Fifty Ways to Survive a Turkey

We mark holiday time in "turkey years."

• The year family emotions ran as raw as the under-cooked turkey.
• The year someone set the oven at 550°F instead of 350°F.
• The year nobody bothered to bring a side dish.

Each year we gather and share a feast so extensive that it leaves days worth of food in its wake. Long after the aunts, uncles and in-laws are gone, the leftovers keep coming back: turkey soup, turkey sandwiches, turkey meatloaf, turkey stir fry, turkey pot pies and turkey casserole.

This year, make the leftovers as memorable as the dinner. With the help of some canned ingredients, you can turn your leftovers into convenient and nutritious meals that will keep the entire family coming back for more.

Each of the following 10 easy and delicious roast turkey recipes is followed by a series of suggested leftover recipes that are truly worth remembering. Each turkey recipes serves eight to 10 people — plus leftovers. Each leftover recipe serves four to six people.

Traditional Roast Turkey

Season a cleaned 15- to 20-pound turkey inside and out with salt and pepper and place on a rack in a roasting pan. Roast in a preheated 450°F oven for 30 minutes. Turn the oven down to 350°F and roast for 2 hours more, basting frequently with melted butter.

To prepare the stuffing sauté 1 cup minced onion and 2 diced ribs of celery in 1/4 cup butter until soft. Add a diced Granny Smith apple, 1 teaspoon each rubbed sage and chervil, 1/2 teaspoon thyme and a pinch of nutmeg; sauté 1 more minute. Add 1 quart toasted bread cubes, 1/2 cup canned applesauce and a 14-ounce can chicken broth Mix to moisten and season liberally with salt and pepper.

Place the hot stuffing into the cavity of the turkey and roast for another hour until the internal temperature is 170°F, still basting with pan drippings and butter.

Leftovers

Turkey Meatballs

In a mixing bowl combine with your hands 2 pounds ground turkey, 1 cup crumbled leftover stuffing, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 beaten egg, 1/4 cup canned applesauce, and salt and pepper to taste. Heat 2 tablespoons of oil in a large skillet. With wet hands form meat balls from small handfuls of the meat mixture and place in the hot pan to brown as they are made. Brown on all sides, adding more oil to the pan if you have to do more than 1 batch. When all have been browned, drain fat from the pan, return the meatballs and add an inch of stock. Simmer until the meatballs feel firm.

Turkey Vinaigrette

In a mixing bowl combine 3/4 cup Italian salad dressing, 2 tablespoons orange juice, 2 finely chopped scallions, a minced clove of garlic, 1/4 cup chopped parsley, a dash of cayenne, and salt and pepper to taste. Toss with 4 cups of diced roasted turkey meat, 2 diced ribs of celery, 1/2 cup finely diced red onion, 1/2 cup sliced mushrooms, and 1 cup cooked rice or potatoes. Adjust seasoning.

Hot Turkey Sandwiches

Heat 2 1/2 cups turkey gravy and 1 cup light cream to a simmer; season with salt and pepper. Warm a dozen or so slices of roasted turkey breast in gravy and serve over toast or fresh biscuits.

Southern Fried Turkey

Bread room temperature, leftover roast turkey parts by dipping them in an egg beaten with a tablespoon of honey and then dredge them in breadcrumbs. Allow to rest for 10 minutes and then deep fry until golden brown.

Maple Glazed Turkey Stuffed with Smoked Turkey Stuffing

Follow the recipe for Traditional Roast Turkey. After the first two hours of roasting brush the turkey every 20 minutes with a glaze mixed from 1/2 cup canned maple syrup, 1 tablespoon Worcestershire sauce and 1 tablespoon oil. For the stuffing substitute the rendered fat from 6 slices of bacon for the 1/4 cup of butter and add 2 cups diced smoked turkey breast and a cup of chopped walnuts along with the bread cubes.

Leftovers

Smoked Turkey Meatloaf

In a mixing bowl combine 2 pounds ground turkey, 2 cups leftover smoked turkey stuffing, 2 beaten eggs, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 2 teaspoons mustard, 1/4 cup canned apple sauce and salt and pepper to taste. Pack into 2 loaf pans and bake in a preheated 375°F oven for 40 minutes, until springy in the center.

