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Leftover Turkey Suggestions


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#16 Marilyn R

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Posted 06 December 2012 - 06:50 PM

Marilyn, I freeze leftovers for over a month and they're fine (depending on what they are, of course)

How about turkey tetrazzini made with gluten-free pasta or adding the leftover turkey to soup?


Hi Sylvia,

I had a disastrous attempt with turkey tetrazzini several years ago, before going gluten-free. But I've always enjoyed your recipes and if you have one that has passed your tests, I'd love to see you post it.

xxx
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

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#17 GottaSki

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Posted 06 December 2012 - 07:25 PM

For the moment, quinoa and whole corn. I seem to be tolerating corn chips, corn starch, blah blah blah ok, but if I roast an ear of corn or stick whole kernal corn in something, my digestive system turns gonzo.

Thanks, Lisa.


Will post both the original recipe tomorrow -- and first alternative.
  • 0

-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#18 sa1937

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Posted 07 December 2012 - 07:35 AM

Hi Sylvia,

I had a disastrous attempt with turkey tetrazzini several years ago, before going gluten-free. But I've always enjoyed your recipes and if you have one that has passed your tests, I'd love to see you post it.

xxx


Marilyn, I have a recipe I'll dig out and post it. I haven't made it since I went gluten-free but I think the ingredients could easily be substituted to make it gluten-free. Now I'm hungry for it!!!
  • 0
Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#19 FatBear

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Posted 07 December 2012 - 09:22 AM

I know I shouldn't, but frankly it isn't Christmas without a ham. I'll just watch how much of it I eat.

Is that because there is gluten in ham or for other health reasons?
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#20 FatBear

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Posted 07 December 2012 - 09:35 AM

I think a lot of people buy huge turkeys because the price per pound is lower. But if you throw away half of the meat and all of the bones you are really paying much more than double what you thought you paid. I think it's better to buy a bird of the size you can/will eat.

As for what to do with it, you can always chop it up and mix it with chopped onions (50/50 turkey to onions) and mayonnaise and season it as you like. For example, you can put in some Thai chili, garlic, ginger, peanut butter and lime to give it a Thai-ish flavor. Or you can just use Tarragon if you like milder flavors. Put a big plop of it in the middle of a big salad, use olive oil instead of packaged salad dressings, and you will have a tasty and relatively healthy meal.
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#21 JNBunnie1

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Posted 07 December 2012 - 09:49 AM

Is that because there is gluten in ham or for other health reasons?



She has problems with other foods, it's not about the gluten, although
with pre-packaged hams it is always advisable to read the ingredients/
google the brand to make sure it's safe!
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If you're going through hell, keep going. ~Winston Churchill

#22 Adalaide

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    It needs to be about 20% cooler.

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Posted 07 December 2012 - 10:09 AM

Thanks for your suggestions. Have you tried Chebe for pizza crusts yet?


I haven't. My single splurge on prepared foods is my crusts. I took forever to try them but eventually ordered one of the sample packs of the Venice crusts. I am hook, line and sinker and am done ever experimenting with or trying anything else. And, while blowing $100 at a time is a LOT of money the cost per pizza when you buy a gazillion crusts at a time is really low. I think I figured it at cheaper than any other crust I could buy.

ETA: not just for the turkey thing but I will pretty much put anything on a pizza. Oh look I have this random leftover in my fridge and idk what to do with it? I wonder if it would be good as a pizza? Let's find out! I'm kinda a freak that way. I do all sorts of things as sauces and toppings. I would so sell my soul at this moment for melty cheese.

Is that because there is gluten in ham or for other health reasons?


I have this whole... blah blah blah you'll go blind crap going on with processed and/or aged meats. The Bunz is right though, we do have to watch what goes into those prepackaged suckers. I don't do the spirals or any of that nonsense. I go for the straight up pig on a bone just like my grammy always made. That's it, someone took a pig, killed it, cut off it's leg and turned it into a ham. BAM! Christmas dinner. Zero gluten worries there, not that I don't read the package but it's pretty hard to screw up pig in plastic.
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#23 Adalaide

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    It needs to be about 20% cooler.

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Posted 07 December 2012 - 03:12 PM

For the record, my husband has just turned me into a liar. I was just minding my own business killing demons and he's all texting me pictures of Smithfield caramel apple glazed hams. <_<
This naturally led to frantic phone number searching just to find out I was about 20 minutes too late for the week to get a human on the phone. After extensive googling I was like whatever, Smithfield has been safe forever so just bring one home and I'll read the label and hate myself on Monday if I call them and they're all blah blah blah don't eat it. I'm already drooling and Christmas is still more than 2 weeks away!
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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#24 JNBunnie1

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Posted 07 December 2012 - 04:02 PM

For the record, my husband has just turned me into a liar.


Ain't that always the way! HAHAHA!!! :lol: :lol: :lol:
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If you're going through hell, keep going. ~Winston Churchill

#25 sa1937

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Posted 07 December 2012 - 04:49 PM

Marilyn, here's the recipe:


Turkey Tetrazzini

8 oz.spaghetti
3 tbs. butter
1 small onion, diced
1/4 cup flour
2-3/4 cups milk
4 oz. mushroom stems and pieces, undrained
1 tsp. chicken bouillon granules
1/4 tsp. salt
1/4 c. Parmesan cheese, grated
White bread slices
3 tbs. Butter
2 cups cooked turkey, cubed

In saucepot, cook spaghetti; drain; return to saucepot.

