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TALK TKL Kitchen Chat Room - 11-28-97 - Part 1 (of 2)
Play it Again Tom! Leftover Turkey Recipes

Turkey a la King
Turkey Rice Soup
Turkey enchiladas
Hearty Turkey Bake
Spicy Turkey Enchiladas
Leftover-Turkey Curry
Turkey, Feta & Basil Grilled Sandwhiches
Easy Turkey Divan
Ann's Roasted Chile & Turkey Pasta
Turkey Bruschetta
Hot and spicy turkey chili
Turkey grape salad
Turkey and spinach Tetrazzini
Breaded turkey Italian style
Leftover Turkey or Chicken Hash
Turkey Broth
Turkey and Peppers in Cornbread Crust
Leftover Turkey Soup
Gobbler Cobbler
Easy Turkey Noodle Casserole
Turkey Enchiladas
Lasagne with Turkey and Fresh Tomato Sauce
Turkey-Pasta Salad
Turkey Salad Stuffed Eggs
Chicken Pot Pie
Turkey Vegetable Soup
Green Bean And Turkey Casserole
Chicken Tetrazzini Bake
Mexican Chicken Lasagna
Turkey-Barley Soup
Turkey Barbecue for Sandwiches
Turkey ChiliBetsy at TKL (02:11:22 am) :
From: glennl@cs.odu.edu (Dr. Glenn Lasseigne)
Newsgroups: rec.food.cooking

Turkey a la King

1 1/3 cup butter or margarine
1 lb mushrooms, sliced
10 Tbs flour
1 1/3 cup chicken broth
1 pint half & half
6 cups turkey, cooked, coarsly chopped
2/3 cup milk
8 oz chopped pimento
1 cup sherry wine
salt
black and red pepper
poultry seasoning, with sage
additional broth

Melt butter. Saute mushrooms for 5 minutes. Stir in flour and
mix well. Heat broth in separate pan and add to mixture gradually.
Gradually add cream. Stir in milk, pimento, and wine. Add turkey.
Season to taste and cook over low heat for 15 to 20 minutes. Adjust
consistency with additional broth if necessary.

Personal hints: Do not substitute any other wine -- use sherry.
Even if you don't like them, don't skip the pimento -- they really
add flavor. Make sure your poultry season has sage as the first or
second ingredient -- or use ground sage and a little celery salt.
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Betsy at TKL (02:12:26 am) :
From: dbongiorni@pbs.org (diane bongiorni)
Newsgroups: rec.food.cooking

TURKEY RICE SOUP

1 cup chopped onion
4 cloves chopped garlic
2 Tablespoons olive oil
2 bay leaves
1 teaspoon dry thyme
1 1/2 cup celery, chopped
1 turkey carcass
1 cup turkey leftovers, cubed
Leftover pieces of turkey skin
Four carrots, cut in very small pieces
1 1/2 cups uncooked rice
Salt and pepper to taste

Put onion, garlic, celery, bay leaves, thyme and olive oil in your big soup
pot. Saute until onions are transluscent. Add turkey carcass, cubed
turkey and turkey skin. Turn heat to high. Add water to one inch of the
top of your soup pot. Chop carrots and add to mixture. Boil for one hour
until liquid is reduced, skimming pot as necessary. Lower temperature to
keep pot at a simmering boil. Add two cups of water. After water is
boiling again, add rice. Cook one more hour. Skim any foam and extra
olive oil off the top. Remove bay leaves, carcass and turkey skin and
discard. Salt and pepper to taste, and serve.
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Betsy at TKL (02:16:36 am) :
From: nancy-dooley@uiowa.edu (Nancy Dooley)
Newsgroups: rec.food.cooking

Turkey enchiladas - freeze them in individual portions to take to
work and nuke. Mix chopped leftover cooked turkey with chopped scallions,
chopped drained ripe olives, chunk-style salsa (just to moisten and "hang
together") and a small amount of shredded cheddar or cheddar/white cheese.
Wrap about 1/2 C. in each soft flour tortilla, roll up and put in
freezer/microwave individual serving dish seam side down, sprinkle with more
shredded cheese and freeze. Nuke and served with sour cream and more salsa.
Sometimes I add shredded lettuce, chopped tomato along with the shredded
cheese on top when I heat them up. Yummy! (but not low-fat).
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Betsy at TKL (02:19:23 am) :
From: Anita A. Matejka
To: Multiple recipients of list EAT-L