Sweet and Sour Turkey Salad

In a large bowl mix together 1/2 cup mayonnaise, 3 tablespoons canned maple syrup, 1 tablespoon hot pepper sauce, 1/8 cup sweet orange marmalade, 2 tablespoons cider vinegar, salt and pepper. Toss with 4 cups diced boneless roasted turkey meat, 1/3 cup finely diced red onion, 1 cup canned Mandarin orange slices and 2 diced celery ribs.

Sliced Turkey Breast with Chutney

Serve slices of turkey breast at room temperature with 1/2 cup mango or other fruit chutney. Stir-fried Turkey and Cranberries Mix 1/2 cup canned whole berry cranberry sauce, 1/4 cup orange juice and 1 tablespoon soy sauce. Stir fry 3 cups roasted turkey meat cut in bite size chunks until lightly browned. Add 1/2 cup diced onion and 1 clove minced garlic. Cook 30 seconds. Add the cranberry mixture and heat through. Toss in 1/4 cup sliced scallion.

Orange Glazed Turkey Breast with Brown Rice Dried Fruit Stuffing

Follow the recipe for Traditional Roast Turkey. After the first 2 hours of roasting, brush the turkey every 20 minutes with a glaze made from mixing 1/4 cup orange marmalade with 1 tablespoon Dijon mustard, 1/4 cup orange juice, 1 teaspoon apple cider vinegar until combined; season with salt and pepper.

Substitute the following stuffing for the bread stuffing. In a large sauce pan cook 1 cup diced onion and 1 minced clove of garlic in 2 tablespoons of butter until soft. Add 1 1/2 cups of brown rice and toss well. Add 1 quart boiling canned chicken broth, stir once, cover and simmer gently for 20 minutes. Add 8 ounces mixed chopped dried fruit, salt and pepper, recover and simmer 20 minutes, until all of the broth has been absorbed. Toss together.

Leftovers

Sweet and Sour Turkey Meatballs

In a mixing bowl combine 2 pounds ground turkey, 1 cup brown rice dried fruit stuffing, 2 tablespoons each chutney and Worcestershire sauce, 1 beaten egg, 1/4 cup finely chopped onion and salt and pepper to taste. Heat 2 tablespoons of oil in a large skillet. With wet hands form meat balls from small handfuls of the meat mixture and place in the hot pan to brown as they are made. Brown on all sides, adding more oil to the pan if you have to do more than 1 batch. Drain off all but 2 tablespoons of fat from the pan and add 1 cup chopped onion and 1 clove of minced garlic. Cook until lightly browned and stir in 1 tablespoon flour; cook another minute stirring constantly. Add 1 can spiced sliced peaches, 2 tablespoons cider vinegar, 1 (14-ounces) can chicken broth, salt and pepper. Simmer for 5 minutes and rewarm the meatballs in sauce.

Peachy Cranberry Turkey Meatballs

Follow the recipe for Sweet and Sour Turkey Meatballs substituting 1 cup whole berry cranberry sauce for vinegar. Purée the sauce before returning the meatballs to it.

Creole Turkey Salad

In a large bowl mix together 1/2 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon hot pepper sauce, 1/4 cup canned apple sauce, 1 tablespoon sugar, 1 tablespoon vinegar, salt and pepper. Toss with 4 cups diced boneless roasted turkey meat, 1/3 cup finely diced red onion and 2 diced ribs of celery.

Turkey Cranberry Turnovers

In a small saucepan cook 2/3 cup of cranberries with 2 tablespoons sugar and the juice and grated zest of 1/2 orange until the berries pop. Mash lightly with a fork. In a skillet sauté 3 tablespoons chopped onion in 1 teaspoon butter until soft. Add 1 cup finely chopped roasted turkey meat, 1/2 cup canned whole berry cranberry sauce, and 1 teaspoon dried orange peel and heat through; season well with salt and pepper. Using 2 frozen puff pastry sheets form turnovers according to package directions using the turkey mixture as your filling. Bake for 25 minutes in a preheated 400°F oven.

