What can I do with leftover turkey?!
What can I do with leftover turkey?
not sandwiches, please.
Answers:
1)Shred turkey up into bite-size pieces.
2)Cook 2 pkgs of Alfredo noodles and sauce by pkg directions
3)add one 16oz pkg of thawed broccoli during last five minutes of cooking
4)Mix in turkey
Takes about 15 minutes from start to finish, tastes great and is made in one pan on stove or one dish in microwave. This is good with shrimp or chicken breast also.
Source(s):
Got idea from a version sold at a popular eating spot
My mom always ground it up into turkey salad. Chop or grind it up with relish, mayo, etc like if you were making tuna salad. Put it on crackers or whatever. Keeps well.
My mom would always mix it with rice and cheese and vegetables and make a casserole out of it. You can also make turkey noodle soup, or turkey pot pie. Bisquick has a good chicken pot pie recipe on the box that you can just use and substitute with the turkey.
My strategy is to turn leftover turkey into something that tastes very little like plain roast turkey - add a little variety!
Turkey pot pie and turkey tortilla soup are my favorites. Leftover turkey also works great in cannelloni, tetrazzini, enchiladas, soup with white beans and bacon, and on top of a nice green salad. I really liked it as a faux-chicken marsala last Thanksgiving - make a marsala sauce with butter, mushrooms, thyme, and marsala wine and serve with sauteed zucchini and fettucini or orzo. Yummy!
The best thing i've EVER had hands down with leftover turkey was when a friend of mines wife made Turkey Tamales. Ill post the recipe. it is quite a production but well worth it.
TURKEY TAMALES
INGREDIENTS
* Tamale Filling:
* 1 1/4 pounds turkey
* 1 large onion, halved
* 1 clove garlic
* 4 dried California chile pods
* 2 cups water
* 1 1/2 teaspoons salt
*
* Tamale Dough:
* 2 cups masa harina
* 1 (10.5 ounce) can beef broth
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup lard
* 1 (8 ounce) package dried corn husks
* 1 cup sour cream
DIRECTIONS
1. Place turkey into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer for about 20 minutes
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the turkey and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
CHICKEN OR TURKEY POT PIE BUBBLE BAKE
1 CAN (10 3/4 CONDENSED
CREAM OF CHICKEN SOUP
1 1/3 CUPS MILK
1 TEASPOON ITALIAN SEASONING
2 CUPS REFRIGERATED NEW POTATO WEDGES EACH CUT IN HALF CROSSWISE
3 CUPS CUBED TURKEY OR CHICKEN
1 1LB BAG OF FROZEN MIXED VEGETABLES
1 CAN PILLSBURRY GOLDEN HOMESTYLE BUTTERMILK BISCUITS
1 CUP SHREDDED CHEDDAR CHEESE
1) HEAT OVEN TO 375 DEGREES. SPRAY 13 X 9 IN PAN WITH COOKING SPRAY. IN LARGE BOWL MIX SOUP, MILK AND ITALIAN SEASONING. STIR IN POTATOES MEAT AND THAWED VEGETABLES AND 1/2 CUP OF CHEESE.
2) SEPARATE DOUGH INTO 10 BISCUITS CUT EACH INTO QUARTERS ADD TO MIXTURE. STIR GENTLY TO MIX - SPOON INTO BAKING DISH.
3) BAKE UNCOVERED 35 TO 40 MIN. OR UNTIL TOP IS DEEP GOLDEN BROWN AND BISCUITS ARE NO LONGER DOUGHY INSIDE SPRINKLE WITH REMAINING CHEESE. BAKE 4 TO 6 MIN. LONGER OR UNTIL CHEESE IS MELTED.
ENJOY!
Just use your turkey meat where these recipes call for chicken... will be just as good!
Creamy Chicken and Noodles
Prep: 10 min., Cook: 15 min.
1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.
Yield: Makes 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1?2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1?4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.
--Southern Living
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Chicken Cordon Bleu Casserole
2 lbs. coked, cubed chicken
? cup. milk
1 egg
bread crumbs
8 oz Swiss cheese, grated
8 oz chopped or cubed ham
1 can cream of chicken soup
1 can milk
Dredge chicken in egg/milk, roll in bread crumbs and fry in olive oil just until brown. Place in casserole dish. Top chicken with ham and cheese chunks. Mix the soup and milk together and pour over all. Bake for 30 min at 350oF.
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Exotic Chicken Salad
1 cup mayo
1? tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ? cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained
Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.
--River Road Recipes 2
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Chicken and Spinach Enchiladas
Prep: 15 min., Bake: 30 min., Stand: 5 min.
1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
Yield: Makes 5 to 6 servings
--Southern Living
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KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Yield: Makes 6 to 8 servings
--Southern Living, NOVEMBER 2000
make a turkey pot pie, hot turkey and mash potato sandwiches,turkey and vegetable soup, turkey casserole.
get some chicken broth, carrots, potatoes, parsely, salt, pepper, red pepper flakes shred the turkey and make a soup/stew. this will taste more like chicken soup you can't go wrong. add some sweet peas at the end and if you want to thicken it up add some corn starch mixed with water and add a little at a time til you get it the way you want.....or you can use this mixture thicken it up really well and pour into a pie shell and make like turkey pot pies.....or separate it and have some soup and pies.........but you can make roll ups with fajita bread, turkey and cranberry sauce, stuffing, and a little gravy to make it slightly moist. GOBBLE it up lol......
turkey ala king, turkey pot pie, turkey and noodle soup, turkey salad.... oh god and it's not even Novemember.
Turn it into curry
Mom's been making this for about 36 years. Sounds easy, but it is yummy.
Ingredients:
Turkey
Fried Bacon
Toast (you may remove crust)
White sauce or mushroom soup
grated cheeses (mozzarella, provolone, whatever)
Salt and pepper
Grease a casserole. Layer toast, crumbled bacon, turkey and white sauce. Repeat. Cover with cheese, and bake until hot and bubbly.
One of my family's favorites is Turkey Divan (known afffectionately to them as "Turkey Sofa").
Make some toast and cut slices in half - put in lightly greased casserole. Amount depends on how many you are feeding. Allow at least two toast halves per person.
Top each toast half with sliced turkey.
Then put two or three stalks of broccoli on top of turkey - can use fresh or frozen broccoli - cook until just tender before adding and drain well.
Top with hollandaise sauce. I make homemade - but a mix is fine.
Bake at 350 about 25 to 30 mins until hot and bubblly.
A spatula will lift each toast piece out neatly.
Mmmmm.
Turkey turnovers mmmm mmm mmmm
SOUP! Delicious, you'll have lunch for days or you can share. Everyone will love you.