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This time of year, everyone has their favorite Thanksgiving leftover recipes. We’ve all had an excess of turkey sandwiches and just reheated leftovers I thought I’d write up some of my family’s favorites, things I remember my mother and my great-grandmother making through the years. These are especially useful in economic times like these when food can be scarce. If you’re cooking for more people these are easily and cheaply expanded, and if you’re cooking for less, they freeze well once made, or you can reduce the size of the recipe. Many of these are very filling and warming dishes used by generations of Pennsylvania farm workers coming in from outdoor work in the winter, what my father always called “meat and potatoes” meals.   Add your favorite bread, muffins or biscuits.

I realize a lot of people these days prefer lower carb fair than this, but when you’re living on a strict grocery budget and you need to feed more people who have gravitated to your table, these meals are healthier and more filling then dinner in a box meals, and minus the preservatives and chemicals. And the added benefit is that they’re relatively quick and easy to make, and very customizable. And, when you can get whole turkey or chicken for less than a dollar a pound, also very affordable. When you can bring home leftovers from family holidays, it becomes even more so. Even my picky autistic kid will eat these!

I hope you enjoy these winter ‘staples’. The turkey recipes work equally well with chicken.

Turkey Noodle Soup:
Ingredients:
1 lb left over turkey, diced
1 bag frozen vegetables of your choice
I bag egg noodles
Poultry seasoning and/or left over gravy

Boil water in ‘dutch oven’ pot, add turkey, egg noodles and vegetables, add poultry seasoning or gravy, season to taste.
Boil until noodles and vegetables are tender.
Serves 4-5, easily expandable to larger number, just add more noodles/turkey.

Pennsylvania Dutch Turkey  (or chicken) and Dumplings.
Ingredients:
1-2 lbs turkey, (or chicken) diced
4 medium potatoes
Left over veggies or vegetable of choice
2 cups biscuit mix
2/3 cup milk
Poultry seasoning
Salt and pepper

Boil about a half a pot of water “dutch oven size”, add turkey, dice potatoes and add, add vegetables.
Add poultry seasoning, boil until potatoes are almost tender.
Mix biscuit mix and milk to make a thick batter
Spoon batter into pot, cover, turn down to medium heat and cook about 15 minutes
Uncover, add salt and pepper to taste, cook about 10 more minutes or until dumplings are springy and cooked through.
Serves five with leftovers (heat up on stove, add more dumplings if needed).

Turkey Rice casserole:
Ingredients:
1-2 cups gravy,
2 cups rice
1 lb turkey
Vegetables of choice

Prepare rice and if necessary gravy (mixes work well for this and are cheap)
Dice turkey
Mix rice, gravy, vegetables and turkey in casserole dish
Bake in 325 degree oven for 30 mins or until hot and thick.
Serves 4-5 people.

Ham and Green Beans
1-2 lbs diced ham
2 lbs fresh green beans
4 medium-large potatoes
Salt and pepper to taste

Clean and snap green beans into bite sized pieces.
Boil water in a ‘dutch oven sized’ pot, add ham, diced potatoes, and green beans, season to taste.
Boil at medium heat for about a half hour or until potatoes and green beans are cooked.
Feeds 4-5 with leftovers.

Enjoy and bon appetite!

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Comment Preferences

  •  Well I used some of mine for (5+ / 0-)

    tacos: Chop up into chunks and slow cook with water, onion, and chili powder.

    And stir fry.

    Education is a progressive discovery of our own ignorance.

    by Horace Boothroyd III on Sun Dec 04, 2011 at 04:37:37 PM PST

  •  mmmmm..... (3+ / 0-)

    comfort food for a chilly winter's night........

  •  Refrigerator smorgasbord tonight! Whatever you (2+ / 0-)
    Recommended by:
    Melanie in IA, Mr Robert

    find, you can eat it or throw it out.  Take your choice!

  •  I love turkey pot pie! (2+ / 0-)
    Recommended by:
    Mr Robert, Ahianne

    While cleaning up TG dinner, I just layer the leftovers (including the cranberry sauce) with gravy into bought pie shells and stick them in the oven for about 30 minutes.
    They freeze well.

    •  Another way to do this is with no bottom (2+ / 0-)
      Recommended by:
      Mr Robert, Ahianne

      crust and a biscuit topping. The stewy filling has to be hot through before putting the topping on to bake, or they won't be done at the same time. (Ask me how I know.)

      If you can't feed a hundred people, then just feed one. ~ Mother Teresa

      by Melanie in IA on Sun Dec 04, 2011 at 06:03:23 PM PST

      [ Parent ]

  •  The Rachel Ray Way...... (1+ / 0-)
    Recommended by:
    Mr Robert

    She does a similar casserole in a skillet, layer after layer of Thanksgiving goodness.  Cold Cranberry sauce on the side.

