By Kevin Williams
Okay, today is the day for cold leftover turkey sandwiches, turkey soup, turkey casserole, for the next few days it'll be gobble, gobble, gobble, and then, I guess, that's it for a year. Wonder why turkey is so compressed just into the Thanksgiving season and that's it. I guess some people have a turkey for Christmas but at least here in my part of the USA, ham seems more popular for Christmas and Easter than turkey.....odd how food traditions take root and then take forever to change. Okay, might as well begin your day with leftovers and go from there!
Yesterday's turkey can be used in all sort of leftovers!
TURKEY OMELET
6 eggs
¾ cup evaporated milk
salt and pepper, to taste
6 teaspoons butter
1 cup cooked turkey, chopped
9 teaspoons onions, finely chopped
12 teaspoons tomato sauce
9 teaspoons green peppers, finely chopped
3 slices sharp cheddar cheese
Combine eggs, evaporated milk, salt and pepper. Beat well. In a separate bowl, combine turkey, onion, tomato sauce, and green pepper. Melt butter in an 8 inch skillet, preferably with rounded sides, over medium heat. Pour in the egg mixture. Let cook, without stirring, until it is about three-quarters cooked, with just the top not cooked. Carefully loosen with a metal spatula and turn. When the underside is cooked, spread the turkey mixture on one half of the omelet. Spread the torn cheese pieces over the turkey mixture. Fold omelet over to cover the filling.
Serve as soon as the cheese is melted.
AMISH TURKEY LOAF
3 cups diced turkey
8 slices bread
½ cup diced celery
1 onion, chopped
1 egg, beaten
¼ teaspoon poultry seasoning
Mix all the ingredients together and place in greased
pan. Bake at 350 degrees for 55 minutes. Serve with gravy.
AMISH TURKEY SALAD
1 1 /2 cups mayonnaise
1 tablespoon orange juice
3 cups cooked turkey chopped
1 apple diced
1 /4 cup celery, diced
2 green onions, chopped
1 /4 cup pecans, toasted
Mix mayo and orange juice in a large bowl until blended. Add remaining ingredients and mix lightly. Refrigerate at least 30 minutes before eating.
2 cups cooked turkey
1/ 2 cup celery, diced
1 /2 cup diced green peppers
1/ 2 cup diced onions
1 /2 cup mayonnaise
1 /2 teaspoon salt
1 /4 teaspoon pepper
6 slices of bread
1- 1 /2 cups milk
3 eggs
1 can cream of mushroom soup
1 /4 cup grated cheese
DIRECTIONS: In a large mixing bowl, combine turkey, celery, peppers, onions, mayonnaise, salt, and pepper. Cube bread and put half in greased casserole dish. Add turkey mixture and add remining bread cubes. Mix milk, eggs, and mushroom soup. Let stand in refrigerator overnight. Put cheese on top at bake at 350 degrees for one hour.
SMOTHERED TURKEY
8 pieces of turkey
1 cup sour cream
1 can cream of mushroom soup
Sprinkle both sides of meat with hickory smoke salt. Mix sour cream and mushroom soup together. Layer in baking dish. Cover and bake at 350 for 1 hour, or 225 for 2 1 /2 hours.
RE-HEATED BROWN SUGAR LEFTOVER TURKEY
1 teaspoon liquid smoke
2 teaspoons salt
1 /3 cup brown sugar
1 ½ cups water
Combine all and pour over cooked turkey. Cover and heat in a 225 degree oven until ready to serve.
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