Turkey recipe?

Is there anyone out there that has a recipe for left ovet turkey. Like turkey salad or something other than a salad.Turkey recipe?
Turkey Tetrazinni





8 ounces noodles


3 Tbsp margarine/butter


2 tsp salt


6 Tbsp flour


1/2 tsp pepper


1/2 tsp celery salt


2 cups chicken stock


1/2 cup dry sherry optional


6 oz can sliced mushrooms


1 cup milk


1/2 cup slivered almonds toasted (optional)


3 cups cooked turkey or chicken pieces


1/2 cup grated cheese


3 tablespoons minced parsley





Cook noodles according to package directions; drain. Preheat oven to 350 degrees.In small saucepan, melt margarine. Add salt and flour; blend. Add pepper, celery salt and stock. Cook over low heat until thickened. Add sherry if using, mushrooms, milk and almonds. In greased 2 qt casserole alternate layersof noodles, turkey and sauce. Top with cheese and parsley. Bake uncovered for 45 minutes.





Use frsh saute'd celery and onion if you would rather.Turkey recipe?
Turkey Bolognese








1/4 cup extra-virgin olive oil


1 onion, chopped


4 garlic cloves, minced


1 carrot, peeled and finely chopped


1 celery stalk, finely chopped


1 pound shredded cooked turkey (preferably dark meat)


3 cups marinara sauce


1/4 cup chopped fresh basil leaves


Salt and freshly ground black pepper


1 pound spaghetti


Freshly grated Parmesan


Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)





Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
Turkey Chowder





8-10 servings 1陆 hours 20 min prep





1 cup finely chopped green onions


1 cup finely chopped carrots


1 cup finely chopped celery


1/4 cup butter


1/4 cup flour


2 cups turkey broth or chicken bouillon


2 cups half-and-half


1/4 teaspoon salt


1/8 teaspoon white pepper


1 dash cayenne pepper


2 cups diced cooked turkey (canned turkey works just as well, I use about four of those ';tunafish'; sized cans)





Saute onions, carrots, celery in butter until soft but not brown.


Blend in flour.


Gradually stir in broth, then half%26amp; half.


Cook, stirring constantly, until mixture thickens.


Stir in salt, pepper, cayenne, and turkey.


Stir a few minutes until turkey is heated through.


Devour!
My favorite thing to do with leftover turkey is soup- and a good spicy tortilla soup really hits the spot this time of year!





Remove as much meat from the turkey carcass as you can ( I leave some dark meat on the bottom of the turkey) and reserve the meat- I put it in a zip lock bag. Put the carcass in a stock pot with one quartered onion, 3 chopped up stalks of celery, a chopped up carrot, and a tbs of peppercorns. I also add the stuff from the bottom of the turkey roaster- put the roaster on the stove and add enough water to cover the bottom, cook slowly until all bits and pieces are loosened and add all of this to the stock.





Bring the stock to a boil and turn to low. Cook, covered, over a very low flame for 2-3 hours. Strain the broth from the veggies and bones and throw the veggies and bones out. Put the stock outside in the pot if you live where it is cold, or in large bowls in the refrigerator for at least 8 hours, until all of hte fat is congealed on the top. Scrape off fat and discard the fat.





If you have more than 6 cups of stock, put the extra in freezer containers and freeze for later use.





Chop one onion, 3 stalks celery, and 1 clove garlic and cook in 1 tbs butter until soft. Add 2 cans rotel tomatoes ( or diced tomato with chilies) 1 cup medium jarred salsa , 1 can corn, and 6 cups broth. Add 2 cups diced cooked turkey and cook 30 minutes. Add 1 cup chopped cilantro.





Pour soup in a bowl and top with sliced avocado, shredded monterey jack cheese, and a couple tortilla chips.





Enjoy!
2 cups cut up left over turkey


1/4 chopped onion


1.t parsley


1/2 c raisins


1/2 c chopped apple


1t sugar


mayo to combine


salt and pepper to taste





mix all ingr. together and ad mayo a little at a time to bind


serve on good crackers, Ritz or better