So What to Do with ALL That Left Over Turkey?
Here are some suggestions!
Leftover Turkey Soup
Serves: 6 - 1 cup servings
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tablespoon oil
2 cans (14-1/2 oz each) chicken broth (see note below)
1 envelope Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bit-sized pasta, uncooked
Cook onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
Stir in chicken broth, water and dressing mix. Bring to boil.
Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
Notes: If you have a turkey carcass and any leftover skin in pot and add water - just enough to cover carcass. Bring to a boil. Lower temperature, cover and let simmer for 1 hour (or longer). You now have turkey broth. If you are fortunate to have a garnier bouquet - add that to the carcass while it simmers. After simmering, remove all skin and carcass as well as the garnier bouquet. Follow the recipe as listed above, but add the turkey broth instead of the chicken broth.
****************************************************************
Grilled Turkey Club Quesadillas
Serves: 1 or cut into 4 for appetizers
2 flour tortillas (6 inch)
1 Tablespoon Salad Dressing
1/4 teaspoon chili powder
4 thin slices of roasted turkey breast (or small cubed pieces - approximately
2 to 3 ounces)
1 slice bacon, crisply cooked, drained and crumbled
1 slice cheese
Preheat grill to medium heat. Spread tortillas with dressing; sprinkle with chili powder.
Layer half each of the turkey and bacon and 1 half of cheese slice on each tortilla. Fold over tortillas to cover filling.
Grill 2 to 3 minutes on each side or until quesadillas are golden brown on both sides and cheese is melted.
Makes 1 serving for dinner accompanied with a salad or 4 servings as an appetizer.
***************************************************************
Turkey-Pesto Calzone
Servings: 4, one calzone each
1 can (10 oz) refrigerated pizza crust
16 thin slices of turkey breast
4 slices of provolone cheese
1/4 cup pesto
Preheat oven to 400'F. Unroll pizza dough onto clean work surface. Pat out to 15 x 11 inch rectangle; cut in half lengthwise, then in half crosswise to form four rectangles.
Cover each dough rectangle with 4 turkey slices, 1 cheese slice and 1 tablespoon pesto; fold rectangle in half to enclose filling. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
Bake 15 minutes or until golden brown.
***************************************************************
White Bean and Turkey Stew
Serves: 6, 1-1/4 cups each
1 pound precooked turkey cut into ½ inch (or smaller) cubes
4 medium carrots, peeled, cut into ¼ inch thick slices
1 stalk celery, coarsely chopped
1 tablespoon olive oil
1/4 cup flour
1 can (14-1/2 oz.) Chicken broth
1 cup milk
2 cans (15 oz) cannellini beans, drained, rinsed
1 envelope Garlic & Herb Salad Dressing & Recipe Mix
Cook carrots and celery in hot oil in medium saucepan until vegetables are tender, stirring frequently.
Add flour; mix well. Cook 1 minute, stirring constantly. Gradually add broth and milk, stirring until well blended. Add beans and salad dressing mix; mix well.
Bring to boil. Reduce heat to medium; simmer 20 minutes or until thickened, stirring occasionally.
****************************************************************
Zippy Turkey Pot Pie
Makes 6 servings
¾ cup milk
¼ cup salad dressing
1 Tablespoon flour
3 cups chopped cooked turkey (about 1 pound)
1 package (10 oz.) Frozen mixed vegetables, thawed
1 cup shredded cheddar cheese
¼ cup chopped onions
1 ready to use refrigerated pie crust (1/2 of 15 oz. Pkg.)
Preheat oven to 400'F. Mix milk, dressing and flour in large microwaveable bowl. Microwave on high 2 to 3 minutes or until sauce is thickened, stirring after each minute. Add turkey, mixed vegetables, cheese and onions; toss to coat. Spoon into 9 inch pie plat; smooth surface.
Place crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate. Cut several slits in crust to allow steam to escape. Transfer to baking sheet.
Bake 30 minutes or until golden brown.
|
