What to Do With All That Leftover Turkey

Most of us end up with leftover turkey after the Holiday meal. I am always looking for new and inviting ways to use that leftover turkey. Fortunately for all of us with that leftover holiday meat, turkey is amazingly versatile.

Turkey makes great sandwiches, pot pies, soups, casseroles, and anything thing else you can think of. I could go on and on. It is the meat that we use most because of this versatility. It's good hot, cold and room temperature.

I have put together a small selection of recipes using leftover turkey that I have tried and found to be fairly easy to make and delicious. I hope you like the as much as I do. Have fun using them.

Ingredients:

3 cups boneless pieces of leftover turkey

1 26oz. jar or can of spaghetti sauce

1 cup part skim mozzarella cheese

1/2 cup grated Parmesan and Romano cheese

Instructions:

Preheat oven to 350 degrees.

Spray large casserole dish with oil spray.

Place turkey in casserole dish.

Pour spaghetti sauce over turkey.

Cover with mozzarella and Parmesan cheeses.

Bake covered for 15 minutes and then uncovered for 15 minutes more.

This is great served with whole wheat spaghetti.

Ingredients:

2 cups chopped turkey

1 can low sodium cream of chicken soup

1 cup unflavored yogurt

1 cup frozen broccoli pieces

1 cup crumbled vegetable crackers

2 tbsp heart smart type butter

Instructions:

Preheat oven to 350 degrees.

Mix cream of chicken soup and yogurt and combine with turkey and broccoli pieces in large casserole dish prepared with spray cooking oil.

Spread crumbled vegetables on mixture. Pour melted butter over all. Bake 30 minutes.

Great served over brown rice or whole wheat noodles.

Ingredients:

2 tsp olive oil

1 medium onion, chopped

1 clove garlic, minced

1 green pepper, chopped

1 16 oz. pkg frozen peas

1 cup low sodium chicken broth

1 tsp poultry seasoning

1/2 tsp cilantro

salt substitute, to taste

black pepper, to taste

2 cups cooked brown rice

1/3 cup unflavored yogurt

1 tsp ground dry mustard

2 cups leftover turkey, chopped

1/2 cup part skim shredded mozzarella cheese

Instructions:

Preheat oven to 400 degrees.

Spray a large casserole dish with olive oil spray.

Saute onions, garlic and peppers In large frying pan in olive oil until peppers begin to soften.

Add peas, 1/4 cup of broth, poultry seasoning, cilantro, salt substitute and black pepper and cook on medium for 5 minutes.

Remove from heat and add remaining chicken broth, brown rice, yogurt, dry mustard and turkey. Mix well, add mozzarella and blend.

Place mixture in casserole dish and spread a handful of shredded mozzarella cheese on top. Bake for 30 minutes.

Great served with a green salad.

Ingredients:

1 tbsp. extra virgin olive oil

2 tbsp. all-purpose flour

1/2 tsp. salt

1/8 tsp. ground black pepper

2 cups half-and-half cream, divided

1 cup cooked, chopped turkey meat

1 tsp. finely chopped onion

1 cup dry bread crumbs, I use Italian

2/3 cup crushed cornflakes cereal

1 (10.75 oz.) can condensed cream of chicken soup

Instructions:

1. Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate to chill for 30 minutes.
2. Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet. place in a serving dish and cover with soup.

If you prefer not to cover patties with remaining soup you will love it over mashed potatoes.

This recipe makes 8 patties.

What I like about this recipe is that you can put it together the night before, it takes about 40 minutes, let it chill till dinner time the next day. It only takes 10 minutes to cook these patties.