Ingredients:
1 turkey carcass
10 to 12 cups water
3 medium yellow onions , chopped
3 celery ribs , chopped
3 carrots, quartered
6 fresh parsley stems
1 bay leaf
10 black peppercorns
1 1/2 teaspoons salt

Preparation:

1. Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms. Let this simmer for two hours.
2. Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Refrigerate.

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Ingredients:
turkey giblets and neck
juices from a roast turkey
4-5 cloves garlic, smashed
2 to 3 cups turkey stock
1 tablespoon chopped fresh herbs per cup gravy
1 – 2 tablespoons butter
1 – 2 tablespoons all-purpose flour
salt, pepper

Preparation:

1. In a medium saucepan, simmer giblets, neck and garlic cloves in the turkey stock over moderately low heat until tender. Add 1 cup water each time the liquid has reduced by half. Skim occasionally. Remove the giblets, allowing them to cool. Finely chop the giblets and reserve.
2. Strain gravy through a sieve into medium saucepan. Skim off any remaining fat. Salt and pepper to taste. Just before serving, add giblets and meat from neck. Heat until warm throughout. Add the reserved pan juices from the bowl.
3. In a small skillet, melt butter and stir in flour. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.

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Ingredients:
pan drippings
5 cups turkey stock
1/4 cup cornstarch

Preparation:

1. Pour the turkey pan drippings into a cup and skim the fat off. Add enough turkey stock to pan juices to total 4 cups liquid.
2. Stir the 1 cup stock into cornstarch in a bowl until cornstarch is dissolved.
3. Pour 4 cups stock with pan juices plus deglazed pan drippings into a saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock. Bring gravy to a boil, whisking constantly, then stir in turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.

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Ingredients:
200 g (7 oz) pasta
2 cups leftover turkey, diced
1/2 celery, chopped
500 g (1 lb) potato, peeled and diced
3 tbs pesto sauce
2 anchovies, chopped
1 tbs olive oil
1 tbs vinegar
salt, pepper

Preparation:

1. Boil potatoes. Let cool.
2. Cook pasta in salted water. Let cool.
3. Mix pesto with anchovies, olive oil, vinegar, salt and pepper.
4. Toss pasta with pesto mixture, add potatoes, turkey and celery and mix. Chill before serving.

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Ingredients:
3 oz butter
3 oz flour
1 qt cream
1 pint milk
salt, red pepper, nutmeg
2 lb white turkey meat
1 lb mushrooms
2 oz fresh butter

Preparation:

1. Put three ounces of butter into a saucepan with three ounces of flour; make a light blond roux, and dilute it with a quart of cream and a pint of milk, add salt, red pepper and nutmeg, then reduce and despumate this sauce.
2. Add two pounds of white turkey meat, and a pound of mushrooms, all cut into three-sixteenths of an inch squares, and the mushrooms pressed free of all moisture; bring to a boil while stirring briskly with a reducing spatula, and incorporate slowly two ounces of fresh butter.
3. Divide it so as to make it into cork-shaped croquettes, two inches in length, which roll in beaten eggs and bread crumbs, and fry a fine color.

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Ingredients:
1 fresh turkey
salt, pepper
4 tablespoonfuls butter or bacon fat

Preparation:

1. After the turkey is cleaned, rub the inside of the cavity with salt and pepper. Then stuff with any desirable stuffing, filling the cavity and also the space under the skin of the neck where the crop was removed. Then sew up the opening, draw the skin over the neck and tie it, and truss the turkey by forcing the tip of each wing back of the first wing joint in a triangular shape and tying both ends of the legs to the tail.
2. When thus made ready, place the turkey in the roasting pan so that the back rests on the pan and the legs are on top. Then dredge with flour, sprinkle with salt and pepper, and place in a hot oven. When its surface is well browned, reduce the heat and baste every 15 minutes until the turkey is cooked. This will usually require about 3 hours, depending, of course, on the size of the bird. For basting, melt 4 tablespoonfuls of butter or bacon fat in 1/2 cupful of boiling water. Pour this into the roasting pan. Add water when this evaporates, and keep a sufficient amount for basting. Turn the turkey several times during the roasting, so that the sides and back, as well as the breast, will be browned.
3. When the turkey can be easily pierced with a fork, remove it from the roasting pan, cut the strings and pull them out, place on a platter, garnish, and serve.
4. Serve with turkey gravy.

