Recipe: Leftover Turkey Recipes (32) - 11-28-97 - Part 1 of 2 (updated)
Recipe CollectionsPLAY IT AGAIN TOM! LEFTOVER TURKEY RECIPES
Recipe Swap - November 28, 1997 (Part 1 of 2)
32 RECIPES IN THIS FILE:
Turkey A La King
Turkey Rice Soup
Turkey Enchiladas
Hearty Turkey Bake
Spicy Turkey Enchiladas
Leftover Turkey Curry
Turkey, Feta And Basil Grilled Sandwiches
Easy Turkey Divan
Ann's Roasted Chile And Turkey Pasta
How To Roast Peppers
Turkey Bruschetta
Hot And Spicy Turkey Chili
Turkey Grape Salad
Turkey And Spinach Tetrazzini
Breaded Turkey Italian Style
Turkey Broth
Turkey And Peppers In Cornbread Crust
Leftover Turkey Soup
Gobbler Cobbler
Easy Turkey Noodle Casserole
Turkey Enchiladas
Lasagna With Turkey And 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 Chili
TURKEY A LA KING
Source: Dr. Glenn Lasseigne
"From my Mama, delicious and easy. We always served it over buttered toast or biscuits."
1 1/3 cup butter or margarine
1 lb mushrooms, sliced
10 Tbsp flour
1 1/3 cup chicken broth
1 pint half-and-half
1 cup sherry wine*
2/3 cup milk
8 oz chopped pimento**
6 cups coarsely chopped cooked turkey
Salt, to taste
Ground black and red pepper, to taste
Poultry seasoning, with sage, to taste***
Additional broth, if needed
Melt butter. Saute mushrooms for 5 minutes. Stir in flour and mix well.
Heat broth in separate pan and add to flour mixture gradually. Gradually add half-and-half. Stir in wine, milk and pimento. Add turkey. Season to taste and cook over low heat for 15 to 20 minutes. Adjust consistency with additional broth if necessary.
*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 seasoning has sage as the first or second ingredient or use ground sage and a little celery salt.
TURKEY RICE SOUP
Source: Diane Bongiorni
1 1/2 cup celery, chopped
1 cup chopped onion
2 Tablespoons olive oil
4 cloves garlic, chopped
2 bay leaves
1 teaspoon dry thyme
1 turkey carcass
1 cup turkey leftovers, cubed
Leftover pieces of turkey skin
Water
4 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 translucent.
Add turkey carcass, cubed turkey and turkey skin. Turn heat to high. Add water to 1-inch of the top of your soup pot. Add carrots. Boil for 1 hour until liquid is reduced, skimming pot as necessary. Lower temperature to keep pot at a simmering boil.
(At this point you can strain the broth to be sure all bones are removed and add more cut up carrots to the pot.)
Add 2 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 (be sure to look for and remove any small bones in the soup). Salt and pepper to taste, and serve.
TURKEY ENCHILADAS
Source: Nancy Dooley
Freeze these in individual portions to take to work and microwave.
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 cup of the mixture in each soft flour tortilla, roll up.
Put in freezer/microwave individual serving dishes, seam side down, sprinkle with more shredded cheese and freeze.
Microwave 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).
HEARTY TURKEY BAKE
Source: Quick and Easy Casseroles
Makes 6 servings
3 cups mashed potatoes
1 cup shredded cheddar cheese, divided sue
1 1/2 cups chopped cooked turkey light meat
1 1/2 cups frozen mixed vegetables, thawed and drained
1 (10 3/4 oz) can cream of mushroom soup
1/4 cup milk
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp black pepper
Preheat oven to 375 degrees F. Prepare a 1 1/2-quart casserole dish with cooking spray.
In a mixing bowl, combine mashed potatoes and 1/2 cup cheese. Spoon potato mixture into prepared dish. Using back of spoon, spread potatoes across bottom and up sides of dish to form a shell.
In another mixing bowl, combine turkey, vegetables, (undiluted) soup, milk, mustard, garlic powder, and black pepper. Pour over potato shell.
Bake for 30 minutes. Top with remaining 1/2 cup cheese and bake 3 minutes more or until cheese has melted.
SPICY TURKEY ENCHILADAS
Source: Ann Albers
2 cups shredded leftover cooked turkey
1 (4 oz) can chiles (of desired hotness)
1/4 cup sour cream
1 tsp ground cumin or taco seasoning
Oil
8 to 10 small corn tortillas
1 medium can enchilada sauce
3/4 cup shredded cheddar cheese
FOR SERVING:
Refried beans, heated
Corn chips
Salsa
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, 1/4 cup sour cream, and cumin or taco seasoning.
