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I traditionally make leftover turkey and andouille gumbo. There would be great weeping and wailing and gnashing of teeth if I didn't. (Around here, the main reason for the turkey on Thanksgiving is so I can make the gumbo for the Saturday After Thanksgiving.)
In addition, if there's enough, I make chipotle turkey enchiladas.
I traditionally make leftover turkey and andouille gumbo. There would be great weeping and wailing and gnashing of teeth if I didn't. (Around here, the main reason for the turkey on Thanksgiving is so I can make the gumbo for the Saturday After Thanksgiving.)
In addition, if there's enough, I make chipotle turkey enchiladas.
I KNOW you didn't just type that and not put a recipe! MODS - off w/ her head!
Lacey, how much gravy do you have to put so it doesn't all get soaked up?
Oh Nicole-I never measure. Just layer like you would lasagne-gravy in between layers and some on top. You could even do a layer of potatoes if you have them left.
Last year I made soup & turkey tacos. I took some leftover turkey and put it in a skillet with a jar of salsa and 8oz cream cheese let it all heat up and the cream cheese melt with the salsa we had turkey tacos. Easy and a little different from the turkey sandwich.
I traditionally make leftover turkey and andouille gumbo. There would be great weeping and wailing and gnashing of teeth if I didn't. (Around here, the main reason for the turkey on Thanksgiving is so I can make the gumbo for the Saturday After Thanksgiving.)
In addition, if there's enough, I make chipotle turkey enchiladas.
I thought that's what everyone did with left over turkey lol. I could not wait for turkey day and made my turkey and sausage gumbo yesterday.
2 lbs turkey wings
2 lbs turkey necks
2 lbs smoke sausage
6 bay leaves
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 tablespoon creole seasoning
salt and pepper to taste
1 cup oil
1 cup flour
For roux, in a large cast iron skillet heat oil and cook flour until dark brown but not burnt, add vegetables and saute until transparent then remove from heat.
In a large stock pot cook turkey wings and necks on med heat in 1 1/2 gallons of water for one hour.
Remove wings and necks from stock and set aside to cool and pick meat.
Return stock to high heat and add roux stirring for five minuets to dissolve roux.
Lower fire to med heat and add sausage, creole seasoning, salt, pepper and bay leaves and cook for one hour uncovered stirring as needed.
Skim off the fat and return picked turkey meat to the pot and cook on low heat for ten minuets, check for salt and add if needed.
Serve over steaming long grain rice with hot french bread.
I make turkey enchilada casserole with corn tortilla, cream of chicken soup/mushroom soup,green chili, cheese, and of course turkey. I still love tetrazzini! Also you can make Hot Brown which my family really enjoy.
busta, your recipe sounds really good! Since there are only 5 of us for this year, I know there will be lots of left overs. I don't really mind, though.
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