If you have a mountain of leftover turkey from your Thanksgiving Dinner Eastern European Style (or anytime you have turkey), and sandwiches just aren't cutting it anymore, try one of these Eastern European recipes that uses turkey creatively.
Substitute leftover cooked turkey for the chicken in this casserole recipe.
Substitute turkey for the ham in this Slovenian loaf recipe. Pair it with Bulgarian Potatoes Au Gratin and a green salad or vegetable, and you have a great meal.
This nontraditional recipe for pumpkin-turkey goulash is a spin on traditional Hungarian goulash and a good way to use leftover turkey. Use spicy or sweet Hungarian paprika, or a combination, in the dish and serve with nokedli dumplings.
This easy recipe for Polish cream of turkey or chicken soup or krem z indyk lub kurczaka (krrem z EEN-dik loob koorr-CHAH-kah) is a good use for leftover poultry. And if you make your own stock with the turkey or chicken carcass, it will taste even better. But bouillion cubes or canned stock will do.
This recipe for Polish crepes with creamed turkey or naleśniki z indyka (nah-lezh-NEE-kee z een-DIH-kah) is a great way to use up leftover turkey. In fact, if you make cream of turkey soup, all you have to do is thicken the soup and, voila, you have a wonderful crepe filling. These nalesniki have no added oil or butter and are cooked in a nonstick pan, decreasing some of the calorie load.
This recipe for Polish turkey broth with pancakes or rosół z indyka z naleśników (RAW-soo z een-DIH-kah z nah-lezh-NEE-koov) is actually made with crepes, known as nalesniki in Polish. It's a common way to serve soup through much of Eastern Europe and Central Europe including Germany. This is a delicious way to make use of the bones from a roasted turkey. The pancakes in this recipe have no added oil or fat (except from the eggs) and are fried in a nonstick pan.
Substitute turkey for the ham in this Hungarian recipe.
Serve leftover slices of turkey and gravy with mlinces (MLEEN-tsehs), also known as mlinci, a stiff cracker-type dumpling that is reconstituted in boiling water and flavored with the roast drippings. They're known as "pasta tatters" in English.
As in the recipe above, this Slovenian recipe makes use of leftover slices of turkey white meat with this delightful Gorgonzola cream sauce recipe.
Substitute turkey for the ham in this tasty Ukrainian casserole recipe.