Herbed Turkey Basted with Brandy with Wild Mushroom Stuffing

Season a cleaned 15- to 20-pound turkey inside and out with salt and pepper and place on a rack in a roasting pan. Carefully lift the skin from the breast and legs of the turkey by slipping your fingers under it, disengaging it from the meat. Be careful to keep the skin whole. Place 1/4 cup fresh herb leaves under the skin on top of the breast and leg meat and spoon several tablespoons of brandy under the skin. Roast in a preheated 450°F oven for 30 minutes. Turn the oven down to 350°F, and roast for 2 more hours, basting with more brandy every 20 minutes.

To make the stuffing, sauté 2 cups chopped onion in 1/4 cup butter in a large skillet until soft. Add 1 pound quartered fresh wild mushrooms, 1 teaspoon each dried thyme, crumbled rosemary, rubbed sage and savory, and cook until the mushrooms lose their raw look. Add 2 drained (8-ounces) cans of button mushrooms, 1 cup fresh breadcrumbs and cook for another minute. Add 1 can chicken broth (14-ounces) and 1/4 cup canned tomato paste. Simmer until thick and season to taste with salt and pepper. Stir in 1/4 cup chopped fresh parsley. Fill the cavity of turkey with this mixture and roast 1 hour more until the internal temperature is 170°F.

Leftovers

Turkey Kiev with Herbed Cheese

Lay out 3 thin slices of roasted turkey breast overlapping slightly in a clover leaf pattern. Place a tablespoon of herbed cream cheese in the center and wrap the slices of breast around the cheese. Secure the lose ends with toothpicks. Repeat until you have 8 bundles. Beat 3 large eggs in a bowl with 1/8 cup of milk. Dip each bundle into the egg and then dredge heavily with seasoned breadcrumbs. Dip into the egg again and then cover with more breadcrumbs. Freeze the bundles. When ready to cook dip the frozen bundles in egg again and then in another coat of breadcrumbs. Deep fry until golden brown, remove the toothpicks and serve immediately.

Turkey Mushroom Ragout Sauté

1/3 cup chopped onion and a minced clove of garlic in 2 tablespoons oil until lightly colored. Add 1 can (8-ounces) button mushrooms drained and 3 cups leftover roast turkey meat cut in large chunks. Sauté 1 minute. Add 2 cups leftover wild mushroom stuffing and 1/2 cup turkey drippings. Simmer for 5 minutes. Season with salt and pepper and stir in 1 teaspoon fresh thyme leaves and 1 tablespoon chopped parsley.

Turkey Mushroom Meatballs

In a mixing bowl combine with your hands 2 pounds ground turkey, 4 finely chopped slices of bread soaked in 1/2 cup milk, 1 cup chopped mushroom stuffing, 1 beaten egg, and salt and pepper to taste. Heat 2 tablespoons of oil in a large skillet. With wet hands, form meatballs from small handfuls of the meat mixture and place in hot pan to brown as they are made. Brown on all sides, adding more oil to the pan if you have to do more than 1 batch. When all have been browned, drain the fat from the pan, return the meatballs and add an inch of stock to the pan. Simmer until firm.

Green Peppercorn Turkey Salad

In a large bowl mix together 1/2 cup mayonnaise, 3 tablespoons canned green peppercorns, 1/4 cup herb wine vinegar, 1 minced clove garlic, salt and pepper. Toss 4 cups diced boneless roasted turkey meat, 1/4 cup finely chopped shallot, 1 cup diced canned roasted red bell pepper, and 2 diced ribs of celery into dressing.

Slow Roasted Turkey

Season a cleaned 15-pound turkey inside and out with salt and pepper and place on a rack in a roasting pan. Roast in a preheated 450°F oven for 1 hour. Turn the oven down to 170°F and roast for at least 15 more hours (longer will not cause overcooking). The results are amazingly juicy and tender.

