Recipe: 66 Leftover Turkey Recipes Part 2 (of 2)

http://www.kitchenlink.com

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

Spicy Rice Pilaf with Turkey
Turkey-Spinach Casserole
Turkey Creole
Helen Taft's Turkey or Chicken Croquettes
Chicken Salad Supreme
Turkey Soup Continental
Turkey Empenadas
Turkey Chowder
Thanksgiving Shepard's Pie "ala Improv"
Leftover Turkey Or Chicken Hash
Turkey Crunch
Low-Calorie Turkey-Spinach Lasagna
Turkey Appetizers
Chicken or Turkey Macaroni Casserole
No-Guilt Turkey Pot Pie
Turkey Chili
Oriental Turkey Salad
Turkey Pasta Florentine
Turkey-Wild Rice Casserole
Turkey Tortilla Soup
Turkey & Tomato Casserole
Turkey and Biscuit Casserole
Generic Impossible Pie
Impossible Turkey Pie
Impossible Turkey And Stuffing Pie
Almond Turkey Casserole
Holiday Turkey and Biscuits
Easy One-Dish Ham, Chicken, or Turkey Bake
Basil Turkey Salad
Thai Turkey
Turkey and Black-Eyed Pea Salad
Turkey Fajitas
Deep-Dish Turkey Pot Pie
Turkey Wild Rice CasseroleBetsy at TKL (5:30:25 pm) :
Title: Spicy Rice Pilaf with Turkey
Categories: Poultry, Main dish
Yield: 4 servings

1 c Brown rice
1/2 ts Cumin seeds
1/4 ts Ground ginger
1/4 ts Ground cinnamon
4 Cardamom seeds
4 Whole cloves
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins
2 c Chopped cooked turkey
1/4 c Pine nuts or chopped cashews

Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon,
cardamom seeds and cloves in the oil in a saucepan until the rice is
browned. Add the stock or water and bring the mixture to a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked.
Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold.

1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange
24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg
potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
----------------------------------------------------------------------------
Betsy at TKL (5:31:52 pm) :
Title: Turkey-Spinach Casserole
Categories: Poultry, Casseroles, Grains
Yield: 6 servings

6 sl Bacon
1/2 c Onion; chopped
1 1/2 c Rice; cooked
10 oz Frozen chopped spinach - drained well
1/4 c Water chestnuts; sliced
1/4 ts Salt (optional)
1 cn Cream of Mushroom Soup
1/2 c Sour cream
1 lb Turkey; cooked, sliced
3/4 c Soft breadcrumbs
1 tb Butter; melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion
in bacon drippings until tender; remove from heat. Add rice, spinach, water
chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream;
stir half of soup mixture into spinach mixture. Spoon spinach mixture into
a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon
remaining soup mixture over turkey. Combine breadcrumbs and butter; mix
well, and sprinkle around edges of casserole. Sprinkle remaining bacon over
center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6
servings.

Shared by Judi M. Phelps - The San Jose Kid
----------------------------------------------------------------------------
Betsy at TKL (5:32:48 pm) :
Title: Turkey Creole
Categories: Crockpot, Easy, Poultry, Rice
Yield: 6 servings

1 Onion, large diced
1 1/2 Bell Pepper, diced
3/4 c Celery, diced
24 oz Stewed Tomatoes
4 1/2 ts Chili powder
3/4 ts Salt (to taste)
4 c Turkey, cooked & cut up
6 c Rice, cooked

Put everything except rice in crockpot. Leave for most of the day. Serve
over cooked rice.
----------------------------------------------------------------------------
Betsy at TKL (5:33:29 pm) :
Title: Helen Taft's Turkey or Chicken Croquettes
Categories: Poultry, Main dish
Yield: 2 servings

2 1/2 c Leftover turkey/chicken finely chopped
1 Medium onion, chopped
Salt, pepper, nutmeg to taste
2 tb Butter
3 tb Flour
1 1/2 c Heavy cream
2 Eggs, beaten
Bread crumbs

Combine the chopped turkey or chicken with the onion and seasonings. Melt
the butter, stir in the flour, and add this to the cream over a low flame
before combining the two mixtures. Chill, forming little croquet shapes,
roll in egg and then bread crumbs, and fry.

