Leftover weekend

By now, it’s a couple of days after the big feast, and the prospect of another hot turkey sandwich may be wearing thin.

But odds are, there’s still leftover turkey, stuffing, gravy, potatoes, etc., lurking in the refrigerator, waiting to be used up. (Or, if it’s already been stashed in the freezer, will need to be used up down the line.)

Here are a couple of options from the folks at Pillsbury, which also would use up any spare cans of crescent rolls that weren’t utilized for the holiday meal.

Leftover Turkey Crescent Bake

In 3-quart saucepan, mix 2 cups prepared stuffing, 1½ cups cubed turkey and ½ cup turkey gravy. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 13- by 9-inch (3-quart) glass baking dish.

Using one 8-ounce can crescent rolls, press perforations to seal and cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place rectangles over stuffing, leaving space between rectangles for steam to escape.

Bake at 375 degrees for 20 to 25 minutes. Top with cranberry sauce.

Turkey Cranberry Pinwheels

Heat oven to 375 degrees. Spray large cookie sheet with cooking spray.

Unroll one 8-ounce can crescent rolls; press into 12- by 8-inch rectangle, firmly pressing perforations to seal.

Spread 4 tablespoons cranberry chutney or whole berry cranberry sauce on top of rectangle, within ¼ inch of edges. Arrange sliced4 slices (about 5 ounces) thinly sliced turkey evenly over cranberry chutney. Sprinkle 2/3 cup shredded Monterey Jack cheese over sliced turkey.

Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.

 If all that’s left of your feast is the turkey carcass, even that can be put to good use with Barney’s Skeleton Soup, a creation of longtime Worthington businessman Barney Bishop, now a resident of The Meadows in Worthington. DotMom printed Barney’s recipe, in his own words, in her “Mixing & Musing Cookbook.”

Barney’s Skeleton Soup

“Take one turkey skeleton, and I mean all, from neckbone to the ankle bone. (Does a turkey have an ankle bone?) Anyhow, all dem bones. Cook under pressure in a quart of water or so for 17 minutes — 10 for sure and the seven is for luck.

“Cook down a bit and then fish out the carcass and pick the meat off. This may seem a bit tedious but there is a reward: when no one is looking, gnaw off the gristle from those joints. It’s good, and it gives you the stamina to continue!

“Add 2 cups defatted broth from the original drippings of roasted turkey — defatted. … Add a small can of tomatoes, diced onion, one half of a medium-sized rutabaga and three to five carrots. Oh, before doing this, bring broth to a boil and add 3 ounces barley, let cook for 20 minutes, then add the vegetables. Keep at low boil for one hour, total time.

“Also put in one bay leaf at the start. Add four pieces of chopped celery the last 20 minutes of cooking, and also a smidgen of celery salt, mustard, poultry seasoning, a bit of oregano, etc. (Believe me, it’s the et cetera that’s important.)

“You’d better add another eight to 10 ounces of turkey meat. This should serve four people.”

Barney concludes: “Skeleton soup is devilish to make; it takes some kind of turkey to do it; most will say it’s for the birds, but who wants to pick a bone with a Scotchman?”

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