Ever wonder what happens to the rest of the turkey when they are making turkey breast for the deli? Or just to cook? Well, I’m here to solve the mystery for you. They take what’s left, cut it in half, freeze it, and give it to poor people on the holidays. It’s called a turkey hind quarter. And as it happens, I had one in the freezer.
Only the gods know how old it is. It’s one of those food bank things that got passed along from a friend with a more generous food bank. But it’s in the refrigerator to thaw for Thanksgiving tomorrow. The Boyo will be the only guest, unless one of us picks up a stray.
So today will be a busy day. I need to make bread. I have yams, which I will bake. Neither The Boyo or I like them candied. There’s cranberry sauce, although I have to look at the can carefully. It’s sticky on the bottom and I don’t know why. And I suspect it’s also a food bank pass along. No great loss if it gets tossed. Mashed potatoes, gravy, pumpkin pie. I will have to cook the pumpkins I got. Dinner rolls, pumpkin and banana bread. A veritable feast. And stuffing, of course. Can’t stuff a turkey butt, but you shouldn’t put stuffing in the turkey anyway, just cook it in a casserole.
The problem is my oven is tiny. By the time I get the roasting pan in there, I might be able to squeeze the yams in, but that’s it. That means I will have to do the pies before the turkey, and bake the rolls while the turkey is out for carving. I only have a one-butt kitchen. And there will be two of us in there, my butt and the turkey butt. I’ll run The Boyo’s butt out of there.
Friday I will throw the turkey carcass in a pot, and make soup out of it. I love turkey noodle soup. Hopefully, there will be turkey meat left for sandwiches, too. Or turkey tetrazini. Turkey enchiladas like my cousin makes at Thanksgiving, freezes, and serves for breakfast Christmas morning. I sort of doubt one little turkey butt will stretch that far, however.
Anyway, I thought I would give you some recipes today.
My Cousin’s Turkey Enchiladas
10 or more flour or corn tortillas
2-3 cups diced, cooked turkey or chicken
1can cream of chicken soup.
1can cream of celery soup.
1 4oz. can diced green chilis
4 oz. grated pepper jack cheese
Mix the soups together. Add the canned chilis. Mix until smooth. Add half of this to the turkey or chicken, coating the meat well. In an 8×8 or 9×13 pan begin making the enchiladas by putting tortillas down, laying 2 tbsp. of meat mixture down the middle, then folding them over so that the seam side is down. When the pan is filled, pour the rest of the soup mixture over and top with the pepper jack cheese. Bake in a 350° F oven for about 30-40 minutes, until the dish is warmed through.
If you are freezing, use a disposable foil pan, and cover tightly with aluminum foil. You can also buy pans with plastic lids, but you still need the aluminum foil. Defrost in the refrigerator overnight, or cook for about an hour from frozen.
Grandma’s Turkey Sandwich
This hasn’t got anything to do with my grandma, but is from Starbucks.
2 slices hearty whole grain bread
2 slices turkey, or to taste
2 tbsps leftover stuffing
1 tbsp leftover cranberry sauce.
1 lettuce leaf (optional)
Put turkey on bread slice and lettuce leaf, if using, top with stuffing and cranberry sauce. Cover with the other slice of bread. You could put some mayonnaise or mustard on it, but I think it’s good without it.
Turkey Butt Soup
Broth
1 turkey carcass
2 liters or quarts water
1 large onion, coarsely chopped
2 cloves of garlic, pealed and smashed
2 tbsp olive oil
1 stalk celery, chopped
1 bay leaf
Salt to taste
Cut turkey carcass to fit in large sauce pot or Dutch oven. In the sauce pot saute onion and garlic until softened. Add turkey carcass, water, and chopped celery. Simmer for 1 ½ hours. Take carcass out of broth, strain broth through a colander with two layers of cheescloth. Return to pot. Refrigerate until cool, then skim off the fat. Pick meat from the bones when they are cool, add enough meat to make 2 cups.
Soup
Broth prepared above.
2 cups diced turkey
1 16 oz can of tomatoes
3 cups chopped vegetables (I suggest carrots, onions, celery, mushrooms, but can use rutabagas, parsnips, or potatoes. Although the cookbook I’m adapting this from suggests broccoli and cauliflower, I think they would overpower the soup.)
1½ tsp dried oregano, basil marjoram or thyme (or I think sage would be good)
¼ ground pepper (preferably freshly ground)
1½ medium noodles.
Add vegetables, seasonings and undrained tomatoes to broth. Return to boiling, cover and simmer for 15 minutes. Add noodles and simmer a further 8-10 minutes until noodles and vegetables are cooked al dente. Add turkey meat and heat through. Adjust seasoning and serve with hearty whole grain bread. Serves six.
Better the next day, too.
