turkey this year cause it is such
an inexpensive meat.
I just need a few new ideas
once the turkey and dressing
is 'over with.'
Thanks.What new and exciting (or old and inviting) recipes do you have for all that leftover turkey?
this first recipe is my favorite, I can't wait to make it after T day recipe::
Turkey 'n Stuffing bake
3 C prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 C milk
1 1/2 C cooked tukey
'10 oz peas, thawed
Combine stuffing %26amp; half can onions. Spoon mixture into a shallow 9'; baking dish. Press mixture to form a shell along bottom %26amp; sides of pan. Combine cream of soup, milk, turkey %26amp; peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
Turkey burrito or Turkey Soup
Put into crock pot:
3 C each cooked turkey; prepared stuffing, mashed potatoes, gravy %26amp; broth.1 onion (not 3 C), cut as you please.
May serve in bowls with rolls or in a tortilla. Optionally add cheese.
Turkey %26amp; Dressing Quesadilla
take a spoon and smear stuffing on a tortilla then put turkey, black olives, Mozzarella and cheddar cheese on it. Then spoon on some gravy (not a lot) and cover with another tortilla. Fry in a frying pan till both sides are toasted and the middle is hot.
Mushrooms and tomatoes are a good addition to this!.
Turkey Pad Thai
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee) be sure you LIKE the noodles......
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro
Tortilla Turkey Stacks
2 7-inch flour tortillas
3/4 cup chopped cooked turkey or chicken
1 tablespoon bottled fat-free Thousand Island salad dressing
1 TB bottled chunky salsa
1-1/2 ts thinly sliced green onion
1/2 C canned vegetarian refried beans
1-1/2 C shredded lettuce
1/2 of a medium tomato, chopped
1/4 C shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheese
1. Place tortillas in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until crisp and light brown. (If tortillas puff during baking, pierce with a fork to allow steam to escape.)
2. Meanwhile, in a medium bowl combine turkey, salad dressing, salsa, and green onion. Set aside.
3. To assemble, spread about 1/4 cup of the refried beans over each tortilla. Top with turkey mixture, lettuce, tomato, and cheese. Makes 2 servings.
What new and exciting (or old and inviting) recipes do you have for all that leftover turkey?
This is one that my family likes a lot:
Leftover Turkey Broccoli Casserole
Prep time 20 minutes
Cook time 30 minutes
Serves 4-6
1-陆 lbs leftover turkey
1 head of broccoli separated into flouret with stalk attached then halved.
2 cans condensed cream of mushroom soup.
1 陆 + 1 cups of small seasoned croutons.
1/3 cup Marsala, sherry or dry white wine whichever you prefer.
1/2 cup grated swiss cheese
1/2 cup mayonnaise
2 tsp. curry powder
1 tsp salt
3 cloves minced garlic or 1/2 tsp garlic powder
1/3 tsp pepper
1/3 tsp dried basil
1. Separate turkey into large strips.
2. Steam broccoli in microwave on high for 10 minutes.
3. combine all other ingredients except cheese and 1 cup of the croutons in a large bowl and mix well.
4. Arrange broccoli evenly in a 9x13 baking dish.
5. Arrange turkey evenly on top of the broccoli
6. Pour liquid/crouton mixture over turkey and broccoli. Save 1 cup croutons for later. Sprinkle cheese on top of casserole.
7. Preheat the oven to 350F cover with foil and bake on the middle rack for 30 minutes. Uncover and top with the remaining croutons and cook uncovered for another 10 minutes.
6. Remove from oven and let rest 10 minutes and serve.
Here is a recipe for Turkey Pot Pie:
Ingredients
* 1 tablespoon unsalted butter, plus additional for bowls
* 2 cups chopped onion
* 1 cup chopped celery
* 1 tablespoon chopped fresh thyme
* 2-1/2 cups Green Bean Casserole with Crispy Shallots (see next recipe)
* 2 cups bite-size roast turkey meat
* 3/4 cup Gravy
* 3/4 cup canned chicken broth
* 1 box (17.3 oz.) puff pastry sheets, thawed if frozen
* flour, for rolling out dough
* 1 large egg, lightly beaten
* 4 fresh flat-leaf parsley leaves
Directions
1. Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.
2. Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.
3. Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.
4. Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons.
Makes 4 servings.
If I have enough I make soup as well. Turkey Ruben sandwiches are great.
Wow, such a great question and I have so many ideas, but here's a couple of my favorites:
I take the left over mashed potatoes and add an egg to them, then form them into a large potato pancake form. Then I sprinkle on some of the stuffing and layer on the dark meat turkey and make them like an omelette, browning both sides and eat them with an English Muffin.
Leftover stuffing: Add some chicken stock to it and use it as a sauce for brown wild rice with veggies.
Leftover Cranberry Sauce: Heat with some heavy cream, cinnamon stick, nutmeg and pour over sauteed apples or vanilla ice cream
Leftover Been Casserole: Cream of Bean soup with Bacon and onion with Shiitake Mushrooms
Leftover Turkey: Soup, salad topping, turkey salad, hot turkey subs, melts or pannini's, ground up in Chili, meat sauce or shredded into a complex rice dish, Turkey sausage, peppers and onions over mashed potatoes or stuffing.
These are just a few and I'm only quitting because my computer is acting up and I don't want to lose this, so I hope some of these suggestions help you out today!
