Turkey turkey everywhere?!

Never enough left after turkey dinner, turkey sandwiches, and turkey and gravy pie.....YUM

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turkey bone soup...my favorite every year!

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YUPP I THREW IT AWAY

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Turkey Enchiladas
Turkey Pot Pie
Turkey Soup & Dumplings

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Thank God for leftovers!!! You've got some great ideas here and here are some of my own:

1. Turkey Enchiladas
2. Shepards Pie
3. Turkey and green chili quiche
4. Turkey "hash"
5. Quesadillas featuring your favorite bird: Turkey!
6. Turkey lasagne
7. Turkey Tettrazini
8. Creamed turkey over toast
9. Mile high turkey and cranberry reubens
10. Turkey chili

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TURKEY OR CHICKEN CROQUETTES

5 c. leftover turkey or chicken, finely chopped
2 medium onions, chopped
Salt, pepper and nutmeg, to taste
4 tbsp. butter
6 tbsp. flour
3 c. heavy cream
4 eggs, beaten
Breadcrumbs

Combine the chopped turkey or chicken with the onion and seasonings. Melt the butter and stir in the flour. Add the cream and cook for 1 minute over a low flame, stirring constantly. Remove from flame and combine the two mixtures. Chill for about 20 minutes. Form small oval- shaped balls. Roll the croquettes in egg and then bread crumbs. Fry until golden. Serve with gravy. Serves 4.

TURKEY POTPIE

1 medium onion, chopped
1/3 c. butter
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1-3/4 c. chicken broth
2/3 c. milk
2 c. cubed cooked turkey
1 c. (4 oz.) shredded cheddar cheese
1 pkg. (10 oz.) frozen peas and carrots, thawed

Pastry:
2 c. all-purpose flour
2 tsp. celery seed
1 tsp. salt
2/3 c. plus 2 tbsp. shortening
4 to 5 tbsp. cold water
Milk, optional

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm. For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired. Bake at 375 F. for 40-45 minutes or until crust is golden brown. Makes 6 servings.

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Turkey casserole! yum! Its rice stuffing with shreded turkey & cream of mushroom sauce!

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