Serve this with rice, leftover giblet gravy and a fresh green salad. Fresh
fruit for dessert.

"You will have to agree this is probably the kind of food that put
President Taft in the 230 pound weight category." Quote by White House
Chef, Mr. Rysavy. (1957)

From The Treasures of White House Cooking
----------------------------------------------------------------------------
Betsy at TKL (5:35:16 pm) :
Title: Chicken Salad Supreme
Categories: Salads, Poultry
Yield: 4 servings

1 c Mayo Or Salad Dressing
1/4 c Lime Juice
1 ts Salt
1/4 ts Ground Nutmeg
4 c Cubed Chicken Or Turkey
11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves
3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve
on Lettuce leaves. Refrigerate leftovers.
----------------------------------------------------------------------------
Betsy at TKL (5:49:09 pm) :
Title: Turkey Soup Continental
Categories: Soups
Yield: 8 servings

1/4 c Butter or margarine
1 c Cooked turkey
1 c Diced celery
1 c Creamed style corn
1 ts Salt
1/4 ts Ginger
2 tb Chopped parsley
2 tb Finely chopped onions
2 c Diced raw potatoes
2 c Turkey broth
2 c Half and half cream
1/4 ts Paprika
1/8 ts Pepper

In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.
----------------------------------------------------------------------------
Betsy at TKL (5:53:45 pm) :
Title: Turkey Empenadas
Categories: Poultry
Yield: 4 servings

1 c Cooked turkey, cubed
1 1/3 c Cheddar cheese, grated
1 cn (4 oz) grn chilies, drained
1 c Flour whole wheat
1/4 c Corn meal
1/2 ts Salt
1/3 c Butter
1/4 c Water, cold
1 tb Milk
4 ts Corn meal for topping

Mix together turkey, cheese and chilies; set aside. In a different bowl,
mix together flour, cornmeal and salt. Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job). Sprinkle
with water and mix with pastry blender or fork until pastry can be formed
into a ball. Add a little more water if necessary.

Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.

Turn one dough ball onto floured board and roll into an 11" square. Place
on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of
pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it,
and crimp edges to seal them. Repeat this procedure with each ball of
dough.

Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at
400 degrees for 25 minutes or until golden brown. Allow to cool slightly;
slice into wedges to serve.
----------------------------------------------------------------------------
SueA, CA (6:26:16 pm) : Turkey Chowder
Vegetable cooking spray
1 small onion, chopped
1 cup turkey or chicken broth
1 (8 3/4-ounce) can cream style corn
1 medium potato, peeled and cubed
1/2 cup celery, chopped
1 cup cubed turkey
1/4 teaspoon salt
Dash of pepper
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1/2 cup milk
1 cup half-and-half
2 teaspoons chopped fresh parsley

Coat a large, nonstick skillet with cooking spray; place over medium-high
heat until hot. Add onion, and saute until tender. Add broth and next 4
ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or
until potato is tender. Add seasonings; gradually stir milk and
half-and-half into sour. Cook over low heat until soup is thoroughly heated,
stirring occasionally. Ladle soup into bowls, and sprinkle evenly with
parsley. Yield 1 quart Southern Living Annual 1991
----------------------------------------------------------------------------
Pat, CT (6:34:59 pm) : Thanksgiving Shepard's Pie "ala Improv"

This is a good way to use up all those leftovers that shouldn't sit in the
fridge too long. There are no definite measurements, but the basic
ingredients are:

roast turkey meat
leftover mashed potatotes (and sweet potatoes, squash, or other "creamy"
type veggies you may have), stuffing & gravy
1 or 2 cans cream of chicken or mushroom soup (lo-fat works)

Following fresh veggies are good but optional:
1 medium onion, diced
1 bell pepper, seeded and diced
1 carrot, peeled and diced
1 rib celery, chopped

Recommended herbs: thyme, sage, parsley

Choose your baking utensil, depending upon how many leftovers you must use.
A 9" Pyrex pie plate to a roasting pan! Cut up cooked turkey and prepare the
fresh veggies (if using).

Place turkey in baking pan. Crumble up eftover stuffing among turkey pieces.
In a fry pan, saute fresh veggies in a little butter, sprinkle in dash of
thyme. Add leftover gravy and/or 1 or 2 cans of cream soup. Add 1/2
"soupcan" of milk per each can cream soup used. Stir well, add fresh pepper
and more thyme and/or sage to taste. (If you have leftover veggies such as
plain green beans or asparagus, add).

