The following answer is based on a willingness to cook, and but uses only basic cooking skills and utensils usually found in a kitchen.
1. turkey sandwiches
2. turkey stew
3. turkey pies
4. turkey soup
5. basic turkey burgers
6. french onion soup
7. sliced fresh veggies
8. fresh bread
*prices are based on standard prices in Southern Ontario, the weight ranges reflects the standard amounts that sell for those prices
1 small turkey ($6-7)
2.5 kg all purpose flour ($2.50)
1 bag 2.5-5 lb carrots ($2)
1 head of celery ($1)
1 bag of onions 5-10lb ($2)
yeast (from bulk foods store) ($2.5)
spices (parsley, thyme, basil, bay leaf salt, pepper)
sugar/honey/corn syrup/maple syrup (to make bread)
Use a sharp knife to remove 1 or both of the chicken thighs (set aside for later in the week)
Poach the turkey (using a big pot or slow cooker)
- Rinse the turkey, remove any organ meats (discard or use as preferred) but save the neck.
- Place the turkey into the pot (with the neck),
- Chop into quarters and add 1 carrot, 1 medium-large onion, 2 celery stalks.
- Add about 1 tsp each of parsley, basil, thyme, pepper, and 1-2 bay leaves.
- Cold tap water to just cover the turkey
- Place a lid on the pot and set to high for 3-4 hours or until done if using a slow cooker, or bring to a boil then turn down to a simmer for the stove top. Cook until the breast registers 180F or the meat is cooked and juices run clear.
- Remove the turkey to a large plate or baking tray to cool slightly
- Strain broth through a sieve and discard veggies
- Place broth in fridge to cool
- Using forks an a sharp knife, remove all the meat from the turkey bones and shred/tear into small pieces.
- Reserve bones for stock
- Place bones, chopped veggies as before, and spices as before into a large pot/slow cooker.
- Cover with cold water
- Set to High for 6-8 hours (slow cooker) or gently bring to a simmer without boiling on the stove for 4-6 hours.
- Strain stock and discard bones and veggies
- 2 1/4 tsp yeast, 1 cup warm water(slightly warm but not hot to the touch), 2 tbsp oil, 1 tbsp sugar, 1 1/2 tsp salt, 3-3 1/4 cups all purpose flour.
- mix yeast, water and sugar in a large bowl and let stand until the yeast begins to make a foam/bubbles
- add salt and 2 cups of flour, mix into a paste
- add 1/4 cup of flour at a time kneading until a smooth elastic dough forms (about 5-10 min)
- lightly oil the dough and place it into the bowl to rise in a warm place for 30-45 min (try placing the bowl in a microwave oven with a glass of hot tap water).
- Once risen, gently squish dough down and form into a loaf shape.
- Place in a bread pan and allow to rise until doubled (about 30-45 min).
- Bake at 350F for 30 min or until bread makes a hollow sound when you knock on the bottom of the loaf.
Creamed turkey and veggies stew with the left over turkey (reserve some meat for soup)
- chop 1 carrot, 2 celery stalks, 1-2 onions finely and fry until soft in a large pot with spices
- add 4 tbsp oil/butter/margarine and 1/2 cup flour and stir into a paste. Cook for 1 min.
- remove from heat and add 3 1/2 cup broth slowly while whisking to keep the sauce smooth.
- return to the heat and cook, stirring constantly until it thickens.
- stir in chicken and adjust seasoning to taste
- Make a pie crust.(I like to use personal sized pie tins)
- Fill with leftover stew, and top with more pie crust
- Bake at 350F for 30min or until crust is golden and flaky
- Freeze extra pies uncooked and bake from frozen for 60min
- Bring a pot of stock/broth to the boil (make sure to reserve 4 cups for french onion soup).
- Add chopped veggies (same as above) and spices (same as above)
- Once veggies are crisp tender stir in reserved shredded chicken and adjust seasonings.
- Break a slice of leftover bread into crumbs
- Use the previous bread recipe, but shape into burger buns and bake at 400F for 15 min
- Remove meat from the uncooked turkey thighs and chop roughly
- Pulse in a food processor until coarsely chopped, but not pasty
- Add thyme, basil, parsley, salt, pepper, a squirt of mustard and the bread crumbs and mix (if you have an egg add it, but it isn't necessary)
- Form into patties and grill/broil
- Top burgers as desired
- Fry 5 medium thinly sliced onions in 4 tbsp of oil/butter with a pinch of thyme
- Once the onions begin to brown, turn down heat to medium-low and cook, covered, for 40 minutes until the onions are a deep brown (stir occassionally)
- Add 3 1/2 -4 cups stock/broth and bring to a boil, turn down the heat and simmer for 20min
- Add 1 tsp salt, 1/4 tsp pepper to taste
- Serve with stale bread sprinkled with cheese (broil briefly to melt cheese)