What are some good easy recipes to make with leftover turkey?

Turkey Tetrazzini is amazingly easy. Left over turkey mixed with cream of something soup, mushroom is best, mushrooms, sherry if you like that, poured over the spaghetti and baked for 20minutes or until bubbly.





Another recipe is not as easy - and I just heard it on the food network - here it is from my notes - sorry I do not have quantities - you will have to use your judgment:





Crispy tortilla recipe from southern Mexico





Crispy tortillas (or baked in oven for 15 mins at 350)


Shredded leftover turkey


Very thinly sliced onion


Vinegar


Oregano


Avocado


Sliced shredded cabbage


Lime juice


Orange juice


Serrano or jalape帽o Chili





Boil water; add half the onions to boiling water. Very briefly simmer until barely soft.


Remove onions, drain, place in small bowl, cover with vinegar let sit for 30 minutes while doing the rest of the prep. Drain before putting on tortilla.


Saut茅 the shredded turkey with the rest of the onion and oregano


Mix small amount of lime juice with small amount of OJ and chilies to use for sauce.








Layer from bottom up.





[Top with the lime/OJ/ chili sauce]


[Add pickled onions and sliced cabbage]


[Add avocado]


[Cover tortilla with turkey mix]


[Bottom layer 鈥?crispy tortilla.]








EnjoyWhat are some good easy recipes to make with leftover turkey?
Leftover Turkey Pot Pie





2 Prepared pie crusts


2 cups turkey (cubed or shredded)


2 cups leftover vegetables (or frozen)


2 cups leftover gravy (or purchased)


Salt and pepper to taste





Preheat oven to 425. Place single crust in pie plate. Layer turkey over crust, followed by vegetables and gravy. Salt and pepper, then cover with remaining crust. Crimp crust and cut 4 inch long vents in crust. Bake for 30-40 minutes.What are some good easy recipes to make with leftover turkey?
Turkey Creole with Rice鈥ㄢ€ㄢ€↖ngredients:


1 teaspoon olive oil鈥?2 cups onion, coarsely chopped鈥?1/2 cup green bell pepper chopped鈥?1/2 cup red bell pepper chopped鈥?1 cup celery coarsely chopped鈥?2 teaspoons smashed, minced garlic鈥?1 cup tomato juice or V8 juice鈥?4 cups canned plum tomatoes drained鈥?2 bay leaves鈥?1 tablespoon paprika鈥?1/2 teaspoon cayenne pepper鈥?2 cups shredded cooked turkey (leftovers)鈥?salt and pepper to taste


Preparation:鈥ㄢ€℉eat the oil in a Dutch oven. Add the onion, green and red peppers, celery, and garlic, and saut茅 over medium heat for 8 to 10 minutes.鈥ㄢ€ˋdd the remaining ingredients except the turkey meat and simmer over a low heat for 30 minutes.鈥ㄢ€ˋdd the turkey and continue to simmer for 5 minutes or until it is warmed through. Taste and adjust for seasonings and serve over rice.
What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce Recipes courtesy Rachael Ray


Show: 30 Minute Meals


Episode: Give 'Em a Break

















Smashed Potatoes:


2 pounds new potatoes or baby Yukon gold potatoes


1/2 cup sour cream


2 tablespoons butter


3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)


Salt and pepper


Warm Apple Cranberry Sauce:


1 cup store bought apple sauce


1 (14 ounce) can whole berry cranberry sauce


Stuffing:


2 slices whole grain bread


Butter


1 tablespoon extra-virgin olive oil, 1 turn of the pan


1 pound maple sausage, bulk or removed from large link casing


1 medium onion, chopped


2 celery ribs, chopped


2 teaspoons poultry seasoning


Salt and pepper


1 cup chicken stock or turkey broth





Turkey and Gravy:


2 tablespoons butter


2 tablespoons all-purpose flour


2 cups chicken stock or turkey broth


1 teaspoon poultry seasoning


Salt


A few grinds black pepper


1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey


4 slices whole grain bread


2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish








Preheat a medium skillet over medium high heat.


Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.





Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.





Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.





Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.





Preheat a second skillet over medium heat to prepare turkey and gravy.





Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.





Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.





Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.





Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve
Leftover Turkey Soup





Recipe Rating: * * * *


Prep Time: 10 min


Total Time: 30 min


Makes: 6 servings, 1 cup each





1/2 cup chopped onion


1 medium carrot, sliced


1 stalk celery, sliced


1 Tbsp. oil


2 cans (14-1/2 oz. each) chicken broth


2 cups water


1 env. GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix


2 cups cubed cooked turkey


1/2 cup bite-sized pasta, uncooked





COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.


STIR in chicken broth, water and dressing mix. Bring to boil.


ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
TURKEY TETRAZZINI:


2 cups cooked turkey, diced


1/4 cup margarine or butter


1/4 lb to 1/2 lb. fresh mushrooms, sliced


1/4 cup flour


2 cups chicken broth


2 Tablespoons dry Cooking Sherry


1 cup evaporated milk


salt and pepper to taste


8 ounces cooked spaghetti, drained


1/2 cup parmesan cheese, grated


Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens. Season to taste. Remove from heat. In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese. Bake at 400 degrees for 20 to 25-minutes or until bubbly.
This recipe was a winner in the Williams Spice contest last year. It's easy and yummy.