Pour gravy/soup mix into turkey pan and stir well. Spread leftover mashed
potatoes on top. (If you have them, spread in those mashed sweet potatoes,
etc.) Sprinkle with fresh pepper and parsley. Bake at 325 for 20-30 minutes
or until gravy is bubbling and entire casserole is well heated. Serve with
that leftover cranberry sauce. Mangia!
----------------------------------------------------------------------------
Betsy at TKL (7:41:37 pm) :
Leftover Turkey Or Chicken Hash

2 tb Butter; melted
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked,diced

-----------------------------------SAUCE-----------------------------------
2 tb butter or margarine
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

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.

from Mme. Benoit, "In days that followed Christmas, every bit of the turkey
was used - the bones for soup, the skin, diced and crisped in the oven til
browned, then served, instead of butter, on toasted homemade bread. So, when
it came time to make hash from all the little bits and pieces, the children
felt that the poor turkey must be tired (fatiguee), hence the name.

Source: _My Grandmother's Kitchen_ by Mme. Benoit
----------------------------------------------------------------------------
Betsy at TKL (7:43:17 pm) :
Title: Turkey Crunch
Categories: Poultry, Main dish, Londontowne
Yield: 4 servings

3 c Diced cooked turkey
4 oz Mushrooms
2 cn Cream of mushroom soup
1/4 c Onion, chopped
2 oz Jar sliced pimento, drained
1 x Butter
1/4 c Green pepper, chopped
1/2 t Poultry seasoning
1/2 c Celery, chopped
1 c Milk
3 oz Chow mein noodles

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry
seasoning into 2 quart casserole greased with butter. Blend together
mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein
noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs.
William W. Prentice
----------------------------------------------------------------------------
Betsy at TKL (7:45:37 pm) :
Title: Low-Calorie Turkey-Spinach Lasagna
Categories: Poultry, Main dish, Low-cal
Yield: 8 servings

30 oz Frozen chopped spinach (3box
16 oz Lowfat ricotta cheese
2 c Chopped cooked turkey
2 c Or 15 oz jar spaghetti sauce
8 oz Lowfat mozzarella cheese, sl
1/4 c Grated Parmesan cheese

Thaw the spinach and squeeze out any liquid. Put about 1/3 of the spinach
in the bottom of a lightly oiled casserole. Spread half of the ricotta
over the spinach. Sprinkle on half of the turkey. spoon on half of the
spaghetti sauce. Top with half of the mozzarella slices.

Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50 minutes
or until browned.

1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9 grams
carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium, 502 mg
potassium, 62 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
----------------------------------------------------------------------------
SueA, CA (7:51:03 pm) : Turkey Appetizers
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon onion salt
1/2 teaspoon curry powder
1/4 cup butter or margarine, softened
1/2 cup milk
1 cup finely chopped cooked turkey
1 cup (4 ounces) shredded cheddar Cheese
1 tablespoon finely chopped green pepper

Combine first 4 ingredients; cut in butter with a pastry blender until
mixture resembles coarse meal.
sprinkle milk (1 tablespoon at a time) evenly over surface; stir with a fork
until dry ingredients are moistened. Stir in turkey, cheese, and green
pepper.
Drop mixture by rounded teaspoonfuls onto greased baking sheets; bake at 400
degrees for about 15 minutes or until browned. Serve appetizers warm.
Southern Living Annual 1991

----------------------------------------------------------------------------
Betsy at TKL (7:56:09 pm) :
Title: Chicken Macaroni Casserole
Categories: Casseroles, Pasta, Poultry, Cheese/eggs
Yield: 4 servings

-------------------------------KAREN GODFREY-------------------------------
1 1/2 c Macaroni, uncooked
1 c Cheddar cheese, shredded
1 1/2 c Chicken or turkey, cooked
4 oz Mushrooms, drained
1 c Cream of mushroom soup
1 c Milk
1/2 ts Salt
1/2 ts Curry powder
1 c Peas, frozen