Now heat a few tablespoons of oil in a large skillet. Heat one or two small corn tortillas at a time. This makes them pliable. Leave them there (over medium heat) for about 30 seconds. They should be good and 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-inch. Keep it up till you run out of either filling or tortillas.
Pour enchilada sauce over it all, and sprinkle with shredded cheddar.
Bake in an oven preheated to 350 degree F for about 20 minutes, till hot, bubbly and cheese is very melted. If the cheese browns too early, you can cover with foil.
Serve with heated refried beans, chips and salsa, and garnish plate
with shredded lettuce, tomatoes, and a dollop of sour cream.
LEFTOVER TURKEY CURRY
Source: Ann Albers
"You can also throw in sliced mushrooms, tender lemongrass shoots, or whatever else is in the fridge that sounds good! I like mine REALLY spicy, so I add a lot of pepper and curry."
1 cup heavy whipping cream*
2 tbsp curry powder (or to taste)
Ground cayenne pepper, to taste
Freshly ground black pepper, to taste
1 bunch green onions, chopped well
1 1/2 cups cut up cooked chicken or turkey
Hot cooked rice (for serving)
Combine heavy 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.
Serve with fluffy white rice and for fun, get some fortune cookies!
*Coconut milk may be substituted for some of the heavy cream.
TURKEY, FETA AND BASIL GRILLED SANDWICHES
Source: Ann Albers
For 2 sandwiches:
4 slices of bread
Butter
About 1/4 of a package of feta (about 2 oz?)
3 tbsp. 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 cup 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 sandwiches. Finally, add very thin slices of Roma tomato (make sure it's real ripe, or skip it :-)).
Top the sandwiches 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 sandwiches on, cheese side down and let them cook, just a minute or two till grilled (check often, they're not too great burnt !). Flip carefully and brown the other side.
Slice in half and enjoy them hot.
EASY TURKEY DIVAN
Source: Campbell's Soups
1 lb fresh cut broccoli
1 1/2 cups chopped or diced cooked turkey (or chicken)
1 (10 3/4 oz.) can Campbell's condensed cream of broccoli soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
In shallow casserole (or 9-inch pie plate) arrange broccoli; top with turkey.
Combine (undiluted) soup and milk; pour on top. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle on top.
Bake at 450 degrees F for 15 minutes until hot.
ANN'S ROASTED CHILE AND TURKEY PASTA
Source: Ann Albers
8 oz spinach fettuccine, uncooked
1 (10 3/4 oz.) can condensed golden corn soup
1/2 cup milk
1 cup roasted anaheim chiles* (or one or two 4 oz cans chiles of desired hotness)
2 cups cooked turkey, cut into bite-sized pieces
1/2 cup fresh cilantro chopped (or 1/4 cup dried)
Cook pasta according to directions on the package. Drain and place in a serving dish.
While the pasta is cooking, combine (undiluted) 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. Add cilantro.
Toss the soup mixture with the pasta and serve! Spicy!
*HOW 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).
TURKEY BRUSCHETTA
From: Peggy, WA
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.
HOT AND SPICY TURKEY CHILI
From: Peggy, WA
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.
TURKEY GRAPE SALAD
From: Peggy, WA
Combine turkey with halved green grapes, toasted sliced almonds, sliced green onions, orange zest and light mayonnaise.
TURKEY AND SPINACH TETRAZZINI
From: Peggy, WA
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.
BREADED TURKEY ITALIAN STYLE
From: Peggy, WA
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.
TURKEY BROTH
From: SueA,CA
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.
*Sometimes I stick the carcass into a hot (400 degree F) oven for around 1/2 hour to darken and bring out more flavor before proceeding with stockpot (watch so it does not burn).
TURKEY AND PEPPERS IN CORNBREAD CRUST
Source: Southern Living Annual, 1995
From: Sue, CA
Makes 4 to 6 servings
2 cups chopped cooked turkey
1 (7 ounce) jar roasted sweet red peppers, 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 F for 30 minutes. Uncover and bake 10 additional minutes or until cornbread is golden.
LEFTOVER TURKEY SOUP
From: Peggy, WA
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.
GOBBLER COBBLER
From: Peggy, WA
Makes 6 servings
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 use
1 teaspoon poultry seasoning, divided use
2 1/4 cups reduced-fat buttermilk baking mix (Bisquick)
1/4 to 1/2 teaspoon coarsely ground black pepper
3/4 cup, plus 2 tablespoons lowfat milk
Preheat oven to 450 degrees F.
