carrots, 2 celery stalks, 1 halved head of garlic, 2 bay leaves, 1 sprig of thyme, and 1 TBSP whole peppercorns. Cover with cold water, bring to a boil, reduce to low heat and cover pot. Cook, skimming fat occasionally, until stock is golden in color, 4-5 hours. Strain and cool stock.