Best Day After Scalloped Turkey Recipes

DAY AFTER THANKSGIVING (OR CHRISTMAS) TURKEY WELLINGTON

Steps:

• Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
• Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
• Top the stuffing with 1/4 pound leftover turkey pieces.
• Top turkey with sauteed mushrooms and onions.
• Add salt and pepper, to taste.
• Beat together egg and milk.
• Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
• Bake at 375 degrees for 20 minutes or until golden brown.
• You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
• Enjoy!

TURKEY IN THE BUNDT (LEFTOVER TURKEY)

Steps:

• Place 3 cups of bread cubes in the bottom of a greased bundt pan.
• Place turkey evenly over bread. Spread Swiss cheese over turkey. Sprinkle with sauted onions or leeks. Top with remaining 3 cups of bread cubes.
• Combine beaten eggs with milk and seasonings and pour over the mixture in the pan. Place bundt pan in a pan of water; I use a 9" x 13" pan for this. Bake at 350 degrees for one hour.
• Remove from water pan and cook and additional 10 minutes, or until a knife comes out clean.
• Cool for ten minutes. Use a plastic spatula to carefully lift turkey mixture away from the pan. Invert onto a platter.

TURKEY AND DRESSING CASSEROLE

Steps:

• Preheat the oven to 325 degrees F.
• Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
• Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
• In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
• The next day, preheat the oven to 350 degrees F.
• Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.

GRANDMA G'S BAKED THANKSGIVING TURKEY

Steps:

• Preheat oven to 450 degrees.
• Remove giblets and neck.
• For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity.
• Rinse turkey and pat dry.
• Mix melted butter and salad dressing.
• Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg.
• Place in roaster pan and add all vegetables inside the body cavity.
• Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go.
• Place the remaining stick of butter in the cavity.
• Cover with heavy foil, making sure the foil does not touch the turkey.
• Bake for 2 hours 30 minutes in 450 degree oven.
• If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid.
• If it has not reached 180 degrees return to oven for additional 30 minutes.
• Check therometer.
• Bake another 45 minutes, until golden brown.
• Remove from oven and cover with foil again and let stand for 15 minutes before slicing.

TURKEY SCALLOPINI

Steps:

• Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

SHEPHERD'S PIE WITH LEFTOVER TURKEY

Steps:

• Put potatoes in pan with water and cook until fork-tender.
• Drain potatoes; add sour cream and 1/2 c broth.
• Mash until smooth and set aside.
• Meanwhile, heat oil in large skillet over med-hi heat.
• Add onion, carrots and celery.
• Cook until soft; about 5 minute.
• Add garlic; cook 1 more minute.
• Add turkey and cook till warmed through.
• Add flour, thyme, salt and pepper; stir to coat.
• Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
• Transfer turkey mixture to 9" casserole dish.
• Spread mashed potato over top and using the back of the spoon, make swirls on the top.
• Bake until potatoes are golden, about.
• 30 minutes @ 400 degrees.