Heat oven to 350F. Stir together all ingredients; pour into an ungreased 1
1/2 qt. casserole dish. Cover; bake 1 hour.
----------------------------------------------------------------------------
Liana,TX (8:16:02 pm) : NO-GUILT TURKEY POT PIE
from The Dallas Morning News
Source: Food Staff

1 (10 3/4 oz) can condensed 98% fat-free cream of chicken soup
1 (9 oz) package frozen mixed vegetables, thawed
1 cup cubed cooked turkey
1/2 cup milk
1 egg
1 cup reduced-fat baking mix (such as Bisquick)

Preheat oven to 400 F. In a 9-in. pie plate, mix soup, vegetables, and
turkey.
Mix milk, egg, and baking mix. Pour over turkey mixture. Bake 30 minutes or
until golden. Makes 4 servings.
Per serving:
Calories - 305 (22% from fat)
Fat - 8 g (3 g saturated)
Fiber - 6 g
Cholesterol - 95 mg
Sodium - 745 mg
Carbohydrates - 41 g
Calcium - 105 mg

----------------------------------------------------------------------------
Liana,TX (8:17:48 pm) : Turkey Chili
Serves 6 to 8

1 8-oz. Can Black Beans
8-oz. Unsalted Butter
2 Jalapeno Chiles; Seeded and Chopped
1 cup Red Onions; Chopped
2/3 cup Celery; Chopped
1 cup Red Bell Pepper; Chopped
1 Leek; Chopped
3 Garlic Cloves; Minced
3 Tbs. Oregano
1/4 cup All-Purpose Flour
3 Tbs. Chili Powder
2 Tbs. Cumin
2 Tbs. Coriander
1 tsp. Granulated Sugar
1 16-oz. can Chicken Broth
2 1/4 cups Frozen Corn; Thawed and Drained
4 cups Cooked Turkey; Diced

Drain beans and set aside. Melt butter in a large kettle over medium
heat. Add chilies, onion, celery, bell pepper, leek, garlic and oregano.
Stirring occasionally, cook until vegetables soften, approximately
10-minutes. Reduce heat and add flour, chili powder, cumin, coriander,
and sugar. Cook for 5-minutes, stirring frequently. Add chicken broth
and bring to a simmer, stirring frequently. Puree 1 1/4 cup corn with
1/2 Cup water in food processor or blender. Add puree corn, black
beans, Turkey and remaining corn to chili. Simmer for 30 to 45-minutes,
stirring occasionally.

To serve, ladle chili into bowls and garnish with grated cheddar
cheese, chopped red onion, sour cream and chopped fresh cilantro. Serve
with some warm flour or corn tortillas and butter for dinner or as a
stand-alone dish for lunch.

Happy Cooking from The Cook & Kitchen Staff at
http://www.recipe-a-day.com
------
----------------------------------------------------------------------------
Betsy at TKL (8:18:27 pm) :
Title: Oriental Turkey Salad
Categories: Poultry, Chinese, Ethnic, Salads
Yield: 2 servings

1/2 c Miracle Whip
1 tb Soy sauce
1/4 ts Ginger, ground
1 lb Turkey breast; cooked
1 ea Bell peppers, red
1 c Pea pods; partially cooked
1 ea Carrots
1 ea Onions, green

Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise.
Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and
ginger in large bowl. Add remaining ingredients; chill. Serve on
lettuce-covered platter.

MM by Sylvia Steiger, GEnie
----------------------------------------------------------------------------
Liana,TX (8:19:32 pm) :
Turkey Pasta Florentine
Serves 4-6

Ingredients:
1 cup Cooked Turkey; Chopped
1 10-oz. Package Chopped Spinach; Thawed and Drained
1 cup Mozzarella Cheese; Shredded
1 cup Ricotta Cheese
1 Egg White; Slightly Beaten
1 Tbs. Parmesan Cheese
1 12-oz. Jar Spaghetti Sauce
16 Large Pasta Shells

Prepare pasta shells as directed on the package and set aside to cool.
In a mixing bowl, combine spinach, cheeses and egg until well-blended.
Fold mixture into chopped turkey. Fill each pasta shell with a heaping
tablespoon full of the turkey mixture. Place filled shells in 12" x 8"
baking dish and spoon spaghetti sauce over shells. Cover with foil and
bake in a pre-heated 350-F degree oven for 30-40 minutes. Serve warm.

