10 Deliciously Frugal Things to do with Leftover Turkey

Turkey is healthy, versatile, and best of all, inexpensive!  When I prepare a turkey, I get the biggest one I can find.  Not only is the price per ounce less (you’re getting more meat than bones) I get to enjoy all that yummy leftover turkey.  Sometimes I even buy an extra turkey on sale and keep it in the freezer to prepare later.  They key is variety – you don’t want to get turkey-ed out before it’s all gone.  Here are some tips to get the most out of your bird:

1.  Take it off the Bone

Take the turkey off the bone and refrigerate within two hours after it comes out of the oven.  Leaving it out for more than two hours can promote bacterial growth known to cause food-borne illnesses.  A kitchen shears or boning knife works well to remove the meat (store leftover stuffing separately). Leftovers can be kept in the refrigerator for up to 3-4 days.

2.  Freeze It

Freeze the portion of the turkey you won’t be able to eat within four days.  To prevent freezer burn, first wrap turkey in aluminum foil and then place in a heavy-duty freezer bag.  Consider the amount your family can eat in a single meal and freeze accordingly.  If properly packaged, turkey can be kept in the freezer for up to six months.

3.  Make Turkey Stock

Don’t throw the carcass away.  Instead, use it to make a savory turkey broth that can be made into soups and stews.  Here’s how:

Break up the turkey carcass so that it will fit into a large stockpot.  Cover with water by 2 inches and place on the stove.  Slowly bring to a rolling boil and reduce heat to low and simmer.  Your own combination of spices such as parsley, tarragon, thyme, bay leaves, sage, and oregano add to the flavor as well.  Simmer for two hours, skimming any foam off the surface as necessary.  Strain the stock and pour into containers and refrigerate.  The fat will rise to the top and you can remove it once cool.  It will keep for up to three months in your freezer.

4.  Make Turkey Soup

Now that you have plenty of turkey stock, you’ll want to know what to do with it.  Here is a delicious and easy soup recipe:

Bring turkey stock to a rolling boil and add chopped vegetables such as celery, onion, potatoes, garlic, and carrot.  Season with bay leaves, thyme, salt and pepper.  Simmer on low until vegetables are tender.  Puree some of the veggies to make a thicker stew if desired.  Add diced turkey as well as noodles or dumplings and you have a hearty meal. 

5.  Turkey Sandwiches

The key to a terrific turkey sandwich is fresh bread.  Instead of basic white, consider sourdough, rye, or pumpernickel.  Add toppings like Swiss cheese, lettuce, mayonnaise, and tomatoes and you’re good to go.  Don’t forget that bakery outlets are a great source for inexpensive bread and buns.

Shredded hot turkey sandwiches are great on cold winter nights.  Here is one that can be made quickly from frozen turkey:

6 C. cooked turkey, shredded

½ C. mayonnaise

1 C. celery, diced

¾ C. onion, chopped

1 can cream of mushroom soup

3 C. shredded Cheddar cheese

Combine all ingredients and heat in the oven at 325 degrees for 25 minutes.  Serve on toasted hamburger buns.

6.  Turkey Burritos

Rice is the ultimate frugal filler for any meal.  Here is a great basmati rice recipe that adds flavor for just pennies and tastes great when rolled up with chopped turkey in a tortilla.  Serve with black beans, sour cream, cheddar cheese and salsa.

Cilantro Lime Rice

1 tsp. olive oil

2/3 C. white basmati rice

1 C. water

½ tsp. salt

1 Tbsp. lime concentrate

2 tsp. fresh cilantro, chopped

In a heavy saucepan, heat oil over low heat.  Add rice and lime juice, stir for a minute.  Add water and salt.  Cover and allow to simmer for about 25 minutes or until water is absorbed.  Add chopped cilantro.

7.  Fire up the Slow Cooker

The slow cooker (a.k.a. Crock Pot) is a lifesaver for today’s busy mom.  It’s great for nights when you’re shuttling kids to activities and don’t have time to cook.  It helps combat takeout temptation, which in turn saves money.

Turkey with Mushrooms

2 C. turkey, diced

1 medium onion, chopped

1 can mushrooms (or 8 oz. fresh mushrooms, sliced)

3 Tbsp. flour

1 C. milk or half and half

½ C. frozen peas

1 tsp. dried tarragon

1 tsp. dried parsley

½ C. sour cream

Combine all ingredients in slow cooker except sour cream.  Cook on low setting for 6-7 hours.  Blend in sour cream just before serving.  Serve over pasta.

8. Turn it into a Salad

Hot turkey meals can get a bit monotonous.  Here’s an easy salad that I like to make with either turkey or chicken that is a refreshing change of pace:

Turkey Salad

3 C. turkey, diced

2 large stalks celery, diced

1 red bell pepper, seeded and diced

½ onion, diced

6 Tbsp. mayonnaise

6 Tbsp. sour cream

½ C. feta cheese, crumbled

2 tsp. dill weed

Mix all ingredients and chill thoroughly before serving.  Serve on a bed of lettuce.

9.  Turkey Pizza

If you’ve reached your turkey limit and there’s still several pounds to go, consider a recipe that is totally different than the original Thanksgiving meal.  This recipe uses a small amount of turkey and a whole lot of flavor.  Simply spread a thin layer of Alfredo sauce on the crust and top with ingredients like mushrooms, artichokes, sun dried tomatoes, green peppers, and onions.  Make your own pizza crust and save even more dough!

Bread Machine Pizza Dough

2 C. bread flour

¾ C. water

3 Tbsp. olive oil

1 Tbsp. bread machine yeast

1 Tbsp. honey

½ tsp. salt 

10. Try Something New

Besides turkey, use up the other leftover ingredients in your refrigerator and try something new… all at the same time!  Online recipe databases are a great place to turn.  Simply do an advanced search using the key ingredients you’d like to use and see what comes up.  Coupons.com has a great recipe database with a wide variety of turkey recipes to choose from:

http://print.coupons.com/couponweb/Recipes/Main.aspx