Leftover Ham and Turkey Meals

Now that Turkey Day has passed, what on earth will we do with all of these leftovers? There are many simple things to do with such as making sandwiches, tacos, or casserole. However, here are a few recipes to check out to use up all of that leftover turkey or ham!


Turkey Leftovers

Turkey Stock from the turkey bones (Martha Stewart)

    • 5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
    • 1 pound yellow onions, skins on, halved or quartered depending on size
    • 1/2 pound carrots, cut into 4-inch lengths
    • 1/2 pound celery stalks, cut into 4-inch lengths
    • 1/2 teaspoon whole black peppercorns
    • 8 sprigs parsley
        • In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover everything by 3 inches when submerged (about 6 quarts). If you don’t have a large stockpot, use two smaller pots.
        • Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes. Keep the stock at a bare simmer; a hard boil would evaporate too much liquid and make the stock cloudy. Any fat that remains after skimming can be easily removed once the stock is chilled.
        • Strain stock through a fine-mesh sieve. Discard vegetables. Remove meat from bones and save for another use; discard bones. Let stock cool completely before refrigerating. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)


Turkey Bone Soup (Cooking with K Food Blog)

    • 1 turkey carcass
    • 6-8 cups water
    • 1 tablespoon salt
    • 2 teaspoons coarse black pepper
    • 1 cup sliced celery
    • 1 cup diced onions
    • 1 can diced tomatoes
    • 1 can whole kernal corn
    • 1 can English peas
    • 4 medium carrots, sliced
    • 2 bay leaves
    • 1 teaspoon coriander
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 12 oz. pasta shells
        • Place the turkey carcass into a large stock pot.   Add water to just over the carcass. Bring to a boil.  Reduce heat and simmer for 1 hour or until meat starts to release from the bones.  Remove turkey carcass and any other bones left in the bottom of the pot.  Chop any of the bigger pieces of remaining turkey meat.
        • Strain the broth through a fine mesh strainer into a large container.  Pour broth back into the stock pot.  Add the chopped turkey to the strained broth; bring to a boil.  Add celery, onions, tomatoes, corn, peas, carrots and bay leaves.
        • To season add coriander, onion powder and garlic powder.  Taste and add additional salt and pepper if needed.
        • Cook for an hour and add pasta and cook 15-20 minutes.  Remove bay leaf before serving.


Leftover Turkey “Carnitas” (Serious Eats Food Blog)

    • Any amount leftover cooked dark-meat turkey (thighs and drumsticks)
    • 1 orange, preferably sour, per pound of leftover turkey meat
    • 1 medium onion per pound of leftover turkey meat
    • 2 bay leaves per pound of leftover turkey meat
    • 2 tablespoons vegetable oil, chicken fat, turkey fat, or duck fat per pound of leftover turkey meat
    • Kosher salt
        • Combine turkey (with bones if available), orange, onion, and bay leaf in a pot that fits them snugly. Add enough water to cover halfway. Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour. Discard orange, onion, and bay leaves and drain turkey well. Shred turkey and discard bones.
        • Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits and introduce new soft bits to the bottom. Continue this process until the turkey is as crisp as you like it (I like mine quite crisp). Season with salt. Turkey carnitas can be used in place of pork carnitas in any recipe. Try them in a taco with onion, cilantro, and lime juice; on top of nachos; or in a burrito or quesadilla.

Ham Leftovers

Monte Cristo Sandwiches (Macheesmo Food Blog)

    • 3 slices white sandwich bread
    • 1/4 pound ham (or turkey)
    • 1/2 cup grated gouda cheese
    • 2 teaspoons mayonnaise (opt.)
    • 1 large egg
    • 2 tablespoons milk
    • 1 teaspoon paprika
    • Salt and pepper
    • 2 tablespoons butter, for cooking
        • Use three slices of bread and make a double deck-er sandwich. Use Gouda or Swiss cheese.
        • Put a small amount of mayo or mustard on each slice of bread.
        • Make sure that the cheese is on the outer most parts of the sandwich.
        • Press the sandwich together.
        • In a small bowl, stir together the egg, milk, paprika, and a pinch of salt and pepper.
        • Dip the sandwich in this mix and just coat it well.
        • Melt a tablespoon or two of butter in a small skillet over medium heat.
        • Cook the sandwich for about four minutes per side.


Ham Salad (Genius Kitchen)

    • lbs chopped ham into chunks
    • 1cup mayonnaise
    • tablespoons mustard
    • tablespoons hot dog relish
    • onion, sliced thin 
    • bread or roll, of your choice
        • Grind the ham shoulder with a meat grinder (or shop finely). You can use a blender for this also, just make sure you don’t put in too much at a time.
        • Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
        • Chill until ready to make sandwiches or rolls.
        • When ready to make sandwiches, put a good amount of meat filling on the roll.
        • Add a slice of onion, or as much as you want.
        • Put the top piece of bread or roll on, and serve.


Ham, Potato, and Corn chowder (Garden and Table Food Blog)

    • 4 slices Sliced Bacon, diced
    • 1/4 cup unsalted butter
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 1 1/2 cups frozen corn kernels
    • 2 teaspoons fresh thyme leaves
    • 2 tablespoons all-purpose flour
    • 3 1/2 cups milk, or more, as needed
    • 2 russet potatoes, peeled and cubed
    • 7-ozs Ham, diced
    • Kosher salt and freshly ground black pepper, to taste
        • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
        • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
        • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
        • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
        • Serve immediately, garnished with bacon, if desired.


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