Home Forums Hunting & Shooting Canada Leftover turkey recipes

Now what?

Sandwiches for a few days then soup!!!
Usually make an extra stash of stuffing for the sandwiches, just something about a scoop of stuffing on the turkey with mayo/pepper/salt on whole wheat.......gonna have to do a turkey now.
We had a ham this year.

For the soup I'll boil the carcass for about 6 hours, strain it out every couple of hours till I get a thick broth, almost like gravy. Then I'll do a 50/50 mix of fresh cold water and the broth, boil it up for an hour, add noodles, a bit of mesquite spice and some sliced carrots.

Just can't beat hot turkey sandwich smothered in gravy with side order of fries....ohh...feel my arteries clogging up already

Sandwhiches are even more appealing than the hot dinner. 12grain bread toasted no butter. A little miracle whip salt pepper granulated garlic and I am a contented old fart.

We had a bear ham this year that I made last fall. Same treatment in sandwhich excepting no miracle whip but old havarti cheese and grainy mustard. By gar stilla a contented old fart.

How did you make the bear ham Randy?

I can't believe I'm going to share my Turkey casserole in front of God and everyone. You will need.
5 cups of turkey chunks
2 Large cans Campbells soup creme of mushroom
1 Large bag of corn tortillas
4 small cans of green chile diced
1 Large bag shredded cheddar cheese.

Mix the turkey, soup and green chile together. Cut the Tortillas into quarters. Take one stack of 1/4's (tortillas) and layer them in a glass dish. Scoop out enough soup to cover tortillas. Sprinkle shredded cheddar cheese liberaly over the soup. Repeat 3 times. Put in oven at 350 for 30 minutes. Serve. Make as big a dish as you have. It's even better the next day.

Wabigoon.

I made a brine with kosher salt and pink salt and brined in a crock one and a half weeks skimming daily and refreshing the brine every three days. I cold smoked it twelve hours and then baked it four. I ate one and froze one. The second was just consumed. Brine was kept strong enough to float an egg.

Thank you Randy, Another question, ever make bear bacon?

I got a question for ya Randy. . . . . . . How come you never invited me for bear ham? I guess Wayne is a better brother.

Leftover turkey:

Caramelize one onion (diced);
Cut meat into bite sized chunks and add to caramelized onion;
2 tablespoons Patak's Hot Curry Paste (or more if you like);
1 can of diced tomatoes;
1 cup of cream;
Salt;
Optional - crushed corriander.

Simmer and serve on rice.

Here is an excellent publication out of the Yukon titled "Bear Bacon & Boot Grease"

Bear Bacon & Boot Grease

Thanks for posting that link. I have often wondered how folks fixed bear other than the usual stew or steaks.

Keith he was the best son, but he never got a taste of bear raw cured or otherwise. It looks like no bear this year but if next year I will save you some. A guy has to draw the line somewhere and sharing bear with Wayne was where.

Just joshing ya, medicman.

You've always been my favourite Brother.