Turkey Cheese Pie
Day After Thanksgiving Soup
Mexican Rice Casserole
HAM (or Turkey) AND MACARONI CASSEROLE
Chicken (or Turkey) Pot Pies
Creamy Turkey & Potato Casserole
Turkey Tetrazzini
Turkey Creole
South of the Border Casserole
Leftover Turkey Casserole
A great way to enjoy your leftover turkey -- you can even add leftover vegetables. Have leftover chicken? Use that instead.
4 cups cooked, diced turkey
1 pound mushrooms, cleaned and sliced
2 cans sliced water chestnuts
2 cans (10.75-oz) condensed cream of mushroom soup
1 can (14.5-oz) chicken broth
1 cup sour cream
1 package (8-12oz) stuffing mix
8 tablespoons butter, melted
1 cup chicken broth
Directions
Preheat oven to 375°F. Grease 11x15 casserole pan.
On bottom of casserole pan spread 4 cups of diced turkey. Layer mushrooms on top of turkey. Next, add water chestnuts.
In a separate bowl mix mushroom soup, 1 can chicken stock and sour cream. Stir together until mixed and pour over water chestnuts.
Using the same bowl, combine stuffing mix, butter, and 1 cup chicken stock. Mix together and layer over soup mixture.
Bake for 45 minutes or until the top is lightly browned and the casserole is heated all the way through.
Serving Size: 6
-----------------------------------------------------------------------------------------------------------------
Turkey Cheese Pie
Ingredients
2 cups turkey, chopped
1/2 cup green bell pepper, chopped
1/2 cup mayonnaise
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon paprika
1 cup cheddar cheese, grated
1/2 cup green bell pepper, sliced
Directions
Preheat oven to 350 degrees.
In a large bowl, combine cooked, chopped turkey, chopped green bell pepper, mayonnaise, chicken broth, lemon juice, and paprika. Spoon into a 9-inch baked pie shell and bake for 25-30 minutes.
Sprinkle grated cheddar cheese on top and arrange sliced green bell pepper on top. Return to the oven for 5 minutes, or until the cheese is melted.
Serving Size: 8
======================================================================
Day After Thanksgiving Soup
Try this Day After Thanksgiving Soup when faced with roasted turkey and lots of fresh vegetables.
1 tablespoon olive oil
2 carrots, peeled and finely diced
2 stalks celery, trimmed and finely diced
1 medium onion, peeld and finely diced
3 cans (14.5-oz.) chicken broth
1 cup corn kernels
2 cups roasted turkey, diced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced
Directions
In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon.
Note: Leftover rice may be substituted for the corn.
Serving Size: 8
======================================================================
Mexican Rice Casserole
Ingredients
1 cup rice, cooked
16 ounces sour cream
2 cups Monterey Jack cheese, grated
4 ounces green chili peppers, chopped
2 cups turkey, cooked, chopped
1/4 teaspoon salt
Directions
Prepare rice according to the package directions, omitting the salt.
Stir into the cooked rice, sour cream, grated Monterey Jack cheese, chopped green chili peppers, chopped turkey, and salt. Spoon into a 8x8-inch baking dish and bake, uncovered, at 350 degrees for 30 minutes.
Serving Size: 6
======================================================================
HAM (or Turkey) AND MACARONI CASSEROLE
1 c. macaroni
1/2 c. chopped onion
1/3 c. chopped celery
3 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 1/2 c. diced ham
Cook macaroni as directed on package. Cook onion and celery in butter until tender, about 10 minutes. Add flour and blend. Add milk and cook over low heat, until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1 1/2 quart casserole. Garnish with almonds, if desired. Bake at 350 degrees for 30 minutes. (This recipe is good with chicken, turkey or tuna, omit ham.)
=================================
Chicken (or Turkey) Pot Pies
These are so much better than anything you can buy. The secret is in the seasonings. You can also use this recipe as the basis for chicken and dumplings, chicken cobbler, or chicken a la king. This recipe came from Penzey's spice catalog, a great place for fresh, inexpensive herbs and spices.
5 cups cubed cooked chicken
2 carrots
5 oz frozen baby peas
4 oz butter
8 Tbsp flour
4 cups chicken stock
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp rosemary, crushed
1/2 tsp thyme
1/2 tsp sage
1 medium pinch saffron
Pastry for 2 large pie crusts
Dice carrots into 1/4 inch cubes. In a large bowl toss together the chicken, carrots and peas.