Recipes Using LEFTOVER TURKEY

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Ingredients:
1 10 to 12 pound fresh or frozen (and thawed) turkey
FOR MEATBALLS AND STUFFING:
500 g (1 lb) mushrooms
300 g (10 oz) bacon, thinly sliced
250 g (0.5 lb) chicken liver
parsley
2 tablespoons chopped onion
100 g (3.5 oz) bread crumbs
3 eggs
3 tbs brandy
50 g (1.7 oz) butter
chicken broth
oil
salt, pepper

Preparation:

1. Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert parsley in this space.
2. MEATBALLS AND STUFFING: Chop mushrooms, bacon and liver and cook it with onions in a large skillet. Let cool. Add bread crumbs, brandy, 2 eggs, broth, salt and pepper.
3. Stuff turkey with 2/3 of the mixture. Sprinkle turkey with salt and pepper. Wrap with bacon and tie with kitchen twine. Let stand in refrigerator 4-5 hours.
4. Preheat oven to 338 F (170 C).
5. Heat butter in a roasting pan. Quickly brown the turkey on a stovetop. Pour hot oil over it.
6. Place the turkey in the oven. Roast turkey for 2 and 1/2 hours. Check from time to time and add some broth if necessary. Increase temperature to 390 F (200 C) and roast for another 30 minutes to complete the browning of the bird.
7. Approximate Stuffed Turkey Cooking Time:
   8 to 12 pounds (3,5 – 5,5 kg) 3 to 3 1/2 hours
   12 to 14 pounds (5,5 – 6 kg) 3 1/2 to 4 hours
   14 to 18 pounds (6 – 8 kg) 4 to 4 1/4 hours
   18 to 20 pounds (6 – 8 kg) 4 1/4 to 4 3/4 hours
   20 to 24 pounds (9 – 10 kg) 4 3/4 to 5 1/4 hours
8. Take 1/3 of the stuffing, add one more egg, more bread crumbs if necessary, salt and pepper. Shape walnut-size meatballs and fry them in a skillet. Strain juices and serve with the turkey and meatballs.

Recipes Using LEFTOVER TURKEY

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Ingredients:
1 fresh or frozen (and thawed) turkey
FOR STUFFING:
300 g (10 oz) ground meat
2 kg (4 lb) chestnuts
200 g (7 oz) butter
celery leaves
chicken broth
salt, pepper

Preparation :

1. Peel chestnuts and cook in chicken broth together with celery leaves.
2. Chop turkey liver and cook it with ground meat in a large skillet. Chop 1/2 of cooked chestnuts and add to the skillet. Add few tablespoons broth, season with salt and pepper.
3. Stuff turkey with the mixture. Rub turkey thoroughly with butter, salt and pepper and tie with kitchen twine.
4. Preheat oven to 338 F (170 C). Place the turkey in the oven. Approximate Stuffed Turkey Cooking Time:

   8 to 12 pounds 3 to 3 1/2 hours
   12 to 14 pounds 3 1/2 to 4 hours
   14 to 18 pounds 4 to 4 1/4 hours
   18 to 20 pounds 4 1/4 to 4 3/4 hours
   20 to 24 pounds 4 3/4 to 5 1/4 hours

5. Baste the turkey often with chicken broth.
6. Allow turkey to set 10 minutes before carving. Serve with rest of the boiled chestnuts.

Recipes Using LEFTOVER TURKEY

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HOT TURKEY SANDWICH Recipe

CRANBERRY CREAM CHEESE TURKEY SANDWICH

TURKEY BREAST Sandwich Recipe

TURKEY BARBEQUE Sandwich Recipe

EASY Recipe for Leftover Turkey

Leftover TURKEY PASTA Recipe

Recipe For Cold SPAGHETTI Salad

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Ingredients:
3 cups leftover turkey
2 cups cream of celery soup
1 cup grated cheese (optional)
3 cups leftover stuffing

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix turkey with soup and cheese. Place in a greased casserole dish. Top with the stuffing.
3. Bake for about 30 minutes.

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