Jan Norris: Food and Florida

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What to do With Leftover Turkey? Sandwiches, Barley Soup or Mr. Food’s White Chili Recipe

November 29th, 2009 · 2 Comments

Sandwiches first!

Got bird leftover from your Thanksgiving feast?

Make a great sandwich: On whole wheat bread, put sliced turkey, avocado slices, red onion, bacon, and mayo, salt and pepper. Boy howdy, it’s good!

Or go traditional: Stack rye (we like it best) slices with turkey, some stuffing, and some mayo with a dab of mustard or horseradish. Add pickles, lettuce and put a dollop of cranberry relish on the side. You’ll love it.

For a hot sandwich, use the leftover gravy, or make a new batch – serve over leftover stuffing or mashed potatoes 0r sweet potatoes, with leftover rolls split on the bottom of it all.

Turkey-Barley Soup

Pearl barley grains

Pearl barley grains

This is a fairly easy, no brainer recipe that can be adapted for a slow-cooker (as any soup can). I like to include parsnips in it, too or rutabaga – anything to boost flavor.

  • 6 cups (1-1/2 boxes) chicken,  or vegetable broth
  • 2-1/2 cups (more or less) diced cooked turkey meat (white or dark or both), skinless
  • 1/2 cup pearl barley
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 2 celery stalks with leaves, chopped
  • 3 carrots, cleaned and diced
  • 2 parsnips, cleaned and diced
  • 1 small rutabaga, peeled and diced (optional)
  • 1 bay leaf
  • 1 teaspoon dried leaf thyme
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon rubbed sage
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons chopped curly parsley

Combine all ingredients in a large stockpot. Cook over medium heat until heated through – do not boil. Set heat to low, and cook 1 hour longer, or until barley and root vegetables are tender. Note: Soup will thicken slightly because of barley.

Makes 6 to 8 servings.

Soup freezes very well.

White chili from Mr. Food

MrfoodbookcoverHere’s Mr. Food’s Saucy White chili recipe from his new cookbook, Mr. Food’s TV Favorites. I adapted leftover turkey to use in it; it calls for chicken.

 Art Ginsburg, Mr. Food, is an old pal of mine and we’ve judged numerous contests together. He has a number of cookbooks on his web site — many for those of you on restricted diets — that are worth a look. Go to MrFood.com to read descriptions, and get ordering information.

The recipes in his latest book are favorites from his short TV segments that air around the country. Ginsberg has proven it doesn’t take hours in the kitchen to make flavorful foods – or easy dishes.

Saucy white chili

  • 1 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 1 teaspoon minced garlic
  • 4 cups (more or less is OK) cooked turkey meat (skin and bones removed), cubed
  • 5 (16-ounce) cans Great Northern beans, undrained
  • 1 (14.5-ounce) can whole tomatoes, undrained, broken up with fork
  • 1 (4-ounce) can green chilies, undrained, chopped
  • 2 (14-ounce) cans ready-to-serve chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder

In a soup pot, heat oil over medium heat. Add onion and garlic, and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil.

Reduce heat to low and simmer 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.

Makes 8 to 10 servings.

Serving tip: Spoon over hot cooked rice, and put out serving bowls of chopped fresh tomatoes, shredded cheese and hot sauce, as desired.

(Recipe from Mr. Food’s TV Favorites Cookbook: More Than 150 Popular Quick ‘N’ Easy Recipes, by Art Ginsberg, 2009, Cogin Inc.)

Tags: Recipes: What's Cooking! · Uncategorized

2 responses so far ↓

  • 1 fried turkey recipe // Dec 19, 2009 at 2:54 am

    mmm, this recipe looks great. I was going to do a Turkey pot pie after Christmas but I am going to try Mr food now because I love Chili.

    Thanks for sharing!

  • 2 Bruce Ang // Jan 26, 2011 at 6:09 am

    Well said. BTW – looks great on my iPhone, but on the Blackberry Pearl’s browser your site comes out a little funky.

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