Ways to Cook Turkey
Leftover Turkey Recipes
I found out recently that
not everybody likes turkey. What? That's hard to believe! Anyway here's some recipes
on how to cook turkey other than the traditional baking, and some leftover turkey
recipes.Ways to cook turkey
My
mom always baked the turkey, with aluminum foil tent on top. Then I can remember
brown paper bags got popular, where you would put the whole turkey in the the
bag and bake it.
Then the government got upset, and said don't cook your turkeys in brown paper bags, it's not healthy.
So then those popular oven cooking bags were invented. For awhile, the fad was to cook the turkey upside down, so all the juices would be in the breast. Nowadays a popular method is deep frying the whole turkey. I saw a kit at Walmart for 37 dollars. Need to learn how to organize your Thanksgiving Dinner?
Fried Turkey Pieces (Recipe from 1963)
1/2 cup all purpose flour
2
teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
1 fryer-roaster
thawed turkey 3 to 6 lbs. cutup
Combine flour and seasonings. Rub into turkey pieces. Place on rack to let coating dry. Heat fat (1/2 inch deep in a large skillet) till it will sizzle a drop of water. Brown only a few turkey pieces at a time - don't crowd. Brown one side slowly; turn with tongs or 2 forks so not to pierce. When first pieces are brown, remove and set aside while you brown the next lot; return all to skillet. Or use two skillets.
When lightly browned, 15 to 20 minutes, reduce heat; cover. (If cover is not tight, add 2 tablespoons water) Cook until tender, about one hour. Uncover the last 10 minutes to crisp. Makes 6 to 8 servings.
Oven cooked turkey pieces: Coat turkey and brown as for Fried Turkey Pieces. Add 1/4 to 1/3 cup milk in oven going skillet or casserole. Cover tightly and bake in slow oven (325) 1 1/4 to 1 1/2 hours or till fork tender. Uncover last 10 minutes to crisp.
Note: Interesting that this is exactly the same way I make fried chicken
Turkey Casserole (Recipe from 1974)
Here's something to do with that leftover turkey from Thanksgiving Dinner.
5 or 6 cups diced cooked turkey
1/2 cup margarine
3/4
cup chopped celery
1 chopped onion
3 cups bread crumbs
1 teaspoon salt
1/4
teaspoon baking powder
1/4 teaspoon pepper
1/4 tsp poultry seasoning
1
egg
1 10 oz can cream of mushroom soup
3/4 cup broth or milk
Place turkey in large casserole. Melt the margarine in a large skillet and saute the celery, onions and bread crumbs. Add salt, baking powder, pepper, and poultry seasoning. Beat the egg; combine the egg, soup, broth or milk, and crumb mixture. Pour over turkey. Bake uncovered at 350 for 45 to 60 min.
Turkey Casserole
2
c. or more cooked turkey
1/4 c. chopped onion
2 eggs
1 1/2 c. bread,
cubed
2 tsp. melted butter
1 c. celery
1 tsp. salt
1/4 tsp. pepper
3/4
c. turkey broth
1/2 tsp. sage
Mix well. Pour into 9x13 inch greased
pan. Bake at 375 for 45 minutes.
Recipe from a 2001
Classic Creations Cedar County Catholic Schools Cookbook
Jill's
Turkey Casserole
3 cup chopped turkey
6 stalks celery chopped
6
sprigs chopped parsley
1 lg. onion chopped
1 pkg. Pepperidge Farm Cubed
Seasoned Stuffing
1 tsp. each of sage and salt
1/2 cup butter
Cook vegetables in butter until tender. Moisten stuffing with warm chicken broth until moist but not wet. Mix with vegetables.
Make sauce from 2 cans cream of chicken soup and milk until thickness of gravy. Assemble in 9 x 13 glass dish in layers. Use 1/2 of stuffing mix, 1/2 of sauce, all of turkey, remainder of stuffing then sauce. Bake at 350 degrees for 45 minutes.
Quick Turkey Stock
the
neck, heart, gizzard and liver from the turkey
2 cans low-salt chicken or
turkey broth
2 cans water
2 bay leaves
1/2 onion
1 carrot
1
stalk celery
Place the neck, heart and gizzard in a medium saucepan, reserving the liver in the refrigerator until later. Add the broth and water. Bring to a boil, then skim the surface.
Add the bay leaves, onion, carrot, and celery, Reduce the heat and simmer on low one hour. Add the liver for 5 minutes. Turn off heat and discard the vegetables and neck. Chop the remaining giblets and reserve for the gravy.
Giblet Gravy
pan of turkey drippings
5 tablespoons flour
3 cups Quick Turkey Stock
chopped turkey giblets
from stock
salt & pepper to taste
When the turkey is
done, remove it from the pan and set it on a carving/serving platter. Remove the
rack from the pan.
Place the pan over two burners of your stove (make sure
the pan is flame-proof). Heat the drippings on medium flame, stirring in the flour
and cooking until the flour is cooked through and no longer raw, about five minutes.
Add the stock; if too much has evaporated, add enough water to make 3 cups. Stir
to mix all ingredients thoroughly and simmer until thick and reduced, about 10
to 20 minutes. Add the reserved giblets and salt and pepper to taste.
Food
for Thought
"Friendship with oneself is all-important, because
without it one cannot be friends with anyone alse." Eleanor Roosevelt
___________________________________________
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