You probably have already consumed most of your Thanksgiving leftovers. Just in case you have some lingering turkey and maybe just the carcass left. Don’t trow the carcass away!! If your refrigerator is back to normal these two recommendations can be uses the next time you have leftover roasted chicken.
Curry Turkey
Ingredients
- Leftover turkey (or chicken) chopped in bite size pieces.
- 2 tablespoons butter
- one medium onion, chopped
- one medium apple, chopped
- 3 tablespoons all purpose flour
- 2 cups milk
- 3 tablespoons curry powder
- Salt and pepper
- Rice
Directions
- Melt butter in a large pot.
- Cook the onion in the butter until tender about 10 minutes.
- Whisk in flour until combined with butter.
- Slowly add milk a 1/2 cup at a time. Once the sauce thickens, add some more milk.
- Add salt and pepper, and curry to the mixture.
- Change to a spoon rather than a whisk and add the turkey. Cook for about 5 minutes to warm up the meat.
- Add the apples before you are ready to serve so they are still crisp.
- Serve over rice or noodles or quinoa.
Turkey Stock
Ingredients
- Turkey carcass
- a couple carrots
- a couple celery
- an onion
- some pepper corn
- water
Directions
- Add everything to a large pot. I had to use my lobster / canning pot to fit the carcass of the 18lb turkey.
- Cover with water.
- Bring to a boil.
- Reduce to a simmer and let simmer for several hours until the stock reaches the richness that you desire.
- Freeze for future soup projects or enjoy.
