Vintage Recipe - Turkey Leftovers

I have several bags of leftover turkey in my freezer and another turkey to cook!  I've begun to scan recipes to find some new ideas for the turkey.  Here's one I found in an old notebook.  I've altered it a bit by putting the canned dough.  I also plan on making it with low fat and low sodium ingredients to make it better for us.


INDIVIDUAL TURKEY MUSHROOM PIES (pot pies)

2 cans    condensed cream of mushroom soup   1/2 cup    milk   2 cups    cubed, cooked turkey   1 cup    canned peas   1/4 cup    chopped pimiento     Salt and pepper to taste   24 cubes    cooked potatoes   8   small onions, cooked   1 Can    Biscuit dough (or make fresh)     1 Mix soup and milk until creamy, then add turkey, peas, and pimiento; . dishes.. 2 Place three cubes of potato and one onion in individual casseroles or pie dishes. season with salt and pepper. Add mushroom and turkey mixture. 3 Roll out biscuit dough cut to fit tops of casseroles. Perforate to allow steam to escape, and fit over filled casseroles. 4 Bake in hot oven (425°) 20 min-utes, until dough is lightly browned.   Servings: 8 Yield: 8 individual pot pies Preparation time: 20 minutes Cooking time: 20 minutes

More Vintage Turkey Information

Well, I promised the rest of the turkey info the 1947 Wisconsin Michigan Power Company Holiday Book and didn't deliver very promptly, so you'll get it all in this entry.  My scanner is working well at saving the text, but I thought everyone would enjoy it more seeing the original pages.

Simply click on the pages to read.

And last but not least

Vintage Turkey Tips Part I

I have begun to finish scanning my collections of recipes. I wanted to share the 1947 Wisconsin Michigan Power Company Holiday Book turkey ideas. Remember, use your own judgement when reading suggestions and recipes. I never stuff my bird with dressing. I put that in bread pans. My bird gets an apple and an onion in the cavity to keep it moist. Here is the first of 4 pages on Turkey.

Just click on the scan below so you can read it more clearly.

Turkey Cheese Puff

From a 1980 church cookbook, I've modified this vintage recipe just a bit so that you can enjoy it with your left-over turkey.

Turkey Cheese Puff


6 slices White bread
1½ cups Turkey, cooked
¼ cup Mayonnaise or Salad dressing

2 tsp minced onions
2 eggs beaten
1½ cups Milk
1 can Cheddar cheese Soup Condensed


1. Trim and reserve crusts from 4 slices of bread.
2. Places the 4 trimmed slices in bottom of an 8x8x2" Dish
3. Combine turkey, Mayo, and onion and spread over bread in dish.
4. Cube remaining bread slices and reserved crusts and sprinkle over turkey mixture.
5. Combine eggs and milk and pour over all.
6. Cover and chill for 1 hour
7. Take dish from refrigerator. Open and stir condensed soup and then spoon over top.
8. Bake uncovered in 325 degree oven for 1 hour or until knife inserted just off center comes out clean.
9. Let stand 5 minutes before serving.

Vintage Thanksgiving Recipe - Roast Turkey

This vintage recipe is shared for fun, more than for the recipe. As we are busily "working" on our Thanksgiving meal, we can be thankful for the things we do not have to do.

This recipe is an excerpt from The Everyday Cookbook by Miss E. Neil. My copy was published by The Great Atlantic & Pacific Tea Company and is not dated, but I have seen copies on line dated in the 1890's.

Roast Turkey

Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the gizzard and liver,and be particular not to break the gall bag, as no amount of washing will remove thebitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; Break the leg bones close below the knee; Draw out the strings from the thighs,and flatten the breast-bone to make it look plump. Have ready your dressing of bread crumbs mixed with butter, pepper, salt, thyme or sweet marjoram; Fill the breast with this and sew the neck over to the back. Be particular that the turkey is firmly trussed. Dredge it lightly with flour, and put a piece of butter into the basting ladle; As the butter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. The liver should be put under one pinion, and the gizzard under the other. Fried sausages are a favorite addition to roast turkey; they make a pretty garnish besides adding much to the flavor. When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage meat and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favorite dish.

SECOND RECIPE-After drawing and cleansing the turkey, prepare a dressing of sausage and bread crumbs, mixing in butter, pepper, salt, and thyme to flavor. Fill the craw and body of the turkey with this, and sew up carefully. Dredge with flour and put in the oven to roast, basting freely first with butter and water, and then with gravy from the pan. The time it takes to roast will depend both on the age and the weight of the turkey. If you have a good fire, you will be safe to add 10 minutes or so to the pound. Roast to a fine brown and serve with chopped giblets, which should be well stewed; and cranberry sauce.