Happy Cooking from The Cook & Kitchen Staff at
http://www.recipe-a-day.com

----------------------------------------------------------------------------
SueA, CA (8:21:27 pm) : Turkey-Wild Rice Casserole
6 ounces wild rice, uncooked
3 cups canned low-sodium chicken broth
3 cups sliced fresh mushrooms
3 cups chopped cooked turkey breast
2/3 cup commercial oil-free Italian dressing
1 cup low-fat sour cream

Rinse wild rice in 3 changes of hot water; drain and set aside. Bring
chicken broth to a boil in a medium saucepan; stir in mushrooms. Reduce
heat; simmer 5 minutes. Remove mushrooms with a slotted spoon. Add rice to
pan; stir well. Cover and cook 1 hour and 5 minutes or until liquid is
absorbed.
Combine rice, mushrooms, turkey, dressing, and sour cream; spoon into a 2
quart baking dish coated with cooking spray. Bake, uncovered, at 325 degrees
for 45 minutes. Let stand 10 minutes before serving. Yield 6 servings (298
calories per serving) Cooking Light Annual 1994
----------------------------------------------------------------------------
Betsy at TKL (8:22:10 pm) :
Title: Turkey Tortilla Soup
Categories: Low-cal, Soups
Yield: 8 servings

1 sm Chopped onion
3 Garlic cloves
1 ts Olive oil
1 sm Can chopped green chiles
1/4 c Taco seasoning (packet)
1 cn Chopped tomatoes (14.5oz)
4 cn Chicken broth (14.5 oz)
2 c Chopped turkey
1/2 c Fresh cilantro
Tortilla chips
Grated cheese

Saute first three ingredients in a 4 quart sauce pan until the onions are
tender.

Add next six ingredients and allow to simmer for 15 minutes.

Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of the bowl and spoon
soup over cheese and chips.

Makes eight 1.5 cup servings.
----------------------------------------------------------------------------
Liana,TX (8:23:36 pm) : Turkey & Tomato Casserole
Serves 6

Ingredients:
1/2 cup Onion; Chopped
1/2 cup Celery; Chopped
1 Tbs. Butter or Margarine
1-13oz. can Whole Kernel Corn; Drained
1 1/2 cups Cooked Turkey; Chopped
1 10 3/4-oz. can Condensed Tomato Soup
1/3 cup Catsup
1/4 cup American Cheese; Shredded
1-9oz. Package Frozen French-fried Potatoes

In a large skillet, cook onion and celery in butter until vegetables are
tender, but not brown. Stir in the corn, turkey, tomato soup, catsup
and cheese. Turn mixture into a 8 x 8-inch baking dish. Arrange
French-fried potatoes over the top in a single layer. Bake uncovered in
a 425-F degree oven for 25-minutes.

Happy Cooking from the Cook & Kitchen Staff at
http://www.recipe-a-day.com

----------------------------------------------------------------------------
SueA, CA (8:30:06 pm) : Turkey and Biscuit Casserole

Ingredients
Casserole:
2 cups cooked, cubed turkey
10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 tsp Worcestershire sauce
dash curry
8 oz refrigerated biscuits
Topping:
1/4 cup sour cream
1 egg
1 tsp celery seed
1/2 tsp salt

Procedure
Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.
Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinkle
casserole with cheese. Cut biscuits into halves and arrange in casserole.
Mix sour cream, egg, celery seed and salt to make topping; sprinkle over
casserole. Return to oven and continue baking 25-30 minutes or until golden
brown.
Serves 4-6.
----------------------------------------------------------------------------
Betsy at TKL (8:34:47 pm) :
Title: Generic Impossible Pie
Categories: Bisquick, Casserole, Tested
Yield: 4 servings

----------------------------------FILLING----------------------------------
1 1/3 c Milk
4 Eggs
5/8 c Bisquick
1/2 ts Garlic salt
1/4 ts Pepper, black
1 ts Herbs

-------------------------------THINGS TO ADD-------------------------------
1 c Meat, cooked; chopped
1 1/2 c Vegetables; bite-sized
1 c Mushrooms; pieces
6 Onions, green; thinly sliced
1/2 Onions; chopped or rings
2 Bell peppers; rings/chopped
1 c Cheese, shredded

Meat can be chicken, turkey, beef, ham, or even bacon. Vegetables can be
anything your family likes and you have in the freezer or garden: green
beans, corn, carrots, peas. If you use a watery vegetable such as tomatoes
or zucchini, be sure to drain well. Cheese can be whatever will go well
with the meat: ham and swiss, beef and cheddar, chicken and monterey jack,
garden vegetables and parmesan, shrimp or crabmeat and almost anything. For
a vegetable quiche, just use vegetables and more cheese.

