5 Recipes for Turkey Leftovers

  • Downhome Magazine
  • Posted: Nov 24, 2009 4:37 PM
With Christmas approaching, thoughts of that tasty, home cooked turkey dinner are wafting through our minds. But by Boxing Day, you'll already be wondering what to do with all those leftovers. A person can only eat so many hot turkey sandwiches, right? Well, here are five tasty turkey recipes to help you spice up those after-Christmas leftovers.

Scalloped Turkey au Gratin
2 1/2 cups roasted turkey, diced
1 (10 1/2 oz) can condensed cream of chicken soup
1/2 cup water
1/2 cup cheddar cheese, cubed
1/4 tsp thyme
1/8 tsp basil
1/4 cup crushed cracker crumbs
2 tbsp leftover turkey dressing (optional)
Chinese noodles or plain rice

Preheat oven to 400°F. Combine turkey, soup, water, cheese and seasonings in a buttered 1 1/2-quart casserole dish. Top with cracker crumbs. Bake for 20-25 min. or until bubbly. Serve with Chinese noodles or plain rice. Note: Leftover turkey dressing adds flavour. Submitted by G. Kennedy of Ottawa, O.N.

Turkey Casserole
1 cup celery, chopped
1/2 cup onion, chopped
1 can mushrooms (save juice)
2 cups cooked turkey, chopped
2 cans cream of mushroom soup
1 large can chow mein noodles

Cook celery and onions slightly in butter or margarine; add mushrooms. In a large bowl, mix soup and turkey together, diluting soup with about 1/4 cup of juice from mushrooms. Add 1/2 can of noodles. Add previously-cooked celery, onions and mushrooms. Place in a casserole dish and top with remaining noodles. Bake at 350°F for 25-30 min.

Turkey Salad
5 cups cooked turkey meat, chopped
1 cup finely chopped celery
1 fresh jalapeno pepper, diced
3 tbsp sweet pickle relish
1 cup mayonnaise
1 tbsp dried cilantro
2 tsp salt
2 tsp pepper

In a bowl, mix turkey, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.

Turkey Pot Pie
2 piecrusts
2 tbsp butter, melted
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp dried thyme, crushed
1/8 tsp pepper
1/2 cup chicken bouillon or broth
1/4 cup milk
2 cup turkey, cooked and cubed
1 (10 oz) pkg. frozen peas and carrots, cooked and drained
1/3 cup chopped celery
1/4 cup onion, chopped

Remove piecrusts from freezer. Invert one crust onto waxed paper and let thaw until flattened. In medium saucepan, combine butter, flour, salt, thyme and pepper. Stir in broth and milk. Cook, stirring constantly, until mixture thickens and bubbles. Cook one minute longer. Then, stir in turkey, peas and carrots, celery and onion. Pour into the upright thawed piecrust. Moisten edge of crust with water. Preheat oven and cookie sheet to 425°F. Invert flattened crust on top of turkey pie. Trim edges and flute. Make slits in top for steam to escape. Bake 35 - 40 min. or until golden brown.

Turkey Tetrazzini
1 (16 oz) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Preheat oven to 350°F. Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 min. Drain and place in prepared baking dish. Melt butter in med. saucepan over med. heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in preheated oven, until surface is lightly browned.

Kathleen Mokrzan

Thank you looks good😄