Leftover Turkey Recipes

Title: Turkey Broccoli Casserole

  1 1/4 lb Broccoli Cooked (or 2-10oz
           Packages)
      5 c  Cooked Turkey, Coarsely diced
      6 tb Butter or margerine
      6 tb Flour
      2 ts Salt
    1/4 ts Pepper
      3 c  Milk
    1/2 c  Mayonnaise
      1 ts Lemon juice
      1 c  Cheddar cheese, grated
      2 tb Butter or margerine
    1/2 c  Bread crumbs
 
1. Layer broccoli on bottom of greased 9x13" baking dish. Layer turkey over broccoli

2. In a saucepan, melt the butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat.

3. Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.

4. Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole.

5. Bake at 350F for 35-40 minutes.

Title: Lattice-Topped Turkey Pie

      2 c  Turkey, cooked, chopped
     10 oz Peas
      4 oz Cheddar cheese, shredded
    1/2 c  Breadcrumbs
    1/4 c  Onions, chopped
    1/4 ts Salt
    1/8 ts Black pepper
      1 c  Mayonnaise
      1 cn Crescent dinner rolls
      2 ts Sesame seeds
 
Preheat oven to 350.

Combine turkey, peas, cheddar, breadcrumbs, onions, salt, pepper and mayonnaise; mix well.

Spoon into a 12"x8"x2" baking dish.

Separate crescent dough into 2 rectangles; press perforations to seal.

Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of your casserole. Sprinkle with sesame seeds.

Bake for about 35 minutes.

Title: Turkey, Onion & Tomato Pita Pockets

      1 md Red onion, peeled & thinly
           -sliced into rings
     16    Cherry tomatoes, quartered
      1 c  Turkey, cooked coarsley chopped
      2 c  Iceburg lettuce thinly slice
    1/3 c  Shredded fresh basil
      1 tb Light brown sugar
    1/4 c  Balsamic vinegar
      1 tb Olive oil
           Salt & pepper to taste
      4    6 inch diameter pita bread
           -rounds cut in half
 
In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. Toss well and season with salt and pepper.

Cover and let marinate in the refrigerator for at least two hours.

To make the sandwich, mound the mixture into the pita pockets and serve at once.

Per serving- 170 calories, 5 g fat, 205 mg sodium

Title: Turkey & Pasta Twists

      2 c  Rotini, cooked and drained
  1 1/2 c  Turkey, cooked and cubed
  1 1/2 c  Frozen mixed vegetables --
           Thawed
      1 c  Milk, at room temperature
 10 3/4 oz Cream of Mushroom Soup
    1/2 c  Cheddar cheese, grated
    1/4 ts Garlic powder
    1/4 ts Black pepper
    1/2 c  Cheddar cheese, grated*

* For Topping.
Preheat oven to 350.

In a 8 x 12" baking pan, combine hot rotini and turkey. Arrange mixed vegetables down center of pan.

In a mixing bowl, combine milk, soup, 1/2 cup cheese, garlic powder, and black pepper. Pour over mixed vegetables.

Bake, uncovered, for 30 minutes or until heated through.

Top with remaining cheese. Bake for 5 minutes more or until cheese has melted.

Title: Apple-Turkey Spread

      6 oz Cooked turkey, chopped
    1/3 c  Onion, finely chopped
    1/4 c  Carrot, grated
    1/4 c  Apple, finely chopped
    1/3 c  Plain yogurt
      1 tb Lemon juice
    1/4 ts Curry Powder
 
Mix together the turkey, onion, carrot, apple, yogurt, lemon juice and curry powder.

Chill mixture in fridge before serving with crackers or using as a sandwich filling.

Title: Turkey Skillet Ratatouille

      1 ea Eggplant; small/pared
      1 ea Zucchini; small, diced
      1 ea Onion; halved/thinly sliced
      1 ea Garlic clove; minced
      2 c  Tomatoes; broken/w juice
      1 x  Salt & pepper to taste
  1 1/2 ts Oregano
      3 c  Cooked Turkey; cubed

Spray skillet with cooking spray.

Combine the eggplant, zucchini, onion, garlic, tomatoes, salt, pepper and oregano.

Cover and simmer 10 minutes, stirring frequently, until vegetables are tender-crisp. Stir in cubed turkey.

Cook and stir uncovered until nearly all the liquid is evaporated (about 3 to 4 minutes).

Calories 120 per serving.

Title: Turkey Enchiladas

  1 1/2 c  Turkey; shredded cooked
    1/2 c  Onion; chopped
  1 1/2 c  Sharp cheese; shredded
      1 c  Cream of mushroom soup
      1 c  Tomato soup
     10 oz Enchilada sauce; mild
     12 ea Corn tortillas
 
Combine turkey, onion and 1/2 cup of the cheese and set aside.

Combine Cream of Mushroom Soup and Tomato Soup with the Enchilada Sauce. and set aside

Top each tortillas with a heaping tablespoon of the turkey mixture, roll up and then place seam side down in 13x9 inch baking dish.

Pour sauce over and top with 1 cup of the cheese.

Bake 350 degrees for 1/2 hour.

Title: Turkey Stock

      3 lb Turkey bones and meat
      6 c  Water
      1    Stalk Celery, cut up
      1    Small Onion, sectioned
      1    Medium Carrot, cut up
      1    Bay leaf, crushed
      1 ts Salt
      2    Whole Cloves
    1/4 ts Ground Pepper
 
  Break up turkey carcass and place into a large saucepot with cover. Add water, celery, onion, carrot, bay leaf, salt, cloves and pepper. Cover and bring to a boil; reduce heat and simmer 3-4 hours. (Turn bones occasionally.) Strain.

Remove meat from bones and add to stock. If necessary, add sufficient water to make 4 cups. Chill.

Remove fat layer from top. Freeze in 1 cup portions. Makes 4 cups.

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