Preheat oven to 400. Thaw and drain vegetables. Spray one foil pie plate
per 2 servings with nonstick spray. Mix meat, vegetables, and cheese in
pie plate. (If desired, reserve 1/8 c cheese per pie plate to sprinkle on
top for last 5 minutes of baking.) Beat filling ingredients until smooth
(15 seconds in blender). Pour into plate(s). Bake 20 minutes. Cool 5
minutes.

Sylvia's comments: this is a wonderful, flexible dinner pie. Great for
whatever leftovers you need to use up. I don't care what anyone says, you
can't fit 8 servings' worth into one pie plate.

Copyright 1994 by Sylvia Steiger, THE.STEIGERS on GEnie
----------------------------------------------------------------------------
Betsy at TKL (8:35:32 pm) :
Title: Impossible Turkey Pie
Categories: Poultry, Eggs, Leftovers
Yield: 6 servings

2 c Turkey or chicken;cked;cutup
4 1/2 oz Mushrooms; sliced; drained
1/2 c Green onions; sliced
1/2 ts Salt
1 c Swiss Cheese; shredded
1 1/2 c Milk
3/4 c Bisquick
3 Eggs

Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey,
mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred.
until smooth, in blender on high. Pour into pie plate. Bake until golden
brown and knife inserted halfway between center and edge comes out clean,
30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie.
Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH
ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB
----------------------------------------------------------------------------
Betsy at TKL (8:37:57 pm) :
Title: Impossible Turkey And Stuffing Pie
Categories: Poultry, Cheese
Yield: 6 servings

2 c Turkey; cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions; w/tops,sliced
1/2 c Green peas; cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle
with seasoned salt. Separate stuffing into small pieces; arrange on turkey.
Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in
blender on high. POur into plate. Bake until knife inserted in center comes
out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings.
FROM; BISQUICK RECIPE CLUB
----------------------------------------------------------------------------
SueA, CA (8:41:02 pm) : Almond Turkey Casserole

Ingredients

5 cups diced cooked turkey
1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes

Preparation

Mix the turkey, mayonnaise, yogurt, soup, broth, pepper, salt, lemon
juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put
into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and
the corn flakes together and top the casserole with this mixture. Bake in a
pre-heated 350 degree F oven for 35-45 minutes. Serves 4-6

----------------------------------------------------------------------------
Betsy at TKL (8:41:16 pm) :
Title: Holiday Turkey and Biscuits
Categories: Poultry, Biscuits
Yield: 6 servings

1/4 c Butter, cut into pieces
2 c Cut-up cooked turkey
1/2 c Gold Medal Wondra flour
1/2 t Dried basil leaves
1/4 t Salt
1/4 t Pepper
1 c Chicken broth
2/3 c Milk
1 c Julienne strips red bell pepper
1 cn Mushroom stems and pieces, drained (4 oz)
1 c Julienne strips spinach

----------------------------------BISCUITS----------------------------------
1/3 c Butter, cut into pieces
1 1/2 c Gold Medal all-purpose
-flour
1 1/2 t Baking powder
1 t Garlic salt
1/2 c Milk

Heat oven to 400'F. Heat butter in 2-quart casserole in oven until melted.
Stir in remaining ingredients except spinach and Biscuits. Bake 20 minutes,
stirring once, until sauce is slightly thickened. Stir in spinach.

Prepare Biscuits. Place around edge of casserole, overlapping biscuits
slightly to fit. Increase oven temperature to 425'F. Bake 15-2 0 minutes
longer or until biscuits are golden brown.

BISCUITS: Cut butter into flour, baking powder and garlic salt with pastry
blender until mixture resembles small peas. Stir in just enough milk until
dough forms a ball. Knead on lightly floured surface 5-7 times. Roll or pat
dough 1/2" thick. Cut with floured 2" cutter.

