[diamondheart]

I'm looking for leftover turkey recipes. Anyone have a good recipe for turkey noodle soup? I used Cara's recipe for Creamy Wild Rice Soup, and just substituted turkey for the ham and used homemade turkey broth for the chicken broth. I already made that recipe once when we had our "1st" Thanksgiving two weekends ago, so I'm looking for new recipes.

Claire

[diamondheart]

Ok, no one responded, but that didn't deter me. I made turkey pot pies yesterday. Actually, it's the first time I've ever made homemade pot pies. I used the Flakey Pie Crust Recipe with some adjustments, and it was the best crust ever! I got some of the ideas for the adjustments from "The Gluten Free Lifestyle" webpage. I added 1/4 tsp xanthum gum and 1 Tbsp of lemon juice (though I think water could substitute for this fine). I also ran out of sweet rice flour, so I used part sweet rice flour and part potato starch - maybe just 1-2 Tbsp of potato starch in the 1/4 cup of sweet rice flour. Double the crust recipe made 5 small pot pies (picture below).

Here's the ingredients I used in the Turkey Pot pie:

Olive oil
1 small onion
2 stalks celery, diced
2 carrots, diced
3 Tbsp fresh parsley
1 tsp oregano (I might use thyme next time )
salt & pepper to taste
2 1/2 cups chicken broth, more or less
2-3 potatoes cubed, about 2 cups worth
2 cups cubed cooked turkey
1/4 cup arrowroot

1. Make the flakey pie crust and refrigerate until filling is done.

2. Sautee onion, celery, carrots, and spices in olive oil. Cook until veggies are soft.

3. Stir in 2 cups of the broth. Bring to a boil and add the potatoes. Cook until tender, but still firm (15 minutes approximately).

4. Stir in turkey.

5. Whisk arrowroot in remaining 1/2 cool broth. Stir into mixture. Cook until thickened.

6. Preheat oven to 350 degrees. While the filling is cooling, roll out your crusts and put in the bottoms of small pot pie pans. Fill full but not over the top of the crust. Add the top of the crust, flute with a fork, and cut slits in the top.

7. I cooked them at 350, first for 15 minutes on the bottom rack, then 30 minutes on the middle rack. Put a cookie sheet under the pies to catch spillage.

8. Cool for at least 5 minutes before eating.

Claire

[jccgf]

The turkey pot pie sounds good!

I haven't gotten so far as doing any more cooking! I just keep eating my leftovers as they are. I think I've eaten almost a whole loaf's worth of stuffing by myself. I love it! I used the recipe posted the other day, and the only thing I'd do next time is increase the broth substantially. I like a wetter stuffing, and mine turned out a little dry (nothing that can't be fixed with some gravy...lol).

There is always Turkey ala King (substiting where necessary with gf flour and gf boullion) over rice.
http://www.cooks.com/rec/search/0,1-...a_king,FF.html

Tomorrow I might actually try making something new with my leftovers...if there is any turkey left. We did make two whole turkeys and a turkey breast, but both of my big kids left with the extra one and a half birds.

Cara