Leftover turducken ideas

December 29, 2008 12:37 PM

I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
posted by josher71 to food & drink (8 comments total)

Well, you're in luck because mixing different types of similar meat is extremely delicious. So go for any recipe you like and realize it's going to taste better than ever. It'll be good in a stir fry, and you can freeze single servings of the meat with or without broth to use for future stir fries. It's really good on a mushroom pizza, too.
posted by Listener at 12:43 PM on December 29, 2008

Seconding stir fries, particularly lo mein; I made short work of some leftover cooked meat in lo mein myself.

And Lo mein is easy -- ideally you use Chinese noodles for the noodle part, but I've had good luck using whole-wheat spaghetti as well. You just cook up the noodles in advance, let the cooked meat sit in a "marinade" of soy sauce, oyster sauce, and a little cooking wine; chop up a mess of vegetables, and divide the vegetables into "hard" (stuff like celery, carrots, etc.) and "soft" (shredded spinach, etc.), and the rest of it is just cooking things in the proper order (meat first, just to heat it through; then take that out, dump in the hard veggies for a couple minutes, add a splash of soy sauce and the soft veggies, add another splash of soy sauce and a glop more oyster sauce, dump in the noodles and meat and mix everything around togehter until it's all heated through, and you're done).
posted by EmpressCallipygos at 12:51 PM on December 29, 2008 [2 favorites]

Turducken Tacos! Yum--corn tortilla (steamed for healthy or fried for tastier), some salsa, lettuce, cheese, etc. Tacos with any leftover meat can be muy deliciosa!
posted by agatha_magatha at 1:06 PM on December 29, 2008

I made yummy soup with leftover mashed potatoes, a bunch of kale, leftover turkey, chicken broth & topped with cheese.
posted by theora55 at 1:39 PM on December 29, 2008

I make leftover turkey into either Turkey Wild Rice Soup or Turkey Gumbo. In both cases it's just a matter of adding the chopped meat to the recipe at the appropriate time. You'd have to use chicken stock or broth, though, since you don't have a carcass to make your own.
posted by cabingirl at 1:46 PM on December 29, 2008

I made turkey enchiladas last night and the thought of doing it with a turkducken combo sounds amazing.

Here's my recipe - the seasoning is too taste for me so sorry I don't include measurements for that.

Corn tortillas
2 c Chicken Stock
olive or veggie oil
3-4 c meat
1 can tomato sauce
shredded cheese (maybe 4 cups? I use cheddar & pre-shredded Mexican blend)
1 onion, thinly sliced
2 or 3 cloves of garlic, minced
onion powder
chili powder
cumin
corriander
2 T flour

Coat the bottom of a large skillet with oil and heat over medium-high heat. Once it gets a little shimmery, add onions and cook until translucent. Add spices to taste and cook for a couple more minutes. (It's important to add the spices before the liquid so the oil-soluble spices bloom.) Add garlic and cook for about 30 seconds more.

Sprinkle in flour and cook for 2 minutes. Add chicken stock and cook until bubbly. (This step can be omitted if you like a more tomato-ey sauce--just add another can of sauce or some water after you add the tomato sauce.) Add tomato sauce and stir thoroughly until the sauce returns to a low boil add more spices as necessary and then add the turducken.

Simmer covered over low heat for at least 30 minutes and up to several hours (the longer it cooks the yummier it is--just make sure you cover it so it doesn't lose too much of its moisture).

Pre-heat your oven to 350. Put some of the sauce at the bottom of a baking dish to keep the enchiladas from sticking and to keep them moist.

Dampen some paper towels and cover a stack of corn tortillas with it. Microwave for 45 seconds. Keep the paper towels over the tortillas as you work. If you skip this step, the tortillas will crack when you fill them.

Using tongs or a slotted spoon, spoon meat from the sauce into the tortillas--make sure not to overfill (I'd say no more than 2 or 3 T of meat depending on the size of your tortillas). Sprinkle some shredded cheese over the meet and roll up. Place the roll in the dish seem side down. Continue until the dish is full.

Spread the remaining sauce over the enchiladas making sure that everything is covered. Next cover everything with a nice layer of cheese. Cover with foil and cook for 35-40 minutes.

Serve with sour cream and hot sauce of choice! Yummy!!

(If you have left over sauce it freezes great!)
posted by Kimberly at 2:10 PM on December 29, 2008

Turducken pot pie. My wife made turkey pot pie with our leftover T-day turkey using the America's Test Kitchen recipe and it was outstanding. With turducken…I just can't imagine how wonderful that would be.
posted by adamrice at 2:59 PM on December 29, 2008

If it still holds its shape when cut, you can makes slices and bread & fry them. It might be the most decadent thing I can think of.

or else, you could just send it to:

Jon_Evil
Brooklyn, NY 11225
posted by Jon_Evil at 3:04 PM on December 29, 2008