Thanksgiving Turkey Leftovers


Creamy Turkey Soup

A "souper" delicious way to use up leftover turkey! Don't hesitate to mix in leftover gravy or veggies. Left over stuffing? Layer it on top of the turkey. No leftover turkey? Cook boneless turkey breasts in chicken broth and use the liquid instead of milk.

1 medium onion, chopped
1 (8.00 ounces) package sliced fresh mushrooms
2 cups chopped cooked turkey
2 (10.50 ounces) cans condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
1-1/2 cups frozen peas and carrot, thawed
1/2 cup milk

Layer onion, mushrooms and turkey in a crockpot. Mix soup, poultry seasoning and black pepper and pour over the turkey. Cover, cook on Low 8 hours or on high 4 hours.

If cooking on Low, turn to High, stir in peas and carrots and milk. Cook an additional 10 minutes or until heated through.

5 servings

Southwestern Turkey Soup

1 (28 ounce) can Mexican stewed tomatoes
1 (4 ounce) can chopped green Chile peppers
1 onion, chopped
2 cloves garlic, crushed
1 small can Mexi-corn
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro

Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

After Turkey Day Creamed Turkey

3/4 stick butter or margarine (3 ounces)
1/4 cup flour
4 cups turkey broth
1 small can evaporated milk (5 ounces)
1 can cream of mushroom soup (10 3/4 oz)
3 cups diced turkey
3 hard-boiled eggs, grated

Once the meat is off the bones of the turkey, make a broth by boiling the bones in 2 quarts of water for 30 minutes. Remove the bones and strain.

Over medium heat, melt the butter in a pot. Do not brown. Stir in the flour then the broth, milk, and soup. Cook until thickened. Add the turkey and eggs. Let simmer for 15 to 20 minutes. Serve on toast, biscuits or over rice.

Hawaiian Turkey

1 cup onion, cut into 1 inch cubes
1/2 cup each red and green bell pepper, cut into 1 inch cubes
1 tbl butter
2 cups cooked turkey-cut into cubes
1 can (15-1/2 oz) pineapple chunks in juice, juice reserved
1/2 cup orange juice
1 tbl lemon juice
1-1/2 tsp. cornstarch
1 tsp. lemon pepper
1 tsp. basil
1/2 tsp. salt
1-8 oz. container lemon yogurt
4 servings’ rice or noodles

In a large skillet over med-high heat cook onions and peppers in butter or margarine 3-4 minutes. Add the turkey and cook 2-3 minutes until heated.

In a small bowl combine reserved pineapple juice, orange juice, lemon juice, cornstarch, lemon pepper, basil and salt. Stir into turkey mixture until thickened. Remove turkey mixture from heat and stir in yogurt and pineapple chunks. Return to heat for 2-3 minutes until hot through.

Southwestern Turkey Omelets

6 eggs
1 and 1/2 cups chopped cooked turkey
3/4 cup shredded pepper Jack cheese
2 tablespoons vegetable oil
3 green onions -- sliced
1/2 cup cooked fresh or canned corn -- drained
1 4-ounce can chopped green chilies -- drained
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large skillet over medium-high heat. Add green onions and turkey. Cook, stirring occasionally, until green onions are slightly soft, about 5 minutes.

Add corn and chilies to skillet; mix well. Meanwhile, combine eggs, milk, salt, and pepper in a large bowl. Mix well with a whisk. Pour into skillet. Turn heat to medium.

Top with cheese. Cook, covered, until center is set but not dry, about 5 minutes. Slide onto serving plate.

Turkey & Dressing Casserole

3 cups cut up cooked turkey (or you may substitute chicken)
5-6 cups unseasoned croutons
3 tablespoons finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/2 cup butter
1/2 cup cream or evaporated milk
2 cups turkey broth or chicken broth
1-1/4 teaspoons poultry seasoning
3/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 350 degrees.

Grease 3 qt casserole; in large mixing bowl, combine turkey and croutons; set aside.

In a medium saucepan, combine remaining ingredients.

Cook over medium heat until butter melts, stirring occasionally.

Pour mixture over turkey and croutons. Toss lightly to mix.

Place in prepared casserole; cover.

Bake for 30 minutes; increase oven temperature to 375 degrees.

Uncover casserole and bake for 10 minutes longer.

Turkey And Mashed Potato Frittata

3 eggs
6 Tablespoons mashed potatoes
1 cup diced cooked turkey meat
2/3 cup cooked vegetables (if you happen to have some) chopped
1/2 cup of your favorite cheese -- grated

Heat a small amount of olive oil in a large skillet slightly above medium heat.

In a medium bowl, whisk together the egg and potatoes. Pour this evenly into the skillet. When the eggs are nearly half set, toss the turkey (and veggies if you got 'em) on top evenly. Cover and simmer until the egg is fully set.

Sprinkle cheese on top and then cook one more minute until the cheese melts. Remove from heat and let it set for about one minute, so when you cut it the cheese sticks to the egg more. Cut in wedges to serve.

Turkey Chili

1 cup chopped green bell pepper
1-1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2-inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt

In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp.

Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.

To serve, garnish with additional chopped onion or cilantro, if desired.

Makes 6 servings.

Turkey Croquettes

2 cups turkey, diced (may use chicken, ham or fish)
1 cup croquette sauce (below)
salt and pepper to taste
3/4 cup bread crumbs
1 egg, beaten

Combine diced turkey with sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat. Pour remaining croquette sauce over balls; serve hot. Chopped pimientos, green pepper, or mushrooms may be added.

Croquette Sauce:
3 tablespoons butter
5 tablespoons flour, sifted
1 cup milk
1/4 teaspoon celery salt
1/4 teaspoon lemon juice
1/2 teaspoon steak sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper

Sauce: Melt butter; add flour. Blend thoroughly; add remaining ingredients. Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.

Serves 4 to 6.

Turkey Curry

1 package (10 ounces) frozen broccoli spears cooked and drained
2 cups cooked turkey cubed
1 Can (10-1/2 ounces) reduced-sodium cream of mushroom soup
1/4 cup reduced-calorie mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon curry powder
1 cup seasoned croutons

In an 8-inch square baking dish layer broccoli; top with turkey.

In a small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour over turkey and top with croutons.

Bake at 350 degrees F. 20 to 25 minutes or until bubbly.

Turkey Enchiladas

3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 (10-inch) tortillas, corn or flour
1/3 cup corn oil

Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan.

2 cans(4oz) green chili peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1-1/2 pounds stewed tomatoes

Sauce: Sauté chilies with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.

Pour chili sauce over enchiladas and bake at 350 degrees 20-30 minutes. Let set 5-10 minutes before serving.

Turkey Pot Pie With Cornbread Topping

1 can cream of mushroom soup, undiluted (approximately 10.5 ounces)
1 cup milk
1 cup frozen peas, cooked
1 tablespoon chopped pimiento
2 cups cubed cooked turkey
3/4 cup cornmeal
3/4 teaspoon salt
1 egg, lightly beaten

In a saucepan over medium-low heat, heat soup, milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix together flour, cornmeal, baking powder, and salt; cut in shortening. Mix egg and milk together; add to dry ingredients; mix well with a fork. Pour over turkey mixture. Bake at 425° for 20 to 25 minutes.

Serves 4.

Thanksgiving Cooking

Cooking Notes



 © Cooking Notes 2006