Crumble saffron into chicken stock. In a medium-large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Pour sauce over chicken mixture and toss.
Use this mixture to fill 9 individual pies pans (I use the small disposable foil tart pans, but I reuse them) or two large pie dishes. Top with pastry crust and cut vents. Bake at 375 for about 40 minutes (until crust is golden and filling is bubbling.
These can be frozen after baking. No need to defrost, just bake until hot. Hint for busy cooks: the individual ones reheat more quickly than the large ones.
===========================
Creamy Turkey & Potato Casserole
Very easy and so delicious! This makes a lot, so it is a great way to feed many people with just a few cups of meat.
1 2-pound package frozen hash brown potatoes
1 can cream of chicken soup
1 cup milk
1 pint sour cream
4 tablespoons melted butter
1 cup chopped onion
1 cup chopped green pepper
1 cup shredded cheddar cheese
4 cups cooked chicken or turkey
Combine all ingredients in a large bowl and mix well. Place in a large 9 x 13 greased baking dish. Bake at 350 degrees, uncovered, for about 1 hour.
Yield: 12 servings
===========================
Turkey Creole
A great way to use up a lot of leftover turkey because it freezes well. From Frozen Assets .
4 tablespoons butter
1 large onion -- chopped
2 garlic cloves -- minced
2 ribs celery -- chopped
28 ounce can whole tomatoes
6 ounces tomato paste
3 tablespoons worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon sugar
tabasco sauce -- to taste
1/4 teaspoon unflavored gelatin
5 cups cooked turkey
In a large saucepan melt butter and saute the onions and celery until softened. Add the garlic and stir for one minute. Pour the can of tomatoes (including juice) into the pot and break up the tomatoes by squeezing through your fingers.
Put tomato paste into a 2 cup measuring cup and add enough warm water to make two cups. Stir well and add to the pot. Add the Worcestershire sauce, salt, sugar, chili powder and Tabasco and stir. Simmer uncovered for 40 minutes.
Meanwhile, allow the gelatin to dissolve in 2 teaspoons of water. Add the gelatin and turkey to the sauce and heat until hot. Serve over hot rice.
To freeze, place in ziploc freezer bags (without the rice). To serve, defrost and reheat.
===============================
Turkey Tetrazzini
This is a classic and this recipe is the best. I make it regularly in large batches, with chicken or turkey, so I always have some on hand my freezer.
12 oz pasta, cooked & drained (I like spaghetti or twists)
5 cups diced cooked turkey or chicken
1 1/2 cups chicken or turkey broth
1 1/2 cups evaporated milk
6 Tbsp butter
6 Tbsp flour
Salt and pepper to taste
4 oz cheese, shredded (your favorite)
Peas (optional)
Mushrooms (optional)
Seasoned bread crumbs
Melt butter in a large saucepan. Add flour and stir until well blended and cook a few minutes. Remove from heat and slowly stir in broth and milk, stirring until well blended and smooth. Cook over low heat until thickened. Add cheese and stir until melted. Season as desired.
Mix sauce with chicken, spaghetti and optional peas or mushrooms. Place in a casserole dish (or two) and sprinkle with bread crumbs. Bake at 350 degrees until hot and bubbly.
May be frozen. I freeze it without the bread crumb topping in plastic freezer bags, then thaw and place in a dish for reheating.
============================
South of the Border Casserole
You can use either chicken or turkey in this quick, tasty Tex-Mex inspired casserole. It's a great way to turn leftovers into an out of the ordinary casserole.
2 cups cooked rice
4 oz can diced green chiles
16 oz jar medium picante sauce
2 - 3 cups cooked chicken or turkey, pulled into bite-sized pieces (use your fingers)
8 oz canned mushrooms (stems and pieces)
6 Tbsp sour cream
Place chicken or turkey in the bottom of a greased 1 1/2 quart casserole dish. Mix together picante sauce, chiles, and mushrooms. Spread all but 3/4 cup of mixture over chicken. Add sour cream and rice to remaining picante sauce mixture. Spread over mixture in casserole dish.
Bake at 350 degrees for 30 minutes, until hot and bubbly.
Yield: 4 servings.
======================================================================
Leftover Turkey Casserole
2 cups leftover cut up turkey
1 cup frozen mixed veggies
1 can cream chicken soup
1 box stuffing (prepared)
Spread turkey along bottom of pie plate...pour veggies on top evenly...spread can
of soup over veggies...spread stuffing over top. Bake in 350 oven for about 30 min.