HIGH ALTITUDE DIRECTIONS (3500 TO 6500 FEET): Increase first oven
temperature to 425'F. Increase second oven temperature to 450'F.
----------------------------------------------------------------------------
Betsy at TKL (8:42:37 pm) :
Title: Easy One-Dish Ham, Chicken, or Turkey Bake
Categories: Main dish, Meats
Yield: 8 servings

1 pk Frozen broccoli cuts, 16oz.,
Rinsed and drained
1 cn Cream of mushroom soup
1 cn Cheddar cheese soup
1 c Milk
3 c Cut-up ham, chicken, turkey
Or beef
1/2 ts Onion powder
2 c Bisquick baking mix
1 1/2 c Milk

Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion
powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix
and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5
minutes.
----------------------------------------------------------------------------
SueA, CA (8:50:49 pm) : Basil Turkey Salad
1/4 cup plus 2 tablespoons nonfat mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon hot suace
1/8 teaspoon white pepper
3 cup chopped cooked turkey (breast meat prefered)
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup shredded fresh basil
6 cups shredded fresh spinach
1 1/2 tablespoon pine nuts, toasted
Lemon wedges
Combine mayonnaise with the lemon juice, mustard, hot sauce and white
pepper. In a medium size salad bowl toss together the turkey, celery, green
onions and fresh basil. Gently mix in the mayonnaise mixture.
On indivual serving plates place 1 cup of the shredded spinach. Spoon 1/6 of
the turkey mix over each serving of spinach. Sprinkle each serving with pine
nuts. 6 servings (around 160 calories each)
----------------------------------------------------------------------------
SueA, CA (9:22:39 pm) : Title: Thai Turkey
Categories: Poultry, Main dish
Yield: 4 servings

3/4 lb Leftover turkey-breast meat,
About 3 cups
3 Green onions
1 Medium-size red pepper
1 Garlic clove, minced
2 T Soy sauce
1 T Chopped cilantro OR
1 t Dried cilantro leaves
1 T Honey
1 1/2 t Curry powder
1 t Oriental sesame oil
1/2 t Cornstarch
1/4 t Crushed red pepper
1 T Salad oil
Cilantro sprigs for garnish,
Optional

Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper
into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy
sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red
pepper, and 1/3 cup water until well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green onions and
pepper, stirring frequently, until vegetables are tender and golden. Stir in
liquid mixture and shredded turkey meat and cook, stirring to coat turkey
well, until heated through. Garnish with cilantro sprigs.

Source: Good Housekeeping magazine, November 1992, page 223

----------------------------------------------------------------------------
SueA, CA (9:29:46 pm) : Turkey and Black-Eyed Pea Salad
2 (15.8-ounce) cans black-eyed peas, drained
2 cups chopped cooked turkey
3/4 cup celery, minced
3/4 cup sweet red pepper, minced
1/2 cup green onions, minced
1/3 cup fresh cilantro, minced
3 tablespoons commercial oil-free Italian dressing
2 tablespoon Dijon mustard (with seeds is good)
6 red leaf lettuce leaves
In a large bowl combine everything but the lettuce leaves; stir well. Cover
and chill for a while.
For each serving: on individual salad plate place a single lettuce leaf;
spoon 1 cup of the pea salad on each leaf. Yield 6 servings (220 calories
per serving)
----------------------------------------------------------------------------
Betsy at TKL (9:36:48 pm) :
* Exported from MasterCook Mac *

Turkey Fajitas

Recipe By : Holiday Fixings
Serving Size : 12 Preparation Time :0:15
Categories : Leftover Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 corn tortillas -- 6" in diameter
----Marinade----
1/4 c lemon juice
1 tsp olive oil
1 clove garlic -- minced
1/2 c bell peppers -- chopped
2 tsps oregano
1 tsp salt
1/2 tsp black pepper
3 c turkey light meat, skinless
cooked and cut into strips
----Onion Relish----
1 tsp olive oil
1/2 c onions -- chopped
3 cloves garlic -- minced
2 tbsps brown sugar
3 tbsps white vinegar
3/4 c water
1/4 c tomato paste
1 tbsp worcestershire sauce
----Topping----
1 c fat-free cheddar cheese -- grated

