Say “turkey leftovers” and the first dish that comes to mind is Turkey Tetrazzini, one of the most widely used post-Thanksgiving dishes, with hundreds of variations.
By ARDIE A. DAVIS
It’s delicious, as witnessed by its enduring popularity. Although we are inundated with turkey leftover recipes after Thanksgiving, here’s two that are guaranteed easy and delicious.
Possum Trot BBQ Turkey Dip
Before we called it Kansas City or “Paris of the Plains,” pioneers heading west through here called it Possum Trot. This easy recipe is adapted from my book, “The Great BBQ Sauce Book – A Guide with Recipes.” It’s delicious with smoked or roasted turkey.
1 pound smoked turkey meat, chopped
1/2 cup sweet onion, diced
1 clove garlic, minced
1-1/4 cups tomato based barbecue sauce, your favorite
1 4-ounce can, chopped green chiles
1 8-ounce package cream cheese, softened
1/3 cup grated Monterrey Jack or Provel cheese
Combine all ingredients in a ceramic chafing dish or baking dish and bake at 325 degrees until heated through, about 20 minutes. Serve with pita triangles, pita chips, or crackers for dipping.
Fiery Frosty Turkey Salad
This recipe is adapted from Smoky Jon Olson’s Fiery and Frosty Chicken Salad, with turkey instead of chicken. It’s a popular recipe in “America’s Best BBQ — Homestyle,” which I co-authored with Chef Paul Kirk.
2 pounds smoked boneless/skinless turkey meat cut into 1/2–inch cubes or scraps
1/2 cup salad dressing such as Miracle Whip, or mayo
1 to 2 tablespoons cold 2 percent milk
1 teaspoon cayenne or Smoky Jon’s favorite, Walkerswood Jamaican Jerk Seasoning (add more to adjust to your preferred level of fieriness)
2 to 3 tablespoons diced white onion
Slider buns or crackers for serving
In a large bowl combine the turkey, salad dressing or mayo, milk, jerk seasoning, and onion and mix well. Chill for at least one hour before serving on buns or crackers.
Although you may be tired of dealing with turkey, don’t toss the bones and skin until you’ve made a rich turkey broth. Cover the bones with water in a large stove top pot; bring to a boil, and reduce to simmer. Simmer for 45 minutes to an hour.
Give it 45 minutes to an hour to cool down to warm. Use tongs to remove the bones and skin. Place a strainer atop a large bowl and pour the broth through the strainer to catch small bones and other residue. Pour the broth in a freezable container, label and date it for use in a winter soup or stew.
If you’re maxed out on turkey now, store your leftover turkey meat in the freezer and bring it out for Christmas or winter celebrations.
Ardie Davis is an iconic figure in the barbecue community. He founded a sauce contest on his backyard patio in 1984 that became the American Royal International Barbecue Sauce, Rub & Baste contest. He is a charter member of the Kansas City Barbeque Society and an inductee into the KCBS’s Hall of Flame. He has been interviewed on numerous food shows and writes for a variety of barbecue-related publications. He is also the author of a number of barbecue books, His most recent release book is “America’s Best BBQ Homestyle: What Champions Cook in Their Own Backyards.”