Left over Turkey!?!
Answers: I have so much left over turkey is there any kind of different soups that you can give me? Besides the same old turkey noodle soup?
Southwestern Turkey Soup
INGREDIENTS
-1 1/2 cups shredded cooked turkey
-4 cups vegetable broth
-1 (10 ounce) can diced tomatoes with green chiles
-2 roma (plum) tomatoes, chopped
-1 can of black beans
-1 can of corn
-1 onion, chopped
-4 cloves garlic, crushed
-1 tablespoon lime juice
-1/2 teaspoon cayenne pepper
-1/2 teaspoon ground cumin
-salt and pepper to taste
-1 avocado - peeled, pitted and diced
-1/2 teaspoon dried cilantro
-1 cup shredded Monterey Jack cheese
DIRECTIONS
1. In a large pot over medium heat, combine turkey, broth, canned tomatoes and green chiles, fresh tomatoes, onion, garlic, and lime juice, black beans and corn. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
you shuld make hot turkey sandwiches.
You can make turkey chili.
In a large pot or your slow cooker, combine diced turkey, stewed tomatoes, and cans of beans (whatever kind you like). Cook on medium low until warm, then serve with shredded cheese, sour cream, crackers, and maybe a little hot sauce.
Enjoy!
Turkey Chili
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Have you tried a casserole? Turkey Tetrazzini is best, but here's an old standby: mix cooked turkey with cream of mushroom soup,cooked spaghetti, chopped onions and peppers that have been sauteed until soft, shredded cheese, salt and pepper. Put into a buttered casserole dish, top with seasoned breadcrumbs and bake until everything is hot. It's certainly not fancy but it's filling.
yeah man make turkey and lentil soup its the bomb
I found this great "Turkey Pot Pie" recipe a few years ago. My family loves it. Put 1 cup cut up turkey cubes in a bowl.
Add 1 can cream of mushroom soup (undiluted), then 1 bag of frozen mixed vegetables. Use Bisquick for a crust ( or make a biscuit dough from scratch), but premix is easier. Spray the bottom of a 9" square baking dish with cooking oil, spread 1/2 of the biscuit dough, add turkey mix, top with the remaining dough. Bake 325-350 degree oven 30-40 min., adjust time for your oven. And serve!
My favorite thing to make with leftover turkey is Chop Suey.
Just get a can of Chop Suey veggies, drain, and add them to turkey gravy along with chunks of turkey. Serve it over rice, and top with a handful of chow mein noodles.
YUMMY!
2 small new potatoes, quartered
2 cups baby carrots, halved
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, minced
4 ounces sliced wild mushrooms
1 tablespoon flour
1 can diced tomatoes with jalape?o chiles, undrained
1 can chicken broth
1/2 pound diced smoked turkey breast
1 bay leaf
1/4 teaspoon crushed dried oregano
Freshly ground pepper
Salt
Place the potatoes and carrots in a small pot with a teaspoon of salt and enough water to cover. Bring to a boil. Reduce heat to medium high and cook until vegetables are tender, about twenty minutes. Drain and set aside.
Meanwhile, heat the olive oil in a medium-sized pan. Add the garlic, shallots and mushrooms; cook over high heat until mushrooms are limp and lightly browned, about three minutes.
Stir in the flour. Add the tomatoes and stir up any browned bits on the bottom of the pan. Add the chicken broth, turkey, bay leaf, oregano and pepper. Season to taste with salt. Simmer for five minutes.
Add the reserved potatoes and carrots; heat through. Remove bay leaf before serving.