If you picked up a pasture-raised turkey this year, from our farm, or from another you may have a lot more turkey on your hands than you have in the past. Raising meats naturally limits the amount of control over the end product when compared to commercial producers, who control every aspect of the Turkeys production. But the good news is, your family doesn't have to EAT all that delicious Turkey on Thanksgiving! Turkey is a versatile and nutritious meat comparable to chicken. Pasture raised Turkeys ingest even more grasses than pasture-raised chicken creating an incredibly delicious and healthy meat.
By roasting your turkey and separating and saving the leftovers you can save time and energy by setting yourself up for some quick meals in the future. I'd recommend saving meal sized portions (1-2 pounds) in freezer safe containers of pre-diced, sliced, or shredded Turkey. When one of the best tips for managing a kitchen in a busy household is to cook double batches of meals, it just makes sense!
Here are some delicious meal ideas of what to do with those leftovers later!
Turkey bacon mashed Potatoes
Leftover or fresh Mashed Potatoes (about 6 large potatoes makes plenty)
1 pound sliced bacon or bacon pieces and ends.
1 pound diced or shredded Turkey
Olive Oil or Butter (approximately 2 tbsp)
Flour approximately 1/2 cup
Milk approximately 1 1/2 to 2 cups
Salt, Pepper, Garlic, Onion to taste
A pinch of Cayanne and mustard powder
1. Cook Bacon in oven until crispy: Place uncovered in preheating oven set to 400.
2. pat bacon dry with paper towel and chop.
3. On Medium heat, melt olive oil or butter in large frying pan or cast-iron skillet, add turkey, and cook until heated through, seasoning to taste.
4. Add bacon to pan and combine.
5. Turn heat to low.
6. Mix in flour until all grease shimmer has been absorbed.
7. Pour milk into mixture stirring constantly until desired gravy consistency is met.
1 package (7 ounces) pasta of choice (Angel hair goes nicely)
2+ cups cubed cooked turkey
1+ cup sliced fresh mushrooms
1 large onion, chopped finely
3 tablespoons butter
10 ounces sour cream
1 cup milk
Salt, Pepper, Thyme, Sage, Garlic, Onion, Paprika to taste
1/8 teaspoon ground mustard
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan-Reggiano cheese
Minced fresh parsley or Microgreens
Cook spaghetti until al dente, Drain and place in a greased baking dish.
Top with cubed turkey.
In a large skillet, sauté the mushrooms and onion in butter until tender. Whisk in the sour cream, milk, and seasonings until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. (Extra cookie sheet underneath will keep your oven cleaner)
Sprinkle with greens upon serving.
Grilled Sandwiches or flat breads
Slices of hearty bread of choice or Naan
Shredded Cooked Turkey
soft white cheese (Blue, Gorgonzola, Feta)
Prepared cranberry sauce (leftovers?)
arugula,kale, or microgreens
Optional Balsamic Vinegar
Spread Cranberry Sauce on bread of choice
Sprinkle with cheese
Layer with Shredded turkey and greens (Save Greens for last if baking on a Naan)
Prepare like a grilled cheese on a griddle or place in the oven until Naan is crispy on edges
Drizzle with Balsamic and add greens for Naan
Cream of Turkey soup
1 medium onion, chopped
(4 ounces) sliced mushrooms
2 tablespoons butter
3 cups water
2 cups your favorite broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream or whole raw milk
Minced fresh parsley or microgreens
Crusty bread loaf (Optional)
In a large saucepan, sauté onion and mushrooms in butter until tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with greens and serve with warm sliced bread.
1 lb cooked sliced or chopped Turkey
Garlic Salt and Pepper to taste
1 Tbsp olive oil
1 head romaine lettuce, (8 cups chopped) rinsed and dried
2 pears, cored and sliced
1 cup dried cranberries
1 cup pecans or walnuts lightly toasted on a dry skillet
1/2 cup feta cheese (4 oz), crumbled
Balsamic Vinaigrette Ingredients:
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 garlic clove, pressed or finely minced
1/2 cup EVOO
1/4 tsp salt
1/8 tsp black pepper
In a medium dry skillet, toast nuts over medium heat for 5 minutes, tossing frequently or until fragrant and lightly golden.
In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and Turkey.
Combine dressing ingredients in a small container. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using. Drizzle balsamic vinaigrette over the salad and serve.
Convenience food doesn't have to be "'convenience food." Enjoy the next few weeks of your holiday season dressing up that nutritious leftover Turkey and spending less time wondering what to make for dinner.
We hope that you and yours have a wonderful happier, healthier, and more delicious Thanksgiving!
The Stevens Family
@ Rocking 5 S Farms