Leftover Smoked Turkey

I hope ya'll can help. We were given a beautiful smoked turkey after a hospital stay. We are only two. What to do with the leftovers? It certainly does not lend itself to my usual tetrazzini or a'la king after Thanksgiving.

Tetrazzini would be great! IMO!
Classic Turkey Salad (onions/celrey/capers served on a bed of Boston Lettuce) yummmm...
Turkey Pot Pie (with either southern biscuit or puff pastry for the crust)... Onions/Mushrooms/Carrots/peas for filling...
Sliced on a sandwich with lettuce/tomatos/Onions... or just on crackers with cream cheese... or even better, on a good, fresh bagel!
On a Chibatta roll, with lettuce & roasted sweet red peppers and Mayo (or horseradish sauce)...
Smoked Turkey does make a great appetizer! use your immagination!
Really does go great with roasted sweet red peppers! Just the jar type of peppers...

We smoke a turkey every Thanksgiving now (a fairly new tradition). So, have looked for recipes to use the leftovers. Turkey Enchiladas

And another... Smoked Turkey Enchiladas with Mole Verde

And finally...
Stacked Enchiladas with Turkey and Chipotle Beans

And then there is a soup recipe...
Black Bean and Smoked Turkey Soup

Depending on what's left I've done some great soups with the leftovers. But I am salivating over some of the above mentioned solutions.

Smoked turkey salad with red grapes, celery, slivered almonds, honey-mustard mayo

Smoked turkey chili with white beans ( can be frozen in portion sizes for later use )

Turkey Tacos or nachos

When you get down to pretty bare bones, simmer the rack to make a stock, which also can be frozen to use later as a soup stock, would be fabulous in a pea/ bean soup or any chili.

Breeze

OH Gosh... I totally forgot that one! That's Debs signature dish when we are on SXM!
(although there she uses chicken on SXM, as smoked turkey is basically non-existant)...
we bring it to a lot of get togethers with friends...
although Deb uses chopped walnuts (or pecans) for the almonds, adds chopped onion and uses just plain Mayo and S&P...
She calls it a Waldorf Chicken Salad...
It's definately a keeper! Very refreshing on a hot day!

these are a lot of good suggestions - yumskers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />

I just happened across this recipe after seeing the request. Sound delicious to me....

Creamy Turkey Crepes with Sherry Mushroom Sauce

Source: National Turkey Federation

4 servings

INGREDIENTS
8 7-Inch pre-made crepes
1 Pound mesquite smoked turkey breast, sliced thin
1 Pound frozen broccoli florets, thawed and drained well
2 Cups shredded Swiss cheese

Sherry Mushroom Sauce:
2 Tablespoons unsalted butter
8 Ounces button mushrooms, sliced thin
1/2 Medium onion, minced
1/4 Cup all-purpose flour
1 Cup dry sherry
2 Cups chicken or turkey stock
To taste salt and white pepper
1/4 Cup fresh parsley, chopped fine

DIRECTIONS
Preheat oven to 350 degrees F.

Assemble crepes, one at a time. Place on flat surface and top each with 2 ounces (about 2 slices) of sliced mesquite smoked turkey breast, covering the length of the crepe.

Top with 5-6 small broccoli florets and sprinkle with 2 tablespoons Swiss cheese.

Roll crepe edges around the filling and place in a lightly oiled 11x14-inch baking dish.

Repeat with remaining crepes.

Cover baking dish with foil and bake until heated through, about 15 minutes.

Melt butter in a medium skillet. Add mushrooms and onions and sauté until soft. Add flour and cook, stirring to evenly coat and slightly brown flour. Cook for 5 minutes, stirring constantly
Add sherry and poultry stock and stir over medium heat until sauce is thickened. Add salt and white pepper to taste. Add chopped parsley just before serving.

To serve, place 2 crepes on each plate and nap the crepes with mushroom sauce.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

Oh thank you all! The enchiladas were great and we plan to try the sandwich suggestions and the crepes.

a lttle late to the game but
smoked turkey pizza with caramelized onions and gruyere cheese.
I have made it many times and it is delicious