If there is still leftover turkey, and you are starting to think if you should keep it … here are a couple of options for keeping it!
First, I promised to tell you what my mother did with leftover turkey. She made thick slices, dipped them in egg beaten with a little water, and dipped them in a plate of seasoned matzo meal (but you can use bread crumbs). She’d heat some oil until a pinch of the matzo meal sizzled, then carefully placed the slices in the hot oil and sautéed until golden brown on the bottom, then gently turned them over to brown on the other side. She continued until all the slices were done. (BTW: This is exactly how you do a Schnitzel – whether veal or pork – though sometimes for those you would double the dipping to get a thicker crust and instead of a crumb crust you probably would use seasoned flour.) You really need thick slices – whether white or dark meat – or they’ll dry up and burn.
When they’re done, put them on paper towels to drain and serve with whatever else is left over!
Now that I’ve kept my promise, here’s another way to use up leftover turkey – or chicken, for that matter. A Hot Turkey Salad.
Years ago in Santa Monica, my service club used to have an Annual Mother’s Day Luncheon and one of the main things always on the menu was this Hot Turkey Salad! About 3 or 4 of the “older” ladies would buy turkeys and get together to make this salad. I often wondered where they got the turkeys in May but they never told! It was their secret! (I suspect they bought extra at either Thanksgiving or Christmas and froze them so they’d have them when they needed them!)
It can be served on a bed of baby lettuce – or Chinese crispy noodles – or as an entrée with maybe some asparagus or broccoli and some hot rolls! Good with a glass of white wine, too!
Hot Turkey Salad
- 12 Tbsp. fresh lemon juice
- 2 cups white sauce (your own or purchased)
- 2 cups mayonnaise
- 8 cups cubed turkey breast, steamed
- 4 cups finely sliced celery
- 2 cups coarsely chopped, salted cashews
- 4 Tbsp. snipped chives
Preheat oven to 350. Butter or spray a 4 quart casserole (or lasagna pan) and set aside.
In a large bowl, combine lemon juice, white sauce and mayonnaise and whisk until smooth. Add remaining ingredients and toss lightly so that the turkey is lightly coated with the sauce mixture and the celery, cashews and chives are well distributed.
Pour into prepared casserole. Bake until hot, approximately 30-35 minutes.