* Exported from MasterCook Mac *

Hearty Turkey Bake

Recipe By : Quick & Easy Casseroles
Serving Size : 6 Preparation Time :0:20
Categories : Leftover Turkey Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c mashed potatoes
1/2 c fat-free cheddar cheese -- grated
1 1/2 c turkey light meat, skinless -- cooked and chopped
1 1/2 c mixed vegetables -- thawed and drained
10 3/4 ozs low-fat cream of mushroom soup
1/4 c skim milk
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 c fat-free cheddar cheese -- grated

Preheat oven to 375. Prepare a 1 1/2-quart casserole dish with cooking
spray. In a mixng bowl, combine mashed pototoes and 1/2 cup cheese. Spoon
potato mixture into prepared dish. Using back of spoon, spread pototoes
across bottom and up sides of dish to form a shell. In another mixing bowl,
combine turkey, vegetables, soup, milk, mustard, garlic powder, and black
pepper. Pour over potato shell. Bake for 30 minutes. Top with remaining
cheese and bake 3 minutes more or until cheese has melted.
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Betsy at TKL (02:20:29 am) :
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes

---------------------------------
(Easy) Spicy Turkey Enchiladas
---------------------------------
8-10 small corn tortillas
2 c leftover turkey, shredded
1 4-oz can chiles (of desired hotness)
1/4 c sour cream
1 med can of enchilada sauce
1 t cumin or taco seasoning

3/4 c shredded cheddar
For garnish: shredded lettuce, chopped tomato, sour cream

A couple tablespoons of oil for softening tortillas is also used.

In a small bowl, mix the leftover turkey, chiles, sour cream,
and cumin or taco seasoning.

Now heat a few T of oil in a large skillet. Heat one or two
small corn torillas at a time. This makes them pliable. Leave
them there (over med heat) for about 30 seconds. They should
be good & soft now. Now, put one to two heaping tablespoons of
filling into each tortilla, roll it up and squish it next to
other filled tortillas in a small glass dish - I used 8x8". Keep
it up till you run out of either filling or tortillas.

Pour enchilada sauce over it all, and sprinkle with shredded
cheddar. Bake for about 20 minutes in an oven preheated to 350!, till
hot, bubbly and cheese is very melted. If the cheese browns too
early, you can cover w/foil.

Serve with heated refried beans, chips & salsa, and garnish plate
with shredded lettuce, tomatoes, and a dallop of sour cream.
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Betsy at TKL (02:20:52 am) :
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes

---------------------------------
Leftover-Turkey Curry
---------------------------------
1 c heavy cream
2 T curry powder
cayenne pepper to taste
1 bunch green onions, chopped well
fresh ground black pepper
1 1/2 c cooked chicken or turkey
coconut milk (optional)

Combine cream and seasonings in a heavy pan and stir constantly
over low heat till reduced in half. Add green onions and cook 1 minute.
Add turkey then cook an additional minute until mixture has thickened.

Note: I like mine REALLY spicy, so I add a lot of pepper and curry.
You can also throw in sliced mushrooms, tender lemongrass shoots,
or whatever else is in the fridge that sounds good!
Serve with fluffy white rice and for fun, get some fortune cookies!
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Betsy at TKL (02:21:46 am) :
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes

--------------------------------------------
Turkey, Feta & Basil Grilled Sandwhiches
--------------------------------------------
No more boring turkey sandwhiches!

For 2 sandwhiches:

4 slices of bread
butter
about 1/4 of a package of feta (about 2 oz?)
3 T chopped fresh basil (substitute dried if you don't have fresh,
but fresh is definitely best)
1 small roma tomato
1/2 to 3/4 c chopped cooked turkey

Butter each slice of bread on one side. Put 2 slices butter-side
down on a plate. On the unbuttered (up) side, cover these slices
with chunks or slices of feta. On top of this layer cooked
turkey (as much as you like). Next divide the chopped basil evenly
among the sandwhiches. Finally, add very thin slices of roma
tomato (make sure it's real ripe, or skip it :-)).

