Recipes with allready cooked turkey?

Any recipes you have that could use allready cooked turkey or chicken?Recipes with allready cooked turkey?
FYI It is Tuesday.....leftover Turkey from Thursday should not be used - its too old.Recipes with allready cooked turkey?
I bought a turkey breast the other day and cooked it up just so that I could make spaghetti sauce with turkey in it. Its really good with the dark meat turkey also. Man, I love that stuff.
Here's 3 of my favorites:





Turkey Tetrazzini


Tetrazzini is also great with leftover chicken. Using a shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don鈥檛 skimp on the salt and pepper; this dish needs aggressive seasoning. Serves 8





Topping


1/2 cup fresh breadcrumbs


Pinch table salt


1 1/2 tablespoons unsalted butter melted


1 ounce Parmesan cheese , grated (about 1/4 cup)





Filling


6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish


8 ounces white mushrooms , cleaned and sliced thin (3 cups)


2 medium onions , chopped fine (1 1/2 cups)


Table salt and ground black pepper


3/4 pound spaghetti or other long-strand pasta, strands snapped in half


1/4 cup unbleached all-purpose flour


2 cups chicken stock or canned low-sodium chicken broth


3 tablespoons dry sherry


3 ounces Parmesan cheese , grated (about 3/4 cup)


1/4 teaspoon fresh grated nutmeg


2 teaspoons lemon juice from 1 small lemon


2 teaspoons minced fresh thyme leaves


2 cups frozen peas


4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces





1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.





2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and saut茅, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.





3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, saut茅ed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.





Turkey Noodle Soup


Makes about 3 quarts, serving 8 to 10





Basic Turkey Stock


1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot


1 large onion , peeled and halved


1 large carrot , peeled and chopped coarse


1 large rib celery , about 4 ounces, chopped coarse


3 medium cloves garlic , unpeeled and smashed


2 cups dry white wine


1 bay leaf


5 sprigs fresh parsley leaves


3 sprigs fresh thyme





For Soup


1 medium onion , diced medium


2 medium carrots , peeled and cut into 1/4-inch-thick rounds


1 large rib celery , sliced 1/4 inch thick


1 tablespoon minced fresh thyme leaves


Table salt and ground black pepper


2 - 3 cups pasta shells (medium), or other medium-sized pasta shape


2 tablespoons minced fresh parsley leaves





1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.





2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.





3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.





Per Serving:


Cal 170; Fat 3.5 g; Sat fat 0 g; Chol 20 mg; Carb 17 g; Protein 15 g ; Fiber 1 g; Sodium 1940 mg Note: Sodium level depends how salty the broth is; this is calculated using the same amount of salt as in commercial broth.








Turkey Curry in a Hurry


Don鈥檛 substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is from our cookbook The Best Make-Ahead Recipe. Serves 4





3 tablespoons vegetable oil


1 medium onion , sliced thin


1/4 cup raisins


2 tablespoons curry powder


Table salt


4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)


4 teaspoons grated fresh ginger


2 cups vegetables , roasted


1 (15 ounce) can chickpeas , drained and rinsed


1 cup water


10 ounces shredded cooked turkey (about 2 cups)


1 cup frozen green peas


1 cup plain whole-milk yogurt


1/4 cup minced fresh cilantro leaves





1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.





2. Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.





3. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.