Below are some turkey recipes using leftovers or portions of turkey.
- 4 teaspoons gelatine
- 1/2 cup mayonnaise
- 1/2 cup cold water
- 1/2 teaspoon salt
- 3 cups cooked turkey
- 2 teaspoons Worcestershire sauce
- 1/2 cup chopped celery
- 1 cup whipping cream
Soak gelatine in cold water for 5 minutes. Dissolve over hot water and thoroughly mix with the mayonnaise and Worcestershire sauce. Mix with turkey, celery and salt. Whip the cream and fold into turkey mixture. Fill a large, oiled mould with the mixture and allow to stand in a cold place until set. Unmould onto a bed of lettuce or cress. Serve with mayonnaise. Yield: 8 to 10 servings.
Turkey-stuffed bread cases
- 1 cup coarsely chopped turkey
- 1 egg yolk
- butter1/2 cup thick white sauce (or 1/3 cup condensed cream of mushroom, chicken or celery soup and 2 tablespoons of water)
- 4 slices of bread, 3 cm thick
- 4 thin slices of bread
- salt and pepper to taste
Trim crusts from bread. Make cases with walls and bottom about 1 cm thick by carefully removing centers from thick slices. Cut thin slices to form four lids for cases. Combine resulting breadcrumbs, turkey, onion, egg yolk, seasoning and sauce or diluted cream soup. Butter outsides and lids of cases. Fill with turkey mixture. Place on baking sheet and bake in a moderately hot oven (190°C) for about 20 minutes until thoroughly hot and golden brown. Serve plain or with additional sauce to which a little curry has been added, or with remaining cream soup diluted to gravy consistency with water or milk.
For party service: Use a whole loaf of bread with all crusts removed. Cut slice off top for lid before removing the center to make one large case. Butter all over, combine crumbs with double the ingredients listed above. Serve on hot platter garnished with parsley.
sources: norbest.com, agric.nsw.gov.au, elgu2.ncc.gov.ph