Top the sandwhiches with two more pieces of bread, this time butter
side up. Now, heat a pancake griddle to medium high. Water should
sizzle when put on the grill (don't cheat and start cooking early!)
Now, put your sandwhiches on, cheese side down and let them cook,
just a minute or two till grilled (check often, they're not to
o great burnt !). Flip carefully and brown the other side. Slice
in half and enjoy them hot.
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Betsy at TKL (02:22:13 am) :
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes

--------------------------------
Easy Turkey Divan
--------------------------------
(From Campbells Soups)

1 lb fresh cut broccoli
1 1/2 c cooked turkey
1 can Campbells cream of broccoli soup
1/2 c milk
1/2 c shredded cheddar
1 T butter, melted
2 T dry bread crumbs

In shallow casserole ( or 9S pie plate) arrange broccoli;
top with chicken. Combine soup & milk; pour on top then
sprinkle w/ cheese.

Combine butter & bread crumbs; sprinkle on top. Bake at 450!
for 15 minutes until hot. Done!
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Betsy at TKL (02:23:17 am) :
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Newsgroups: rec.food.recipes

-----------------------------------
Ann's Roasted Chile & Turkey Pasta
-----------------------------------
1 c roasted anaheim chiles (or 1-2 4-oz cans chiles of desired hotness)
2 c cooked turkey, cut into bite-sized pieces
8 oz spinach fettucine
1 can golden corn soup (I like Campbells)
1/2 c milk
1/2 c fresh cilantro chopped, or 1/4 c dried

Cook pasta according to directions on the package. Drain & place in
a serving dish.

While the pasta is cooking, combine soup, chiles, milk, peppers and
leftover turkey in a skillet over medium high. Bring to a quick boil
then reduce heat and simmer until pasta is done.

Toss the soup mixture with the pasta & serve! Spicy!

Note, To roast peppers: Place several peppers on a cookie sheet
in the oven and broil, turning frequently until sides are charred.
Remove and place in paper shopping bag. Seal well and allow them
to steam 20-25 minutes. Peel peppers then slice into strips.
Toss with salt and olive oil and store in jars in the freezer
or fridge till ready to use. (If you live in the southwest, buy
peppers in late summer/fall when they're on sale, and roast a bundle for use
all year).
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Peggy, WA (12:51:13 am) : Turkey Bruschetta

Brush slices of Italian bread with olive oil. Top with minced garlic and
toast in the oven. Spoon on a combination of turkey, shredded mozzarella
cheese and chopped fresh basil. Broil until cheese melts.
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Peggy, WA (12:52:40 am) : Hot and spicy turkey chili

Combine sauteed green pepper and onion with turkey, canned tomatoes, canned
red kidney beans and a touch of crushed red pepper. Top with corn chips.
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Peggy, WA (12:53:41 am) : Turkey grape salad

Combine turkey with halved green grapes, toasted sliced almonds, sliced
green onions, orange zest and
light mayonnaise.
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Peggy, WA (12:55:51 am) : Turkey and spinach Tetrazzini

Combine turkey with cooked spaghetti, chopped sun dried tomatoes, a thawed
package of frozen creamed spinach, minced garlic, and Parmesan cheese. Bake
until heated through.
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Peggy, WA (12:57:56 am) : Breaded turkey Italian style

Dip turkey slices in beaten egg, coat with fine bread crumbs and brown in
melted butter. Transfer to baking dish and top with spaghetti sauce,
shredded mozzarella cheese, chopped mushrooms and green pepper. Bake until
cheese melts.
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Peggy, WA (1:03:26 pm) :
Morten's Recipe Collection

Leftover Turkey or Chicken Hash

Ingredients (4 servings)

2 tb Butter; melted or chicken fat (up to 3T)
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked,diced (up to 3 cups)

SAUCE:
2 tb Turkey or chicken fat (I would use butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream

HOT BISCUITS:
2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten

Instructions

La fricasee fatuguee
Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add
thinly sliced onion and diced celery. Heat 5-8 minutes over low heat,
stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.
Sauce: Brown the chicken fat (I would use butter) and flour well before
adding water.
Add savory, salt and pepper to taste. When sauce is smooth and creamy, add
1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey.
Simmer 15 minutes, then serve with hot biscuits and pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt.
Mix together cream with 2 beaten eggs. Add to flour and mix just enough to
moisten; the dough is rather soft and should remain lumpy. Stir as little as
possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at
400F.

