Six leftover turkey recipes from the 1966 and 1967 Door County Advocate
[November 23, 1966]
The Pantry Door
Frances Badtke
All of you homemakers who plan to serve turkey to the family tomorrow can also plan on having some leftover turkey to serve later in the week.
Today we have three recipes to help you eat up the remains of your Thanksgiving gobbler. Next week look for some venison recipes.
EASY TURKEY PIE
1 pkg. (4 servings) instant mashed potatoes (or use 2 cups leftover mashed potatoes)
2 cups cubed turkey
1 T. flour
2 T. butter
1 pkg. (10 oz.) frozen peas and carrots
1 can (8 oz.) small whole onions
1 can (10½ oz.) cream of chicken soup
1 can (10½ oz.) cream of celery soup
½ tsp. salt
pinch of white pepper
1 egg, well beaten
Heat oven to 425 degrees. Butter a 2½ qt. baking dish. Prepare potatoes if using instant mashed. Sprinkle turkey with flour and brown lightly in butter. Cook peas and carrots in boiling, salted water until just separated (about three min.). Combine all ingredients except potatoes and spoon into baking dish. Mix egg and potatoes together and spoon around edge to make a border. Bake uncovered for 30 minutes or until mixture is bubbling and potatoes are browned. Serves six to eight persons.
TURKEY CASSEROLE
Top cooked asparagus with slices of cooked turkey. Cover with cheese sauce or grated cheese. Sprinkle with paprika and place under boiler until brown and bubbly. Serve while hot.
CREAMED TURKEY DELUXE
Combine leftover cut up turkey, prepared dressing (leftover stuffing) and cream of mushroom soup. Heat thoroughly. Serve on toast.
[November 22, 1967]
The Pantry Door
Frances Badtke
Macaroni helps make the most of leftover turkey. One small can or jar of pimientos gives a lively flavor and an appealing color to this casserole. Two other ingredients are also from the standby shelf: canned peas and canned soup. The cost is small, preparation time is short, and the result is delicious. The dish is called, appropriately enough, Turkey Encore.
Turkey Spaghetti Carry is an easy dish to prepare if you’ve already cooked a turkey, and a festive-looking one. The tang of colorful curry sauce is a proper accent to both the turkey and spaghetti; the crunch of pecans adds that extra touch good cooks like to achieve.
Left-over turkey is also good in Egg Noodles with Turkey Fricassee. The turkey meat can be diced and the giblets and frame can be used to make broth the day before. This makes the preparation of the final fricassee go quickly and easily. The servings are substantial, and dish is satisfying.
TURKEY ENCORE
1 tablespoon salt
3 quarts boiling water
2 cups elbow macaroni (8 ounces)
2 cups diced cooked turkey
1 can (1 pound, 1 ounce) peas, drained
1 can (10 and 1/2 ounces) condensed cream of celery soup, undiluted
1 cup milk
1 can or Jar (4 ounces) pimientos, drained and chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter or margarine
1/2 cup fine dry bread crumbs
Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Combine macaroni, turkey, peas, soup, milk, pimientos, salt and pepper. Turn into 3-quart casserole. Bake uncovered in 375 degree (moderate) oven 20 minutes. Note: If desired, reserve one whole pimiento; cut to resemble a flower. Fill with peas to use as garnish. Serves 4 to 6.
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Turkey Spaghetti Curry
1 tablespoon salt
3 quarts boiling water
8 ounces spaghetti
1/4 cup butter or margarine
2 to 3 teaspoons curry powder
1 teaspoon salt
3 tablespoons flour
1 cup milk
1 cup light cream
2 teaspoons lemon juice
1 pound cooked turkey, cut into strips
Pecans for garnish
Add 1 tablespoon salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Meanwhile, melt butter blend in curry, salt and flour. Gradually add milk and cream; cook over low heat, stirring constantly, until thickened. Stir in lemon juice and turkey. Serve over cooked spaghetti garnish with pecans. Serves 4 to 6.
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Egg Noodles with Turkey Fricassee
1 cup diced onion (1 medium)
1 cup diced green pepper (1 medium)
1/4 cup butter or margarine
1/4 cup flour
1 can (1 pound) sliced carrots
Turkey broth or chicken consomme
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire
1 quart cubed, cooked turkey
1 tablespoon salt
3 quarts boiling water
8 ounces fine egg noodles (about 4 cups)
Sauce onion and green pepper in butter until crisp-tender, about 5 minutes. Quickly stir in flour. Drain carrots and measure liquid; add enough turkey broth to make 6 cups gradually stir into flour mixture. Add garlic salt, pepper and Worcestershire. Cook, stirring constantly, until mixture boils 1 minute. Add carrots and turkey and heat to serving temperature. Meanwhile, add 2 tablespoons salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Serve noodles with Turkey Fricassee. Serves 4.
Both are courtesy of the Door County Library Newspaper Archive
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