To prepare marinade, combine lemon juice, 1 teaspoon olive oil, 1 clove
garlic, bell peppers, oregano, salt, and black pepper in a small mixing
bowl. Pour marinade over turkey in a shallow dish and stir to coat turkey.
Cover and let stand 2 hours in refrigerator. Meanwhile, to prepare onion
relish, combine remaining oil in a skillet over medium heat. Add remaining
onions, cloves, and garlic; cook until tender. Stir in brown sugar,
vinegar, water, tomato paste, and worcestershire sauce. Simmer for 15
minutes. Keep warm. Take marinaded turkey out of refrigerator and place in
a skillet and stir-fry over medium-high heat until hot. Fill tortillas with
turkey and top with onion relish. Sprinkle with cheese.

- - - - - - - - - - - - - - - - - -

Per serving: 124 Calories; 2g Fat (14% calories from fat); 12g Protein; 15g
Carbohydrate; 24mg Cholesterol; 263mg Sodium

--
Anita A. Matejka
Austin, TX
USA
----------------------------------------------------------------------------
Betsy at TKL (9:39:52 pm) :
Deep-Dish Turkey Pot Pie

Recipe By : Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dish
Poultry Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TURKEY MIXTURE-----
2 1/4 cups Chicken broth -- defatted
1/2 cup Chopped celery
1/4 cup Chopped onions
2 medium Carrots -- coarsely chopped
3 tablespoons Cornstarch
1 3/4 cups Evaporated skim milk
3 cups Cooked -- chopped turkey
1 cup Frozen peas -- thawed
1/4 cup Snipped fresh parsley
1/2 teaspoon Dried sage
-----PASTRY CRUST-----
3 Sheets phyllo dough

To Make the Turkey Mixture: Preheat the oven to 350 degrees. In a medium
saucepan, combine 2 cups of the broth, the celery, onions and carrots. Bring
to a boil, then reduce the heat. Cover and simmer about 5 minutes or until
the veggies are tender. In a custard cup, stir the remaining 1/4 cup of the
broth and the cornstarch until smooth. Slowly stir this into the
broth-veggie mxiture. Then stir in the milk. Cook and stir over medium heat
until the mixture comes to a boil. Reuce the heat. Cook and stir for 1
minute more. Then stir in the turkey, peas, parsely and sage. Transfer the
mixture to a shallow 2-quart casserole.
To Make the Pastry Crust: Lay one sheet of the phyllo dough on top of the
turkey mixture. Spray the dough with no stick spray. Repeat layering and
spraying the phyllo dough two more times. Fold or crumple the edges of the
dough and tuck them inside the casserole dish. Bake for 35-40 minutes or
until golden brown.
I added potatoes, mixed veggies, tobasco sauce and some liquid smoke to
enhance the flavor. Very good and light. Even though the phyllo dough crust
will get soft once you refrigerate it, it will get flaky again if you reheat
it in the oven.
----------------------------------------------------------------------------
Betsy at TKL (9:41:27 pm) :
Turkey Wild Rice Casserole

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Rice
Casseroles Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Wild rice -- raw
1/2 teaspoon Salt -- optional
4 cups Water
1 1/2 pounds Mushrooms -- fresh sliced
1/4 cup Margarine
6 tablespoons Flour
2 teaspoons Instant chicken bouillon
1 cup Water
13 ounces Evaporated skim milk
1/2 teaspoon Salt -- optional
4 cups Turkey, cooked -- cubed
2 ounces Pimento -- sliced
8 ounces Water chestnuts -- sliced
1/2 cup Almonds -- sliced

Rinse wild rice under running water, using a strainer. Combine rice, salt
and water in large saucepan. Bring to a boil; simmer, covered, until kernals
are open and tender but not mushy (about 45-55 min.). Drain. In a large
skillet, saute mushrooms in margarine until tender, stir in flour and
bouillon.
Slowly stir in water and evaporated skim milk; cook until thickened. Add
rice, salt, turkey, pimento and water chestnuts. Pour mixture into 7x11-inch
baking dish. Sprinkle with the sliced almonds. Bake in 350~F oven for 30
minutes covered, then 3 minutes uncovered, until bubbly.
----------------------------------------------------------------------------
END OF FILE - Part 2 (of 2)

The Kitchen Link
http://www.kitchenlink.com