Recipes Using Leftovers - Turkey (10) 1997-12-28

Turkey Ala King
Apple Pie Turkey Salad
Curried Turkey Salad
Fruit And Turkey Salad
Hawaiian Turkey Salad
Mom's First Place Turkey Fruit Salad
Pistachio Turkey Taco Salad
New England Turkey Chowder
Turkey and Cranberry Chowder
Turkey Revenge Soup

Betsy at TKL (7:04:32 pm) :
TURKEY ALA KING
1/2 c. margarine
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. chicken bouillon
1 1/2 c. milk
1 1/4 c. hot water
2 c. cut-up turkey or chicken
1 c. chopped celery
1 c. chopped carrots
1/4 c. chopped onion
1 c. frozen green peas
1 tsp. oregano
Cook celery, carrots and peas in water (reserve 1 1/4 cups hot water from
vegetables) until tender. Melt margarine, add flour to make a paste, then
add milk and vegetable water. Add cooked vegetables and chicken, heat until
hot. Serve over biscuits.
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CC/CA (11:10:21 pm) : APPLE PIE TURKEY SALAD
2 1/4 cups cooked turkey, cubed
2 cups celery, diced
2 cups Granny Smith apples, unpeeled, cored, diced
1/4 cup raisins
2 tablespoons lowfat mayonnaise
2 tablespoons plain lowfat yogurt
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
salt, to taste
fresh ground black pepper, to taste
In a large bowl, combine turkey, celery, apples and raisins. In a small
bowl, combine mayonnaise, yogurt, nutmeg and cinnamon; fold into turkey
mixture. Season to taste with salt and pepper. Serve on crisp lettuce
leaves.
6 Servings
The National Turkey Federation
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CC/CA (11:10:50 pm) : CURRIED TURKEY SALAD
Oregon is famous for its luscious pears. Here pears add flavor and eye
appeal to a yummy Curried Turkey Salad. The dressing is a tangy combo of
mayonnaise, mustard, curry powder and juice from the pears.
1 pound canned pears, halved or sliced
3/4 cup lowfat mayonnaise
1/4 teaspoon prepared mustard
3/4 teaspoon curry powder
1 dash salt
4 cups cut-up cooked turkey
1/2 cup finely-chopped celery
1/2 cup raisins
1/2 cup chopped walnuts
6 curly lettuce leaves
Drain pear halves, reserving 2 tablespoons juice. Cover and set aside. In a
small bowl, combine mayonnaise, mustard, curry powder, salt and reserved
pear juice. In a large bowl, combine turkey, celery, raisins and walnuts.
Fold mayonnaise mixture into turkey mixture. Cover and refrigerate at least
1 hour. To serve, line plates with lettuce leaves, topping each with 3/4 to
1 cup turkey salad. Garnish with reserved pear halves.
The California Poultry Industry Federation
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CC/CA (11:11:15 pm) : Fruit And Turkey Salad
4 cups cooked turkey
1 1/2 cups sliced celery
1 cup seedless grapes
1 cup chunk pineapple
1 cup toasted cashews
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon juice of lemons
1/2 teaspoon salt
1/4 teaspoon pepper
Dice turkey into cubes, halve the grapes, drain the pineapple chunks and
combine with celery and 3/4 cup of cashews. In separate bowl mix mayonnaise,
sour cream, lemon juice, salt and pepper. Add to turkey mixture, toss and
chill. Serve on a bed of lettuce and top with remaining cashews.
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CC/CA (11:11:45 pm) : Hawaiian Turkey Salad
Leftover turkey and brown rice combine to make a tasty salad that can be
served for lunch or dinner.
3 cups cooked brown rice
2 cups cooked turkey, coarsely chopped
8 ounces canned pineapple chunks, drain juice and reserve
1 8 oz. can sliced water chestnuts, drained
1 apple, unpeeled, cored, chopped
1/3 cup macadamia nuts, chopped
1/2 teaspoon salt
4 ounces plain lowfat yogurt
1/4 cup shredded coconut, toasted
Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss
lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce
leaves and garnish with coconut.
USA Rice Council
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CC/CA (11:12:16 pm) : Mom's First Place Turkey Fruit Salad
1/2 cup lowfat mayonnaise
2 tablespoons honey
1/8 teaspoon ground ginger
11 ounces canned mandarin oranges, drained
2 cups chopped cooked turkey
1 apple, chopped
1 cup grapes, halved
8 ounces canned pineapple chunks, drained
1/2 cup pecan halves, toasted
Combine mayonnaise, HONEY, ginger; mix well. Add remaining ingredients,
except pecans. Season with salt and pepper (if desired). Chill. Stir in
pecans just before serving.
