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Old 11-17-2004, 01:26 PM   #21
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Sorry......me bad!

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Old 11-17-2004, 01:28 PM   #22
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Originally Posted by choclatechef
Sorry......me bad!
lol.. it's okay.. there are so many variations to turkey salad.. there is the one for a sammich, and the one with lettuce.

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Old 11-17-2004, 02:08 PM   #23
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Thanks all for your kind words and to JulieV for offering to make a turkey......you know there is such a thing as overnight delivery you know
Se non supporta il calore, vattene dalla cucina!
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Old 11-17-2004, 02:26 PM   #24
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Originally Posted by SizzlininIN
Thanks all for your kind words and to JulieV for offering to make a turkey......you know there is such a thing as overnight delivery you know
well, it wouldn't be hot then. I'd get my grandma's stuffing recipe and do it up right!
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Old 11-17-2004, 09:05 PM   #25
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saw this on GMA this morning...

Diane Sawyer's Turkey Hash

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Looked Good!
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Old 11-21-2004, 01:33 AM   #26
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Turkey and Stuffin' Soup

Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 2 quarts, 4 to 6 servings

4 to 6 cups prepared stuffing
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 pounds light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 cup frozen peas or leftover prepared peas, optional

Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

Saw this today on FN - thought it looked good!
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Old 11-21-2004, 04:11 AM   #27
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This sure does look good. easy and fast to make (30 minutes?) lol I am going to definitely keep this one. Thanks.
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Old 11-21-2004, 10:19 PM   #28
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Here's a list I have made over the years of what to do with Holiday leftovers.

Turkey and Chicken:
Turkey/Chicken Noodle/Rice Soup
Turkey/Chicken Enchiladas
Turkey/Chicken Sandwiches
Turkey/Chicken Tetrazzini
Hot Turkey/Chicken Sandwiches w/ gravy
Turkey/Chicken Tamales
Turkey/Chicken Tacos
Turkey/Chicken Pot Pie
Turkey/Chicken Jambalaya
Pulled BBQ sandwiches

Cube and add to beans or soup, especially if you have the bone to work with.
Finely chop the ham, and use for omelets, or for some Jambalaya.
Slice it thin and use for sandwiches.
Add diced ham to salads.

Roast Beef:
Pulled BBQ sandwiches
Pot Pie
Slice thinly, and use for sandwiches

Roast Pork:
Pulled BBQ sandwiches
Slice thinly, and use for sandwiches

Mashed Potatoes:
Potato Pancakes
Potato Pierogies
Potato Latkes
Duchess Potatoes
Shepard’s Pie
Potato Croquettes

Sweet Potatoes:
Mash and add to muffin mix

Soup (see above)
White rice, rice pudding
White rice, Chinese fried rice
White rice, add to pancake/waffle batter
White rice, add to meatloaf
White rice, added to pancake and waffle batter
White rice, casseroles
White rice, eaten cold, with milk and sugar, as a breakfast cereal (One of my grandmothers tells me this is the only way she ever ate rice as a child.)

If they are hard and dry, use for stuffing, or grind into bread crumbs.
Cut into cubes, dry in a 200°F oven for an hour, and then turn into croutons.
Bread pudding
If you have to make a large amount of bacon or sausage, line the plate or pan with old bread. The bread will absorb the grease.

Whole cranberries, not the jellied canned stuff, simmer with a little simple syrup and make a cranberry syrup with it.

Cooked Pasta:
Pasta Salads
Tetrazzini or other casserole

Old Desserts/Cakes:
Save all your old cakes, cupcakes, sweet pastries, etc. and make a bread pudding out of them.
Save a stale cake, and get rid of any frosting. Run the cake in pieces through your food processor, grinding it into crumbs. Use the resulting cake crumbs as decorations on cakes, or in recipes calling for cake crumbs, like Rum Balls or a Linzer Torte.

For large family gatherings, give away as many leftover’s as you can. Cheap ziplock reusable containers are great for this.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 11-22-2004, 10:50 AM   #29
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What a spectacular, concise list, Allen! I do a lot of these, especially with cakes and breads and the entrees. But boy did you expand my thoughts here!

Thank you!

Thank all of you -- this is a fantastic thread!
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Old 11-23-2004, 10:42 AM   #30
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Smoked Turkey Roll-Ups

Yield: 15 servings
4 8-inch flour tortillas
2 pckg (4 ounces each) herb-flavored soft spreadable cheese
2 green onions minced
green onions minced
1/4 cup roasted red peppers drained and chopped fine
1 Spread each tortilla with 1/4 of the cheese. Divide turkey slices equally and layer over cheese, overlapping turkey slices slightly to cover tortilla. Spread 1/4 of remaining cheese over turkey slices.
2 Sprinkle with chopped green onion and red peppper. Roll up tortilla, jelly-roll style. Place turkey tortilla rolls, seam-side-down, in self-closing plastic bag; refrigerate several hours or overnight.
3 To serve, trim edges and cut each turkey tortilla roll-up, crosswise, into 1/2-inch slices to form pinwheels. If desired, arrange pinwheels on serving plate and garnish with red pepper slices in center. NOTE: To keep flour tortillas soft while preparing the turkey rolls, cover with a slightly damp cloth

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