Leftover Turkey and Chicken Ideas
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Make Creamed Turkey or Chicken
To creamed turkey or chicken add a
few chopped, lightly aauteed oysters. Serve hot on toast points. Garnish
with finely cut celery tops.
Of course creamed chicken may be made in a chafing dish, and for a
e deluxe flavor addition, combine few tablespoons diced roast ham to
plain creamed chicken or to the turkey and oyster mixture.
Cut leftover turkey in slices.
Heat slices in chicken consomme or bouillon to cover.
Add 1 teaspoon oregano, cover saucepan, and bring
to a boil. Lower heat and let simmer until turkey or chicken is hot.
Serve with chutney, heated shoestring potatoes, and toasted roll as a
luncheon menu during the holidays. Tiny mince or apple tarts and tea
or coffee complete this.