50 Shades of Turkey!! or what to do with leftovers..

Once you have made Turkey sandwiches and reheated turkey.. now what??  In my family, there is never left over turkey..but in normal families..there is.  So here are some ideas for leftovers..



Turkey Croquettes

1 1/2 cups cooked turkey, finely chopped
pinch each of sage and garlic powder
1 10.5 oz. can condensed cream of chicken soup, undiluted
1 cup Pepperidge Farm herb stuffing
2 eggs, slightly beaten
1/2 onion, grated
flour, for sprinkling

sauce...
1 can condensed cream of mushroom soup
1/3-1/2 cup milk

or use leftover turkey gravy

Combine turkey (a good use for leftovers), chicken soup, stuffing, eggs and grated onion (or use 1 tablespoon instant minced onion).
Transfer mixture into a shallow dish, cover with plastic wrap and refrigerate for 2 to 3 hours.Divide mixture into 8 portions and form into log shapes.Dust lightly with flour and deep fry until golden brown.To make the sauce, blend the mushroom soup with milk and heat in a saucepan for 3 minutes.
Serve over croquettes.Variation: Chicken may be used instead of turkey.


Turkey Casserole

White sauce
4 tbsp. butter
6 tbsp. flour
2 c. milk
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt (optional)

Leftover turkey
1 lg. onion, chopped
Chopped celery

Place leftover turkey in buttered casserole dish. Add finely chopped onion and celery. Season to taste. Pour over mixture the white sauce and top with grated cheese and bread crumbs. Bake at 350 degrees for about 30 minutes or until heated through and crumbs and cheese have browned. This is great! No measuring, it's easy and quick.

 

 

LEFTOVER THANKSGIVING TURKEY ENCHILADAS

 

 

Leftover cooked turkey (white or dark meat pieces)
1 or 2 cans cream of celery soup or cream of chicken, cream of mushroom (whichever suits your taste)
1 can diced green chilies
1 reg. size pkg. plain tortilla chips, crumbled
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)

 

Saute onions in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients.

 

Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.

Note: This dish is great during holidays after everyone is tired of turkey and dressing. Cooked chicken also works great. This recipe reheats well and tastes even better as a leftover!

 

 

LEFTOVER CHICKEN CASSEROLE MUSHROOM ALFREDO

 

 

 

 

1 cup or two of cooked leftover turkey (chopped up)
1 cup egg noodles
1 can Cream of Mushroom or Cream of Chicken Soup (uncondensed)
1/4 cup butter
2 teaspoons flour
1/4 cup milk
chopped green onion, to taste
1/2 cup grated monteray jack cheese (or cheddar or Parmesan)
salt and pepper, to taste

 

Simple to prepare. Preheat oven to 400°F.Using 2 cups of water, boil egg noodles over medium heat for at least 6 minutes, drain, and leave in pot. Mix in your choice of soup mix and chopped, diced, sliced leftover turkey.In a medium saucepan, over medium heat, melt butter, constantly stirring. Add flour sparingly (pinch at a time) while stirring to eliminate lumps and maintain consistency.
 

Cooks Tip: We like to add flour using an extra fine sieve, whisking while lightly sprinkling flour over the saucepan.

 

Add milk, a little at a time, also to maintain consistency. After butter, flour, milk mixture (Alfredo Sauce) has been thoroughly blended in, combine with egg noodles and turkey in pot.Finely chop the green onions and add to pot. Dump everything into a glass baking dish, cover with grated cheese, and bake at 400°F for 15 minutes. Remove baking dish from oven and allow to cool for 10 minutes. Season with salt and pepper to taste and enjoy!


TURKEY POT PIE

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made

 

Preheat oven to 425°F.

 

 

In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.

TURKEY PAPRIKA




3 cups sliced roasted turkey
1/2 stick (1/4 cup) butter
1 medium onion, sliced
2 tablespoons flour
3 ounce can sliced mushrooms, drained
1/2 teaspoon salt
2 teaspoons paprika
2 egg yolks
1 cup dairy sour cream
1 cup seasoned turkey stock or chicken bouillon
Poppy Seed Noodles (recipe follows)

Melt butter in skillet, Add onion and cook without browning 5 minutes or until tender. Blend in flour. Add stock and cook stirring constantly until mixture thickens.
 
Reduce heat to very low. Stir in mushrooms, salt, and paprika. Add turkey slices. Simmer 5 to 10 minutes. Stir a small amount of the sauce into egg yolks, then add mixture to skillet. Cook 2 minutes longer. Stir in sour cream. Heat just a few moments or until sauce is hot. Serve with Poppy Seed Noodles (see below).

Poppy Seed Noodles

Cook 8 ounces noodles in boiling salted water until tender, about 10 minutes. Drain. Stir in 3 tablespoons melted butter and 2 teaspoons poppy seeds. Season with salt to taste.