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.
EASY TURKEY NOODLE CASSEROLE
Source: Off Duty/America magazine, February-March 1993
Makes 4 servings
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
2 cups cooked medium egg noodles
1 cup cooked peas
2 tbsp chopped red bell pepper
1 1/2 cups cooked and cubed turkey
1 tbsp butter or margarine
2 tbsp dry bread crumbs
In a 1 1/2 qt casserole, combine (undiluted) 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.
TURKEY ENCHILADAS
Makes 4 servings
FOR THE CHILE SAUCE:
2 cans (4 oz each) green chile peppers
1 large clove garlic, minced
2 tbsp olive oil
2 cups chopped onions
1 tsp salt
1/2 tsp oregano
1/2 cup water
1 1/2 lb stewed tomatoes
FOR THE ENCHILADAS:
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 tsp salt
12 (10-inch) corn or flour tortillas
1/3 cup corn oil
TO PREPARE THE CHILE SAUCE:
Rinse seeds from chilies and chop. Saute with garlic in olive oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and 1/2 cup water. Simmer uncovered until thick, about 1/2 hour.
TO PREPARE THE ENCHILADAS:
Combine turkey with sour cream, cheese and 1 teaspoon salt.
Heat 1/3 cup 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. Pour Chile Sauce over enchiladas.
Bake at 350 degrees F for 20-30 minutes. Let set 5-10 minutes before serving.
LASAGNA WITH TURKEY AND TOMATO SAUCE
Source: Los Angeles Daily News, November 22, 1992
Makes 4 to 6 servings
FOR THE SAUCE:
2 1/2 lbs ripe plum tomatoes (or 4 cups canned crushed tomatoes)
1 tbsp olive oil
2 tbsp finely chopped garlic
1/8 tsp hot red pepper flakes
1 tsp chopped fresh oregano (or 1/2 tsp Dried oregano)
Salt and pepper to taste
2 tbsp olive oil
2 lbs freshly ground turkey meat (or ground leftover cooked turkey meat)
1 tsp finely chopped garlic
1/2 cup dry red wine
1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
Salt and pepper, to taste
FOR THE LASAGNA:
12 lasagna noodles
2 cups cold water
2 cups ricotta cheese
1/4 cup hot water (optional)
1/2 cup grated Parmesan cheese
2 tbsp butter, melted
TO PREPARE THE 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.
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.
TO PREPARE THE LASAGNA:
Meanwhile, cook lasagna noodles in salted water, according to instructions on package, adding noodles 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 single layer of lasagna noodles.
Beat ricotta with 1/4 cup hot water to make it spreadable (if ricotta isn't thick you can skip this step). Spread about 1/3 of ricotta over lasagna. 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 lasagna noodles. Sprinkle with remaining Parmesan cheese. Pour melted butter over all.
Bake in preheated 400 degree F oven for 15 minutes or until lasagna is piping hot and bubbling. (Let sit 10 minutes before cutting.)
TURKEY-PASTA SALAD
Makes 6 servings
2 cups wagon wheel or spiral pasta, uncooked
2 cups cooked turkey or chicken strips (about 8 ounces)
1 (8 oz) can whole kernel corn, drained (or 1 cup frozen corn kernels, thawed)
1 large zucchini, cut into 1/2-inch slices, each slice cut into quarters
1 large tomato, cut into 1/2-inch slices
1 small red bell pepper, cut into 1/2-inch chunks
1/2 cup chopped fresh cilantro or parsley
FOR THE DRESSING:
3/4 cup Pace Picante Sauce (plus additional for serving, if desired)
1/3 cup reduced calorie creamy garlic salad dressing
1/4 tsp salt (optional)
Cook pasta according to package directions; drain.
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.
TURKEY SALAD STUFFED EGGS
Makes 4 servings
8 hard boiled eggs
2 celery stalks, cut in 1-inch cubes
2 green onions, sliced in 1-inch pieces
1/2 red bell pepper, cut 1-inch cubes
3/4 lb leftover cooked turkey, cut in 1-inch cubes
3 tbsp mayonnaise
2 tbsp dijon mustard
1 tbsp cider vinegar
1 tsp sugar
1/4 tsp salt
Peel eggs; halve crosswise. Remove yolks and reserve for another use.
Place celery, onion, and bell pepper 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.
Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.