****Creamy Turkey With Artichokes
5 tablespoons butter
1/3 cup all-purpose flour
4 to 6 green onions, thinly sliced, about 1/3 cup
8 ounces sliced mushrooms
1 cup chicken broth
1 1/2 cups milk
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
freshly ground black pepper
3 cups diced leftover turkey
1 can (about 15 ounces) artichokes, drained and coarsely chopped
6 to 8 frozen puff pastry shells, baked, or split baked biscuits
In a medium saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Add chicken broth, stirring until thickened. Add the milk, stirring to blend. Add seasonings, turkey, and artichokes. Continue cooking until thick and bubbly. Taste and add more salt and pepper, as needed. Serve over hot baked puff pastry shells, split fresh baked biscuits, or toast.
*****TURKEY LEFTOVER SURPRISE
1 (6 oz.) pkg. converted wild rice
2 tbsp. butter
1 lb. bulk sausage
3 c. leftover turkey, chopped
2 cans mushroom soup
1 can button mushrooms
Cook rice according to package directions, adding 2 tablespoons butter. Saute sausage and drain. Layer ingredients twice in this order: sausage, turkey, rice, soup and ending with mushrooms. Bake in a 400 degree oven until lightly brown, about 20 minutes. Chicken may be used in lieu of turkey.
*****Sesame Turkey
4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
Brush turkey with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut oil until brown on both sides.
Remove turkey to the skillet. To the hot skillet add garlic, sesame oil, and soy sauce. Cook, stirring, until hot and bubbly. Pour sauce over turkey.
*****Turkey Sandwich Spread
Chopped turkey or chicken
mayonnaise to taste
chopped dill pickles to taste
a bit of chopped onion (optional)
chopped celery if you like a lot of crunch (optional)
salt and pepper to taste
Mix it all up and spread on the bread of your choice. Top with some leftover cranberry relish or jelly if you like
*****Try these links as they have lots of leftover Turkey recipe
http://members.cox.net/mmcnalley/Archive鈥?/a>
http://www.recipegoldmine.com/turkeyleft鈥?/a>
http://www.razzledazzlerecipes.com/thank鈥?/a>
http://www.aliciasrecipes.com/leftover_t鈥?/a>
http://www.mindspring.com/~mgrosz/turkey鈥?/a>
http://homecooking.about.com/library/arc鈥?/a>
http://www.abbyskitchen.co.uk/turkey-lef鈥?/a>
http://food.ivillage.com/holiday/thanksg鈥?/a>
ENJOY :-)
fry up some chopped up turkey with olive oil, some onion, salt and pepper. then throw in a cup of rice and three cups of water and let all that simmer for 30 minutes. A HUGE amount of food for cheap.
Use brown rice and have REAL food - but you have to simmer for 1 hour and 15 minutes - and another cup of water for the pan.
Mix leftover turkey with ranch dressing and top with mashed potatoes cook at 400F for 20 mins, sprinkle cheese on top halfway
here are some others (including a pot pie and a curry): http://southernfood.about.com/cs/turkeyi鈥?/a>
Well, it's pretty simple and not really a recipe, but I love leftover turkey, cranberry and stuffing sandwiches on some good bread! It's nice for packed lunches.
Turkey sandwich mix:
ground up turkey in blender set on ';chop';
jar of Kraft Sandwich Spread
http://gourmeton.com/dips/36.html
Kentucky Hot Browns Recipe
8 thick white bread slices
1 lb. roasted turkey slices
Cheese Sauce (see below)
1 C. shredded Parmesan cheese
8 bacon slices, cooked
2 large tomatoes, sliced and halved
Trim crusts from bread slices, and discard. Place bread on a baking sheet, and broil 3 inches from heat until toasted, turning once.
Arrange 2 bread slices in each of 4 lightly greased individual baking dishes. Top bread evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.
Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.
Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individual baking dishes. Arrange bread slices evenly in bottom of pan. Top evenly with turkey and Cheese Sauce; sprinkle with Parmesan cheese. Proceed with recipe as directed.
Cheese Sauce:
Makes about 4 cups
1/2 C. butter or margarine
1/3 C. all-purpose flour
3 1/2 C. milk
1/2 C. shredded Parmesan cheese
1/4 t. salt
1/4 t. pepper
Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, and pepper. Remove from heat.
Makes 4 servings.
Turkey and Stuffin' Soup
4 to 6 C. prepared stuffing
1 T. (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 C. leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 lbs. light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 C. frozen peas or leftover prepared peas, optional
Preheat oven to 350掳 F. and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.
Yield: 2 quarts, 4 to 6 servings
Turkey Club Pizza
1 10 oz tube pizza crust
2 ts Sesame seeds
1/4 c Mayonnaise
1 t Lemon zest
1 c Shredded Jack cheese
1/2 tb Basil
4 oz Deli turkey meat or 2 cups chopped cooked turkey
6 Slices bacon cooked
1 sm Tomato thin sliced
1/2 c Shredded swiss cheese
Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame seeds. Bake for 10 minutes at 425. Now you can freeze the crust well wrapped for up to 1 month. Tape freezer bags containing turkey, cheese and bacon to top of frozen crust.
To serve: Thaw at room temperature. Mix mayo and lemon zest. Spread over crust. Top with remaining ingredients in order listed and bake 425 for 7-9 minutes.
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