Leftover Turkey Meal Ideas

indyk

 

indykTURKEY, POTATO, & MUSHROOM CASSEROLE

Indyk zapiekany z kartoflami i grzybami

Soak 1/2 oz. dried Polish mushrooms in 1 c. water 2 hrs., then cook in same water until tender. Slice thin and return to mushroom stock. Saute 1 chopped onion in 2 T. butter until golden. Generously butter a casserole and cover bottom with 3-4 thinly sliced cooked potatoes. And 1/3 of the sauteed onions, 1 c. diced, cooked turkey, and 1/3 of the mushrooms. Salt & pepper and repeat 2 more times. Sliced potatoes should form the top layer. Fork-blend mushroom stock with 1 c. sour cream and pour over ingredients in casserole. Cover and bake in 350 degree oven 30-45 min. Sprinkle with chopped parsley before serving.

 

TURKEY GOULASH

Gulasz z indyka

Melt 3 T. butter in skillet, and 3 chopped onions, and saute until golden. Add 8 oz. fresh sliced mushrooms, mix with onions, and brawn briefly on fairly high heat. Add 3 T. water, cover, reduce heat, and simmer 15 min. Add 3 c. or more diced, cooked turkey, 1 c. canned peas and carrots, drained, 1/2 c. beer, 2 buds mashed garlic, 2t. paprika, and salt & pepper to taste. Cover and simmer on low heat 15-20 min. Stir in 1 heaping T. or more sour cream and heat thoroughly. Serve over egg noodles with sliced tomatoes on the side.

 

TURKEY & NOODLE CASSEROLE

Indyk zapiekany z makaronem

Cook 1 pkg. flat egg noodles according to directions on pkg. Drain. Simmer 1 chopped onion in 1 T. butter until tender. Combine the drained, cooked noodles with onions, 2-4 c. diced, cooked turkey and 1 T. chopped parsley. Season with salt, pepper, and homemade poultry seasoning and place in well-buttered casserole. Fork-blend 1/2 c. sour cream with 1/2 c. water and 1 t. Maggi extract.

Pour over turkey & noodles. Top with 1/2 c. grated yellow cheese of choice, dot with butter, cover, and bake in 350 degree oven 30 min.

 

HUNTER’S STEW WITH TURKEY

Bigos z indykiem

Soak 1/2 oz. dried Polish mushrooms in 1 c. water 2 hrs., then cook in same water until tender. Chop mushrooms and return to mushroom stock. Drain 1 qt. Sauerkraut, rinse in cold water, and drain again. Place in pot, scald with boiling water to cover, and cook uncovered 30 min. Shred 1 small head cabbage, scald with boiling water to cover, and cook uncovered 15 min. Simmer 1 chopped onion in 2 T. butter until golden. In casserole, combine the sauerkraut, cabbage, onions, mushrooms and mushroom stock. Add 3-4 c. diced, cooked turkey and 1/2 – 3/4 Ib. Skinned Polish smoked sausage, thinly sliced. Add 1 peeled, coarsely grated apple, 1 t. Maggi extract, 1 bud mashed garlic and salt, pepper, and a pinch of marjoram to taste. Mix ingredients well, cover, and bake in 325 degree oven 1 hr. When cool, refrigerate overnight. Bake another 50 min. before serving with boiled potatoes or crusty rye bread. Optional: a jigger dry white wine or 1/4 c. beer may be added to the bigos before baking 2nd time.

 

Robert Strybel

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