Recipe Ideas for Leftover Turkey
So you had a great Thanksgiving, now what to do with all those turkey leftovers
TURKEY PICNIC LOAF
1 1/2 lb. long loaf sourdough
1/3 c. Italian dressing
6-8 cleaned spinach leaves, med. lg.
1 sm. red onion, thinly sliced
1/2 to 3/4 c. shredded Mozzarella
1 sm. cucumber, peeled and sliced
6-10 slices cooked turkey breast
1 lg. tomato, thinly sliced
Remove top 1/3 of loaf; hollow out bottom, leaving about 1/2 inch thick. (Removed bread can be frozen and used for something else).
Brush Italian dressing on insides of loaf, and on understand of the top.
Layer from bottom up: spinach leaves, onion, cheese, cucumber, turkey breast, tomato
slices, and then some of the cheese.
Place on top, wrap in foil and bake at 350 degrees for 45 minutes.
To serve, slice into sandwich-sized pieces.
Make Turkey Jerky
2 1/2 – 3 lb. boneless turkey meat, partially frozen
1/4 c. soy sauce (little less)
1 tbsp. Worcestershire (little more)
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavored salt
Small amount of hot sauce as desired
Discard fat from meat.
Cut meat 1/8-1/4 inch thick, about 1/2 inch wide and as long as possible.
Combine ingredients in bowl and mix meat thoroughly. Let stand 1 hour or cover and refrigerate overnight.
Arrange on racks in oven at lowest oven temperature until it feels hard and dry to touch (about 5 hours ).
Pat off beads of oil.
Let cool, place in airtight container. Keep in cool room. Makes 1/2 pound.
Linguine Salad with Peanut Sauce
From Gretchen H. Maust Keezletown, VA
Time: 15 minutes
Cooking Time: 15 minutes
8-oz. box dry linguine
½-1 cup chopped scallions
1 diced cucumber
¼ cup peanut butter
1/3 cup cider or
¼ cup soy sauce
¼ cup warm water
1/3 cup sesame oil
2 cloves minced garlic
½ tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish
1. Cook linguine as directed on box, but undercook slightly. Drain. Rinse with
2. In a large bowl, combine linguini, scallions, and cucumber.
3. In a separate bowl, whisk together peanut butter, vinegar, soy
sauce, water, oil, garlic, 5-spice powder, and hot sauce.
4. Arrange lettuce on platter. Spoon linguine mixture into the middle.
Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.
1. For a heartier dish, add cubed cooked chicken or turkey.
2. Serve hot, replacing the cucumbers with cooked zucchini.
I like to triple the peanut sauce and keep it in the refrigerator to
use as a salad dressing or dipping sauce for grilled chicken.
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