CHICKEN POT PIE
Source: Bumgarner Family Recipes
Makes 6 servings
2 (9-inch) deep dish pie crusts (1 will be for the "lid")
2 cans (10 3/4 oz. each) condensed cream of potato soup
1 (16 oz.) can mixed vegetables
2 cups diced cooked turkey or chicken
1/2 tsp ground black pepper
1/2 c milk
Thaw out frozen pie crusts (they usually come 2 to a package). Roll 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 at 375 degrees F for 45 minutes.
TURKEY-VEGETABLE SOUP
1 tbsp butter or olive oil
2 onions, chopped
2 crushed garlic cloves
20 oz chicken broth
2 1/2 cups water (or 5 cups turkey stock)
1/2 tsp poultry seasoning
1 cup small or medium egg noodles, uncooked
1 cup frozen mixed vegetables
2 cups leftover turkey, cut bite sized
Melt butter in a large saucepan set over medium heat. Add onions and garlic. Cook, stirring often, for 5 minutes.
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 minutes.
Add frozen vegetables and turkey. Cover and simmer just until hot, about 2 to 3 minutes.
GREEN BEAN AND TURKEY CASSEROLE
From: Peggy, WA - 11-28-97
Makes 6 servings
1 1/2 to 2 cups cubed cooked turkey or chicken
1 (14.5 oz.) can green beans, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 cup milk
1 cup shredded Cheddar cheese (4 oz.)
6 servings Hungry Jack Mashed Potatoes (prepared as directed on package)
1/2 (2.8-oz.) can French fried onions
Heat oven to 375 degrees F.
In medium saucepan, combine turkey, green beans, (undiluted) 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 degrees F for 10 minutes. Sprinkle with onions; bake an additional 3 to 5 minutes or until mixture is bubbly and onions are warm.
CHICKEN TETRAZZINI BAKE
Source: Picnics and Potlucks, Pillsbury Classic Cookbooks #136, June 1992
Makes 6-8 servings
1/2 cup sliced onion
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup milk
1 (4 1/2 oz) jar sliced mushrooms, drained
3 cups cubed cooked chicken or turkey
1/2 cup chopped fresh parsley (plus additional, for garnish)
1/3 cup grated Parmesan cheese
1 (7 oz) pkg spaghetti, cooked and drained
1 (2 oz) jar diced pimiento, drained
1/2 cup shredded Swiss cheese (2 oz)
In large saucepan over medium heat, cook onion in butter 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 2-quart (12x8-inch) baking dish; sprinkle with Swiss cheese.
Bake, uncovered, in preheated 350 degree F oven for 20 to 30 minutes until hot and bubbly.
If desired, sprinkle with additional chopped fresh parsley.
MEXICAN CHICKEN LASAGNA
Source: Rita in Scottsdale, 1990's
Makes 8 servings
10 oz uncooked lasagna noodles
FOR THE SAUCE:
2 tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, seeded and chopped
2 cans (10 3/4 oz. each) condensed cream of tomato soup
10 oz enchilada sauce (Rosarita brand, if available)
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp chili powder
1 tsp ground cumin
FOR THE CHEESE FILLING:
1 pint small curd cottage cheese
2 eggs
1/3 cup chopped fresh cilantro
3 to 4 Tbsp. diced canned green chiles.
FOR THE LASAGNA:
4 cups 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; drain.
TO PREPARE THE SAUCE:
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 (undiluted) soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.
TO PREPARE THE CHEESE FILLING:
Stir together cottage cheese, eggs, cilantro, and chiles.
TO PREPARE THE LASAGNA:
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagna 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 375 degree F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares.
TURKEY-BARLEY SOUP
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
6 cups turkey or chicken broth
1 cup diced cooked turkey
1 cup pearl barley, uncooked*
1 onion, chopped
2 celery stalks, chopped
3 carrots, sliced
1 bay leaf
1 tsp dry thyme
1/4 tsp dried marjoram
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley (or 2 tsp. dry parsley flakes)
Combine all the ingredients in soup pot or slow cooker.
Cover crock pot and cook on LOW for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
Makes 6 servings
1/6 recipe = 1 lean meat, 1 bread, 2 vegetable exchanges
Per serving: 181 calories, 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.
*Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.
TURKEY BARBECUE FOR SANDWICHES
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. dry mustard
1/4 cup chopped onion
1 tsp chili powder (or 2 to taste)
2 cups chopped cooked turkey
Hamburger buns or toast (for serving)
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.
Makes 4 servings
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.
TURKEY CHILI
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
Makes 4 servings
2 cups chopped cooked turkey
1 garlic clove, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 (16 oz.) can red kidney beans
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes
1 bay leaf
1 tbsp. chili powder (or 2 to taste)
1/2 tsp. 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.
