Leftover Turkey Recipes-Lori’s Top 5
We having been gearing up all week for Thanksgiving and Thanksgiving Dinner. That is awesome, but have you thought about what you are going to do with all that leftover turkey. I know and you know there is always a ton of turkey leftover. I know you will find yourself getting tired of turkey but here are five recipes that can help you jazz up your leftover turkey so that it doesn't go to waste.
I have taken my chicken enchilada recipe and substituted turkey for the chicken.
1 lb turkey, shredded
1 medium onion, chopped
1 tablespoon vegetable oil
1 package 8-inch flour tortillas, softened
2 cups grated monterey jack cheese or 2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
2 cans green enchilada sauce
1 pint sour cream
1 (4 ounce) can chopped green chilies
In sauce pan, cook onion in oil until clear, add the turkey and one can enchilada sauce. Let the turkey simmer in the sauce until thoroughly heated.
Divide turkey evenly between the tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with non-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in the other can of enchilada sauce then bring to boiling, stirring frequently. It will turn into a gravy
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
3 tablespoons butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix.
Place the turkey in the prepared baking dish.
Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for double-crust pie (9 inches)
1 tablespoon milk
In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well.
Line a 9-in. pie plate with bottom crust.Add turkey mixture.
Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk.
Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown.
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
Two 35 oz cans stewed tomatoes, crushed
Two 15 oz cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread. Makes about 12 cups.
3 slices roast turkey
1/2 cup prepared stuffing
2 slices bread (a hearty white, homemade-style preferably)
1 tablespoon mayonnaise or softened butter
2 tablespoons cranberry sauce (whole or jellied)
1 bunch watercress or wild greens
Spread slices of bread with mayonnaise or softened butter.
Heat the turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.
Top bread with hot turkey and stuffing, cranberry sauce and greens.