The Best Turkey Leftover Recipes on the Planet Earth!! (really)
Turkey Leftovers are a perennial reality. Here are a few of our family tested favorites for disposing of the bird in tasty fashion.
TURKEY-PASTA TOSS - Serves: 4 2 medium carrots 3/4 cup unsweetened orange juice 1 Tbsp cornstarch 1/4 Tbsp salt 1/2 tsp dried whole basil 3/4 lb cooked turkey breast, cut into 1/2 inch pieces 8 cups water 1/2 (8 oz) package fettuccine 2 oz fresh snow peas - trimmed 1 cup small fresh mushrooms 8 cherry tomatoes, halved 1 Tbsp margarine Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside. Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside. Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven. Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
CHILES RELLENOS - Serves: 4 This is one of our favorite Post-Thanksgiving repasts. I can't wait to make this one. Adapted from a Cooking Light this one has a bit fewer calories than similar recipes. 1 (28 oz) can whole tomatoes undrained 1/2 cup chopped onion 2 cloves garlic, minced 1-1/3 cups chopped, cooked dark turkey meat (about 1/2 lb) 1/4 cup raisins, chopped 2 Tbsp slivered almonds chopped 1/4 tsp salt 1/4 tsp ground cinnamon 1/8 tsp pepper 1 dash of ground cloves 2 cups canned chicken broth, divided 4 (4-ounce) cans whole roasted green chiles, drained 1 Tbsp margarine 2 Tbsp all-purpose flour 1/2 cup skim milk 1 egg yoke 3 egg whites Drain tomatoes; reserving liquid; chop tomatoes and set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion and garlic; saute until tender. Add turkey and next 6 ingredients; cook 2 minutes, stirring constantly. Add 1 cup broth and 1/2 cup chopped tomatoes; cook 15 minutes or until liquid has nearly evaporated, stirring frequently. Gently rinse chiles under cold, running water; drain well and pat dry with paper towels. Spoon 1/4 cup turkey mixture into each chile. Place 2 filled chiles into each of 4 individual casserole dishes coated with cooking spray; set aside. Melt margarine in a small, heavy saucepan over medium heat. Sprinkle with flour, and cook 1- minute, stirring with whisk. Gradually add milk; cook an additional minute or until thickened and bubbly, stirring constantly. Remove from heat; gradually stir one-fourth of milk mixture into egg yoke. Add to remaining hot mixture, and set aside. Beat room temperature egg whites at high speed in a copper mixing bowl until stiff peaks form. Stir 1/4 of egg whites into milk mixture. Gently fold in remaining egg whites; spoon 1/2 cup egg white mixture over each serving of stuffed chiles. Bake at 425 for 12 to 15 minutes or until browned. Combine tomato liquid, remaining chopped tomatoes, & remaining 1 cup chicken broth in skillet; bring to a boil. Cook 10 minutes or until thickened into a sauce. Spoon 1/3 cup tomato mixture around each serving. Serve immediately. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
FRUIT & TURKEY SALAD- Serves: 4 We make this salad for a refreshing lite lunch. 2 cups chopped cooked turkey 1/2 cup sliced celery 1/2 cup plain low-fat yogurt 1 Tbsp mayonnaise 1 Tbsp honey 1 tsp grated orange rind 1/8 tsp salt 2 medium oranges, peeled and sectioned lettuce leaves 1 cup fresh strawberries halved 1 small banana, sliced Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill. Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
LATTICE-TOPPED TURKEY PIE - Serves: 6 We cut this Turkey Pot Pie recipe from a Southern Living Magazine circa 1982 and it finally made it into our MKC database. A Good'en too. 2 cups chopped cooked turkey 1 10 oz. pkg frozen English peas 1 cup (4 oz.) shredded sharp cheddar cheese 1 cup diced celery 1/2 cup soft breadcrumbs 1/4 cup chopped onion 1/4 tsp salt 1/8 tsp pepper 1 cup mayonnaise 3 dashes hot sauce 1 (8 oz.) can crescent dinner rolls 2 tsp sesame seeds radish slices (optional) fresh parsley (optional) Combine first 10 ingredients; mix well. Spoon into a 12x8x2 -inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in a lattice design across the top of your casserole. Sprinkle with sesame seeds. Bake at 350 for 35 minutes. Garnish with radish slices and fresh parsley sprigs, if desired. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TEX-MEX TURKEY CHILI -Serves:6 Ever think of making chili with that leftover turkey?? Cooking Light did and this lo cal recipe is surprisingly good and when prepared in the microwave it couldn't be easier. 