My First Tasty Tuesday! Leftover Turkey: Recipes x 3

So I made a turkey a few days ago, okay, like 4 or 5 days ago. Seriously, I don't know why I don't make them more often. Other than the fact that I have to tend to it while its in the oven, it's so EASY to make and feeds us with such versatility and ease for several days thereafter. Besides a plethora of turkey sandwiches on soft white french rolls (my absolute favorite kind of sandwiches!) I made Turkey Tortilla Soup, Biscuits and Gravy, and Turkey Tettrazini! Even if you are paying full price for your turkey, I think it is soo worth it!

All three PRINTABLE recipes can be found here!

Island's Tortilla Soup

Adapted From: Top Secret Restaurant Recipes II

By: Todd Wilbur

Ingredients:

4-5 lb. roasted or rotisserie chicken (I used 3 c. turkey and entire turkey carcass)

16 c. water

1 Spanish onion, diced

1 red bell pepper, diced

2 carrots, peeled, diced

2 Anaheim peppers, diced

2 cloves garlic, minced

Juice of 2 large limes

1 tbls. salt

1 tsp. California chili powder

1/2 tsp. cayenne pepper

1/4-1/2 tsp chipotle powder

3 tbls. minced cilantro

Garnish:

Bag of spicy Doritos, crushed

1 c. Monterrey Jack cheese, shredded

2 Avocados, diced

Bring water and salt to a boil in a large pot. Discard skin from poultry. Clean meat from bones, coarsely shred, and set aside in a medium bowl. Toss meat with chipotle powder. Add carcass to water pot. Simmer for 30-45 minutes.

Meanwhile chop veggies and shred cheese. In a separate pan, saute carrots, onion, bell pepper, and garlic in EVOO or poultry drippings. Saute for 10 minutes.

After 30 or so minutes, remove bones, etc. from broth. Discard bones. Add sauteed veggies, meat, lime juice, chili powder, and cayenne to broth. Simmer soup for one hour, adding cilantro in after 30 minutes.

To serve, ladle soup into bowl, top with avocado, cheese, and Doritos, in that order!

Biscuits and Gravy

Okay, so I've never made this before! Can you believe that? This was so easy. I wrote down how I made it and now I can't seem to find it. Go figure! But I did use Texas Biscuits which I think really added greatness to this dish. They were just the right firmness and density to stand up to the thickness of the gravy. They're sold right by the Pillsbury biscuits, come in a can, and are in the refrigerator section.

So anyway, I baked the biscuits, chopped some (a few cups) turkey, and made the gravy with my turkey drippings. I strained the drippings, added them to a pot, and heated to boiling. I then added a well mixed concoction of about 3 Tbls. flour and 1/2 C. of water to the boiling drippings.(I'm guessing on this water measurement). Add salt to taste.Whisk to a boil, then reduce heat, and cook until thick. Add turkey to warm. Spoon over baked biscuits!

Turkey Tetrazzini

Ingredients:
1 box Fettuccine noodles
1/4 C. flour
1/4 C. butter
1 can chicken broth
1 C. (pint) heavy cream
1/2 C. shredded Swiss cheese
1/3 C. grated Parmesan
3 C. chopped turkey or chicken
3/4 C. sliced mushrooms
1 green bell pepper, chopped
4 scallions, chopped
Salt and Pepper


Cook and drain pasta. In a separate pot, melt butter, then add flour and whisk until smooth. Gradually stir in broth and cream. Cook over low heat, stirring constantly, until thick. Add veggies, meat, and Parmesan, cook until heated through. Add salt and pepper to taste. Stir in the Swiss cheese and serve over pasta immediately.