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SueA,CA (1:44:00 pm) : Turkey Broth
1 turkey carcass
3 ribs celery
2 medium onions, quartered
4 quarts water (or more if necessary to cover carcass)
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Add the ingredients to a large stockpot. Make sure carcass is covered by
water. Bring to a boil, reduce heat and continue to cook on a simmer,
uncovered for 2 hours. Remove from the heat. Skim away fat that has come to
the surface. Strain through a fine mesh sieve. Pick any meat off bones and
gather up any meat which has fallen into the broth. Set meat aside. You can
reserve onion and celery as well, if desired for use in another dish. Place
broth in quart size containers-you can refrigerate-lift off any hardened
fat-then freeze or use broth. Some times I stick the carcass into a hot (400
degree) over for around 1/2 hour to darken and bring out more flavor before
proceeding with stockpot ( watch so it does not burn).
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Sue, CA (2:02:30 pm) :

Turkey and Peppers in Cornbread Crust

2 cups chopped cooked turkey
1 (7-ounce) jar roasted sweet red pepper, drained and sliced
1 (4.5-ounce) can chopped green chilies, undrained
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1/2 cup sour cream
1/4 cup milk
1 teaspoon chili powder
1 (11.5-ounce can refrigerated cornbread twists

Combine first 7 ingredients. Spoon into a lightly grease 8-inch square
baking dish; set aside.
Prepare cornbread twists according to package directions, but do not bake.
Place over turkey mixture. Cover and loosely with aluminum foil.
Bake at 375 degrees for 30 minutes. Uncover and bake 10 additional minutes
or until cornbread is golden. Yield 4 to 6 servings. Southern Living Annual
1995
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Peggy, WA (3:18:40 pm) : Leftover Turkey Soup:

Ingredients:

leftover turkey bits with or without bones.
Fresh ginger--to taste
garlic
onions
a little orange juice
ground cayenne pepper

Peel ginger, cut into large chunks. Chop onion into chunks, skin garlic and
separate into cloves, cutting off the hard bottom of each clove. Put all the
ingredients into a large pot, except the orange juice and ground cayenne.
Have the pot's cover nearby. In a separate pot, heat some water to the
boiling point.
Pour boiling water into the pot with the soup ingredients. Add just enough
water to cover all ingredients.

Simmer soup for several hours, in order to make stock.
Strain soup. Keep the liquid, and discard the rest--unless you want to add
the meat to the soup.
Allow soup to cool. Strain the fat off the top. You may want to reserve the
fat for dumplings, since the fat will be well-flavored with garlic and
ginger.

Heat soup, stir in ground cayenne. Allow to simmer for about 1/2 hour. Raise
to a boil, add dumplings, or rice, or what have you, at this time. Add the
orange juice. Adjust seasonings.

Serve.
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Peggy, WA (3:22:26 pm) :
Gobbler Cobbler

2 1/2 cups turkey gravy (leftover or commercially prepared)
3 cups cooked turkey chunks
1 1/2 cups frozen peas
1 1/2 cups sliced mushrooms
2/3 cup Sonoma dried tomato bits
1/4 cup water
2 tablespoons chopped parsley, divided
1 teaspoon poultry seasoning, divided
2 1/4 cups reduced-fat buttermilk baking mix
1/4 to 1/2 teaspoon coarsely ground black pepper
3/4 cup, plus 2 tablespoons lowfat milk

Preheat oven to 450 degrees. In 3-quart saucepan combine gravy, turkey,
peas, mushrooms, tomato bits, water, 1 tablespoon of the parsley and 1/2
teaspoon of the poultry seasoning. Stir occasionally over medium-low heat
until mixture comes to a boil. Meanwhile, in bowl combine the baking mix,
the remaining parsley and poultry seasoning, the pepper and milk; mix just
to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or
9-inch square baking dish. Top with baking mix mixture, dropping with spoon
in six equal mounds. Place on baking sheet and bake about 20 minutes until
turkey mixture is bubbly and topping is golden brown.