American Beekeeping Federation
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CC/CA (11:12:36 pm) : Pistachio Turkey Taco Salad
1 head iceberg lettuce
8 prepared taco shells
1 pound cooked turkey breast, shredded
1 pound tomatoes, chopped
1 large green bell pepper, seeded, chopped
1/4 cup light sour cream
1/3 cup natural California pistachios, shelled, chopped
1 cup bottled salsa, mild or hot
1 teaspoon lime rind, grated
2 tablespoons fresh lime juice
Shred lettuce and arrange on four plates. Stand 2 taco shells upright in the
center of each bed of lettuce; fill with turkey, tomatoes and bell pepper.
Top with sour cream and pistachios.
Mix salsa, lime rind and lime juice. Top with salsa dressing.
Note: 1 pound of cooked turkey breast is about 3 cups.
The California Pistachio Commission
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CC/CA (11:12:58 pm) : New England Turkey Chowder
1 cup celery, finely chopped
1/2 cup onions, chopped
1 tablespoon margarine
2 cups turkey broth, or low sodium chicken bouillon
2 1/2 cups potatoes, peeled, cut into 1/2-inch cubes
1 teaspoon salt
1/4 teaspoon white pepper
1 dash cayenne pepper
2 cups cooked turkey, cut in 1/2-inch cubes
2 cups cold nonfat milk
In 5-quart saucepan, over medium-high heat, saute celery and onions in
margarine 2 to 3 minutes, or until vegetables are tender-crisp. Add broth or
equal amount of low-sodium chicken bouillon, potatoes, salt, white pepper
and cayenne pepper; bring to a boil. Reduce heat to low. Once mixture is at
a simmer, cover and cook 8 to 10 minutes or until potatoes are tender. Stir
in turkey.
In medium bowl gradually add milk to cornstarch. Stir mixture into soup.
Increase heat to medium. Cook 6 to 8 minutes or until mixture thickens.
The National Turkey Federation
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CC/CA (11:13:21 pm) : Turkey and Cranberry Chowder
1 turkey carcass
4 bay leaves
1 teaspoon black peppercorns
4 tablespoons margarine or butter
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 tablespoons flour
10 cups chicken broth, and/or water
1 potato, peeled and diced
1 1/2 pounds raw or cooked turkey
(or meat left on carcass, diced)
1 teaspoon salt, or as desired
1/4 cup vinegar
1/8 cup sugar
1/2 cup fresh cranberries
1/2 cup sour cream
REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need about 1
pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with
bay leaves and peppercorns and set aside. Melt the butter in a large pot,
add carrot, celery and onion and cook over medium heat, stirring
occasionally, 5 minutes. Stir in the flour, then slowly add the water and
broth. Add the carcass, cover and bring to a boil. Remove cover and cook 45
minutes. Remove and discard the carcass. Add potato and cook 10 minutes.
Place the turkey and salt in the pot and cook 10 minutes more.
Meanwhile, in a saucepan, combine the vinegar and sugar. Let cook until
there is no liquid left and the sugar begins to turn dark golden brown.
Immediately add the cranberries. Lower heat, cover and let cook 5 minutes,
or until the cranberries compote. Pour into a serving bowl. When it's time
for dinner, strain the soup into a tureen. Decorate each soup bowl with a
mixture of diced vegetables, potato and turkey. Ladle the soup at the table
and pass the cranberry compote and sour cream.
Public domain recipes converted from Meal Master format
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CC/CA (11:13:56 pm) : Turkey Revenge Soup
1 turkey carcass, wings & all scraps left over after carving
gravy, any left over
vegetables, (any left over)
2 carrots, sliced
2 stalks celery with leaves, chopped, (optional)
1 12 ounce green beans, no salt, drained
2 quarts boiling water
onion, or celery, potatoes, peelings, leafy tops left over
carrot
garlic clove, several bruised
12 ounces wide egg noodles
1 12 oz. can corn, no salt added, drained
1 white onion, chopped
salt and pepper, to taste
Cut wings off carcass and cut up the remaining bird as you would a chicken
for frying. Place the carcass pieces and any left over peelings and parings
into a stock pot and fill with water. Add garlic cloves. Fill the stock pot
with water and bring to a boil. Reduce heat to a simmer and let it cook
until the liquid is reduced by 1/3. Remove from heat to cool cover and
refrigerate overnight. The next day remove the congealed fat from the top of
the broth. Drain the contents through a colander into another large pot.
Return the broth to the stock pot. Go through the colander and remove
vegetable and garlic pieces and discard. Next, go through the turkey
remnants and pull out all the meat and add to the stock pot. Add any left
over vegetables, carrots, celery, corn, green beans and the onion to the
pot. There should be *just* enough liquid to cover the contents. Place over
heat and bring to a boil. While you're waiting, cook the egg noodles per
package directions and drain. Simmer the soup just long enough to cook the
carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust
seasonings (salt and pepper). Stir well, let simmer long enough to heat
noodles and serve.