10 points for the greatest leftover turkey recipes. I really do need them.?!
Here is a recipe for using up left over Thanksgiving turkey.
I just developed it today and it is good. To 4 cups of chicken stock add 3 whole cloves, l/4 cup of red wine. l teaspoon of garlic and l l/2 cup of pearl barley. Cook until barley is only slightly tender, but not mushy. This takes about l/2 hour. You might have to add water as this cooks. When barley is almost tender, add 4 chopped carrots, 2 stalks of celery, chopped, and chunks of left over turkey. (The breast seems to taste the best in this soup). Cook until veggies and barley are tender. Sprinke with a dash of dill weed and freshly ground black pepper. Adjust water if necessary.
Gourmet Turkey Sandwich
Sourdough bread
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite sides of bread, and then simply layer on some cold left- over turkey meat (I personally prefer slices of white meat in this sandwich).
Turkey-Stuffed Manicotti
2 tablespoons butter, melted
4 cups cooked turkey meat, chopped or shredded
2 cups ricotta cheese
Ground black pepper to taste
1/2 cup Parmesan cheese
2 green onions, chopped
1 teaspoon dried parsley
1/2 teaspoon rosemary
2 eggs, lightly beaten
4 cups tomato sauce, or 2 jars (15-oz.) spaghetti sauce
16 manicotti shells, cooked until just barely softened
In large skillet, brown turkey in butter for 2 - 4 minutes. Mix turkey with ricotta cheese. Add pepper, Parmesan, green onions, parsley, rosemary and egg; mix well. Cover bottom of baking pans with one cup tomato sauce. **Stuff manicotti shells with turkey mixture; place in baking pan(s) and cover with remaining sauce. Cover baking pan(s) with foil; label and freeze.
Turkey Vegetable Soup
2 (14 1/2-ounce) cans low sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
2 cups cubed cooked turkey
1 (10-ounce) package (3 cups) frozen cut broccoli*
1 (2-ounce) jar diced pimiento, drained
Salt and pepper, if desired
Combine all ingredients in 3-quart saucepan. Bring to a full boil, breaking up frozen broccoli occasionally, over high heat (15 to 18 minutes).
Reduce heat to low. Cover; cook until broccoli is tender (5 minutes). Season with salt and pepper, if desired
HEARTY TURKEY DIVAN BAKE
6 ounces uncooked dried spaghetti, broken into thirds
2 tablespoons LAND O LAKES? Butter
2 tablespoons all-purpose flour
1 cup chicken broth
8 ounces (2 cups) LAND O LAKES? Medium or Sharp Cheddar Cheese, shredded
1/2 cup milk
3 to 4 drops hot pepper sauce
2 cups cubed 1/2-inch cooked turkey or chicken
2 cups frozen cup broccoli
1 (4-ounce) can sliced mushrooms
Heat oven to 350°F. Cook spaghetti according to package directions. Drain. Set aside.
Meanwhile, melt butter in 2-quart saucepan over medium heat; stir in flour until smooth and bubbly (1 minute). Stir in chicken broth with wire whisk; continue cooking, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Stir in milk and hot pepper sauce.
Combine cooked spaghetti, turkey, broccoli and mushrooms in greased 2-quart casserole. Add cheese mixture. Top with remaining cheese. Bake for 25 to 30 minutes or until bubbly around edge.
WILD RICE-TURKEY MEDLEY
3 cups cooked wild rice
3 cups chopped cooked turkey
1 (16-ounce) package frozen French-cut green beans, thawed
1/2 cup chopped red bell pepper*
1 (17-ounce) jar prepared Alfredo sauce
1/2 cup dried bread crumbs
2 tablespoons LAND O LAKES? Butter, melted
Heat oven to 350°F. Layer wild rice, turkey, green beans and red pepper in 12x8-inch ungreased baking dish; top with sauce.
Combine bread crumbs and butter in small bowl. Sprinkle over casserole. Bake for 45 to 50 minutes or until edges are bubbly and mixture is heated through.
*Substitute 1 (2-ounce) jar chopped pimiento, undrained.