Makes 6 servings
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Betsy at TKL (5:00:08 pm) :
Title: Easy Turkey Noodle Casserole
Categories: Main dish, Poultry, Pasta, Casseroles
Yield: 4 servings

1 cn Condenced cream of celery soup
1/2 c Milk
2 c Cooked medium egg noodles
1 c Cooked peas
2 tb Chopped sweet red pepper
1 1/2 c Turkey; cooked & cubed
1 tb Butter or margarine
2 tb Dry bread crumbs

In a 1 1/2 qt casserole, combine soup and milk. Stir in the noodles, peas,
red pepper and turkey. Bake at 400 degrees F. for 25 minutes or until hot;
stir. Meanwhile, in a small saucepan over medium heat, stir bread crumbs
in hot butter until lightly browned. Top casserole with the crumbs, then
bake 5 minutes more.

Serves 4 (microwave 30 minutes or less).

From OFF DUTY/AMERICA magazine. February-March 93
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Betsy at TKL (5:08:18 pm) :
Title: Turkey Enchiladas
Categories: Mexican, Enchiladas, Turkey, Leftovers, Ethnic
Yield: 4 servings

3 c Cooked turkey, shredded
2 c Sour cream
2 c Shredded cheddar cheese
1 ts Salt
12 10" corn or flour tortillas
1/3 c Corn oil
SAUCE FOR TURKEY
2 cn 4 oz green chilli peppers
1 lg Garlic, minced
2 tb Salad or olive oil
2 c Chopped onions
1 ts Salt
1/2 ts Oregano
1/2 c Water
1 1/2 lb Stewed tomatoes

Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip
tortillas in until soft and drain. Stuff with turkey mix and roll.
Arrange side-by-side with seam side down in shallow pan.

TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.
Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered
until thick, about 1/2 hour.

Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.
Let set 5-10 minutes before serving.
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Betsy at TKL (5:12:15 pm) :
Title: Lasagne with Turkey and Fresh Tomato Sauce
Categories: Pasta, Turkey, Poultry, Main dish
Yield: 4 servings

-----------------------------------SAUCE-----------------------------------
2 1/2 lb Ripe plum tomatoes -OR-
4 c -Canned crushed tomatoes
1 tb Olive oil
2 tb Finely chopped garlic
1/8 ts Hot red pepper flakes
1 ts Chopped fresh oregano -OR-
1/2 ts -Dried oregano
Salt and pepper to taste

----------------------------------LASAGNE----------------------------------
2 tb Olive oil
2 lb Freshly ground turkey meat
-OR- ground leftover
- turkey meat
1 ts Finely chopped garlic
1/2 c Dry red wine
1 ts Chopped fresh oregano -OR-
1/2 ts -Dried oregano
Salt and pepper to taste
12 Lasagne strips
2 c Cold water
2 c Ricotta cheese
1/4 c Hot water
1/2 c Grated Parmesan cheese
2 tb Butter; melted

To make sauce, core tomatoes and cut them into 1-inch cubes. Put
tomatoes in food processor and blend until coarsely chopped. (There should
be about 4 cups.)
Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook
briefly but do not brown. Add tomatoes, red pepper flakes, 1 teaspoon
fresh oregano and salt and pepper to taste. Bring to a boil and simmer 10
minutes.
To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add
turkey. Cook, stirring to break up meat, until lightly browned.
Add 1 teaspoon garlic, stir; add wine. Bring to a boil over high heat
and cook until wine evaporates. Add tomato sauce, 1 teaspoon oregano and
salt and pepper to taste. Bring to a boil and simmer 5 minutes.
Meanwhile, cook lasagne in salted water, according to instructions on
package, adding lasagne strips one at a time. Cook until tender. Add cold
water to cool. Drain, and spread strips one at a time on a damp cloth.
Lightly grease a 2-quart oblong baking dish. Add a layer of lasagne.
Beat ricotta with hot water to make it spreadable. Spread about 1/3 of
ricotta over lasagne. Spread a layer of meat sauce over ricotta and
sprinkle about 1/4 of Parmesan cheese over top.
Continue making layers, ending with a layer of lasagne. Sprinkle with
remaining Permesan cheese. Pour melted butter over all.
Bake in preheated 400-degree oven 15 minutes or until lasagne is piping
hot and bubbling. Makes 4 to 6 servings.

