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Freezing leftover turkey is a great way to make your meal last longer. Here are some tips for the best way to freeze your extra meat. Remove the meat from the bones. (you can use them separately for soups later) Wrap the turkey in freezer paper, or foil, before storing in freezer bags. Make sure to push all the air out of the bags before freezing.
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Step 3: Sauté the Vegetables. In a large skillet over medium-high heat, melt 3 tablespoons butter and add diced onion, garlic cloves, celery, and green onions. Sauté for a few minutes until they become tender, then add sliced mushrooms and sauté until they are golden brown. Set aside.
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Place seasoned turkey breast in the smoker furthest from heat source. Smoke until internal temperature reaches about 148° F. Place the breast on a large sheet of aluminum foil. Pour melted butter over top or place butter slices on breast, then tightly wrap in the aluminum foil.
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1/2 cup cornbread crumbs (or bread crumbs) Preheat oven to 350 degrees F. Combine mushroom soup with salt, garlic powder, black pepper, broth, mozzarella cheese, and sour cream in a large bowl. Fold in smoked turkey and cooked noodles. Scoop mixture into a lightly greased cast-iron skillet or casserole pan.
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To start, cook your pasta accordingly. Heat your leftover turkey in a skillet with onion and garlic, then add the tomato sauce and seasonings. Toss the pasta into the mixture until it is fully coated in the sauce. Pour the filling into a baking dish, then bake it for 25 minutes.
Leftover Turkey Casserole with an easy creamy cheddar gravy, cornbread
Mix yesterday's turkey into a rich and nutritious homemade turkey broth. Add some shiitake mushrooms, healthy celery, and garlic for flavor and goodness. Stir in some long-grain rice and slow cook this meat and vegetable stock to achieve a wholesome bowl of great taste and texture. Get the recipe here.
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Tips. Shred the turkey meat. In a large bowl, combine the shredded turkey, mayonnaise, celery, onion, parsley, basil, thyme, oregano, salt, and pepper. Serve on sandwiches, salads, or wraps. Use leftover turkey meat to make a hearty soup or stew. Add the shredded turkey to a salad with your favorite dressing.
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Directions. For the Beans: In a large pot or container, combine beans, salt, and water and stir until salt dissolves. Cover and let soak for 8 to 12 hours. Drain soaked beans. Heat oil in a 5-quart Dutch oven over medium heat until shimmering. Add onion, bell pepper, celery, and a pinch of salt.
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Let sit until cooled. Step 2 - Add turkey breasts to the brine and place in the refrigerator overnight. Use any container that will fit the breasts and the brine. Step 3 - Mix together the herbed butter mixture and set aside at room temperature. Step 4 - Remove breasts from brine, pat dry.
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White Bean Soup. I love white beans. Navy beans are fine but what I really crave is a big bowl of soup made from Great White Northern Beans. This is a standard white bean soup made with stock (so you can use up the turkey carcass if you feel like making your own), carrots, celery, rice and a big pile of leftover turkey.
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2. Turkey Tortilla Soup. On a cold and frosty night, nothing will warm you and your family up better than big bowls filled to the brim with soup, the remake. This hearty soup can be made in your slow cooker too. Just use chicken broth as your base and load it up with corn, black beans, chilies, cilantro, and lime.
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Make the turkey breast brine. Add 12 cups of cold water to a large 5 gallon bucket or pot. Remove 2 cups of water from the bucket and add it to a small saucepan. Add the salt to the water and whisk. Bring the water to a boil over high heat and allow the mixture to boil until the salt has dissolved completely.
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Simply prepare your ingredients, plastic wrap the dish, and let it refrigerate for 24 hours. Then pop it in the oven and bake that cheesy, meaty, carby delight for about 40 minutes. With vegetables and breadcrumbs, it's like a whole take on a Thanksgiving dinner. Check it out here.
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After 15 minutes, baste again and cook until the internal temperature of the turkey breast is 165 to 170 degrees F with an instant-read thermometer . Remove from the smoker, cover with foil, and let the turkey breast rest for 15 minutes before slicing and serving. Place on the smoker. Smoke the turkey breast.
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Smoked Turkey and Sweet Potato Hash. Photo Credit: www.chilipeppermadness.com. Smoked Turkey and Sweet Potato Hash is a simple, flavor-packed meal that's loaded with protein and nutrients! Turkey (leftovers work very well) is cooked in just one skillet with sweet potatoes, Cajun seasoning, chili peppers, and more. 19.
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Smoke at 225˚F on a wire rack set inside a baking sheet, covered. It should take about 2 1/2 to 3 hours, or until the internal temperature reaches 165˚F, depending on the side of the turkey breast. Remove from smoker, tent with foil, and let rest for 5 to 10 minutes before slicing.