Leftover Turkey Dilemma? Try Out These Recipes!
4 t butter
2 t flour
1 c cream
2 c diced turkey
4 ea spears broccoli *
1/2 t mixed vegetable seasoning
1/2 c Parmesan cheese, grated
* Sliced lengthwise.
In a sauce pan, melt butter and gradually stir in flour to make
a smooth paste. Slowly add cream and whisk until smooth. Place
turkey in baking dish, alternating with layers of broccoli spears.
Pour sauce over all and sprinkle on vegetable seasoning. Top with
Bake at 350 degrees for 20-30 minutes; cheese will be bubbling
and slightly browned.
2 tablespoons butter or margarine
3 cups cooked, cubed turkey
1 14-ounce can turkey or chicken broth
3 tablespoons flour
1 teaspoon cornstarch
1 cup half and half
2 Ready-bake Pie Crusts
Saute thawed mixed vegetables in butter or margarine until warmed through.
Add turkey or chicken and set aside. Combine chicken broth with flour and cornstarch in a medium saucepan over high heat and bring to a boil. Reduce heat and simmer 1 minute, until thickened. Stir in half and half, then add sauce to vegetables and turkey and pour into a 9-inch pie pan crust.
Top with the second crust. Make slits in the crust to allow steam to escape. Bake at 425 degrees for 30 to 40 minutes. Let stand 5 minutes before serving.
Baked Turkey Chilies Rellenos
4 cans (4 oz each) whole green chilies
Vegetable cooking spray
4 oz Monterey Jack cheese, cut into 1/2-inch strips
1 lb cooked turkey, cut into 1/2-inch strips
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup grated cheddar cheese
Drain chilies, slit on one side, remove seeds, and open flat. Arrange on baking dish, lightly coated with vegetable cooking spray. Fill each chili half with Monterey Jack cheese and turkey. Fold over edges of chilies and place seam-side down on dish. In medium bowl combine flour, baking powder, and salt. Beat eggs, add milk, and slowly add to flour mixture, beating until smooth. Pour over chilies. Bake at 450 degrees F. for 15 minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven 1-2 minutes until cheese is melted. Serve immediately.
8 leaf lettuce leaves
6 cups head lettuce, shredded
2 cups Turkey, cooked and cubed
2 tomatoes, diced
1/2 cup cheddar cheese, shredded
1/4 cup bacon bits
4 hard cooked eggs, chopped
1 bunch green onion (about 1/2 cup), chopped
1 cup your favorite salad dressing
Line salad plates with lettuce leaves. Arrange shredded lettuce over lettuce leaves. Top with turkey breast, tomatoes, cheese, bacon bits, eggs and green onion. Serve with salad dressing.
Curried Turkey Dinner
2 cups cooked broccoli spears, drained
2 cups cooked turkey, cubed
1 can (10 1/2 oz) cream of mushroom soup
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1 tsp curry powder
1 cup seasoned croutons
Pre-heat oven to 350 degrees F. Layer broccoli in an 8-inch square baking dish and top with turkey. In a medium bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour over turkey and top with croutons. Bake 20-25 minutes or until bubbly.
3 Tbs flour
2 tsp lemon pepper
1/2 tsp dill
2 cups milk
3 cups cooked turkey, cut into 1/2 inch cubes
8 oz spinach fettucini, cooked according to package directions
1 can (4 oz) sliced olives, drained
3 Tbs feta cheese
In large saucepan over medium-high heat, combine flour, lemon pepper, and dill, then wisk in milk. Bring to boil, reduce heat to low, and cook until mixture thickens, stirring constantly. Increase heat to medium-high, stir in turkey, and cook 3-5 minutes until heated through. Spoon over fettucini and garnish with olives and cheese.