Roast Turkey Breast – 3 Meals & More

I have been on a kick lately making foods that we eat often from scratch, like chewy granola bars, pizza dough, butter, breadcrumbs and bread for stuffing. I also love to cook once and make a few meals from that cooking adventure and quite often the meals come in threes – a meal for the same night that I am cooking, a meal for a few nights later and one meal to put in the freezer for a night when I have no mental capacity to make dinner except to pull it from the freezer. Bliss.

I was also craving a Turkey Club Sandwich with real turkey.

So, my cooking adventure began. I purchased and roasted a turkey breast on a Sunday and we had a delicious Turkey Dinner with mashed potatoes, gravy, homemade stuffing and roasted vegetables that night.

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I also put some breast meat aside in the fridge to make a delicious Hot Turkey Sandwich a few nights later with the leftover gravy.

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Hot Turkey Sandwich

 

I am getting hungry.

I divided the remainder of the breast meat, which was quite substantial, into a few quart-size freezer bags and put them in the freezer.

Then I thawed one of those beautiful bags of homemade turkey breast meat and finally had me a Turkey Club Sandwich, complete with toothpicks to hold it all together, of course. I did keep mine to one layer though and did not add the additional bread pieces. Bathing suit season is coming up ya know.

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Turkey Club Sandwich

 

Then I placed the rest of the meatless turkey breast bones and bits in a stock pot, sprinkled in some salt and pepper, covered it with water and simmered it all day. I was making my own Turkey Stock. Periodically, I would stir the “bony bird” and when it was soft enough, I broke it down as best I could because that provides more surface area for flavor to infuse your stock.  You can also add veggies, like celery and carrots, to the stock pot but I am happy with a simple turkey stock at this point in my life.

turkey stock

And because this is how it goes in my world, I stuck the covered pot in the cold garage over night because I did not have time to do anything further. In my mind, I am convinced that it adds to the flavor, so that when I get to it the next day, I can strain the stock and it is even more heavenly. I can easily justify my actions.

You should try it.

Then I pour some of the stock into large Mason jars so that I have some on hand in my fridge…that’s how I make my gravy and my stuffing you know. I also pour some into ice-cube trays and freeze them. Once frozen, I put the Turkey Stock cubes into a freezer bag and pop it into the freezer, clearly labeled so that I do not enjoy an iced cold Diet Pepsi with turkey stock cubes. Or my Iced Coffee.

That would not actually be enjoyable.

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Homemade Turkey Stock

 

Then, just to impress you even more with my “From-Scratch-many-meals-prowess” I also made a Turkey & Kale Tortellini Soup this past weekend with frozen turkey breast and some stock from my fridge.

June Cleaver…watch out!

 

Turkey & Kale Tortellini Soup

Turkey & Kale Tortellini Soup

 

I have also made a delicious Turkey Orzo Soup – but it was not this past weekend – I just happened to see the pictures of it while I was browsing for my broth photos.

turkey orzo soup

Turkey Orzo Soup

 

See all of the fabulously delicious things you can make with your own Homemade Stock? And it is soooo simple.

I will say it again…I am getting hungry.

Tortellini Salad - "Look & Cook"
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Roast Turkey Breast - 3 Meals & More
Print Recipe
This is really a Look & Cook bunch of meals, but here is a printout so you can keep these ideas handy! One roasted turkey breast made these meals and still left plenty of meat for the freezer. (I had 2 mouths to feed!) Roast Turkey Dinner, Hot Turkey Sandwich, Turkey Club Sandwich, Homemade Turkey Stock, and Turkey & Kale Tortellini Soup
Roast Turkey Breast - 3 Meals & More
Print Recipe
This is really a Look & Cook bunch of meals, but here is a printout so you can keep these ideas handy! One roasted turkey breast made these meals and still left plenty of meat for the freezer. (I had 2 mouths to feed!) Roast Turkey Dinner, Hot Turkey Sandwich, Turkey Club Sandwich, Homemade Turkey Stock, and Turkey & Kale Tortellini Soup
Ingredients
Servings:
Instructions
  1. To start all of these fabulous meals, roast the turkey breast according to the package directions. Plan to use some cooked meat for dinner tonight and for another night this week, then freeze the rest of the meat. Save the rest of the turkey to make stock - see below for directions.
  2. For your Roasted Turkey Breast Dinner, add mashed potatoes, gravy, stuffing and roasted veggies. Oh, why not add a roll too! Psst...you can use purchased mashed potatoes, gravy and rolls if that makes it easier for you.
  3. For the Hot Turkey Sandwich, place slices of bread on a plate and top with warm turkey, then spoon warm gravy over the turkey. Serve with mashed potatoes or french fries and maybe a delicious Cole slaw.
  4. For the Turkey Club Sandwich, toast slices of bread and spread on some mayo. Top with turkey slices, cooked bacon, lettuce and tomato. Use a toothpick to help hold it all together. Add some french fries or chips, or a fruit salad if you want to be "all healthy" on me.
  5. For the Turkey & Kale Tortellini Soup, add a small amount of olive oil to a medium-sized stock pot and then add some sliced scallion and chopped garlic. Cook for a few minutes to soften, then add some Homemade Turkey Stock (or store-bought) along with chopped kale and diced cooked turkey breast. Warm through over medium-low to medium heat. Place desired amount of cooked tortellini in a bowl and ladle the warm Turkey & Kale Soup over the cooked tortellini. Garnish with some shredded Parmesan cheese and chopped fresh basil.
  6. To make Homemade Turkey Stock, add the turkey bones and leftovers to a stock pot and cover them with water. Add some salt, pepper and garlic powder, and even some carrots and celery if you wish. Simmer away all day if you can, or at least a few hours, stirring periodically and breaking up the bones and bits as they soften to enhance the flavor. Let the stock cool, then strain through a cheesecloth or a tea towel into large containers to store some in the fridge, and in ice cube trays to keep some in the freezer.
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