1 cup chopped onion 2 cloves garlic, minced 1 Tbsp vegetable oil 1 Tbsp chili powder 1 tsp cumin seeds 1 tsp sugar 1 (8-oz) can tomato sauce 1 (10 oz) can tomatoes and green chiles, undrained 1 (15 oz) can red kidney beans drained 2 cups shredded cooked turkey breast 3/4 cup water Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute. Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes. Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Yield: 6 cups (about 187 calories per 1-cup serving) /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY ENCHILADAS WITH OLIVES - Serves: 4 One more with a Mexican flair. This one was previously posted by Linda Magee and is worth reposting. Serve this with guacamole, sour cream, salsa & other Mexican fare for a grand lunch or dinner. 3 tbsp butter or margarine 2 cups fresh mushrooms, sliced 1/2 cup onion, chopped 3 cups cooked turkey, chopped 1 can cream of chicken soup, undiluted 1 cup sour cream 1/2 cup pimento-stuffed olives 1/2 cup toasted almond slivers 2 tsp chili powder 8 corn tortillas oil 1/2 cup cheddar cheese, grated Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder. Briefly cook tortillas in hot oil until softened; drain on paper towels. Place 1/3 Cup turkey mixture in center of each tortilla. Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada. Sprinkle cheese on top. Bake @ 400~ for 25 minutes until hot. May take longer depending on oven. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY PASTA PRIMAVERA
This recipe serves 12 but can easily be cut back for a
smaller group.
1 (12 oz) package uncooked fettuccine
1-1/2 lbs fresh broccoli cut into flowerettes
2 medium zucchini, thinly sliced
6 green onions, thinly sliced
1 sweet red pepper, sliced into thin strips
1 (6 oz.) can pitted ripe olives, drained and sliced
4 cups chopped cooked turkey
2/3 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp freshly ground pepper
basil sauce - recipe follows -
2 cups cherry tomatoes, halved
lettuce leaves
*****Basil Sauce:*****
1/4 cup chopped fresh basil
1 clove garlic
2 eggs
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp lemon juice
1 Tbsp wine vinegar
1-1/2 cups vegetable oil
1/2 cup sour cream
Cook fettuccine according to package directions; drain.
Rinse with cold water; drain.
Combine fettuccine and next 9 ingredients, tossing well.
Add 2/3 cup Basil Sauce (see Part 2 of this recipe) and
Cherry tomatoes; toss gently. Chill. Serve on lettuce
leaves.
*****BASIL SAUCE*****
Combine basil & garlic in processor and process for 30
seconds or until basil is minced. Add eggs and next 4
ingredients. Process 20 seconds, scraping sides as needed.
With motor running, gradually add oil in a slow, steady
stream, mixing just until well blended. Add sour cream,
and process about 5 seconds or until well blended. Makes
about 2-1/4 Cups.
/\/\ichael =================
& Ms. /\/\ | /-\ /\/\ |
\/\/eslie =================
HERBED TURKEY TETRAZZINI - Serves: 4 One of our favorites - no question. Excellent turkey leftover casserole recipe. 1/4 cup chopped onion 1/4 cup fresh mushrooms 1/4 cup each flour & margarine 1 cup milk 1 cup chicken broth 1 Tbsp chopped fresh parsley 1 tsp dried whole tarragon 1/8 tsp pepper 1 dash of ground nutmeg 2-1/2 cups cooked spaghetti 1-1/2 cups turkey, cooked/chopped 1/2 cup shredded Swiss cheese divided chopped parsley lemon slice halves red pepper strips Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well. Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY-ASPARAGUS PILAF - Serves 4 Yet another quick and easy way to dispatch those turkey leftovers. Ashton even like this one. 2 cups water 2 Tbsp margarine 1 (6-1/2 oz) pkg instant long grain and wild rice 1 (10 oz) pkg frozen asparagus 3 cups chopped cooked turkey 1/3 cup chicken broth 2 Tbsp dry sherry 2 Tbsp white wine vinegar 3 Tbsp sliced almonds, toasted Combine water, margarine, and contents of seasoning packet from package of rice in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat. Let stand 7 minutes. Cook asparagus according to package directions; drain and cut spears into thirds. Add asparagus, turkey and next 3 ingredients to rice; toss gently. Sprinkle with almonds. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY-MUSHROOM SOUP This might just be my favorite comfort soup. Excellent for those chilly days up north. 