View Full Version : Ugh...oh the turkey!

11-13-2006, 02:15 AM
My grocery store was running a promotion where if yu spent 50 bucks on groceries you got a free turkey. So we spent fifty bucks and they bring a turkey to the front for us and the thing is 19 pounds.

So I cooked this turkey (my first ever, I'm very proud) and I would say we have about 17 1/2 pounds left. I need to use it up before thanksgiving at which point we will start all over again...

So far I have:
Turkey Noodle Casserole
Turkey Salad
Turkey Soup or maybe Turkey Chili

Any other ideas/recipes? I might make a few dishes to freeze.

My stomach hurts just thinking about all that turkey.

PS. We're not greedy. We just didn't have anyone to invite for dinner.

11-13-2006, 03:23 PM


11-13-2006, 03:49 PM
I don't have any specific suggestions, but I would probably substitute turkey for chicken in your favorite tried and true recipes.

If you run out of ideas, can you freeze it for future convenience in 1 lb portions in ziploc bags?



11-13-2006, 09:39 PM
turkey crunch casserole

2 c diced turkey
1 can cream mushroom soup
1 cup milk
1/2 tsp salt
3 c crushed potato chips
4 T shredded cheese

combine turkey/soup/milk/salt and heat (I do it in the microwave). Place 2 c potato chips in a 2 qt casserole. Pour the turkey mixture over it. Cover with remaining potato chips. Top with cheese and a dash of paprika. Bake at 30 for 20 min.

11-14-2006, 12:48 AM
Turkey Cranberry Wreath

2 (8 oz) pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbls honey Dijon mustard
1/2 tsp coarsely ground black pepper
2 cups chopped cooked turkey
1/2 cup sliced celery
3 Tbls snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
1 egg

1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller. (Points will overlap in center; do not seal).
2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Deluxe Cheese Grater. Mix filling using Small Mix 'N Scraper.
3. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using food chopper; sprinkle over filling. Beginning in center; lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
4. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use). Lightly beat egg white; brush over dough using Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Slice 'N Serve. Makes 10 servings.

~ deb
DS born at home 12/03
Breastfeeding After Reduction is possible! www.bfar.org


11-15-2006, 10:52 AM
here is recipe from Rachael Ray for mini turkey and egg casseroles



dd#1 2/01
dd#2 12/03

11-16-2006, 08:49 PM
I was just going to post this same recipe - it's so yummy!!