Archive for Wednesday, November 16, 2005

Recipes for Thanksgiving leftovers

November 16, 2005


Chances are, you'll soon be looking to unload a lot of turkey in a short period of time. Here are some recipes to help make use of those leftovers.

Crunchy turkey sandwich melts

2 cups chopped cooked turkey

1/2 cup shredded cheddar cheese

1/3 cup mayonnaise

2 tablespoons finely chopped onion

2 teaspoons prepared mustard

1/4 teaspoon pepper

8 to 12 sandwich pickle slices

4 sandwich rolls, split

Mix turkey, cheese, mayo, onion, mustard and pepper. Arrange 2 or 3 pickle slices on bottom half of each bun. Cover each with 1/2 cup turkey mixture and top half of bun. Place sandwiches on cookie sheet; cover lightly with foil. Bake at 350 degrees for 15 minutes. Makes 4 sandwiches.


Leftover Turkey Patties

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 cups half-and-half cream, divided

1 cup cooked, chopped turkey meat

1 teaspoon finely chopped onion

1 cup dry bread crumbs

2/3 cup crushed cornflakes cereal

1 10.75-ounce can condensed cream of chicken soup

Heat oil in a large skillet over medium-high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into eight small patties and refrigerate to chill for 30 minutes. Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup.


Turkey scaloppine with peas

1 cup canned tomatoes

1 pound skinless turkey light meat

Salt and pepper to taste

2 tablespoons flour

1 tablespoon olive oil

1/4 cup dry white wine

1/2 cup nonfat chicken broth

1 teaspoon dried leaf sage, crumbled

10 ounces frozen peas, thawed

In a blender, smoothly puree tomatoes and their liquid. Lightly sprinkle turkey breast slices with salt and pepper, then coat with flour. In a wide frying pan, heat oil over medium-high heat. Add turkey and cook 1 1/2 to 2 minutes on each side or until lightly browned. Remove turkey from pan and keep warm. Add wine to pan and stir to scrape up browned bits. Add pureed tomatoes, chicken broth and sage. Heat to simmering; simmer 5 minutes or until sauce thickens slightly. Add peas; cook for 1 minute to heat through. Pour sauce over turkey. Makes 4 servings.


Turkey enchilada bake

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped mushroom

1/4 cup butter or margarine

1 3/4 cups chicken broth

1 teaspoon ground coriander

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup chicken broth

3 tablespoons cornstarch

4 cups chopped cooked turkey

12 (10-inch) flour tortillas

1 cup sour cream

3 green onions, chopped

In a large saucepan over medium heat, saute chopped onions, chopped green bell peppers and chopped mushrooms in butter. Add first addition of chicken broth, coriander, salt and pepper. Bring to a boil. In a small bowl, combine second addition of chicken broth and cornstarch. Pour into the boiling broth mixture, stirring quickly. Cook over medium heat until thickened, stirring constantly. Continue cooking over low heat for 1 minute. Remove from the heat and add cooked, chopped turkey. Pour about 1/2 cup of the turkey mixture into the bottom of a greased 2-quart baking dish. Place about 2 tablespoons turkey mixture on each of 12 flour tortillas. Roll up and arrange in two layers in the baking dish. Pour the remaining filling between the layers and on top. Cover and bake at 350 degrees for 45 minutes, or until hot. Serve with sour cream and chopped green onions. Makes 6 servings.


Deep-dish turkey pot pie

1 2/3 cups hot water

1 pkg. (6 oz.) stuffing mix

3 cups chopped cooked turkey

1 pkg. (10 oz.) frozen mixed vegetables, thawed

1 jar (12 oz.) turkey gravy

Preheat oven to 375 degrees. Add water to stuffing mix; stir just until moistened. Set aside. Place turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing. Bake 30 minutes or until heated through.


Turkey jambalaya

1 cup chopped celery

1 cup chopped green pepper

1 cup chopped onion

1 pound chorizo, cut into small chunks

1 tsp. vegetable oil

2 cans (14-1/2 oz. each) stewed tomatoes, undrained

1 1/2 cups water

2 cups chopped cooked turkey

1 Tb. Cajun seasoning

3 cups uncooked white rice

Cook and stir celery, green pepper, onion and chorizo in hot oil in large skillet on medium-high heat 5 minutes or until chorizo is cooked through. Add tomatoes with their liquid, the water, turkey and seasoning; mix well. Bring to boil. Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Remove from heat. Let stand, covered, 5 minutes. Mix lightly before serving.


Creamy corn and turkey soup

1/2 cup chopped onion

1 cup chopped red pepper, divided

2 tablespoon butter or margarine

4 ounces cream cheese, cubed

1 can (14.75 oz.) cream-style corn

2 cups chicken broth

3/4 cup milk

2 cups shredded leftover cooked turkey

Cook onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low. Add cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well. Cook until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper.



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