While I don't make the Thanksgiving Turkey yet, an experienced cook, Amy Surburg, has shared some of her expertise with me on what to do with the leftover Thanksgiving Turkey and Carcass. Enjoy!
We hope you have a wonderful Thanksgiving with family and friends!!
6 tablespoons butter
12-16 ounces fresh mushrooms, cleaned and sliced
3 tablespoons dry white wine
2 tablespoons flour
2 cups hot chicken broth
1 cup hot whipping cream
1 ½ teaspoons fresh thyme, chopped, or ½ teaspoon dried
¼ teaspoon ground black pepper
Salt to taste
4 cups cooked skinless turkey, cut into bite-size pieces
12 ounces egg noodles, cooked and drained
Grease a 13x9x2-inch baking dish and set aside. Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and wine. Cook and stir until mushrooms are soft. Remove from heat and set aside. Melt remaining butter in a medium saucepan over low heat. Add the flour and cook, stirring for 3 minutes. Add hot chicken broth and cream and stir well. Simmer until smooth and thick, about 15 minutes, stirring often. During the last 5 minutes of cooking, add thyme, pepper and salt if needed. Mix the cooked chicken, cooked noodles, mushrooms and sauce in a large bowl. Pour into prepared pan and bake, uncovered, at 375 degrees for about 20 minutes, or until hot through and bubbly. Serves 8.
Found in the Best of Thymes by Marge Clark
Note: If the carcass is very large, break it into pieces before adding it to the pot. Tureky stock can be substituted in any dish calling for chicken stock.
Barely cover with cold water in a large stockpot over medium heat.
1 meaty turkey carcass, from a 12 to 25-pound turkey, broken up.
Bring to a boil, reduce the heat, and simmer gently. Skim often until impurities no longer appear, about 30 minutes.
1 onion, quartered
1 carrot, peeled and cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 Bouquet Garni, 17
Simmer, uncovered for 3 hours. Skim impurities that rise and add water as needed to cover. Strain into a clean pot or heatproof plastic container. Let cool, uncovered, then refrigerate. Remove the fat when ready to use.
Found in All About Soups & Stews by Irma S. Rombauer, Marion Rombauer Becker, & Ethan Becker.