Turkey and Leftovers

Since I haven't gotten over my revulsion of handling a whole raw bird, my wonderful husband cooked our Thanksgiving turkey this year (and it was delicious! Minus the fact he sliced his finger to the bone and my dad stitched his finger back up..eeek!)

Herb-Roasted Turkey

Recipe here.  It's a Southern Living recipe, contributed by Frank Stitt, and it's easy and delicious.

Picture from myrecipes.com

(I'm long-writing this recipe out for my own benefit, since myrecipes.com tends to not hold onto recipes years down the road for when I need it)

• 1 (14-lb.) whole fresh turkey
• Kitchen string
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1/2 teaspoon dried tarragon
• 3 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup butter, softened
• 2 medium onions, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped 
• 1 garlic bulb, halved
• 1 cup dry white wine 
• Garnish: fresh sage leaves

Preparation

1. 1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Tie ends of legs together with kitchen string; tuck wingtips under. Place, breast side up, on a lightly greased roasting rack in a large roasting pan. Let stand at room temperature 1 hour.
2. 2. Preheat oven to 400°. Stir together thyme, next 2 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper; rub mixture into cavity of turkey. Rub butter over turkey. Sprinkle remaining salt and pepper over outside of turkey; rub into skin. Arrange onions and next 3 ingredients around base of turkey in roasting pan; add wine and 1 cup water to pan.
3. 3. Place turkey in oven; reduce oven temperature to 325°. Bake at 325° for 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 160°.
4. 4. Remove turkey from oven; increase heat to 425°. Baste turkey with pan juices, and let stand 15 minutes; return to oven. Bake at 425° for 10 to 15 minutes or until golden brown and thermometer registers 165°.
5. 5. Let turkey stand in pan 30 minutes; transfer to a serving platter. Reserve pan drippings for Easy Turkey Gravy, if desired.
6. *Frozen whole turkey, thawed, may be substituted.
7. Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

Frank Stitt, Highlands Bar and Grill, Birmingham, Alabama, Southern Living
NOVEMBER 2012

  

Then, I got a rare burst of nesting energy (probably realizing that I'll be 39 weeks in a short 3 weeks!), and so I cooked up the leftover turkey in these 3 soups and 1 casserole, freezing a vast portion for after baby comes.

Turkey and Potato Soup with Bacon

Recipe here 

Photo from myrecipes.com

(Note, I did not mash my potatoes but cut them up into chunks, probably because I was in a hurry and didn't have the stamina to mash, mash, mash. If you want a creamier texture, definitely mash them.  If you're going for a more vegetable turkey soup mix, it's okay to leave them chopped.)

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion (about 1 large onion)
• 1 cup chopped celery $
• 2 carrots, halved lengthwise and thinly sliced (about 1 cup)
• 1 ounce Canadian bacon, chopped
• 3 cups fat-free, less-sodium chicken broth $
• 3 cups chopped cooked turkey (about 1 pound)
• 2 1/2 cups mashed cooked peeled baking potatoes
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon freshly ground black pepper
• Sage sprigs (optional)

1. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.

Hearty Bean & Barley Soup (+ Turkey!)

1 onion, diced
2 cloves garlic, minced
handful of baby carrots, diced {I like petite baby carrots}
a couple tablespoons  of oil {for sauteing}
1 package of turkey Kielbasa, halved lengthwise and cut into 1/2″ pieces
2  32oz containers of chicken stock
1 tsp Italian seasoning
1 C pearled barley 

2 cans of Navy beans {or your favorite white bean}
1 can of diced tomatoes

In large sauce/soup pan, over medium-high heat, saute carrots, onion, garlic, carrots, and kielbasa in oil for a few minutes. Reduce heat and cook 5 minutes. Add the broth, Italian seasonings, and barley, bring to a boil, then reduce heat to low and let simmer for 40-45 minutes {until barley is cooked}. Add beans and tomatoes and let simmer for a few more minutes before serving.

Turkey Jambalaya

Southern Living

 

1 Tbsp olive oil

1 1/2 c chpd onion

1 tsp bottled minced garlic

1 c chpd green bell pepper

1 c chpd red bell pepper

2 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp ground red pepper

1/2 tsp black pepper

1 c uncooked long-grain rice

2 c chicken broth

1 (14.5 oz) can dice tomatoes, undrained

2 c shredded cooked turkey

6 oz chpd andouille sausage (*note, I used one sausage for above recipe, and the other for this)

2 Tbsp sliced green onions

1) Heat oil in Dutch oven over medium-high heat. Add onion and garlic; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); saute 1 min.

2) Add rice; saute 1 min. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 min.

3) Add turkey and sausage; cover and cook 5 min.

4) Sprinkle with green onions.

Yields: 8 servings

Pioneer Woman's Chicken Spaghetti

(but I used turkey instead of chicken)

Recipe here