Turkey Tetrazzini
INGREDIENTS:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
PREPARATION:
Heat olive oil in skillet; saute麓 mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble. Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350掳 for 30 minutes, or until hot bubbling.
**This is my all time favorite for leftover turkey.
ENJOY!!!I need a good recipe for what to do with leftover Thanksgiving turkey?
see another question in this section. THe question is...would you like to share a recipe that isn't turkey sandwich? She has a lot of answers on there already and you could take your pick!
Good Luck, I hope you find something you like.
Turkey and Chip Bake
2 cups of cubed turkey
2 cups of chopped celery
1 small onions diced small
1/2 cup of shredded cheese
1 tablespoon lemon juices
1 cup (8 oz.) Miracle Whip
1 tsp. salt
1/4 tsp. black pepper
French's French Fried Onion Rings or crushed potato chips
Preheat oven to 400 degrees F.
Mix all the ingredients except Onion Rings and put into a buttered casserole dish. Top the mixture with the onion rings and bake for 20-30 minutes or until mixture is hot and bubbly.
Serve with a green salad.
I don't know, a lot of people don't like turkey soup, but I do. But I keep it simple, the turkey, onions, some of the gravy and mashed potatoes to add flavor and a little bit of thickening power, add my favorite noodles and a little chicken flavoring if needed, salt and pepper. Nice, simple, cozy soup. And it is cold here and is supposed to stay cold with 80% chance of rain for the next couple of days.
turkery sandwich
Leftover Turkey Squares
Ingredients
2 (8 oz.) tubes crescent rolls
1 pkg. Warm the Oven! Savory Cheese Dip Mix
8 oz. softened cream cheese
1 - 2 cups cubed leftover turkey
8 oz. shredded mozzarella cheese
Italian Seasoning Saltto taste
Directions
Spread crescent roll dough on greased 10 x 15 baking sheet; press seams together to form one crust. Pre-bake crust at 375掳 for 8 minutes. Combine Warm the Oven! and cream cheese; blend well. Microwave cream cheese mixture for 10-15 seconds to reach spreading consistency. Carefully spread cream cheese mixture on top of warm crust; top with turkey, cheese and Italian Seasoning Salt. Bake an additional 10-12 minutes or until crust is browned and cheese is melted. Cut into small squares. Makes 13-15 appetizer servings.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Turkey pot pie! If you go to foodnetwork.com and type in turkey pot pie, i'm sure you'll find some good recipes! Or, if you know how to make chicken pot pie, just substitute chicken for turkey.
TEX-MEX TURKEY CHILI -Serves:6
Ever think of making chili with that leftover turkey?? Cooking Light did and this low cal recipe is surprisingly good and
when prepared in the microwave it couldn't be easier.
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water
Combine onion, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender,
stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly
thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
high 6 minutes or until thoroughly heated. Yield: 6 cups (about
187 calories per 1-cup serving)
TURKEY ENCHILADAS WITH OLIVES - Serves: 4
Serve this
with guacamole, sour cream, salsa %26amp; other Mexican fare for
a grand lunch or dinner.
3 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
3 cups cooked turkey, chopped
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup pimento-stuffed olives
1/2 cup toasted almond slivers
2 tsp chili powder
8 corn tortillas
oil
1/2 cup cheddar cheese, grated
Melt butter in a large saucepan. Add mushrooms and
onion; saute' until onion is tender. Remove from heat and
stir in turkey, undiluted soup, sour cream, olives, almonds
and chili powder.
Briefly cook tortillas in hot oil until softened; drain
on paper towels.
Place 1/3 Cup turkey mixture in center of each tortilla.
Bring opposite sides of each tortilla up over turkey
mixture overlapping edges at center. Arrange, seamside
down, on a greased 9x13 and a 8x8 baking dish. Spoon
remaining turkey mixture down center of each enchilada.
Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer
depending on oven.
TURKEY-NOODLE-POPPYSEED CASSEROLE - Serves 6
What leftover library would be complete without a turkey
casserole? This is one you will want to keep. A good
';make ahead'; recipe for company as it requires an 8 hour
chill time.
1 (8 oz.) pkg medium size egg noodles, uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup margarine, melted
3 tbsp all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tbsp poppyseeds
1 tsp salt
1/8 tsp red pepper
3 cups diced cooked turkey
1 (4 oz.) jar diced pimento, drained
2 tbsp grated Parmesan cheese
Cook noodles, drain well, %26amp; set aside.
Saute onion and green pepper in margarine in a Dutch oven
until tender; add flour stirring until smooth. Cook 1
minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in noodles, 1/4 cup Parmesan cheese, and next
4 ingredients; add pimento, and stir gently.
Spoon mixture into a lightly greased 12x8x2-inch baking
dish. Cover and chill 8 hours.
To bake, remove from refrigerator and let stand 30
minutes. Bake, covered, at 350 F. for 45 minutes. Uncover
and add 2 tablespoons cheese. Bake uncovered an additional
10 minutes or until thoroughly heated.
NOTE: Unbaked casserole may be frozen. Thaw in
refrigerator for 24 hours.
SAND-WICH.
Make a turkey and egg pie.
Substitute the bacon for turkey from my recipe book.
Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.
Bake in a 180C oven for 35-45 minutes until the pastry is golden.
Turn out and allow to cool a little then cut in 75mm squares.
No comments:
Post a Comment