The Rural Voice, 2004-12, Page 42Rural Living
Give new life to leftover turkey
Selected by Bonnie Gropp
Let's talk turkey — leftover that is.
There are a number of ways to give
new taste to your holiday turkey,
whether in a hearty soup, flavourftd
sandwich or delicious entree.
TURKEY VEGETABLE SOUP
2 cups (500 mL) leftover turkey
1 tsp (5 mL) vegetable oil
1 onion, chopped
2 garlic cloves, minced
3 cups (750 mL) water
20 oz (796 mL) tomatoes. whole,
canned
7 1/2 oz. (213 mL) tomato sauce,
canned
14 oz (398 mL) kidney beans,
canned, drained
3 cups (750 mL) cabbage,
chopped
3 carrots, sliced
3 celery stalks, sliced
1/4 cup (50 mL) rice
1/4 tsp (1 mL) each thyme,
marjoram and pepper
In a large heavy saucepan, heat oil
over medium heat; cook onion and
garlic, stirring for 3 minutes or until
tender.
Stir in water, tomatoes (breaking
up with fork), sauce, beans, cabbage,
carrots, celery, rice, thyme, marjoram
and pepper. Cover and bring to a boil
over high heat.
Reduce heat, add turkey leftovers
and simmer, covered for 30 minutes.
(News Canada)
TURKEY POT PIE
2 1/2 cups (625 mL) leftover
turkey
1 1/2 cups (375 mL) sweet
potatoes, peeled and diced
2 cups (500 mL) broccoli florets
or 1 (10 oz) package frozen,
chopped broccoli, thawed
1 cup (250 mL) frozen pearl
onions, thawed
1/4 cup (50 mL) parsley, chopped
2 tbsp (25 mL) butter, unsalted
3 tbsp (45 mL) cornstarch
3/4 - 1 1/2 tsp (3-7 mL) rosemary,
fresh, chopped or 1/4-1/2 tsp (1-2
mL) dried rosemary, crushed
1/4 tsp (1 mL) ground black
38 THE RURAL VOICE
Serve up leftovers deliciously in Turkey Vegetable Soup.
pepper, fresh
dash ground allspice
1 3/4 cups (425 mL) turkey or
chicken broth
1/4 cup (50 mL) dry white wine
(optional)
1 refrigerated pie crust
1 tsp (5 mL) all-purpose flour
1 large egg, beaten with 1 tbsp
water
Put the sweet potatoes in a
medium saucepan. Add water to
cover, bring to a boil and cook,
covered for 4 minutes. Add the
broccoli and onions to the pan and
cook, covered for 1 to 2 minutes
more or until the vegetables are crisp -
tender. Drain well. Turn the
vegetable mixture into a shallow or
square 2 -quart baking dish. Stir in the
leftover turkey and parsley.
Using the same saucepan, melt the
butter over medium heat. Stir in
cornstarch and spices. Gradually stir
in broth and continue to cook stirring
until thickened. Pour the sauce over
the turkey mixture in the baking dish
and stir gently to combine. Set aside.
Pre -heat the oven to 375°F
(200°C).
Unfold the pie crust. Peel off one
sheet of plastic. Sprinkle the pastry
‘iith the flour and roll the dough out
to fit the filled baking dish. Put the
pastry crust, floured -side down, over
the top of dish. Trim the edges and
press the pastry around the edges of
the dish. Cut a slash in the centre of
the crust as a steam vent. Brush the
pastry with a beaten egg.
Put the dish on a baking sheet and
bake for 30-35 minutes or until the
crust is golden brown. Let the pie
stand for 5 minutes before serving.
(News Canada)
TURKEY PASTRY ROLLS
Filling:
3 tbsp (45 mL) butter, melted
3 tbsp (45 mL) flour
1 1/2 cups (375 mL) milk
2 egg yolks
2 cups (500 mL) cooked turkey,
diced
1 1/2 tsp (7 mL) parsley flakes
5 tsp (25 mL) grated onion
pinch ground ginger
1/2 tsp (2 mL) lemon juice