Meanwhile, in 2 qt. saucepan over medium heat, melt butter and cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon and salt. Cook, stirring, until mixture is slightly thickened. Remove from heat; stir in cheese.

Tear bread into small pieces to make 2 c. bread crumbs. In small saucepan over low heat, melt 3 T. butter; remove from heat; stir in bread crumbs.

Add sauce mixture and turkey to spaghetti in saucepot; gently toss to mix well. Spoon mixture into a 2-1/2 qt. baking dish. Top with bread crumbs.

Bake at 350° for 20 min. or until hot and bubbly.

Serves 6

Make sure all ingredients are gluten-free!


Today I might be tempted to take shortcuts and use a jar of Classico Alfredo Sauce instead of making my own sauce...just because I'm lazy. :lol:

Since I don't have a stash of leftover turkey, I might try this using cooked chicken breasts, fresh mushrooms and more Parmesan.

You might also want to do a google search for turkey tetrazzini and will find a lot of options for making this.
  • 0
Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#26 Marilyn R

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Posted 09 December 2012 - 05:39 PM

Thanks Sylvia!

I checked out "Julia and Jaques Cooking at Home" DVD series from the library.

You should see what they do with a turkey!

Abbreviated version, cut the legs off, cut the wishbone out of the breast, cut the wing tips off, stuff the legs with corn bread stuffing and seal with aluminum foil, stick the turkey breast on top of the stuffing, add the legs, roast at 330 degrees for an hour, add veggies, roast another hour and carve. Meantime they make giblet gravey with potato starch, mashed potatos, sweet potatoes, creamed onions.

Everything was gluten free with the possible exception of their corn bread, which is an easy remedy.

2 1/2 weeks until the holiday, Ho Ho Ho.

I never have had a problem with ham, but I check the labels.
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#27 Marilyn R

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Posted 09 December 2012 - 05:41 PM

I think a lot of people buy huge turkeys because the price per pound is lower. But if you throw away half of the meat and all of the bones you are really paying much more than double what you thought you paid. I think it's better to buy a bird of the size you can/will eat.

As for what to do with it, you can always chop it up and mix it with chopped onions (50/50 turkey to onions) and mayonnaise and season it as you like. For example, you can put in some Thai chili, garlic, ginger, peanut butter and lime to give it a Thai-ish flavor. Or you can just use Tarragon if you like milder flavors. Put a big plop of it in the middle of a big salad, use olive oil instead of packaged salad dressings, and you will have a tasty and relatively healthy meal.


That sounds good, thanks!
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#28 tarnalberry

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Posted 09 December 2012 - 07:25 PM

Turkey enchiladas, turkey soup (like chicken soup, but with turkey), and turkey sushi! (No, not raw. :) )
Pics from turkey sushi:
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
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#29 GottaSki

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Posted 10 December 2012 - 07:13 AM

Sorry...a bit late...but here is my Turkey Leftover (or any other) meat Enchiladas

Creamy Garlic Enchiladas
  • Corn Tortillas - Rice work too, but corn are better
  • Grated Jack Cheese - about a pound for a single pan
  • Any meat -- Turkey, Chicken, Pork -- leftovers work great. You can also use shirmp, crab.
  • Sauce
  • Diced Tomato and Green Onion for garnish on top
Yesterday I used an inexpensive pork roast -- had pork roast for dinner on Friday and just cooked extra meat then.

In blender:

1 and 1/2 Cup Cream
4 or 5 Cloves Garlic
Handful Fresh Cilantro
1/4 Cup Green Salsa (any brand)
1/4 Cup Sugar
Salt and Fresh Ground Black Pepper

Blend until well mixed - careful not to go too long or you'll have whipped cream - if it does thicken a bit too much just add a bit of water to thin. Thick is fine, just don't want "whip cream peaks" -- it should still laddle or pour.

Assemble in rectangular baking dish -- I use three different sizes depending on the crowd coming. If this is the main entree I make 2-3 per person -- if it is a side dish 1-2 per person. I live with my hubby and two teen/young adult men -- I make 4 each for them so there'll will be a few leftover. My Mom and Sister generally eat 2 each.
  • In front of you is a rectangular pan, a bowl of grated cheese and a bowl of meat and the sauce
  • Heat the tortillas in a plastic bag in the microwave OR steam them in a covered sauce pot on the stove.
  • Pour or laddle enough sauce to lightly cover the pan then start rolling
  • One tortilla...small amount of meat along with a small amount of cheese - Roll as tight as possible..can be frustrating, but easy to learn -- keep rolling until the last enchilada holds them all in place.
  • Pour sauce over the tortillas -- you don't use it all...I pour or laddle along the center - leaving the ends kinda dry
  • Cover with more grated cheese
  • Sprinkle with diced tomato, green onion and black pepper
Bake for 20-25 minutes at 350 -- these can be made up to a day ahead and then baked when ready. If they've been in the frig you may need more baking time -- they should be kinda bubbly and just starting to tan.
  • 0

-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#30 Marilyn R

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Posted 10 December 2012 - 12:50 PM

Turkey enchiladas, turkey soup (like chicken soup, but with turkey), and turkey sushi! (No, not raw. :) )
Pics from turkey sushi: http://www.flickr.com/photos/tarnalberry/sets/72157594390721294/


YUM! Thanks for sharing!
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.


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