Picnic Scalloped Potato Caserole

Thinly slice potatoes. Make basmati rice with peas. Shred two chicken breasts and coat in a Korean BBQ then mix with the rice. Blend with vegan mayo. Layer on top of the potatoes.











Coat with a layer of Quark heavily seasoned with salt, powdered garlic, cumin, black pepper, oregano, paprika, sumac, cayenne pepper, and ground coriander. Bake at 425* for 35 minutes. Serve hot or cold.

Vindaloo

This is an English-Indian curry dish, popular throughout eastern parts of India, that originated from Portuguese sailors who would cook one pot meals using remnants of meats and vegetables flavored heavily to mask their age or gaminess. I used leftover turkey for this dish.

I prepared wild rice and chickpeas with fennel seed, paprika, minced sweet green peppers, and a masala blend I created that includes: black cardamom pods, black pepper, ground cassia leaf, chili, clove, salt, ground coriander, ground cumin, ground ginger, ground mango, ground nutmeg, turmeric.

The turkey marinated in one cup of water, chopped onion, slivered garlic and ginger, tamarind, sunflower oil, vinegar, coconut powder, one can diced tomatoes, chopped coriander, red chilies, salt, butter, masala blend, and strained yogurt. Cook over low heat, stir frequently while the rice finishes. Served with minced parsley and a sprinkle of paprika. This is a spicy dish!

Pineapple Teriyaki Turkey

This recipe is excellent for all of your leftover turkey, though any poultry will do.

Start rice in a pot on the back of the stove. In a fry pan, use whole butter or ghee to fry mustard seed, sesame seeds, cumin seeds, coriander seeds, and coconut powder. Once the butter just starts to brown, slide all of the seasonings into the rice pot, stir once, then cover.

In the same pan add the poultry that has been marinating in pineapple juice, soy sauce, brown sugar, malt vinegar, and flake salt. At this point you can also add your vegetables. I used baby carrots. Cook on medium low for 20 minutes, stirring frequently.




Add frozen peas to the rice, fluff with a fork, re-cover, letting sit for the last five minutes that the turkey is cooking..

In a large bowl, pour in the rice then add the glazed turkey. Dish and enjoy!

Leftover Turkey Soup

Take the bones and what ever bits of turkey are left and put them into a very large soup pot. Add 6 to 7 cups of water and boil for one hour. Remove all of the bones and using a fork separate the meat and put back into the pot. Add cubed potatoes, bite sized pieces of carrots and extra scallions. Continue to cook until the vegetables can be easily pierced. This soup will be sweet if you use the Ginger Maple Scallion Glazed Turkey recipe. Flavor it as you please.