Leftovers

Turkey Nuggets

Dip 4 cups of turkey meat, cut into large chunks, into 2 eggs beaten with a tablespoon of milk. Dredge in breadcrumbs seasoned with salt and pepper and deep fry until golden brown.

Chunky Turkey Burgers

In a mixing bowl combine with your hands 1 pound raw ground turkey, 2 cups coarsely chopped leftover turkey meat, 2 slices of bread which have been finely chopped and soaked in 1/4 cup canned chicken broth, 1 beaten egg, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons mustard, 1/4 cup finely chopped onion and salt and pepper to taste. Form into burgers and grill or fry.

Turkey Tabouleh Soak

1 cup of bulgur in 1 1/2 cups cold water and 6 tablespoons olive oil until all of the liquid is absorbed. Toss in 3 cups diced roasted turkey meat, 1 diced apple, 3 sliced scallions, 1 minced clove of garlic, 1/2 cup finely chopped parsley, 1/4 cup finely chopped red onion, 1 diced rib of celery, 1/2 cup chopped almonds, 1 cup plain yogurt and salt and pepper to taste.

Turkey Sloppy Joes 

In a large skillet sauté 1/2 cup chopped onion, 1/2 cup diced celery and 1/2 cup diced green pepper in 2 tablespoons butter until lightly browned. Add 3 cups hashed leftover turkey meat and brown liqhtly. Add 1/4 cup pan drippings from the turkey or 1/4 cup canned gravy, 3 tablespoons ketchup and 1 teaspoon hot sauce. Simmer one more minute. Spoon onto 4 toasted hamburger buns.

Lemon Honey Turkey stuffed with Cornbread and Crab Stuffing

Follow the recipe for Traditional Roast Turkey. After the first 2 hours of roasting, brush the turkey every 20 minutes with a glaze made from a mixture of 1/2 cup honey, 1/4 cup lemon juice, 2 tablespoons oil, salt and pepper.

One hour before the turkey is done roasting stuff with the following stuffing. In a large bowl combine, 6 chopped scallions, 2 cloves minced garlic, 1 1/2 pounds of cleaned canned crabmeat, the finely chopped zest and juice of a large lemon, and 3 cups crumbled cornbread, seasoned with salt and cayenne pepper to taste.

Leftovers

Turkey Sautéed with Capers

Sauté 4 slices of roasted turkey breast in 1 tablespoon olive oil. Remove to a warm platter. Add 4 tablespoon butter to the pan and cook until foamy. Add 1/4 cup capers and their liquid and cook until the butter turns brown. Pour over the turkey.

Buffalo Turkey

Dust 4 cups of roasted turkey meat cut into large chunks with flour. Deep fry for 1 minute and toss in 1/4 cup hot melted butter mixed with 4 tablespoons of hot pepper sauce.

Turkey Lemon Walnut Salad

In a mixing bowl combine, 1/4 cup lemon juice, 1/4 cup canned walnut oil, 2 tablespoons olive oil and 2 tablespoons white wine vinegar with 2 finely chopped scallion, a minced clove of garlic, 1/4 cup chopped parsley, a dash of cayenne, salt and pepper to taste. Toss this dressing with 4 cups of diced roasted turkey meat, 2 diced ribs of celery, 1 cup canned walnut pieces and 1/8 cup diced candied ginger. Adjust seasoning.

Sliced Turkey with Lemon Mustard Vinaigrette

Whisk together 1 tablespoon mustard, 1/4 cup lemon juice and 1/4 cup olive oil; season to taste with salt and pepper. Serve with cold sliced roasted turkey breast.

Mustard Glazed Smoked Turkey Breast

Crush 1 tablespoon of fresh thyme leaves and mix into 1/4 cup brown mustard. Set aside for 10 minutes. Brush on to a smoked turkey breast, weighing about 4 pounds. Roast the turkey at 350°F for 1 hour, basting with the mustard every 15 minutes. Serve in thin slices.