Chocolate Chili





1 Tbsp oil, margarine or butter


1 small onion, chopped


3 cups chopped cooked turkey meat


2 cans white beans (navy or great northern)


2 cans chopped tomatoes (spiced if you wish)


1 pkg Williams Chili seasoning


3 Tbsp cocoa powder


1 cup lemon lime soda





In a large saucepan over medium high heat, saute onions in oil until softened. Add everything else and bring to a boil. Eat immediately or reduce heat and simmer to make everyone think you really worked hard on this chili. Sauce will thicken with simmering.





Note: the cocoa powder acts as a thickening agent, and deepens the flavors of the spice packet. This chili does not taste like chocolate.
Turkey sandwiches


JUst get the meat in to pieces and add spme Miracle Whip
turkey vegetable soup. or turkey noodle soup.


turkey sandwiches.


turkey salad.


try www.allrecipes.com OR www.recipezaar.com. they should have GREAT recipes all for FREE!
Sandwiches, casserole, soup, quesadillas. . . Keep in mind, almost anything you would normally make with chicken, you can easily substitute your leftover turkey with!
open faced turkey sandwhiches-just toast a piece of bread, and butter it. heat up your turkey and mix it with the gravy. once it's nice and hott, pour it over your toast.
LEFT OVER TURKEY CASSEROLE





4 c. turkey, boned %26amp; cut in sm. pieces


2 c. macaroni


4 c. turkey broth or chicken broth


1 c. Velveeta cheese (approximately)


6 slices bread, toasted


1 stick butter, melted





Put prepared turkey in 8';x13'; loaf pan. Layer macaroni over turkey that has been cooked in water until done and drained. Heat broth in pan and then thicken with flour, then add Velveeta cheese and continue to heat until cheese is melted and has a very cheesy taste. Pour over macaroni and turkey. Toast bread and break. Melt butter in skillet, add broken pieces of toast and stir until bread has absorbed butter. Spread on top of casserole. Heat in 350 degree oven until heated through, approximately 30 minutes.
These are all really simple and really delicious!! ENJOY!!











FETTUCCINE WITH TURKEY AND FETA CHEESE (serves 4)





Ingredients


2 cups cooked turkey cut into bit-sized pieces


8 ounce fettuccine


1/4 cup olive oil, extra virgin


12 cherry tomatoes, halved


6 ounce feta cheese, crumbled


1 salt to taste


1 black pepper to taste, fresh cracked





Instructions:


Prepare fettuccine according to package directions, drain and place in a large pasta serving bowl. Toss with the olive oil. Add the remaining ingredients and serve immediately











ASIAN TURKEY SALAD (serves 4)


...lots of ingredients, but easy to throw together





3 cups turkey, cooked and shredded


1/2 teaspoon grated orange zest


1 tablespoons fresh orange juice


1/2 tablespoon rice vinegar


1/2 tablespoon white wine vinegar


1 teaspoons soy sauce


1/2 teaspoon Dijon-style mustard


1/8 cup peanut oil


1 tablespoon sesame oil


1 teaspoon freshly ground black pepper


1 large bunch watercress


2 ribs celery, cut unto 2-1/2-inch matchstick strips


陆 medium seedless English cucumber, peeled and cut into 2-1/2-inch matchstick strips


4 medium scallions, cut into 2-1/2-inch matchstick strips





Instructions:





Make vinaigrette: Combine orange zest, orange juice, vinegars, soy sauce and mustard in a bowl; whisk well. Drizzle the peanut and sesame oils, whisking until dressing is slightly thick.





Toss turkey with pepper and 1/3 cup dressing. Reserve any remaining dressing for another use.





To serve, arrange watercress on a platter. Spoon dressed turkey onto center. Arrange celery, cucumber and scallions decoratively over turkey.








TURKEY MAC %26amp; CHEESE (serves 6)





Ingredients


2 cups cooked turkey, cubed


1 package (16 ounce) pasteurized prepared cheese product, cubed


1 carton (8 ounce) light sour cream


1/2 cup low-fat milk


1 package (8 ounce) elbow macaroni, cooked according to package directions and drained





Instructions:


Place cheese, sour cream and milk in a sauce pan and heat over medium heat until cheese melts, about 5 minutes, stirring constantly. Stir in macaroni and turkey. Serve immediately.








MEXICAN TURKEY CASSEROLE (serves 6)





Ingredients


2 cups cooked turkey, cubed


10 corn tortillas


2 cans (14 1/2 ounce each) Mexican stewed tomatoes


1 can (4 ounce) green chiles, cut into strips


1 cup frozen corn


1 medium white onion, diced


1 can (15 ounce) black beans, drained


1/2 teaspoon cumin powder


1/4 teaspoon chili powder


2 cups shredded cheddar cheese





Instructions:


Preheat oven to 400掳F. Grease a 9 x 12-inch casserole dish. Place 6 tortillas in casserole dish. Place remaining ingredients, except cheese, on top of tortillas. Cut remaining tortillas in strips and place on top of casserole. Sprinkle with cheese. Cover with foil; bake for 25 minutes.