TIP : A refrigerated Alfredo sauce can also be used.
TIP: Prepare casserole up to 12 hours ahead. Cover and refrigerate. Increase baking time to 50 to 55 minutes.
Jambalaya
1 lb. leftover holiday turkey, cubed
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
2 small cans tomato paste
1 28-oz. can tomatoes
8 cups chicken broth
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked
In a sauté or frying pan, sautee diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little. Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.
HOLIDAY HOT TURKEY SANDWICH
1/2 cup Leftover Turkey Gravy
2 slices White Bread -- Thickly sliced
2 tablespoons Whole Cranberry Sauce, or 2 slices of Jellied Cranberry Sauce
6 ounces Leftover Roast Turkey -- sliced
1/2 cup Leftover Mashed Potatoes
Heat gravy slowly in small saucepan or in microwave at 50% power 3-4 minutes. Place bread on dinner plate, slightly overlapped. Spread (or lay) cranberry sauce on top of bread. Top with turkey. Spoon potatoes alongside, and ladle hot gravy over all. Serve at once.
BLT TURKEY SALAD
Prep.Time: 30 minutes
1/2 cup Mayonnaise
1/4 cup bottled Barbecue Sauce
1 tablespoon Onion -- finely chopped
1 tablespoon Lemon Juice
teaspoon Pepper
8 cups Lettuce -- torn
2 large ripe Tomatoes -- chopped
2 cups cooked Turkey or chicken -- cubed
8 slices Bacon, diced -- cooked and Crumbled
2 Hard-cooked Eggs -- sliced
Combine mayonnaise, barbecue sauce, onion, lemon juice and pepper in small bowl; mix well. Cover and chill 1-2 hours. Meanwhile, toss lettuce, tomatoes and turkey or chicken in large salad bowl. Put salad mixture on serving plates; sprinkle bacon over top and garnish with slices of egg.
TURKEY TETRAZZINI
1 pound Spaghetti -- broken in pieces
1/2 cup Butter
1 medium Onion -- chopped
1 pound fresh Mushrooms -- sliced
1 tablespoon Lemon juice
1/2 cup Flour
1/2 teaspoon Nutmeg
1/4 teaspoon Paprika
1/2 cup Dry Sherry
3 cups Turkey Broth, or Chicken Broth
1 cup Half and half
Salt and Pepper to taste
3 cups cubed Cooked Turkey
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees; grease a 13x9x2 baking dish. Cook spaghetti according to package directions; drain and spread evenly in bottom of baking dish. In a medium saucepan, melt 2 tablespoons of the butter; saute onion and mushrooms until soft. Stir in lemon juice; remove from pan to plate with slotted spoon. In the same pan, melt remaining butter; stir in flour, nutmeg and paprika. Cook and stir until smooth, about 1-2 minutes. Gradually stir in sherry and broth; cook and stir unthil thickened. Stir in cream; add onion mixture, salt and pepper; warm over low heat until heated through, stirring occationally. Spoon mixture evenly over spaghetti; sprinkle with Parmesan and additional paprika. Bake 30 minutes or until cheese is golden and bubbly.
TURKEY CASSEROLE
1 package Scalloped Potatoes mix
1/8 teaspoon Poultry Seasoning
1 3/4 cups Boiling water
1 can Cream of Chicken Soup (10-oz.)
2 cups cubed cooked Turkey
1/2 cup chopped Onion
1/2 cup thinly sliced Carrots
1/4 cup thinly sliced Celery
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
3 tablespoons Dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon Butter
Preheat oven to 400 degrees. In a large bowl, blend sauce mix and poultry seasoning; stir in boiling water. Whisk in soup; mix well. Add potato slices together with the remaining ingredients; mix well. Spoon into a greased 2-quart casserole; sprinkle with breadcrumbs and Parmesan; dot with butter. Bake 45-55 minutes, or until top is golden and bubbly.
CATALINA POTATO-TURKEY SOUP
1 medium Onion -- chopped
1 clove Garlic
2 tablespoons Vegetable Oil
1 can Tomato Paste (6-oz.)