Makes 4 servings
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
Recipe Swap - November 28, 1997 (Part 1 of 2)
32 RECIPES IN THIS FILE:
Turkey A La King
Turkey Rice Soup
Turkey Enchiladas
Hearty Turkey Bake
Spicy Turkey Enchiladas
Leftover Turkey Curry
Turkey, Feta And Basil Grilled Sandwiches
Easy Turkey Divan
Ann's Roasted Chile And Turkey Pasta
How To Roast Peppers
Turkey Bruschetta
Hot And Spicy Turkey Chili
Turkey Grape Salad
Turkey And Spinach Tetrazzini
Breaded Turkey Italian Style
Turkey Broth
Turkey And Peppers In Cornbread Crust
Leftover Turkey Soup
Gobbler Cobbler
Easy Turkey Noodle Casserole
Turkey Enchiladas
Lasagna With Turkey And 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 Chili
TURKEY A LA KING
Source: Dr. Glenn Lasseigne
"From my Mama, delicious and easy. We always served it over buttered toast or biscuits."
1 1/3 cup butter or margarine
1 lb mushrooms, sliced
10 Tbsp flour
1 1/3 cup chicken broth
1 pint half-and-half
1 cup sherry wine*
2/3 cup milk
8 oz chopped pimento**
6 cups coarsely chopped cooked turkey
Salt, to taste
Ground black and red pepper, to taste
Poultry seasoning, with sage, to taste***
Additional broth, if needed
Melt butter. Saute mushrooms for 5 minutes. Stir in flour and mix well.
Heat broth in separate pan and add to flour mixture gradually. Gradually add half-and-half. Stir in wine, milk and pimento. Add turkey. Season to taste and cook over low heat for 15 to 20 minutes. Adjust consistency with additional broth if necessary.
*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 seasoning has sage as the first or second ingredient or use ground sage and a little celery salt.
TURKEY RICE SOUP
Source: Diane Bongiorni
1 1/2 cup celery, chopped
1 cup chopped onion
2 Tablespoons olive oil
4 cloves garlic, chopped
2 bay leaves
1 teaspoon dry thyme
1 turkey carcass
1 cup turkey leftovers, cubed
Leftover pieces of turkey skin
Water
4 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 translucent.
Add turkey carcass, cubed turkey and turkey skin. Turn heat to high. Add water to 1-inch of the top of your soup pot. Add carrots. Boil for 1 hour until liquid is reduced, skimming pot as necessary. Lower temperature to keep pot at a simmering boil.
(At this point you can strain the broth to be sure all bones are removed and add more cut up carrots to the pot.)
Add 2 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 (be sure to look for and remove any small bones in the soup). Salt and pepper to taste, and serve.
TURKEY ENCHILADAS
Source: Nancy Dooley
Freeze these in individual portions to take to work and microwave.
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 cup of the mixture in each soft flour tortilla, roll up.
Put in freezer/microwave individual serving dishes, seam side down, sprinkle with more shredded cheese and freeze.
Microwave 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).
HEARTY TURKEY BAKE
Source: Quick and Easy Casseroles
Makes 6 servings
3 cups mashed potatoes
1 cup shredded cheddar cheese, divided sue
1 1/2 cups chopped cooked turkey light meat
1 1/2 cups frozen mixed vegetables, thawed and drained
1 (10 3/4 oz) can cream of mushroom soup
1/4 cup milk
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp black pepper
Preheat oven to 375 degrees F. Prepare a 1 1/2-quart casserole dish with cooking spray.
In a mixing bowl, combine mashed potatoes and 1/2 cup cheese. Spoon potato mixture into prepared dish. Using back of spoon, spread potatoes across bottom and up sides of dish to form a shell.
In another mixing bowl, combine turkey, vegetables, (undiluted) soup, milk, mustard, garlic powder, and black pepper. Pour over potato shell.
Bake for 30 minutes. Top with remaining 1/2 cup cheese and bake 3 minutes more or until cheese has melted.
SPICY TURKEY ENCHILADAS
Source: Ann Albers
2 cups shredded leftover cooked turkey
1 (4 oz) can chiles (of desired hotness)
1/4 cup sour cream
1 tsp ground cumin or taco seasoning
Oil
8 to 10 small corn tortillas
1 medium can enchilada sauce
3/4 cup shredded cheddar cheese
FOR SERVING:
Refried beans, heated
Corn chips
Salsa
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, 1/4 cup sour cream, and cumin or taco seasoning.
