After Santa Claus returns to his North Pole home and the Christmas meal has been enjoyed by one and all, the leftover turkey will demand that it not be wasted.
And after family and guests have consumed all the turkey buns they can handle, it will be necessary to look for other ways to use what remains of a glorious bird.
This week’s recipes offer some ideas.
• • •
After-Christmas Turkey Soup
1 turkey carcass
4 qts. water
4 chicken bouillon cubes
3 stalks celery, chopped in small pieces
3 carrots, cut into small pieces
1/2 cup chopped parsley
1 onion, diced
salt and pepper and selected seasonings, to taste
3 tbsps. cornstarch
1 pkg. frozen peas, defrosted
6 egg yolks
1 cup heavy cream
Remove any meat from the carcass. Discard skin and fat. Cut meat into bite-sized pieces, Set aside.
Place carcass with bones in large pot and cover with water. Add bouillon cubes, seasonings, celery, carrots, parsley and onion. Bring to a boil then reduce heat. Cover and simmer one hour.
Remove bones from the broth and when cool, pick off any bits of meat. Strain broth. There should be about 10 cups.
Mix cornstarch with 3 tbsps. broth and add to soup. Bring to a boil then reduce heat. Add peas. Beat egg yolks with cream. Gradually add 1 cup broth to the egg mixture, stirring constantly. Slowly add to the simmering broth and keep stirring.
Add reserve turkey and cook over low heat until soup is slightly thickened. Add seasonings to taste. Makes about 10 servings. Note: Carrots and celery may be pressed through a wire strainer to make soup easier to thicken.
• • •
Broiled Turkey Salad
2 cups diced, cooked turkey
1 1/2 cups diced celery
1/4 cup French dressing
salt and pepper to taste
1/2 cup mayonnaise
1/3 cup sour cream
1/4 cup slivered almonds, toasted
1 cup grated cheddar cheese
Marinate turkey and celery in French dressing for one hour. Season with salt and pepper.
Mix mayonnaise and sour cream and add to turkey mixture. Mix lightly. Sprinkle with almonds. Chill in refrigerator. Sprinkle with cheese before serving.
Note: Alternately, 15 minutes before serving, put salad in four broiler-proof ramekins or a 9 inch pie plate. Broil until cheese melts. Turkey mixture will stay cold. Serve as soon as removed from broiler.
• • •
Turkey Pot Pie
1 can cream of chicken soup, or cream of mushroom soup
1-9 oz. pkg. frozen mixed vegetables, thawed
1 cup cubed cooked turkey
1 cup milk
1 egg
1 cup biscuit mix
Preheat oven to 400 degrees F.
Mix soup, vegetables, turkey and 1/2 cup milk. Pour mixture into a 9 inch deep dish pie plate or casserole dish.
Stir remaining milk, the egg and baking mix in a small bowl. Spread the batter over the turkey mixture.
Bake for 30 minutes or until the topping is golden brown,
Joyce Walter can be reached at ronjoy@sasktel.net
