Does anyone have any leftover fried turkey recipes or suggestions?

I know sandwiches, but how about soups or stews?Does anyone have any leftover fried turkey recipes or suggestions?
CHOPPED TURKEY SALAD with BALSAMIC VINEGAR





Ingredients





Dressing


2 cloves garlic, minced


1 tablespoon Dijon mustard


3 tablespoons balsamic vinegar


2/3 cup olive oil


1 tablespoon dried Italian seasoning


1/4 teaspoon salt


1/8 teaspoon ground black pepper


Salad


6 cups shredded iceberg lettuce


3 cups chopped leftover cooked Butterball庐 Turkey


1/3 pound thinly sliced prosciutto, chopped


1/2 pound deli-sliced County Line庐 Swiss Cheese, chopped


1 can (15 ounces) garbanzo beans, drained, rinsed


6 medium plum tomatoes, chopped


1 cup pitted ripe olives, sliced


8 green onions, thinly sliced (about 1/2 cup)


1/2 cup chopped fresh basil





Directions








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Dressing: Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper.


Salad: Combine lettuce, turkey, proscuitto, cheese, beans, tomatoes, olives, onions and basil in large bowl. Add 1/2 cup dressing; toss to coat. Serve with additional dressing, if desired














MEDITERRANEAN TURKEY PAELLA





Ingredients





1 tablespoon olive oil


1 medium onion, chopped (about 1/2 cup)


1/2 cup chopped red bell pepper


2 cloves garlic, minced


1 cup frozen artichoke hearts, thawed


1/4 cup sliced pitted ripe olives


1 can (14.5 ounce) Butterball庐 Chicken Broth


1 cup water


1 cup long-grain white rice, uncooked


1/2 teaspoon salt


1/2 teaspoon paprika


3 saffron threads, (optional)


2 cups chopped leftover cooked Butterball庐 Turkey


1/2 cup frozen green peas, thawed





Directions








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Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic; cook and stir 2 minutes. Add artichokes and olives; cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.


Add rice, salt and paprika; mix well. Stir in saffron, if desired. Cover skillet with lid. Reduce heat to medium-low; simmer 15 minutes. Add turkey and peas; mix well. Cover; cook 5 minutes, or until liquid is absorbed, rice is tender and peas are heated through.


Remove from heat. Let stand 5 minutes. Fluff with fork.


Cooking Instructions


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Great Substitute: For brilliant yellow rice without the expense of saffron, use 1/2 teaspoon ground turmeric instead.











TURKEY TORTELLINI SOUP





Ingredients





8 ounces dry cheese tortellini, uncooked (about 2 cups)


2 tablespoons butter


1 large onion, chopped (about 1 cup)


1 large carrots, peeled, thinly sliced


2 cans (14.5 ounce each) Butterball庐 Chicken Broth


1 can (28 ounces) Hunt's庐 Diced Tomatoes with Basil, Garlic and Oregano, undrained


1 tablespoon chopped fresh basil


1 teaspoon granulated sugar


1 teaspoon salt


1/8 teaspoon ground white pepper


2 cups chopped leftover cooked Butterball庐 Turkey





Directions








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Prepare tortellini according to package directions.


Melt butter in large saucepan over medium heat. Add onion and carrot; cook and stir 7 minutes, or until vegetables are tender. Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer covered 10 minutes. Stir in turkey and tortellini, cook until hot.








WHITE CHILI





Ingredients





1 pound dried small white beans, (such as navy beans) (about 2-1/2 cups), rinsed


3 tablespoons olive oil


1 large onion, finely chopped (about 1 cup)


3 cloves garlic, minced


2 cans (4 ounces each) chopped green chilies, undrained


1 tablespoon ground cumin


1 tablespoon dried oregano leaves


1 teaspoon ground cinnamon


Dash ground red pepper


9 cups Butterball庐 Chicken Broth, (about 5 cans, 14.5 ounces each)


4 cups chopped leftover cooked Butterball庐 Turkey


1/2 teaspoon salt


1/8 teaspoon ground black pepper


3 cups (12 ounces) shredded Monterey Jack Cheese, divided


Salsa, sour cream and chopped cilantro (optional)





Directions








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Place beans in large saucepan or bowl. Cover with cold water; let stand overnight. Drain and rinse beans.


Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 7 minutes, or until onion is tender. Stir in chilies, cumin, oregano, cinnamon and red pepper; cook 3 minutes more. Stir in beans and 8 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes to dry, add additional chicken broth.)


Stir in turkey, salt and pepper. Stir in 1-1/2 cups of the cheese and cook until cheese is melted. Ladle chili into bowls and top with remaining cheese. Serve with salsa, sour cream and cilantro, if desired.Does anyone have any leftover fried turkey recipes or suggestions?
why Report Abuse

no but i'll try it Report Abuse

ELLY55407 ought to write reviews or work in publishing! Great work and happy 2007 to everyone reading this! Report Abuse

Really Good Turkey Sandwhich


toast an english muffin and then cover it in melted butter. the put a layer of turkey on then some maynoise and a little bit of sugar. its really good try it sometime Report Abuse

You just cut up your turkey, put it in a frying pan, add your gravy and canned peas and fry it all up. Than you eat it over sliced bread like a hot turkey sandwich.....It is easy and so good. Report Abuse

';LEFTOVER TURKEY'; SOUP





Leftover turkey from 1 turkey


1/4 tsp. poultry seasoning


3 cubes or 3 tsp. chicken bouillon


1 bay leaf


6 c. water


1/2 c. rice or 1 c. noodles


3 med. carrots


2 stalks celery, sliced


2 med. onions, sliced or chopped


2 tbsp. chopped parsley


1 sm. can tomato sauce





In a large saucepan or pot combine first 5 ingredients. Simmer covered for 1 1/2 hours. Remove bones, cut off meat and return meat to broth. Add remaining ingredients to broth. Simmer covered 30 minutes or until vegetables are tender.


TIP: Other vegetables may be added such as corn, zucchini, tomatoes, potatoes, peas, mushrooms, pick what you like.
We fried a turkey this year too. I'm trying the soup idea with the bones and leftovers. It's on the stovetop now simmering with some onion and celery in it. With the fried skin, the broth is looking darker than baked turkey, and it smells really good. Just add the seasonings you like, pull out the bones after a good long simmer and add whatever you like, noodles, vegies, rice, etc.