Now heat a few tablespoons of oil in a large skillet. Heat one or two small corn tortillas at a time. This makes them pliable. Leave them there (over medium heat) for about 30 seconds. They should be good and 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-inch. Keep it up till you run out of either filling or tortillas.
Pour enchilada sauce over it all, and sprinkle with shredded cheddar.
Bake in an oven preheated to 350 degree F for about 20 minutes, till hot, bubbly and cheese is very melted. If the cheese browns too early, you can cover with foil.
Serve with heated refried beans, chips and salsa, and garnish plate
with shredded lettuce, tomatoes, and a dollop of sour cream.
LEFTOVER TURKEY CURRY
Source: Ann Albers
"You can also throw in sliced mushrooms, tender lemongrass shoots, or whatever else is in the fridge that sounds good! I like mine REALLY spicy, so I add a lot of pepper and curry."
1 cup heavy whipping cream*
2 tbsp curry powder (or to taste)
Ground cayenne pepper, to taste
Freshly ground black pepper, to taste
1 bunch green onions, chopped well
1 1/2 cups cut up cooked chicken or turkey
Hot cooked rice (for serving)
Combine heavy 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.
Serve with fluffy white rice and for fun, get some fortune cookies!
*Coconut milk may be substituted for some of the heavy cream.
TURKEY, FETA AND BASIL GRILLED SANDWICHES
Source: Ann Albers
For 2 sandwiches:
4 slices of bread
Butter
About 1/4 of a package of feta (about 2 oz?)
3 tbsp. 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 cup 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 sandwiches. Finally, add very thin slices of Roma tomato (make sure it's real ripe, or skip it :-)).
Top the sandwiches 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 sandwiches on, cheese side down and let them cook, just a minute or two till grilled (check often, they're not too great burnt !). Flip carefully and brown the other side.
Slice in half and enjoy them hot.
EASY TURKEY DIVAN
Source: Campbell's Soups
1 lb fresh cut broccoli
1 1/2 cups chopped or diced cooked turkey (or chicken)
1 (10 3/4 oz.) can Campbell's condensed cream of broccoli soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
In shallow casserole (or 9-inch pie plate) arrange broccoli; top with turkey.
Combine (undiluted) soup and milk; pour on top. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle on top.
Bake at 450 degrees F for 15 minutes until hot.
ANN'S ROASTED CHILE AND TURKEY PASTA
Source: Ann Albers
8 oz spinach fettuccine, uncooked
1 (10 3/4 oz.) can condensed golden corn soup
1/2 cup milk
1 cup roasted anaheim chiles* (or one or two 4 oz cans chiles of desired hotness)
2 cups cooked turkey, cut into bite-sized pieces
1/2 cup fresh cilantro chopped (or 1/4 cup dried)
Cook pasta according to directions on the package. Drain and place in a serving dish.
While the pasta is cooking, combine (undiluted) 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. Add cilantro.
Toss the soup mixture with the pasta and serve! Spicy!
*HOW 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).
TURKEY BRUSCHETTA
From: Peggy, WA
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.
HOT AND SPICY TURKEY CHILI
From: Peggy, WA
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.
TURKEY GRAPE SALAD
From: Peggy, WA
Combine turkey with halved green grapes, toasted sliced almonds, sliced green onions, orange zest and light mayonnaise.
TURKEY AND SPINACH TETRAZZINI
From: Peggy, WA
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.
BREADED TURKEY ITALIAN STYLE
From: Peggy, WA
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.
TURKEY BROTH
From: SueA,CA
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.
*Sometimes I stick the carcass into a hot (400 degree F) oven for around 1/2 hour to darken and bring out more flavor before proceeding with stockpot (watch so it does not burn).
TURKEY AND PEPPERS IN CORNBREAD CRUST
Source: Southern Living Annual, 1995
From: Sue, CA
Makes 4 to 6 servings
2 cups chopped cooked turkey
1 (7 ounce) jar roasted sweet red peppers, 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 F for 30 minutes. Uncover and bake 10 additional minutes or until cornbread is golden.
LEFTOVER TURKEY SOUP
From: Peggy, WA
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.
GOBBLER COBBLER
From: Peggy, WA
Makes 6 servings
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 use
1 teaspoon poultry seasoning, divided use
2 1/4 cups reduced-fat buttermilk baking mix (Bisquick)
1/4 to 1/2 teaspoon coarsely ground black pepper
3/4 cup, plus 2 tablespoons lowfat milk
Preheat oven to 450 degrees F.
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.
EASY TURKEY NOODLE CASSEROLE
Source: Off Duty/America magazine, February-March 1993
Makes 4 servings
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
2 cups cooked medium egg noodles
1 cup cooked peas
2 tbsp chopped red bell pepper
1 1/2 cups cooked and cubed turkey
1 tbsp butter or margarine
2 tbsp dry bread crumbs
In a 1 1/2 qt casserole, combine (undiluted) 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.
TURKEY ENCHILADAS
Makes 4 servings
FOR THE CHILE SAUCE:
2 cans (4 oz each) green chile peppers
1 large clove garlic, minced
2 tbsp olive oil
2 cups chopped onions
1 tsp salt
1/2 tsp oregano
1/2 cup water
1 1/2 lb stewed tomatoes
FOR THE ENCHILADAS:
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 tsp salt
12 (10-inch) corn or flour tortillas
1/3 cup corn oil
TO PREPARE THE CHILE SAUCE:
Rinse seeds from chilies and chop. Saute with garlic in olive oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and 1/2 cup water. Simmer uncovered until thick, about 1/2 hour.
TO PREPARE THE ENCHILADAS:
Combine turkey with sour cream, cheese and 1 teaspoon salt.
Heat 1/3 cup 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. Pour Chile Sauce over enchiladas.
Bake at 350 degrees F for 20-30 minutes. Let set 5-10 minutes before serving.
LASAGNA WITH TURKEY AND TOMATO SAUCE
Source: Los Angeles Daily News, November 22, 1992
Makes 4 to 6 servings
FOR THE SAUCE:
2 1/2 lbs ripe plum tomatoes (or 4 cups canned crushed tomatoes)
1 tbsp olive oil
2 tbsp finely chopped garlic
1/8 tsp hot red pepper flakes
1 tsp chopped fresh oregano (or 1/2 tsp Dried oregano)
Salt and pepper to taste
2 tbsp olive oil
2 lbs freshly ground turkey meat (or ground leftover cooked turkey meat)
1 tsp finely chopped garlic
1/2 cup dry red wine
1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
Salt and pepper, to taste
FOR THE LASAGNA:
12 lasagna noodles
2 cups cold water
2 cups ricotta cheese
1/4 cup hot water (optional)
1/2 cup grated Parmesan cheese
2 tbsp butter, melted
TO PREPARE THE 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.
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.
TO PREPARE THE LASAGNA:
Meanwhile, cook lasagna noodles in salted water, according to instructions on package, adding noodles 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 single layer of lasagna noodles.
Beat ricotta with 1/4 cup hot water to make it spreadable (if ricotta isn't thick you can skip this step). Spread about 1/3 of ricotta over lasagna. 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 lasagna noodles. Sprinkle with remaining Parmesan cheese. Pour melted butter over all.
Bake in preheated 400 degree F oven for 15 minutes or until lasagna is piping hot and bubbling. (Let sit 10 minutes before cutting.)
TURKEY-PASTA SALAD
Makes 6 servings
2 cups wagon wheel or spiral pasta, uncooked
2 cups cooked turkey or chicken strips (about 8 ounces)
1 (8 oz) can whole kernel corn, drained (or 1 cup frozen corn kernels, thawed)
1 large zucchini, cut into 1/2-inch slices, each slice cut into quarters
1 large tomato, cut into 1/2-inch slices
1 small red bell pepper, cut into 1/2-inch chunks
1/2 cup chopped fresh cilantro or parsley
FOR THE DRESSING:
3/4 cup Pace Picante Sauce (plus additional for serving, if desired)
1/3 cup reduced calorie creamy garlic salad dressing
1/4 tsp salt (optional)
Cook pasta according to package directions; drain.
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.
TURKEY SALAD STUFFED EGGS
Makes 4 servings
8 hard boiled eggs
2 celery stalks, cut in 1-inch cubes
2 green onions, sliced in 1-inch pieces
1/2 red bell pepper, cut 1-inch cubes
3/4 lb leftover cooked turkey, cut in 1-inch cubes
3 tbsp mayonnaise
2 tbsp dijon mustard
1 tbsp cider vinegar
1 tsp sugar
1/4 tsp salt
Peel eggs; halve crosswise. Remove yolks and reserve for another use.
Place celery, onion, and bell pepper 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.
Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.
CHICKEN POT PIE
Source: Bumgarner Family Recipes
Makes 6 servings
2 (9-inch) deep dish pie crusts (1 will be for the "lid")
2 cans (10 3/4 oz. each) condensed cream of potato soup
1 (16 oz.) can mixed vegetables
2 cups diced cooked turkey or chicken
1/2 tsp ground black pepper
1/2 c milk
Thaw out frozen pie crusts (they usually come 2 to a package). Roll 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 at 375 degrees F for 45 minutes.
TURKEY-VEGETABLE SOUP
1 tbsp butter or olive oil
2 onions, chopped
2 crushed garlic cloves
20 oz chicken broth
2 1/2 cups water (or 5 cups turkey stock)
1/2 tsp poultry seasoning
1 cup small or medium egg noodles, uncooked
1 cup frozen mixed vegetables
2 cups leftover turkey, cut bite sized
Melt butter in a large saucepan set over medium heat. Add onions and garlic. Cook, stirring often, for 5 minutes.
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 minutes.
Add frozen vegetables and turkey. Cover and simmer just until hot, about 2 to 3 minutes.
GREEN BEAN AND TURKEY CASSEROLE
From: Peggy, WA - 11-28-97
Makes 6 servings
1 1/2 to 2 cups cubed cooked turkey or chicken
1 (14.5 oz.) can green beans, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 cup milk
1 cup shredded Cheddar cheese (4 oz.)
6 servings Hungry Jack Mashed Potatoes (prepared as directed on package)
1/2 (2.8-oz.) can French fried onions
Heat oven to 375 degrees F.
In medium saucepan, combine turkey, green beans, (undiluted) 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 degrees F for 10 minutes. Sprinkle with onions; bake an additional 3 to 5 minutes or until mixture is bubbly and onions are warm.
CHICKEN TETRAZZINI BAKE
Source: Picnics and Potlucks, Pillsbury Classic Cookbooks #136, June 1992
Makes 6-8 servings
1/2 cup sliced onion
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup milk
1 (4 1/2 oz) jar sliced mushrooms, drained
3 cups cubed cooked chicken or turkey
1/2 cup chopped fresh parsley (plus additional, for garnish)
1/3 cup grated Parmesan cheese
1 (7 oz) pkg spaghetti, cooked and drained
1 (2 oz) jar diced pimiento, drained
1/2 cup shredded Swiss cheese (2 oz)
In large saucepan over medium heat, cook onion in butter 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 2-quart (12x8-inch) baking dish; sprinkle with Swiss cheese.
Bake, uncovered, in preheated 350 degree F oven for 20 to 30 minutes until hot and bubbly.
If desired, sprinkle with additional chopped fresh parsley.
MEXICAN CHICKEN LASAGNA
Source: Rita in Scottsdale, 1990's
Makes 8 servings
10 oz uncooked lasagna noodles
FOR THE SAUCE:
2 tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, seeded and chopped
2 cans (10 3/4 oz. each) condensed cream of tomato soup
10 oz enchilada sauce (Rosarita brand, if available)
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp chili powder
1 tsp ground cumin
FOR THE CHEESE FILLING:
1 pint small curd cottage cheese
2 eggs
1/3 cup chopped fresh cilantro
3 to 4 Tbsp. diced canned green chiles.
FOR THE LASAGNA:
4 cups 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; drain.
TO PREPARE THE SAUCE:
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 (undiluted) soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.
TO PREPARE THE CHEESE FILLING:
Stir together cottage cheese, eggs, cilantro, and chiles.
TO PREPARE THE LASAGNA:
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagna 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 375 degree F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares.
TURKEY-BARLEY SOUP
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
6 cups turkey or chicken broth
1 cup diced cooked turkey
1 cup pearl barley, uncooked*
1 onion, chopped
2 celery stalks, chopped
3 carrots, sliced
1 bay leaf
1 tsp dry thyme
1/4 tsp dried marjoram
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley (or 2 tsp. dry parsley flakes)
Combine all the ingredients in soup pot or slow cooker.
Cover crock pot and cook on LOW for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
Makes 6 servings
1/6 recipe = 1 lean meat, 1 bread, 2 vegetable exchanges
Per serving: 181 calories, 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.
*Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.
TURKEY BARBECUE FOR SANDWICHES
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. dry mustard
1/4 cup chopped onion
1 tsp chili powder (or 2 to taste)
2 cups chopped cooked turkey
Hamburger buns or toast (for serving)
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.
Makes 4 servings
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.
TURKEY CHILI
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
Makes 4 servings
2 cups chopped cooked turkey
1 garlic clove, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 (16 oz.) can red kidney beans
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes
1 bay leaf
1 tbsp. chili powder (or 2 to taste)
1/2 tsp. 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.
Makes 4 servings
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
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