4 cups sliced mushrooms 1/2 cup chopped onion 1/2 cups each sliced carrots & celery 2 cloves garlic, minced 2 Tbsp margarine 2 Tbsp all-purpose flour 1/4 tsp salt 1/8 tsp dried whole thyme 1/8 tsp dried whole marjoram 1/2 cup skim milk 1 Tbsp dry sherry 1 egg yoke, lightly beaten 1 (10 oz) can chicken broth 1 cup cubed cooked turkey 1/3 cup cooked regular rice 1 Tbsp diced pimento Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2-quart casserole; microwave, uncovered at high for 6 to 7 minutes, stirring after 3 minutes. Add flour, salt, thyme, and marjoram; stir well. Add milk and remaining ingredients, stirring well. Microwave, uncovered at high 6 to 9 minutes or until slightly thickened, stirring every 2 minutes. Yields about 5 cups. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY-NOODLE-POPPYSEED CASSEROLE - Serves 6 What leftover library would be complete without a turkey casserole? This is one you will want to keep. A good "make ahead" recipe for company as it requires an 8 hour chill time. 1 (8 oz.) pkg medium size egg noodles, uncooked 1/2 cup chopped onion 1/4 cup chopped green pepper 1/4 cup margarine, melted 3 tbsp all-purpose flour 3 cups milk 1/4 cup grated Parmesan cheese 1 tbsp poppyseeds 1 tsp salt 1/8 tsp red pepper 3 cups diced cooked turkey 1 (4 oz.) jar diced pimento, drained 2 tbsp grated Parmesan cheese Cook noodles, drain well, & set aside. Saute onion and green pepper in margarine in a Dutch oven until tender; add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, 1/4 cup Parmesan cheese, and next 4 ingredients; add pimento, and stir gently. Spoon mixture into a lightly greased 12x8x2-inch baking dish. Cover and chill 8 hours. To bake, remove from refrigerator and let stand 30 minutes. Bake, covered, at 350 F. for 45 minutes. Uncover and add 2 tablespoons cheese. Bake uncovered an additional 10 minutes or until thoroughly heated. NOTE: Unbaked casserole may be frozen. Thaw in refrigerator for 24 hours. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY-PASTA TOSS - Serves 4 If you really want to start your diet right after Thanksgiving...this is a good lo-cal warm salad to start off with. 2 medium carrots 3/4 cup unsweetened orange juice 1 Tbsp cornstarch 1/4 Tbsp salt 1/2 tsp dried whole basil 3/4 lb cooked turkey breast, cut into 1/2 inch pieces 8 cups water 1/2 (8 oz) package fettuccine 2 oz fresh snow peas - trimmed 1 cup small fresh mushrooms 8 cherry tomatoes, halved 1 Tbsp margarine Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside. Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside. Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven. Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
TURKEY-VEGETABLE STIR FRY - Serves 4 Stir-Fry and Microwave are words you don't often see used together in one recipe - yet this one works well for those last pieces of leftover turkey breast. 1 Tbsp cornstarch 1/4 tsp ground ginger 1 (10.5 Oz) can chicken broth 2 Tbsp soy sauce 1 carrot, julienne strip cut 2 Tbsp vegetable oil 2 cups sliced fresh mushrooms 4 green onions, minced 1 stalk celery, diagonally cut 1 (6 oz) frozen snow peas, thawed 2 cups coarsely chopped cooked turkey breast 2 cups cooked brown rice 2 Tbsp slivered almonds, toasted Combine first 4 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside. Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir after 30 seconds. Serve over rice; garnish with almonds. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================
HOT TURKEY OR CHICKEN SALAD Serves 6 My mother-in-law gave me this recipe. That makes two things I got from her that I really like. This Southern dish is baked just enough to melt the cheese yet the salad stays crisp. A very unusual salad and something new to try with those leftovers. 2 cups of cooked turkey or chicken, diced 1 cup celery, chopped 1/2 cup blanched, slivered almonds 1/3 cup green pepper, diced 2 Tbsp grated onion 1 tsp salt 1 can water chestnuts, diced 2 Tbsp lemon juice 1 Tbsp pimento, chopped 1/2 to 1 cup mayonnaise 4 slices Swiss or Cheddar cheese 1/2 to 1 cup bread crumbs 1/4 cup melted butter Combine all but last 3 ingredients. Place in a 9x14 baking dish, top with cheese. Cover with buttered crumbs. Bake, uncovered at 450 for 10 to 15 minutes or until golden brown. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie =================