Turkey Leftovers Recipes

Turkey and Pecan Casserole, Turkey-Stuffing Soup, Turkey Turnovers, Hawaiian Turkey Salad, Turkey Crunch, Turkey, Onion, and Tomato Pita Pockets, Turkey Macaroni Skillet, and Turkey Chili plus links to lots more ideas for using up that left-over turkey.

 

Title: Turkey and Pecan Casserole

      8 c  turkey, cooked & cubed
    1/2 ts poultry seasoning
      8 ts butter
      4 ea cloves garlic, minced
      2 ts scallions, chopped
      6 ts brandy
      1 c  white wine
      2 ts tomato paste
      6 ts whole wheat flour
      1 c  mushrooms, chopped
      2 c  broth
      1 lb pecans, chopped
  1 1/2 c  sour cream
    1/2 c  fresh parsley, chopped

Season turkey with mixed vegetable seasoning.

In skillet, melt 1/2 of the butter (4 ts) and brown the turkey; place the turkey in ovenproof casserole with lid.

In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth.

Pour sauce over turkey in casserole. Add pecans.

Bake covered at 350 degrees F., for 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.

Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. Serves 6.

 

 

Title: Turkey-Stuffing Soup

      1    Roasted turkey carcass
           - broken into pieces
  2 1/2 qt Cold water
      3    Carrots; thickly sliced
      3    Celery stalks with leaves
           - sliced
      1    Onion; chopped
    1/2 c  Chopped parsley
      1    Bay leaf
      1 ts Dried thyme; crumbled
  2 1/2 c  Leftover turkey stuffing
      2 c  Turkey gravy
           Salt

Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1 1/2 hours.

Remove carcass, saving any meat that can be stripped, and add up to 1 1/2 cups of water if necessary to replace evaporation. Adjust salt to taste.

Let simmer 10 more minutes. Be sure to remove the bay leaf before serving.

 

 

Title: Turkey Turnovers

      2 c  flour, sifted
      1 ts baking powder
    1/2 ts salt
    1/4 c  cooking oil
    3/4 c  milk
Filing:
      1 c  cooked turkey
      1 c  shredded cheese
    1/4 c  chopped celery
      1 ts finely chopped green onionc
          Mayonnaise, to moisten
          Salt and Pepper

Preheat oven to 400 degrees.

Sift together the flour, baking powder and salt, then add the oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball.

Turn the dough out on a floured board and knead lightly 20-25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Cut into 4-inch squares or rounds and place about 2 1/2 T. of the filling in the center of each. Fold each square or round over and seal (a little water to moisten helps here).

Place on ungreased cookie sheet and bake 15 minutes at 400 degrees, or until turnovers are light brown at the edges.

Filling:
Mix the turkey, cheese, celery, green onion, mayonnaise, Salt, and Pepper until well blended

 

 

Title: Hawaiian Turkey Salad

      3 c  Cooked brown rice
      2 c  Cooked turkey
           -- (coarsely chopped)
      8 oz Pineapple chunks in juice
           -- drain; reserve juice
      8 oz Sliced water chestnuts
           -- drained
      1 md Apple; unpeeled
           -- cored and chopped
    1/3 c  Chopped macadamia nuts
    1/2 ts Salt
    1/2 c  Plain yogurt
           Lettuce leaves
    1/4 c  Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.

Toss lightly with yogurt and 1 tablespoon of the reserved pineapple juice.

Serve on lettuce leaves and garnish with coconut.

 

 

 

 

Title: Turkey Crunch

      3 c  Diced cooked turkey
      4 oz Mushrooms
    1/2 c  Celery, chopped
    1/4 c  Onion, chopped
    1/4 c  Green pepper, chopped
    1/2 ts Poultry seasoning
      2 cn Cream of mushroom soup
      1 c  Milk
      3 oz Chow mein noodles

Combine turkey, mushrooms, celery, onion, green pepper, and poultry seasoning into 2 quart casserole greased with butter.

Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top.

Bake in slow (325 degree) oven for 30 minutes.

 

 

Turkey, Onion, and Tomato Pita Pockets

      1 md Red onion, peeled & thinly sliced into rings
     16    Cherry tomatoes, quartered
      1 c  Turkey, cooked, chopped
      2 c  Iceburg lettuce thinly sliced
    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 in 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 balsamic 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, open the pita pocket and add as much mixture as you'd like.

 

 

Turkey Macaroni Skillet

      1 lb Turkey, cooked, chopped
      2 ts Oil
      1 c  (4 oz.) uncooked elbow Macaroni
      1 c  Thinly sliced celery
      1    Medium tomato, chopped
      1 c  Water
    1/2 c  Thick and chunky salsa
      2    (8 oz) cans no-salt-added tomato sauce

Add the turkey, oil, macaroni, celery, tomato, water, salsa, and tomato sauce to a large skillet.

Bring to a boil. Reduce heat to low;

Cover and simmer 8-10 minutes or until macaroni is tender.

 

 

Turkey Chili

      3 c  Cooked, minced turkey
      1 md Onion chopped
      1 c  Canned kidney beans, drained
      1    4 oz. can green chiles
      2 ts Chili powder
      1 ts Cumin powder
      2    Ribs celery, chopped
      3 c  Turkey or chicken broth
      1 c  Raw rice
      1    6 oz. can tomato paste
      1 ts Prepared mustard

Combine the turkey, onion, kidney beans, green chilis, chili powder, cumin powder, celery, broth, rice, tomato paste, and prepared mustard in a saucepan.

Cover and simmer, stirring occasionally until rice is tender, about 35 minutes.

Be sure to check out our Christmas Turkey Dinners Recipes and turkey recipes.

 

 

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