Turkey Goulash
Serves 6
Ingredients
• 1 pound Thanksgiving turkey (shredded)
• 1 (28 oz.) can crushed tomatoes
• 2 cups turkey or chicken stock
• 1/2 cup dry red wine
• 4 cloves garlic, minced
• 2 Yukon Gold potatoes, peeled and diced
• 1 white onion, diced
• 1 red bell pepper, seeds removed, diced
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire
• 1 tablespoon tomato paste
• 1/2 tablespoon paprika
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste
Directions
1. Bring turkey up to room temperature.
2. Add onion and red pepper to vegetable oil and cook until softened, 8 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
4. Pour in red wine and deglaze any burnt bits from the bottom of the pot.
5. Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
6. Add potatoes to the stew and mix well.
7. Let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
8. Taste and adjust seasoning, if necessary. Serve hot with egg noodles and hearty bread.
9. Enjoy!
What to do with that leftover turkey
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- Okie Sawbones
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What to do with that leftover turkey
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Re: What to do with that leftover turkey
Need to try that one out with leftover comp. chicken. Thanks for sharing.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: What to do with that leftover turkey
Another favorite.
Turkey Gumbo
Ingredients
• 4 stalks celery, chopped
• 3 small sweet onions, chopped
• 1 large green bell pepper, seeded and chopped
• 1 large red or yellow bell pepper, seeded and chopped
• 8 cloves garlic, minced or pressed
• ¾ cup vegetable oil
• 1 ¼ cups all-purpose flour
• 1 lb. ounces andouille sausage, sliced into thin rounds
• 10 cups turkey stock
• 2 tablespoons fresh thyme leaves, chopped
• ½ tablespoon cayenne pepper
• ¼ cup hot sauce, preferably Frank’s
• ¼ cup Worcestershire sauce
• 2 teaspoons kosher salt, as needed
• 1 ½ teaspoons freshly ground black pepper, as needed
• 2 lbs. chopped smoked turkey meat, skin removed
• 2 pounds sliced okra
Preparation
In a food processor, chop celery, onions, and bell peppers. Press the garlic.
Add oil to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is brown. Add the puréed vegetables, and stir to combine. Add the stock and cook on low heat while assembling the spices.
Brown the andouille sausage in a skillet, stirring occasionally, until browned on all sides. Then add to the pot along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and salt and pepper.
Bring the gumbo to a boil, stirring frequently, then reduce the heat to low. Add the turkey meat and okra, and simmer for about one hour. This can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen.
Turkey Gumbo
Ingredients
• 4 stalks celery, chopped
• 3 small sweet onions, chopped
• 1 large green bell pepper, seeded and chopped
• 1 large red or yellow bell pepper, seeded and chopped
• 8 cloves garlic, minced or pressed
• ¾ cup vegetable oil
• 1 ¼ cups all-purpose flour
• 1 lb. ounces andouille sausage, sliced into thin rounds
• 10 cups turkey stock
• 2 tablespoons fresh thyme leaves, chopped
• ½ tablespoon cayenne pepper
• ¼ cup hot sauce, preferably Frank’s
• ¼ cup Worcestershire sauce
• 2 teaspoons kosher salt, as needed
• 1 ½ teaspoons freshly ground black pepper, as needed
• 2 lbs. chopped smoked turkey meat, skin removed
• 2 pounds sliced okra
Preparation
In a food processor, chop celery, onions, and bell peppers. Press the garlic.
Add oil to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is brown. Add the puréed vegetables, and stir to combine. Add the stock and cook on low heat while assembling the spices.
Brown the andouille sausage in a skillet, stirring occasionally, until browned on all sides. Then add to the pot along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and salt and pepper.
Bring the gumbo to a boil, stirring frequently, then reduce the heat to low. Add the turkey meat and okra, and simmer for about one hour. This can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen.
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Re: What to do with that leftover turkey
Got that Gumbeaux Recipe Copied and Pasted in my Recipe Folder - - - - thanks, Oakie
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- Okie Sawbones
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Re: What to do with that leftover turkey
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- outlaw
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Re: What to do with that leftover turkey
OldUsedParts wrote:Got that Gumbeaux Recipe Copied and Pasted in my Recipe Folder - - - - thanks, Oakie
Why have I never thought about doing that?
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- outlaw
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Re: What to do with that leftover turkey
Not much of a goulash guy, but that gumbo looks great. Thanks Okie
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
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Yoder YS640 Pellet Grill
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