Leftovers

Smoked Turkey Salad

In a small sauce pan bring 2 diced canned roasted peppers, 2 minced cloves of garlic, 1/4 cup sugar, 3/4 cup of cider vinegar, 1/2 cup of water, salt and pepper to a boil. Simmer for 3 minutes and stir in 1/2 cup canned olive oil. Keep warm while you quickly grill or broil 12 slices of roasted turkey breast for 1 minute per side. Toss the pepper sauce with a salad made from 1 head of curly endive and 8 ounces of spinach leaves, both of which have been broken into small pieces, 2/3 cup finely diced red onion, and 12 sliced mushrooms. Arrange on plates and place the grilled turkey slices on top and serve immediately.

Grilled Smoked Turkey Breast with Mustard Glaze

Brush 4 thick slices of roasted smoked turkey breast with 2 tablespoons of mustard and grill over a high fire for 2 minutes per side.

Melon Wrapped with Smoked Turkey

Cut a honeydew or cantaloupe melon that has been peeled and seeded into thin wedges wrap each wedge with a thin 2 by 6 inch slice of smoked turkey breast.

Turkey Benedict

Bring 2 quarts of water to a boil in a large skillet with 1/4 cup vinegar. Turn down to a simmer and poach 8 eggs just until the whites are set, about 4 minutes. Remove the eggs with a slotted spoon and place each one on half a toasted English muffin topped with a slice of smoked turkey breast. Top each egg with a tablespoon of mayonnaise mixed with 1/4 teaspoon of Dijon mustard.

Roasted Turkey Breast Studded with Hazelnuts and Garlic

Grind 6 cloves of garlic, 2/3 cup toasted hazelnuts, 1/4 cup parsley, 1/2 teaspoon rubbed sage, salt and pepper into a paste. With a thin sharp knife make deep slits into the meat of a 6 to 7 pound fresh turkey breast and stuff 2 teaspoons of the ground mixture into each slit. Brush the skin of the breast with equal parts olive oil and lemon and roast at 400°F for 2 hours and 15 minutes on a rack, until the internal temperature is 160°F.

Leftovers

Sliced Turkey Breast with Horseradish Sauce

Combine 1/2 cup mayonnaise with 3 tablespoons white horseradish and 1 tablespoon lemon juice. Serve with slices of the previous recipe presented at room temperature or chilled.

Grilled Turkey Steaks with Steak Sauce

Brush 4 thick slices of roasted turkey breast with 6 tablespoons steak sauce and grill over high heat for 1 to 2 minutes per side.

Turkey Hazelnut Salad

In a mixing bowl combine, 1/4 cup white wine vinegar 1/8 cup fresh lemon juice, 1/3 cup canned hazelnut oil, 2 tablespoons oil, 1 finely chopped shallot, a minced clove of garlic, 1/4 cup chopped parsley, a dash of cayenne, and salt and pepper to taste. Toss this dressing with 4 cups of diced roasted turkey meat, 2 diced ribs of fennel, 1/2 cup toasted hazelnuts, and 1 can (11-ounces) Mandarin orange segments drained. Adjust seasoning.

Cranberry Turkey Meatballs

In a mixing bowl combine with your hands 2 pounds ground turkey, 4 slices of bread soaked 1/2 cup orange juice, 1/2 cup canned whole cranberry sauce, 1 tablespoon Worcestershire sauce, 1 beaten egg, 1/4 cup finely chopped onion and salt and pepper to taste. Heat 2 tablespoons of oil in a large skillet. With wet hands form meatballs from small handfuls of the meat mixture and place in the hot pan to brown as they are made. Brown on all sides, adding more oil to the pan if you have to do more than 1 batch. When all have been browned, drain the fat from the pan, return the meatballs and add an inch of stock to the pan. Simmer until firm.

Apple Butter Glazed Turkey stuffed with Apple Sage Stuffing

Follow the recipe for Traditional Roast Turkey. After the first 2 hours of roasting brush the turkey every 20 minutes with a glaze mixed from 1/3 cup apple butter, 2 tablespoons cider vinegar, 1 tablespoon molasses and 1 teaspoon salt. Prepare the same stuffing, doubling the apple and sage.

Leftovers

Turkey Carcass Soup

In a 1 gallon soup pot combine a large turkey carcass and bones with 1 cup white wine. Bring to a boil and boil until the wine loses its sharp smell of alcohol. Add 2 1/2 quarts water and bring to a boil, skimming away the scum that rises to the surface. Simmer for 20 minutes. Add 1 quart chopped vegetables, 3 tablespoons chopped parsley, 2 tablespoons chopped dill weed, 1 teaspoon dried thyme, 2 cloves, 2 teaspoons turmeric, salt and pepper to taste, 1 envelope (1/4 ounce) unflavored gelatin and 1/2 cup pearl barley. Simmer for 1 hour more. Remove from the heat. Remove the bones to a separate bowl and rest until cool. When cool pick any edible bits of meat from the bones and return to the soup. Add additional leftover meat, if desired, and adjust seasoning.

Apple Turkey Meatloaf

In a mixing bowl combine with your hands 2 pounds ground turkey, 2 cups leftover apple sage stuffing, 2 beaten eggs, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons mustard, 1/4 cup apple butter, 1/4 cup finely chopped onion, and salt and pepper to taste. Pack into 2 loaf pans and bake in a preheated 375°F oven for 40 minutes, until springy in the center.

Baked Apples Stuffed with Turkey

Remove the stem and core from 4 large Rome apples. Hollow the interior of each apple slightly with a melon baller and stuff them with a mixture of 1 cup chopped turkey and crumbled stuffing. Brush with melted butter and a bit of honey and bake at 400°F. for 1 1/4 hours.

Turkey Waldorf Salad

Combine 3 cups diced roasted turkey meat with 1 large diced apple, 2 ribs of diced celery, 1/2 cup walnut pieces, 5 tablespoons mayonnaise, 1 tablespoon apple butter, 1 teaspoon cider vinegar and salt and pepper to taste.

Spicy Soy Ginger Roast Turkey

Follow the recipe for Traditional Roast Turkey. After the first 2 hours of roasting brush the turkey every 20 minutes with a glaze mixed from 2 tablespoons sesame oil, 3 tablespoons soy sauce, 2 teaspoons sugar, 2 tablespoons freshly grated ginger root, 1 clove minced garlic and 1 teaspoon hot chili paste. Delete the stuffing and shorten roasting time by 30 minutes.

Leftovers

Stir-fried Turkey with Ginger and Cashews

Dissolve 2 tablespoons of cornstarch in 2 tablespoons light soy sauce mixed with 1/3 cup oyster sauce and the juice of a lemon. Stir fry 4 cups roasted turkey meat cut in bite size pieces in 2 tablespoons oil with 2 tablespoons minced fresh ginger root for 1 minute. Add 1 can (14-ounces) chicken broth and bring to a boil. Add the cornstarch mixture and cook until thickened. Toss in 1 clove minced garlic, 2 sliced scallions and 1 cup whole cashews.

Oriental Turkey Salad

In a salad bowl whisk together 1/4 cup vegetable oil, 1 tablespoon sesame oil, 1/8 cup rice vinegar, 1/4 teaspoon ground ginger, 1 minced garlic clove, 1 tablespoon soy sauce and 1/2 teaspoon hot sauce. Toss with 3 cups diced leftover turkey meat, 1/3 cup blanched pea pods, 1/2 diced red pepper and 2 sliced scallion. Garnish with 1/4 cup toasted sesame seeds.

Sesame Turkey

Brush 4 thick slices of roasted turkey breast with sesame oil and dredge in 1 cup of sesame seeds seasoned with salt, pepper and cayenne. Sauté in oil until browned on both sides. Remove to a platter and deglaze the pan with 1 teaspoon minced garlic and 2 tablespoons light soy sauce. Pour over turkey.

Sliced Turkey with Soy Vinaigrette

In a mixing bowl combine, 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1/3 cup vegetable oil and 2 tablespoons orange juice with 2 finely chopped scallion, a minced clove of garlic, a pinch of ground ginger, 1/4 cup chopped cilantro, a dash of cayenne, and soy sauce to taste. Serve over slices of room temperature roasted turkey.