From: November 22, 1992 Los Angeles Daily News
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Betsy at TKL (5:17:31 pm) :
Title: Turkey-Pasta Salad
Categories: Salads, Poultry, Fast
Yield: 6 servings

4 c Wagon Wheel Or Spiral Pasta;
-Cooked And Drained, About
-2 Cups Uncooked
2 c Cooked Turkey Or Chicken
-Strips; About 8 ounces
8 oz Whole Kernel Corn OR;
-Drained, 1 Can
1 c Frozen Corn Kernels;
-Thawed
1 lg Zucchini; Cut Into 1/2-Inch
-Slices, Each Slice Cut Into
-Quarters
1 lg Tomato; Cut Into 1/2-Inch
-Slices
1 sm Red Bell Pepper; Cut Into
1/2-Inch Chunks
1/2 c Cilantro Or Parsley; Chopped
3/4 c Picante Sauce; Pace
-Preferred
1/3 c Reduced Calorie Creamy
-Garlic Salad Dressing
1/4 ts Salt; Optional
Additional Picante Sauce;
Optional, Pace Preferred

Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and
cilantro in a large bowl. Combine the picante sauce, dressing and salt in
a small bowl, mixing well to blend. Pour the dressing over the pasta
mixture and toss gently to coat all of the ingredients. Refrigerate. Serve
with additional picante sauce, if desired.
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Betsy at TKL (5:19:37 pm) :
Title: Turkey Salad Stuffed Eggs
Categories: Appetizers, Eggs, Poultry, Salads
Yield: 4 servings

8 Eggs
2 Celery stalks
2 Green onions
1/2 Sweet red pepper
3/4 lb Leftover cooked turkey
3 tb Mayonnaise
2 tb Dijon mustard
1 tb Cider vinegar
1 ts Sugar
1/4 ts Salt

1. Place eggs with enough water to cover in medium-sized saucepan. Bring to
boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running
water to cool. Peel; halve crosswise. Remove yolks and reserve for another
use.
2. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place
in food processor. Whirl with on-off pulses until finely chopped; do not
overprocess. Scrape into medium-size bowl. Stir in mayonnaise, mustard,
vinegar, sugar and salt.
3. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or
refrigerate up to 12
hours.
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Betsy at TKL (5:21:05 pm) :
Title: Chicken Pot Pie
Categories: Poultry, Casseroles
Yield: 6 servings

2 9-inch deep dish pie crusts (1 will be for the "lid")
2 cn Condensed Cream of Potato soup
1 cn Mixed Vegetables (16oz.)
2 c Cooked turkey or Chicken
1/2 ts Black pepper
1/2 c Milk

Thaw out froxen Pie crusts. (They usually come 2/pakcage) Roll out out
one to use as a "lid" on the pie.

Mix remaining ingredients together and pour into pie crust.

Put crust lid on and make several slits in it.

Place on cookie sheet or pizza pan. (This is important, as the pie will
very heavy and you will want the cookie sheet to help give it support on
your oven's wire rack.)

Bake 45 min at 375.

From: Bumgarner Family Recipes
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Betsy at TKL (5:22:39 pm) :
Title: Turkey - Vegetable Soup
Categories: Soups, Fast
Yield: 1 servings

1 tb Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 oz Chicken broth
2 1/2 c Water, or
5 c Turkey stock
1/2 ts Poultry seasoning
1 c Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c Leftover turkey, bite sized

: Melt butter in a large saucepan set over medium heat. Add onions
and garlic. Cook, stirring often, for 5 min. Add chicken broth and water
or turkey stock, and poultry seasoning. Bring to a boil over high heat.
Stir in noodles. Return to a boil, then reduce heat to medium. Boil
gently, uncovered, stirring often, for 10 min. Add frozen vegetables and
turkey. Cover and simmer just until hot, about 2 to 3 min.
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Peggy, WA (5:24:34 pm) : Green Bean And Turkey Casserole

1 1/2 to 2 cups cubed cooked turkey or chicken
1 (14.5-oz.) can Green GiantĘ Cut Green Beans, drained
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/3 cup milk
4 oz. (1 cup) shredded Cheddar cheese
6 servings Hungry JackĘ Mashed Potatoes (prepared as directed
on package)
1/2 (2.8-oz.) can french fried onions

Heat oven to 375 F. In medium saucepan, combine turkey, green beans, soup
and
milk; mix well. Cook over medium heat until mixture is hot, stirring
occasionally.
Remove from heat. Add cheese; stir until melted. Pour into ungreased 2-quart

casserole. Top with prepared mashed potatoes.

