Turkey
 

I am looking for ideas for the leftovers. We always make pot pies
but are getting kind of tired of it. Want to try something new.

Giada's recipe sounds good...is it too close to pot pie?

http://www.foodnetwork.com/recipes/g...ipe/index.html

Turkey enchiladas: combine chopped,cooked turkey,a little finely chopped onion,enough broth to make it moist...not soupy. Put into flour tortilla and roll. Use canned enchilada sauce...pour a little into bottom of casserole,put rolled tortillas in,cover with a layer of more sauce and a little grated cheese. Cover,bake at 350 til hot...serve with sour cream,salsa etc.

Yummm! Sounds great. I love enchiladas.

My favorites are turkey sandwiches, then turkey rice soup I know not very creative but I do love them. But I will also make turkey tetrazzini, turkey salad, or turkey tacos. Anything you use pre cooked chicken in is a possibility.

Left over turkey pizza
1 pre-baked pizza crust (or make your own and pre-bake)
1 can cranberry sauce, sliced thin if jellied
shredded left over turkey
1 cup shredded Monterey Jack cheese

Spread cranberry sauce evenly over pizza crust, top with turkey and cheese. Bake at 400* for about 10 minutes or until cheese melts.

We're going to try these tonight.

Turkey and Cranberry Quesadillas

Servings: makes 1 serving
2 (8 inch) flour tortillas
1/2 cup shredded cheese such as jack or cheddar
1/4 pound turkey, cooked, shredded
2 tablespoons whole berry cranberry sauce
1/2 jalapeno, finely diced
1 green onion, sliced
1 handful cilantro, chopped
Heat a pan over medium heat, place one tortilla in and top with the half of the cheese followed by the turkey, cranberry sauce, jalapeno, green onion, cilantro and the remaining cheese and tortilla.
Cook the quesadilla until golden brown and the cheese is melted, about 2-4 minutes per side. (You can place a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without loosing the contents.)

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

One of my family favorite leftover turkey recipes:

TURKEY NOODLE CASSEROLE
2 cups leftover turkey, diced
1/2 cup celery, sliced
1/4 cup onion, chopped
2 Tablespoons butter
1 can cream of mushroom soup (or cream of chicken soup)
1 can milk
1 (8 oz.) package noodles

1/4 cup bread crumbs mixed with 1 tablespoons melted butter

Saute celery and onions in butter until tender, but not brown. Blend in soup and milk. Meanwhile, cook noodles as directed and drain. Combine all ingredients in a 2 quart casserole dish. Top with bread crumb mixture and bake at 350 degrees for 25 to 30 minutes. Enjoy!

I used left over sweet potatoes yesterday to make the crust for a turkey pot pie. I think I would have liked sweet potato biscuits better. Both are good, though!

Turkey fried rice?

Turkey gumbo ( without the usual okra for gumbo) is delicious. Served with cornbread, yum, yum. It has become part of my Thanksgiving ritual. Visiting and don't have my recipe with me, but maybe you can google some. ( I can remember ingredients, just not measurements.)

I like to use the turkey as a substitute in a Chicken & Sausage Gumbo. You can use the turkey white meat as a substitute for crab meat in Seafood Gumbo.

The white meat can be used for Fajitas. Soak it just like you would the raw chicken, and then cook as directed o the marinade package.

I find it's much harder to use the dark meat. Soups and Stews are about the only way we like the turkey. I am loving seeing these other ideas from QB. It's amazing how much depth this board has. There is always someone who can give you a tip no matter what the question. Maybe it's all the years of experience! Me too...been cooking a long, long, long time.

Yuck to the jalapeño pepper thing, hurray to the noodles, Campbell's soup stuff.....what did we do before Campbell soup recipes?

Jan, you have the best recipes. I am definitely coming over. What do you want me to bring?

Turkle Burgles

Split and broil some buns, rolls, ciabata, whatever to toast
Top with turkey, bacon and cheese. Broil to melt cheese. Add Thousand Island dressing.

Yummy!

I envy everybody. By the time we have dinner and a snack after black Friday shopping we don't have any leftovers. I always buy the largest turkey I can find. We always have a lot of people for Thanksgiving dinner.

Can I come too :-)

Billi, coopah, be here Sunday at 3pm and and we can make dinner together! I'm watching the national steak challenges - where people eat 6 pounds of steak or more at a sitting!! Instead of turning me off.....though I'd never try this or watch the fools that do.....it IS making me hanker for some good beef.:)

If you're coming, I'm thinking of making my grandmom's chopped sour creamed potatoes (casserole - divine!), some specially steamed shell-on shrimp on the side, roasted Brussel sprouts and a baby lettuces salad to go with whatever yummy beef I find at the store in the morning.:D

Lands I'm hungry!! Maybe I'll do some quick fajitas tonight.:thumbup:

Jan in VA

That sounds amazing. And now I'm starving looks like Mexican for me too but I'm sending dd out to the taco shop.

My "kids" are in their 40's now. I have been making this recipe since the were children with leftover turkey. Our 3rd son's birthday is Dec 21 and he insists this be his dinner on that day each year with leftover turkey from Thanksgiving that has been frozen.


* Exported from MasterCook *

Turkey Tetrazinni

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats, Chicken & Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chicken -- boiled & cut up, or about 4 chicken breasts, just eyeball it - you can use chicken, turkey, or tuna
1/2 pound spaghetti -- boiled until tender
1/2 pound sharp cheddar cheese -- grated
2 cups chicken stock -- or 2 cups water and 4 chicken bullion cubes
1 can mushroom soup -- condensed
6 celery ribs -- finely chopped
2 onions -- chopped
3 tablespoons butter
1 teaspoon worcestershire sauce
salt and pepper
parmesan cheese
1 cup pecans -- or almonds

Cook celery & onion in butter until tender; add chicken stock and seasoning; simmer 15 min. and add to mushroom soup; add cheese, set aside. Boil and blanch spaghetti; add to stock. Let stand 1 hr at room temperature and add chicken. Put in 9X15 inch casserole that has been sprayed with pam. Sprinkle nuts and parmasean cheese over top. Heat at 350 degrees until bubbly. Serves 12-15.

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NOTES : We try to prepare the night before and let it set in the refrigerator for 24 hours before serving to infuse the flavors. Always better the second day.

Six pounds of steak at one sitting? Those people really have to be goofy!
Jan, I'll come by and bring some Angus beef on our next trip to PA! The menu for today sounds good and you certainly eat more healthy than I do! Today it's Outback after church and next week will be Bob Evans or Denny's. I do admire that you cook. I'll be along with that beef in a couple of months! :-)

I just put this in the oven for dinner. Thanks for sharing the recipe.

I make turkey Manhattens & turkey salad