Turkey Noodle Soup

I got this recipe from Erin Farr when I was in college.

2 cans chicken broth (10 3/4 oz size)
2 cans water
2 cups turkey
3 celery stalks, chopped
2 carrots, chopped
10 sage leaves, chopped (~1 Tbsp) or 1 tsp powdered
1 can cream of chicken soup
11 oz package Grandma's noodles (frozen uncooked egg noodles)

Heat broth and water. Add turkey, celery, carrots, sage, and noodles.  Simmer until noodles and veges are done. Add cream of chicken soup and heat through. Does not do well in crockpot.

I often put in all broth and no water and use chicken bullion instead of canned broth.  The noodles will soak up a lot of the liquid, so if it sits for a while then more water may  need to be added so it has a soupy consistency and is not too thick.

When I double this recipe I often just use one can of cream of chicken soup and 1 package 16 oz grandma's noodles. Works great!

If grandma's noodles are not to be found, Mrs. Weiss' Kluski Enriched egg noodles are fantastic. I just put in the whole 8 oz bag and it works well for ~4 qts of soup.

Notes: Hyvee and Copps carry Reames Homestyle Egg Noodles in the freezer section. I use the 12 oz package and it is just like Grandma's noodles.

Turkey Enchiladas

http://allrecipes.com/recipe/turkey-enchiladas/

This was a yummy dinner and a good way to use up frozen turkey leftover from thanksgiving.

Turkey Broth / Soup

I made turkey soup with a leftover turkey carcass. To do that you need to make broth first.

To make broth, I first pull off whatever meat I can and put it in the fridge to add to the soup later. Then I use a cleaver and hack the bones apart a little if possible. I put the bones, skin, tendons and other stuff (except the meat I put aside) into a 6 qt slow cooker to make the broth. Then I covered it with water, probably 2-3 qts of it. Then I cooked it on low for nearly 24 hrs. After that, I pour it all through a sieve and into a stock pot. I pulled off some chunks of meat I'd missed from the bones, and put it with the other meat. There was about 2 quarts of broth. I put it in the fridge so the fat goes to the top. Then I can pick the fat off the top easily and reheat the stock for use in soup.

To make the soup I chopped 2 onions, a small celery bunch, and 3 large carrots and simmered for 45 minutes. Add the turkey meat and cook until hot again. I also season with 1 tsp salt, pepper, and italian seasoning.

Turkey Chili with White Beans

http://www.epicurious.com/recipes/food/views/Turkey-Chili-with-White-Beans-3090

I have made this according to the directions, as well as in the pressure cooker. It is good either way.

For the pressure cooker:

I browned the turkey and soaked ~1.5 cups dried white beans for 6 hours (longer is fine for sure, soak at least 4 hrs I think though). Rinse the beans. Then I put it all in my 4 quart pressure cooker pot with the rest of ingredients (raw chopped onion) and brought it to pressure, then cooked for 15-20 min, then let sit for 10 minutes off heat (so to let it naturally depressurize), then pulled off the pressure regulator and let the rest of the steam escape. Turned out great.

Turkey Divan

I made Turkey Divan from the Fanny Farmer cookbook--a very old one! Clearly, I have been using up leftover frozen thanksgiving turkey lately. This would have been great with some bread.

This is the recipe.

Layer in a small casserole dish:

4 stalks cooked broccoli (not sure what this means. I used 2 broccoli heads and steamed them for 15 min)

Leftover turkey (1-2 cups)

2-3 Tablespoons grated Parmesan cheese

sauce (see below)

More Parmesan.

Bake at 350 for 12 min until "delicately brown". Whatever that means.

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Sauce:

1 cup cream sauce (see below)

stir 2 egg yolks into cream sauce

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Cream sauce:

Melt in double boiler or small heavy pan:

2 T butter

2 T flour

Blend well.

Slowly stir in 1 cup milk. (use whisk). Bring slowly to a boil, then boil 2 minutes. Stir constantly

Salt and pepper to taste.

Turkey Pot Pie

http://allrecipes.com/Recipe/Turkey-Pot-Pie-I/Detail.aspx

This recipe was really good, and fit well into a 9 inch deep dish pie pan. I did a double crust, but it was too rich. Next time I'll do a single crust for the top. This recipe is plenty for 4 adults.

Update:
I made 1.5 times the recipe and it fit perfectly in 2 standard 9 inch pie pans (not deep). This would feed 6 adults.