More recipes for leftover turkey Posted by NCBEACHS
Carolina Turkey Pie
1 10 ounce can cream of celery soup 2 cups of turkey broth 3/4 cup self rising cornmeal 3/4 cup self rising flour 1/2 tsp poultry seasoning 1/2 tsp pepper 1 tsp dried sage 2 T chopped onion 1 1/2 cups of milk or buttermilk 1/2 cup melted margarine 4 cups of chopped cooked turkey
Bring celery soup and broth to a boil in a saucepan. Combine the cornmeal, flour, poultry seasoning, pepper and sage in a bowl and mix well. Stir in the onion. Add buttermilk & margarine and mix well. Place the turkey in a greased 9x13 inch baking dish. Pour the broth mixture over the turkey. Spread the cornmeal mixture over the top. Bake at 425 for 25 minutes or until brown. 8 servings
2 teaspoons olive oil 1 cup chopped onion 2 garlic cloves, minced 4 cups shredded cooked turkey breast (about 1 pound) 3 cups fat-free, less-sodium chicken broth 1 1/2 teaspoons dried oregano 1 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon black pepper 2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained 1 (14.5-ounce) can chopped green chiles, undrained 1 cup (4 ounces) shredded Monterey Jack cheese
Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Stir in turkey and next 8 ingredients (turkey through chiles); bring to a boil. Reduce heat; simmer 20 minutes or until thick. Top each serving with cheese.
Yield: 8 servings (serving size: 1 cup chili and 2 tablespoons cheese)
CALORIES 298 FAT 8g FIBER 3.8g
1 tablespoon olive oil, divided 1 cup quartered mushrooms 1/2 cup chopped carrot 1/2 cup chopped leek 1/2 cup chopped peeled rutabaga 1/2 cup chopped peeled turnips 1 garlic clove, thinly sliced 1/2 cup dry white wine 4 cups fat-free, less-sodium chicken broth 2 cups leftover cooked turkey, chopped (light and dark meat) 1 teaspoon chopped fresh thyme 1/2 teaspoon salt Dash of black pepper Fresh thyme sprigs (optional)
Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.
Preheat oven to 400°. To prepare the mole, drain chipotles in a colander over a bowl, reserving 1/2 teaspoon adobo sauce. Remove 1 chile; chop to measure 1 1/2 teaspoons. Reserve remaining adobo sauce and chiles for another use.
Place the onion and garlic in a small, shallow baking dish; bake at 400° for 15 minutes.
While onion and garlic roast, combine reserved adobo sauce, chile, broth, and next 8 ingredients (broth through black pepper) in a blender; add onion and garlic. Process until smooth.
To prepare the remaining ingredients, heat oil in a large nonstick skillet over medium-high heat. Add turkey; sauté 12 minutes or until browned. Add mole; cook 4 minutes or until liquid is absorbed, stirring occasionally.
Heat tortillas according to package directions. Spoon 1/4 cup turkey mixture onto each tortilla, and roll up. Top each serving with 2 tablespoons avocado and 2 tablespoons salsa. Serve with lime wedges.
Ingredients 1/4 cup freshly grated Parmesan cheese 2 tablespoons olive oil, divided 2 (1 1/2-ounce) leftover dinner rolls, torn into chunks 1 1/2 cups chopped onion (about 1 large) 1 cup chopped celery 1 teaspoon salt, divided 1 (8-ounce) package presliced cremini mushrooms 2 cups Turkey Stock, divided 2/3 cup 1% low-fat milk 1/3 cup all-purpose flour (about 1 1/2 ounces) 3 cups chopped cooked turkey (light and dark meat) 1 cup leftover peas or frozen peas, thawed 1 1/2 tablespoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper Cooking spray
Preparation Preheat oven to 350°. Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.
Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.
Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350° for 25 minutes or until filling is bubbly.
Mix together the soup, turkey, salt and pepper and spices of your choice. Place biscuits in each muffin cup pressing up the sides. Place a scoop of the turkey mixture in the cup, don't over fill! Sprinkle top with some cheese. Bake 450 for 8-10 min.
NOTES : Very low in points.
Turkey A La King
Source: Deb's kitchen Servings: 12 (about 1 cup per serving) Posted by DebMj1 December 28, 2003
16 ounces frozen peas and carrots 3 Tablespoons light butter 3/4 cup green pepper, finely chopped 3/4 cup onion, finely chopped 3/4 cup all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon fresh ground black pepper 3 cups fat-free chicken broth 3 cups evaporated skim milk 4 1/2 cups cooked turkey, chopped 1/2 cup pimiento, chopped
Cook peas and carrots according to package directions. Drain; set aside. In a large skillet over low heat, melt margarine. Add green pepper and onion and saute until pepper is just crisp-tender. Blend in flour, salt and pepper and stir until vegetables are evenly coated. Remove from heat and slowly whisk in stock and evaporated skim milk. Return to heat and bring to a boil, stirring constantly. Boil 1 minute. Add chicken, pimiento and peas and carrots and continue stirring until meat is heated through. Serve hot over toast.
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