6 cups Chicken Broth
2 large Potatoes -- peeled and cubed
2 cups cubed cooked turkey
1/2 teaspoon dried Oregano
1/4 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons chopped fresh Cilantro, or 1 tablespoon dried Cilantro leaves
3/4 cup shredded Monterey Jack Cheese
In a Dutch oven, saute onion and whole garlic clove in oil until onion is soft; mash garlic with a fork. Add tomato paste and broth, blending well to dissolve tomato paste. Add the potatoes; bring to a boil; cover and simmer 10 minutes. Add turkey and seasonings and simmer 5 minutes. Just before serving, stir in cilantro and cheese; heat through until cheese is melted.
MY WONDERFUL TURKEY NOODLE VEGETABLE SOUP
STOCK:
1 Roast Turkey Carcass, with some meat left
2 Carrots -- halved
2 ribs Celery -- halved
1 medium Onion, studded with 4 whole cloves
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Sage
5 quarts Turkey broth, Chicken Broth or Water
SOUP:
Reserved Turkey Stock
1 large Carrot -- thinly sliced
2 ribs Celery -- thinly sliced
1/2 cup coarsely chopped Onion
1/2 package Frozen Mixed vegetables -- unthawed
2 cups cubed cooked Turkey
4 cups uncooked Wide Egg Noodles
Salt and Pepper to taste, if needed
FOR THE STOCK: In a large kettle, place all ingredients; bring to a boil. Remove scum from surface; lower heat; partially cover; simmer over very low heat 3-4 hours. Strain stock into Dutch oven, pressing on carcass and vegetables to extract all juices; discard carcass and vegetables. Cover and refrigerate until cooled or overnight.
FOR THE SOUP: Skim and discard fat from surface of stock; bring stock to a boil; add carrots, celery, onion and frozen vegetables. Cover and simmer 30 minutes. Add turkey and noodles; adjust salt and pepper if needed; cover and simmer 8-10 minutes, or until noodles are cooked and vegetables are tender. (Soup can be thickened with some leftover giblet gravy, if desired.)
Answers: Turkey Leftovers
Here is a recipe for using up left over Thanksgiving turkey.
I just developed it today and it is good. To 4 cups of chicken stock add 3 whole cloves, l/4 cup of red wine. l teaspoon of garlic and l l/2 cup of pearl barley. Cook until barley is only slightly tender, but not mushy. This takes about l/2 hour. You might have to add water as this cooks. When barley is almost tender, add 4 chopped carrots, 2 stalks of celery, chopped, and chunks of left over turkey. (The breast seems to taste the best in this soup). Cook until veggies and barley are tender. Sprinke with a dash of dill weed and freshly ground black pepper. Adjust water if necessary.
Gourmet Turkey Sandwich
Sourdough bread
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite sides of bread, and then simply layer on some cold left- over turkey meat (I personally prefer slices of white meat in this sandwich).
Turkey-Stuffed Manicotti
2 tablespoons butter, melted
4 cups cooked turkey meat, chopped or shredded
2 cups ricotta cheese
Ground black pepper to taste
1/2 cup Parmesan cheese
2 green onions, chopped
1 teaspoon dried parsley
1/2 teaspoon rosemary
2 eggs, lightly beaten
4 cups tomato sauce, or 2 jars (15-oz.) spaghetti sauce
16 manicotti shells, cooked until just barely softened
In large skillet, brown turkey in butter for 2 - 4 minutes. Mix turkey with ricotta cheese. Add pepper, Parmesan, green onions, parsley, rosemary and egg; mix well. Cover bottom of baking pans with one cup tomato sauce. **Stuff manicotti shells with turkey mixture; place in baking pan(s) and cover with remaining sauce. Cover baking pan(s) with foil; label and freeze.
Turkey Vegetable Soup
2 (14 1/2-ounce) cans low sodium chicken broth
1 (14 3/4-ounce) can cream-style corn
2 cups cubed cooked turkey
1 (10-ounce) package (3 cups) frozen cut broccoli*
1 (2-ounce) jar diced pimiento, drained
Salt and pepper, if desired
Combine all ingredients in 3-quart saucepan. Bring to a full boil, breaking up frozen broccoli occasionally, over high heat (15 to 18 minutes).
