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#1
10-07-2001, 02:09 PM
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 smoked turkey What can I do with smoked turkey after it's been heated? I have about 40 lbs left after a reception and heating it again to serve as is would be a bit to dry. It has a very strong smiked flavor. Thanks for any suggestions.
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#2
10-07-2001, 02:25 PM
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| I hope you cooled it down fast, and are keeping it well-chilled. Anyway, assuming it's okay, how about as an ingredient in gumbo? Or chopped fine, mixed with cooked grits, and formed into loaves to slice into a sort of scrapple? Just be sure it's safe!!
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#3
10-14-2001, 08:38 AM
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| Smoked turkey white chili.....navy beans, cannelli beans, garbonzo beans, chili powder, cumin, chilis, onions, garlic, oregano, "Turkey" chicken stock and barley....great rib sticker chili. |
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#4
10-14-2001, 06:35 PM
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| Hello, How about smoked turkey quesadilla's with bacon, mushrooms, green chiles and cheese, or salads (Chef or smoked turkey caesar), Enchilada's. Pannini, Grilled Turkey, Pepperjack and avacado Monte Cristo? Just a few suggestions.  |
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