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Remember cooked turkey may be stored in an airtight container and frozen for later use. Don’t forget to date your packages and use frozen turkey, stuffing, and gravy within one month.
Turkey salad appeared to be one of the most popular uses of leftover turkey. For a variation from the traditional mayonnaise based salad try adding apples, grapes and walnuts or oranges, pineapple and conconut. One resident submitted the following recipe for hot turkey salad.
Hot turkey salad
3 cups leftover turkey 1 can cream chicken soup 3/4 cup mayonnaise 3 hard-boiled eggs 3 T chopped onion 1 small jar of pimiento, chopped 1 tsp. salt 2 T. lemon juice * 1/4 cup green pepper 1/2 cup chopped almonds red pepper 2 cups celery.
Mix together except for eggs, which go on top. Cover the top with grated cheese. Cook 30 minutes in a 350 degree F. oven. The last five minutes put 1-1/2 cups crushed potato chips or chow mein noodles on top.
Margaret Freeman’s
Cream Turkey
Sauce — 2 T. butter 2 T. flour 1 cup milk salt and pepper to taste.
Cook over medium heat until thick. Stir frequently..
Add leftover turkey to sauce and one 6 oz. can of drained mushrooms.
Charlotte Freeman’s Turkey Stew
Cover turkey carcass with water add one medium onion (diced) and three celery stalks (diced). Bring water to boil and continue heating until the meat may be removed readily from the bones.
Remove the turkey from the carcass and place the meat in the stock.
Add leftover dressing, giblet gravy, cubed potatoes, carrots (1/4 inch slices), and peas to turkey stock.
Cook on medium until carrots have desired tenderness.
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