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Originally Posted by mike7mm08
A different take on the open face hot turkey sandwiche. Take your leftover stuffing heated in the microwave. Then into a well greased waffle iron. Few minutes to get it nice and crispy. Top off with your turkey and gravy.

cool


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I just put the simmered turkey from the bones in a Ziplock, to freeze.


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We make Thanksgiving Tamales with them. Wet the dressing w a bit of stock. Smear same on corn husk and add turkey and a bit of cranberry. Roll and fold. Then steam for about 30-45 min. These are crazy good.

Last edited by gkt5450; 11/29/20.

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Chili sound good for tomorrow. laugh


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Originally Posted by 10gaugemag
Originally Posted by gunswizard
All the turkey leftovers went in the grinder and were made turkey salad out of. Great on sandwiches or with crackers the rest of the week.

Might be the best idea yet for a store bought turkey.



I’ll take that in my lunchbox a couple days.

Normally i buy a Sams club $5 rotisserie chicken.

Freeze half on it.

It’ll make salad for 2 wks.


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My curiosity in regards' to the large fowl, is pretty much sasitified. laugh


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We had turkey enchiladas the other night w fresh pico.

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Smoked turkey and dumplings foe supper tonight.

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Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.


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Smoke turkey croquettes.

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Originally Posted by FatCity67
Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.

i love tetrazzini, but every time i add the sherry, gives it an odd flavor, so i leave it out


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Originally Posted by sse
Originally Posted by FatCity67
Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.

i love tetrazzini, but every time i add the sherry, gives it an odd flavor, so i leave it out


Swap it out for Marsala ?


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Originally Posted by New_2_99s
Originally Posted by sse
Originally Posted by FatCity67
Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.

i love tetrazzini, but every time i add the sherry, gives it an odd flavor, so i leave it out


Swap it out for Marsala ?


Giada's recipe just uses dry white wine.


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Originally Posted by New_2_99s
Originally Posted by New_2_99s
Originally Posted by sse
Originally Posted by FatCity67
Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.

i love tetrazzini, but every time i add the sherry, gives it an odd flavor, so i leave it out


Swap it out for Marsala ?


Giada's recipe just uses dry white wine.


Yes white wine. Romano instead of Parmesan. Also topped with crunchy fried onions.


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My Turkey left over aspirations were cut off at the knees by a glutenous hound with a penchant for counter surfing frown

I did get to make one delicious Turkey sandwich with bacon and Swiss and the deboned carcass made a great base for some chicken noodle soup.


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Originally Posted by sse
Originally Posted by FatCity67
Wife made Giada's Turkey Tetrazzini recipe last night.

Carcass soup up next in a couple days.

i love tetrazzini, but every time i add the sherry, gives it an odd flavor, so i leave it out


I have never found wine to improve the flavor of a dish. (Please see signature lines.)


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Turkey salad sandwiches along side french onion soup. Nice pairing for tonight.

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We make about 2 gallons of turkey and vegetable soup at Thanksgiving and the same at Christmas. Those are all from baked turkey's. The rest of the year when I cook turkey it is a smoked turkey breast and left overs go into sandwiches.


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Bad dog. I used it in pizza, sandwiches, home made noodles and just to eat. It was smoked for a couple of hours then the smoker controller went out. It came inside and went to my large electric roaster and finished. At 22+ pounds it came up to a pretty goodly amount of meat along with a venison roast one grandson shared with us. Be Well, RZ.


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