Reduce heat to low. Cover; cook until broccoli is tender (5 minutes). Season with salt and pepper, if desired
HEARTY TURKEY DIVAN BAKE
6 ounces uncooked dried spaghetti, broken into thirds
2 tablespoons LAND O LAKES? Butter
2 tablespoons all-purpose flour
1 cup chicken broth
8 ounces (2 cups) LAND O LAKES? Medium or Sharp Cheddar Cheese, shredded
1/2 cup milk
3 to 4 drops hot pepper sauce
2 cups cubed 1/2-inch cooked turkey or chicken
2 cups frozen cup broccoli
1 (4-ounce) can sliced mushrooms
Heat oven to 350°F. Cook spaghetti according to package directions. Drain. Set aside.
Meanwhile, melt butter in 2-quart saucepan over medium heat; stir in flour until smooth and bubbly (1 minute). Stir in chicken broth with wire whisk; continue cooking, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Stir in milk and hot pepper sauce.
Combine cooked spaghetti, turkey, broccoli and mushrooms in greased 2-quart casserole. Add cheese mixture. Top with remaining cheese. Bake for 25 to 30 minutes or until bubbly around edge.
WILD RICE-TURKEY MEDLEY
3 cups cooked wild rice
3 cups chopped cooked turkey
1 (16-ounce) package frozen French-cut green beans, thawed
1/2 cup chopped red bell pepper*
1 (17-ounce) jar prepared Alfredo sauce
1/2 cup dried bread crumbs
2 tablespoons LAND O LAKES? Butter, melted
Heat oven to 350°F. Layer wild rice, turkey, green beans and red pepper in 12x8-inch ungreased baking dish; top with sauce.
Combine bread crumbs and butter in small bowl. Sprinkle over casserole. Bake for 45 to 50 minutes or until edges are bubbly and mixture is heated through.
*Substitute 1 (2-ounce) jar chopped pimiento, undrained.
TIP : A refrigerated Alfredo sauce can also be used.
TIP: Prepare casserole up to 12 hours ahead. Cover and refrigerate. Increase baking time to 50 to 55 minutes.
Jambalaya
1 lb. leftover holiday turkey, cubed
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
2 small cans tomato paste
1 28-oz. can tomatoes
8 cups chicken broth
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked
In a sauté or frying pan, sautee diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little. Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.
HOLIDAY HOT TURKEY SANDWICH
1/2 cup Leftover Turkey Gravy
2 slices White Bread -- Thickly sliced
2 tablespoons Whole Cranberry Sauce, or 2 slices of Jellied Cranberry Sauce
6 ounces Leftover Roast Turkey -- sliced
1/2 cup Leftover Mashed Potatoes
Heat gravy slowly in small saucepan or in microwave at 50% power 3-4 minutes. Place bread on dinner plate, slightly overlapped. Spread (or lay) cranberry sauce on top of bread. Top with turkey. Spoon potatoes alongside, and ladle hot gravy over all. Serve at once.
BLT TURKEY SALAD
Prep.Time: 30 minutes
1/2 cup Mayonnaise
1/4 cup bottled Barbecue Sauce
1 tablespoon Onion -- finely chopped
1 tablespoon Lemon Juice
teaspoon Pepper
8 cups Lettuce -- torn
2 large ripe Tomatoes -- chopped
2 cups cooked Turkey or chicken -- cubed
8 slices Bacon, diced -- cooked and Crumbled
2 Hard-cooked Eggs -- sliced
Combine mayonnaise, barbecue sauce, onion, lemon juice and pepper in small bowl; mix well. Cover and chill 1-2 hours. Meanwhile, toss lettuce, tomatoes and turkey or chicken in large salad bowl. Put salad mixture on serving plates; sprinkle bacon over top and garnish with slices of egg.
