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Okie Sawbones

Banned
Joined
Sep 3, 2013
Location
Edgewood, TX
Turkey Goulash
Serves 6

Ingredients

  • 1 pound Thanksgiving turkey (shredded)
  • 1 (28 oz.) can crushed tomatoes
  • 2 cups turkey or chicken stock
  • 1/2 cup dry red wine
  • 4 cloves garlic, minced
  • 2 Yukon Gold potatoes, peeled and diced
  • 1 white onion, diced
  • 1 red bell pepper, seeds removed, diced
  • 2 tablespoons vegetable oil
  • 1 tablespoon Worcestershire
  • 1 tablespoon tomato paste
  • 1/2 tablespoon paprika
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste

Directions
1. Bring turkey up to room temperature.
2. Add onion and red pepper to vegetable oil and cook until softened, 8 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
4. Pour in red wine and deglaze any burnt bits from the bottom of the pot.
5. Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
6. Add potatoes to the stew and mix well.
7. Let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
8. Taste and adjust seasoning, if necessary. Serve hot with egg noodles and hearty bread.
9. Enjoy!
 
Turkey Pot Pie

1 package of pie crusts thawed

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 oz) chicken broth

1/2 cup milk

2 1/2 cups shredded cooked turkey

2 cups frozen mixed vegetables, thawed



Heat oven to 425. In sauce pan melt butter add onion and cook until tender. Add flour, salt and pepper and stir well. Gradually add milk and broth until it gets thick and bubbly. Add veggies and turkey. Line pie pan with crust, pour in filling and then top with additional crust. Bake for about 30 minutes.


Of course you can use fresh of everything. Pie crusts are easy to make and I encourage you to make them yourself.

Sent from my SM-G950U using Tapatalk
 
Last edited:
A Mik family staple dish... been making this for 30+ years.

Smoked Turkey Rosemary Pasta

Cook 1 lb strands to taste - I like linguine for this dish

Heat 1 T oil medium heat

Add 1/2 to 1 lb smoked turkey in 1/4" dice

toast 1/2 C pine nuts lightly

add crushed rosemary to taste to turkey - heat another minute

add 1/4 C white wine and 1 T oil

heat again, then add 1 clove garlic crushed and zest of 1 orange

heat 1 min, toss with pasta and maybe a little more crushed rosemary

Serve w/ nice grassy sauvignon blanc or any red.

A staple at our house.. very light, very tasty.
 
Turkey soup, started it today by simmering the carcas and any remaining meat with bay leaves and s&p for about 1 1/2 hr this morning. Cut up 3 stalks of celery and 2 pounds of carrots while waiting for it to cool enough to pick the bones out. Will then put in the carrots and celery and cutup 5 ponds red potatoes and add. When that gets done then a bag of cut okra and a handfull of parsley flakes. When the okra is done its time to eat.
 
I've made egg rolls before. Roll the turkey, stuffing and mashed taters into an egg roll wrapper, then deep fry. Make a dipping sauce with the cranberry sauce. Good stuff!

P.s. You can do the same thing with leftover pie too:)
 
This is my chicken salad recipe. It works with turkey.

Kelvin's Chicken Salad Sandwich

Ingredients
4 cups roasted chicken, skin removed and cut into 1/4 inch dice
1 small red apple, diced small
2 stalks celery, cut into quarters lengthwise and diced small
4 scallions, trimmed and thinly sliced
1/2 red onion, diced small
1/3 cup dried cranberries, rough chop
1½ teaspoons finely chopped fresh dill

1 cup White Sauce - recipe follows

White Sauce (only use 1 cup of this!)
1 cup mayonnaise
1/4 cup white vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 Tablespoon sugar
2 Tablespoons apple cider

Combine all of the ingredients in a 1 pint plastic container (like a small plastic chinese food container) and whisk until mixed well. Leftover sauce can be refrigerated up to 1 week.

Directions
1. In a 1 pint plastic container, add all of the ingredients for the white sauce and mix thoroughly. Set aside until ready to use. Remove the skin from the roasted chicken and dice the chicken into 1/4 inch cubes. Core and dice the apple. Dice the celery, scallions, red onions and dried cranberries. Chop the dill.

2. In a large, non-reactive bowl, combine the chicken, apple, celery, scallions, red onion and cranberries. Add the dill and 1 cup of the White Sauce. Mix with a large spoon until well combined. Refrigerate for 2 hours. Serve on rolls or in a wrap.
 
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