Hope you had a lovely Thanksgiving that was Gluten-free of course!;)
Breakfast: First things first, I eat pie for breakfast the day after! You can also make Turkey Hash with small diced cooked or raw potatoes and/or yams, diced onions and parsley, poultry seasoning in a big cast iron pan. Top with fried eggs.
Eggs Benedict withTurkey or ham if you had that-see Hollandaise Sauce recipe in my cookbook.
What can I make with leftover Turkey from Thanksgiving? Tired of eating plain turkey the same old way? Here are some ideas and recipe referrals from my cookbook, No Wheat No Dairy No Problem:
Creamed Turkey(see “cream” sauce and creamed Tuna/Vegetable recipes)-make cream sauce and add diced Turkey, green peas, poultry seasoning and serve over rice, quinoa or rice pasta.
Turkey Pot Pie-use Chicken Pot Pie recipe and substitute Turkey for Chicken! Yum!
BBQ Turkey Sandwich-shred Turkey and pour your favorite GF BBQ Sauce over it(I like Organicville BBQ Sauce . Many BBQ sauces have gluten from adding soy sauce which contains wheat! Heat in a pot over low-medium heat, until it is simmering. Any tomato product will burn easily especially if it contains any kind of sweetener. Toast your GF bun(I love Schar baugettes or rolls made in Italy sold at the Beehive in San Jose, CA). Slice the bun in half and pour the BBQ Turkey over it, roll up those sleeves and have lots of paper towels and maybe a gluten-free beer or sparkling soda sweetened with agave or stevia!
You can make your own healthier soda with flavored stevia and sparkling water-kids love it! SSShhhh, this may be the once in a blue moon you’ll catch me with a Coke made in Mexico b/c it is made with real sugar and not corn syrup. Forget the diet, the sweeteners are very unhealthy. Aspartame is made from ant poison which is a neurotoxin! Yes it is true.
Turkey Salad/Sandwich: add organic mayonnaise(we love Grapeseed Veganaise) to diced Turkey, chopped pecans or walnuts, diced celery, diced organic apple, chiffonade(finely sliced) fresh basil, dried cranberries. Serve on a bed of lettuce or use romaine lettuce and make a wrap or gluten free/wheat free bread with mayonnaise and cranberry sauce.
Turkey Burritos: Fill GMO-free organic corn tortillas with Turkey and refried or black beans-top with guacamole and fresh/refrigerated salsa. Add Daiya cheese alternative and be sure to heat until it is melted.
Turkey Tacos: Fill organic corn tortillas, that have been heated in a pan with a little oil, with diced or shredded Turkey, organic baby tomatoes halved, baby greens: arugula, mache, micro-greens. Top with guacamole and fresh/refrigerated salsa.
Ultimate Turkey Sandwich: Gluten-free Schar or Udi’s bread, cranberry sauce, Toffuti(soy cream cheese) or organic mayonnaise. This was served in a Victorian House Restaurant I worked at as a teenager-originally with regular cream cheese on Brioche bread! Yummy!
Brad’s favorite Turkey Sandwich: Gluten-free Foccacia(Canyon Bakehouse) heated at 400 degrees for 5 minutes, cool and slice into squares and cut in half with a serrated knife. Add homemade pesto to your favorite mayonnaise, add avocado and lettuce or arugala, fresh pepper and turkey.
The classic Hot Turkey Sandwich: Gluten-free bread(toasted), hot mashed potatoes, hot sliced Turkey, hot Gravy and cold cranberry sauce! Now that is what I call comfort food!
Thai Curry: Red Curry Paste, coconut milk, turkey, thai basil, broccoli florets or veggie of choice-serve over brown rice. I like Mae Ploy brand curry paste-no preservatives. Quick, easy, flavorful and delicious. Beware not to use more than 1 Tablespoon of Mae Ploy curry paste-it is very spicy!
Turkey Stock: Put Turkey carcass into a large stock pot, add celery hearts/stalks, carrots, onion, bouquet garni(thyme, parsley, peppercorns) tied in cheesecloth or loose. Bring to a boil, scoop foam off the top with laddle. Turn down to a simmer and cook uncovered for 1 hour. Or if you can put it in a crockpot, with 1 tsp. apple cider vinegar, on low and simmer for 2 days for the maximum health benefits! Season with sea salt and pepper to taste. Strain and store stock in mason jars in the refrigerator for a few days or freeze(leave 1/2 inch of room at top to expand). Use fresh within one day to make Turkey Soup. Scrape off all meat for Turkey soup or at least feed to the dog and discard all bones(do not feed to the dog) and vegetables and bouquet garni.
Turkey Soup: Bring stock to a boil and add sliced carrots and any vegetables you like(cooking times will vary-softer vegetables cook faster). Turn down to a simmer and cook until vegetables are fork tender, not mushy, about 5-10 minutes. Add Turkey, top with fresh chopped parley or herbs and serve immediately. You can also add cooked rice or cooked quinoa/rice pasta such as penne or fussilli. Do not attempt to cook the rice or pasta in the stock as it will be too starchy.
Variations on Soup:
Mexican-add tortilla chips, avocado chunks, diced jalapeno, chopped cilantro instead of parsley
Asian- add Gluten-free Tamari(wheat free soy sauce), rice noodles, cilantro, grated ginger, sliced scallions and a Thai chile or chili sauce/flakes for heat if desired.
Cranberry Sauce is a sweet-tart topping over the Vanilla Ice Cream or Pumpkin Ice Cream in my cookbook, No Wheat No Dairy No Problem, which is on this blog for sale.
Gobble, Gobble, who knew there were so many things you can do with Turkey? Hope you love these ideas and have fun with them. Many thanks to all of you who continue to support me and read my blog…please pass the word. Remember my cookbook is available on my blog which makes a great holiday gift.
I am so grateful for all of you who have been loyal followers and supporters, many heartfelt thanks. I wish you all much health and happiness always with plenty of good food and loved ones.
Many Blessings with Love, Lauren