TURKEY TETRAZZINI
1 pound Spaghetti -- broken in pieces
1/2 cup Butter
1 medium Onion -- chopped
1 pound fresh Mushrooms -- sliced
1 tablespoon Lemon juice
1/2 cup Flour
1/2 teaspoon Nutmeg
1/4 teaspoon Paprika
1/2 cup Dry Sherry
3 cups Turkey Broth, or Chicken Broth
1 cup Half and half
Salt and Pepper to taste
3 cups cubed Cooked Turkey
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees; grease a 13x9x2 baking dish. Cook spaghetti according to package directions; drain and spread evenly in bottom of baking dish. In a medium saucepan, melt 2 tablespoons of the butter; saute onion and mushrooms until soft. Stir in lemon juice; remove from pan to plate with slotted spoon. In the same pan, melt remaining butter; stir in flour, nutmeg and paprika. Cook and stir until smooth, about 1-2 minutes. Gradually stir in sherry and broth; cook and stir unthil thickened. Stir in cream; add onion mixture, salt and pepper; warm over low heat until heated through, stirring occationally. Spoon mixture evenly over spaghetti; sprinkle with Parmesan and additional paprika. Bake 30 minutes or until cheese is golden and bubbly.
TURKEY CASSEROLE
1 package Scalloped Potatoes mix
1/8 teaspoon Poultry Seasoning
1 3/4 cups Boiling water
1 can Cream of Chicken Soup (10-oz.)
2 cups cubed cooked Turkey
1/2 cup chopped Onion
1/2 cup thinly sliced Carrots
1/4 cup thinly sliced Celery
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
3 tablespoons Dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon Butter
Preheat oven to 400 degrees. In a large bowl, blend sauce mix and poultry seasoning; stir in boiling water. Whisk in soup; mix well. Add potato slices together with the remaining ingredients; mix well. Spoon into a greased 2-quart casserole; sprinkle with breadcrumbs and Parmesan; dot with butter. Bake 45-55 minutes, or until top is golden and bubbly.
CATALINA POTATO-TURKEY SOUP
1 medium Onion -- chopped
1 clove Garlic
2 tablespoons Vegetable Oil
1 can Tomato Paste (6-oz.)
6 cups Chicken Broth
2 large Potatoes -- peeled and cubed
2 cups cubed cooked turkey
1/2 teaspoon dried Oregano
1/4 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons chopped fresh Cilantro, or 1 tablespoon dried Cilantro leaves
3/4 cup shredded Monterey Jack Cheese
In a Dutch oven, saute onion and whole garlic clove in oil until onion is soft; mash garlic with a fork. Add tomato paste and broth, blending well to dissolve tomato paste. Add the potatoes; bring to a boil; cover and simmer 10 minutes. Add turkey and seasonings and simmer 5 minutes. Just before serving, stir in cilantro and cheese; heat through until cheese is melted.
MY WONDERFUL TURKEY NOODLE VEGETABLE SOUP
STOCK:
1 Roast Turkey Carcass, with some meat left
2 Carrots -- halved
2 ribs Celery -- halved
1 medium Onion, studded with 4 whole cloves
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Sage
5 quarts Turkey broth, Chicken Broth or Water
SOUP:
Reserved Turkey Stock
1 large Carrot -- thinly sliced
2 ribs Celery -- thinly sliced
1/2 cup coarsely chopped Onion
1/2 package Frozen Mixed vegetables -- unthawed
2 cups cubed cooked Turkey
4 cups uncooked Wide Egg Noodles
Salt and Pepper to taste, if needed
FOR THE STOCK: In a large kettle, place all ingredients; bring to a boil. Remove scum from surface; lower heat; partially cover; simmer over very low heat 3-4 hours. Strain stock into Dutch oven, pressing on carcass and vegetables to extract all juices; discard carcass and vegetables. Cover and refrigerate until cooled or overnight.
FOR THE SOUP: Skim and discard fat from surface of stock; bring stock to a boil; add carrots, celery, onion and frozen vegetables. Cover and simmer 30 minutes. Add turkey and noodles; adjust salt and pepper if needed; cover and simmer 8-10 minutes, or until noodles are cooked and vegetables are tender. (Soup can be thickened with some leftover giblet gravy, if desired.)
throw the white and dark meat into a blender and puree. Viola! Turkey Shake! yum
TEX-MEX TURKEY CHILI -Serves:6
Ever think of making chili with that leftover turkey?? Cooking Light did and this low cal recipe is surprisingly good and
when prepared in the microwave it couldn't be easier.