Bake at 375 F. for 10 minutes. Sprinkle with onions; bake an additional
3 to 5 minutes or until mixture is bubbly and onions are warm.

6 servings

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Betsy at TKL (5:25:00 pm) :
Chicken Tetrazzini Bake

From Picnics & Potlucks, Classic Cookbooks, June 1992, The Pillsbury
Company.
Yield: 6 servings

1/2 c Sliced onions
1/4 c Margarine OR butter 1/2 stick
1/4 c Flour
1/2 ts Salt
1/2 ts Ground sage
1/4 ts Pepper
2 c Chicken broth
1 c Milk
1 Jar sliced mushrooms draines (4.5 oz jar)
3 c Cubed cooked chicken OR turkey
1/2 c Chopped fresh parsley
1/3 c Grated Parmesan cheese
1 pk Spaghetti (7 oz package) cooked and drained
1 Jar diced pimiento (2oz jar) drained
1/2 c Shredded Swiss cheese (2oz)

In large saucepan over medium heat, cook onions in margarine until
tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in
broth, milk and mushrooms. Cook and stir until mixture boils and is
slightly thickened. Stir in remaining ingredients except Swiss cheese.
Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with
Swiss cheese.
Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot
and bubbly. If desired, sprinkle with additional chopped fresh parsley.
Makes 6 to 8 servings.
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Betsy at TKL (5:25:39 pm) :
Title: MEXICAN CHICKEN LASAGNA
Categories: Poultry, Mexican, Ethnic
Yield: 8 servings

2 tb Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper
Seeded and chopped
2 cn Condensed tomato soup
10 oz Enchilada sauce; Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling*
10 oz Lasagne**
4 c Cooked chicken or turkey
Cut into bite-size pieces
6 oz Sharp Cheddar; sliced
6 oz Jack Cheese; sliced

**Cook Lasagna according to package directions. Heat oil in a wide frying
pan over medium heat. Add onion, garlic, and red or green pepper; cook,
stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened
(about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch
baking dish and spread with a thin layer of sauce. Arrange half the lasagne
noodles in an even layer over sauce. Spread half the cheese filling over
noodles and top with half the remaining sauce. Arrange half the chicken
pieces over sauce and top with half the sliced cheeses. Repeat layering,
ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or
until bubbly. Let stand, uncovered, for about 5 minutes before cutting into
squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2
eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
Ole! Rita in Scottsdale
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Betsy at TKL (5:26:47 pm) :
Title: Turkey-Barley Soup
Categories: Soups
Yield: 6 servings

6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 ts Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat
in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until
the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30
grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg
potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

Long-grain rice has slightly less carbohydrates and calories per cup than
barley if you wish to substitute.
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Betsy at TKL (5:28:17 pm) :
Title: Turkey Barbecue for Sandwiches
Categories: Poultry, Low-cal
Yield: 4 servings

16 oz Can tomatoes, cut up
6 oz Can tomato paste
1 ts Powdered mustard
1/4 c Chopped onion
1 ts Chili powder (or 2 to taste)
2 c Chopped cooked turkey

Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or
until the flavors are blended. Spoon the mixture over hamburger buns or
toast.

1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable
exchanges 12 grams carbohydrate, 23 grams protein, 4 grams fat, 220 mg
sodium, 767 mg potassium, 54 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
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Betsy at TKL (5:29:21 pm) :
Title: Turkey Chili
Categories: Poultry
Yield: 4 servings

2 c Chopped cooked turkey
1 Garlic clove, minced
1 md Onion, chopped
1 Sweet green pepper, chopped
17 oz Can red kidney beans
6 oz Can tomato paste
28 oz Can tomatoes
1 Bay leaf
1 tb Chili powder (or 2 to taste)
1/2 ts Cumin seeds

Combine the turkey, garlic, onion, and green pepper in a nonstick skillet.
Saute until the vegetables are soft. Add the remaining ingredients and
cover. Simmer over low heat for 30 to 60 minutes or until the flavors are
blended.

1/4 recipe - 340 calories, 3 lean meat, 1 bread, 2 vegetable exchanges 33
grams carbohydrate, 30 grams protein, 10 grams fat, 355 mg sodium, 1211 mg
potassium, 60 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
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END OF FILE - Part 1 (of 2)

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