    It brings it all back....especially if there's still a sliver of pumpkin pie left for dessert.

    And.....hot turkey sandwiches are hard to beat.  

  •  After you've done everything else... (4+ / 0-)

    There's always stock!

    I save the ends and cuttings of veggies & apples in a bag in the freezer. When I have a good amount, I make stock. If there's a turkey, I do it with that (and make about 4 gallons in one fell swoop). If there's no turkey, I grab one of the rotisserie chickens at the supermarket, have a few meals off of it, and then use the bones.

    So:

    ~Put carcass in large stock pot or lobster pot.
    ~Add in bits and ends of veggies (celery, carrots, onions, leeks, apple cores, garlic, green beens, anything)
    ~If you have them, put in a few bay leaves and a sprinkling of peppercorns, and any other fresh or dried herbs you enjoy (I love throwing in fresh rosemary, thyme, and sage, when I can get it).
    ~Fill pot with cold water, to within 2 inches of the top.
    ~Bring to a boil, then turn to simmer.
    ~Simmer for 4-6 hours, until the bones are bendy. Top off liquid with hot water as needed.
    ~Let cool a bit, then strain out the veggies & bones.
    ~Put in quart containers, and freeze.

    There. Practically free, delicious stock. All made with what you might have just thrown away. It's a beautiful thing! No extra sodium, no preservatives, just tastiness. And your soups will be sought after! :p

    Get 10% off with KATALOGUE2011 at my shop, or go to the Kos Katalogue!

    by LoreleiHI on Sun Dec 04, 2011 at 06:28:14 PM PST

    •  OR, an alternative stock strategy... (2+ / 0-)
      Recommended by:
      Leo in NJ, Ahianne

      of course, the stuffing was removed BEFORE dinner, right?

      so, as soon as you finish eating, take the bird completely apart and chuck the carcass into the stock pot immediately. we have VERY mild palates and whatever spicing is still clinging to the cavity from the stuffing is usually enough for us.

      taken-apart meat goes into the fridge immediately, covered with clingfilm as we have a frost-free and things dry out WAY too fast if you don't cover.

      simmer for 4-6 hrs as above, then remove bones. strain for small bits or not at this point. then the stock goes into the fridge for overnight.

      next day, re-heat and reduce by probably half. strain out any bits remaining and throw it back in the fridge to set up.

      we only have a small freezer so I freeze my gelled-up stock in one-cup lots, in sandwich baggies. (fill a one-cup measure, weigh on the kitchen scale, preferably by grams. subsequent baggies can be filled on the scale, by weight, without messing with the measuring cup again. be sure to remove all possible air from the baggies as you are sealing them up.)

      we have a VERY useful wire basket in our small freezer which we use to corral small items like one-cup baggies, and formless items like bags of home-frozen berries. there are enough weird-shaped packets bouncing around the freezer as it is!

      "real" work : a job where you wash your hands BEFORE you use the bathroom...

      by chimene on Mon Dec 05, 2011 at 02:04:25 AM PST

      [ Parent ]

  •  Turkey salad (3+ / 0-)
    Recommended by:
    Mr Robert, FloridaSNMOM, Ahianne

    To one cup of turkey bits, one tart apple peeled and cored, 2 stalks celery, 1 tsp. cracked black pepper, red pepper to taste, curry powder optional, bind with plain yogurt. Serve on toast or use to stuff veggies.

    When you come to find how essential the comfort of a well-kept home is to the bodily strength and good conditions, to a sound mind and spirit, and useful days, you will reverence the good housekeeper as I do above artist or poet, beauty or genius.

    by Alexandra Lynch on Sun Dec 04, 2011 at 07:24:31 PM PST

  •  we just made days and days of sandwiches, 8-) (0+ / 0-)

    but then, when the plate of sliced turkey got to where it tasted too "refrigerator-y" for my husband, I made a large batch of cream gravy and chopped up about 3 oz of turkey, 3 times and slung them into the freezer. Hubby is positive freezing makes the meat inedible but I'm trying to "insulate" the meat with the gravy, we'll see how it works out in a week or so.  I made one perfectly plain batch, one with curry powder added, and one with (probably way too much!) taco seasoning mix added. wish me luck! 8-)  I'll probably fix rice, or maybe noodles to "go with", and almost certainly will add freezer petit pois, at the least.

    "real" work : a job where you wash your hands BEFORE you use the bathroom...

    by chimene on Mon Dec 05, 2011 at 01:53:06 AM PST

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