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water
Combine onion, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender,
stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly
thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
high 6 minutes or until thoroughly heated. Yield: 6 cups (about
187 calories per 1-cup serving)
TURKEY ENCHILADAS WITH OLIVES - Serves: 4
Serve this
with guacamole, sour cream, salsa & other Mexican fare for
a grand lunch or dinner.
3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup pimento-stuffed olives
1/2 cup toasted almond slivers
2 tsp chili powder
8 corn tortillas
oil
1/2 cup cheddar cheese, grated
Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, almonds
and chili powder.
Briefly cook tortillas in hot oil until softened; drain
on paper towels.
Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.
TURKEY-NOODLE-POPPYSEED CASSEROLE - Serves 6
What leftover library would be complete without a turkey
casserole? This is one you will want to keep. A good
"make ahead" recipe for company as it requires an 8 hour
chill time.
1 (8 oz.) pkg medium size egg noodles, uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup margarine, melted
3 tbsp all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tbsp poppy seeds
1 tsp salt
1/8 tsp red pepper
3 cups diced cooked turkey
1 (4 oz.) jar diced pimento, drained
2 tbsp grated Parmesan cheese
Cook noodles, drain well, & set aside.
Saute onion and green pepper in margarine in a Dutch oven
until tender; add flour stirring until smooth. Cook 1
minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in noodles, 1/4 cup Parmesan cheese, and next
4 ingredients; add pimento, and stir gently.
Spoon mixture into a lightly greased 12x8x2-inch baking
dish. Cover and chill 8 hours.
To bake, remove from refrigerator and let stand 30
minutes. Bake, covered, at 350 F. for 45 minutes. Uncover
and add 2 tablespoons cheese. Bake uncovered an additional
10 minutes or until thoroughly heated.
NOTE: Unbaked casserole may be frozen. Thaw in
refrigerator for 24 hours.
BBQ Turkey Sandwiches
Shred cooked turkey
Mix with sweet bbq sauce
Add minced pecans about 1 TBS / cup of turkey
Heat
Serve on toasted onion rolls
Freeze a few bags for later use
best leftover recipes!
come noww you can do anything with turkey,..
A really good sandwich on a crusty roll with cranberry jelly
Or you bang it on top of a salad
Or you cook some rice or buy the microwave ones, fry it in a pan with some onions and celery, add some curry powder and the chopped turkey.
Or you can even add it to a simple spaghetti sauce
Or make a chicken curry but use turkey instead
In fact most chicken recipes will work the same if you have a favourite one of those
Or freeze what you don't need and keep it for a while until you find something great
x
TURKEY EGG AND BACON PIE
FILL A 7" FLAN CASE WITH A MIXTURE OF 2 EGGS, 1/4PINT MILK,4ONCES GRATED CHEDDAR CHEESE, 4 RASHERS OF COOKED CHOPPED BACON{OPTIONAL}
1 CUP CHOPPED LEFT OVER TURKEY MEAT. MIX ALL TOGETHER AND POUR INTO FLAN CASE. BAKE FOR 20-25 MINUTES.
GARNISH TOP WITH ROUND ONION RINGS, THINLY SLICED,THINLY SLICED TOMATOES, THINLY SLICED GREEN PEPPER, IF YOU LIKE.
VERY NICE AND ALSO EASY.
Turkey and Chip Bake
2 cups of cubed turkey
2 cups of chopped celery
1 small onions diced small
1/2 cup of shredded cheese
1 tablespoon lemon juices
1 cup (8 oz.) Miracle Whip
1 tsp. salt
1/4 tsp. black pepper
French's French Fried Onion Rings or crushed potato chips
Preheat oven to 400 degrees F.
Mix all the ingredients except Onion Rings and put into a buttered casserole dish. Top the mixture with the onion rings and bake for 20-30 minutes or until mixture is hot and bubbly.
Serve with a green salad.