“What’s for supper?” My husband sniffed the air. “Wait a minute. Don’t tell me—for openers you've prepared mock seafood salad, a la leftover Thanksgiving turkey? And the main course is turkey stroganoff?”
“Come on, Dave,” I protested. “Just because I clipped that newspaper article on how to get 90 servings from one turkey doesn't mean I’d give them all to you in one day.”
“What about the turkey pancakes we had for breakfast?” My spouse tapped his foot. “And the turkey lasagna at lunch? Then there was that pureed protein drink you gave the kids when they came in from playing. It was so full of turkey you could almost hear it gobble.”
“The kids didn't though…”
“Didn't what?”
“Gobble it right up.”
“Can you blame them? If you gave our children the word turkey on a word association test they’d probably say ears, as in coming out of ours!”
“Can I help it that my mother always said waste not want not?”
“My mom said the same thing,” Dave retorted, “And right now, want not describes to the T in Turkey exactly how I feel about having anymore Thanksgiving leftovers this year!”
“Well, maybe I did go a little overboard,” I managed to concede. “But since I've already got today’s dinner prepared, do you think you could possibly force down one more turkey recipe?"
“Not turkey stroganoff,” Dave pleaded.
“Hardly. We're having turkey chili. With brownies for dessert.”
“Do the brownies have turkey in them?”
“No,” I laughed, “I finally ran out.”
2. Add the butter and onion and cook, stirring occasionally, until the onions begin to brown. Sprinkle with salt. Add the turkey meat and gravy and stir, cooking for a minute or two, and sprinkle on the thyme, black pepper and nutmeg.
3. Remove from heat and stir in the sour cream. Adjust seasonings to taste.
Serve immediately over rice or egg noodles. Serves 4-6
***
If you haven't used all your Thanksgiving leftovers, this recipe (adapted from Simply Recipes) for Turkey Stroganoff, really is good:
Turkey Stroganoff
Ingredients
Turkey StroganoffIngredients:8 oz. washed, fresh mushrooms, sliced3 T butter
- 1 finely chopped onion
- 3/4 lb leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces
- 1/2 C leftover turkey gravy (or chicken or turkey stock)
- 1/8 t nutmeg
- 1 T of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit)
- 1 C fat free sour cream at room temperature (can substitute plain, full-fat yogurt)
- Salt to taste
- Black pepper to taste
- 1/2 lb egg noodles, cooked
Method:
1. Heat a large sauté pan on medium-high heat for 1 minute and dry sauté mushrooms (without oil or water), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.2. Add the butter and onion and cook, stirring occasionally, until the onions begin to brown. Sprinkle with salt. Add the turkey meat and gravy and stir, cooking for a minute or two, and sprinkle on the thyme, black pepper and nutmeg.
3. Remove from heat and stir in the sour cream. Adjust seasonings to taste.
Serve immediately over rice or egg noodles. Serves 4-6
You’re joking, right?
Elise? You are joking, aren’t you?
[...planning to break in to the neighbor's house to abscond with their leftovers :) ...]
That looks so good – Oh! Wait! What about Turkey Tetrazzini? Humm?? Oh nevermind…
This looks delicious.