Turkey Meat Recipes

 Great way to use leftovers from Thanksgiving Day!

THANKSGIVING SHEPHARD’S PIE

In a large casserole dish put on the bottom layer, the turkey in chunks. Next the gravy & stuffing. Next Leftover veggies and top with leftover mashed potatoes. Bake in oven 350 degrees until all warmed up.

AFTER THANKSGIVING BAKE

Mix: 2 c. turkey, cubed (or more)

3/4 c. mushroom soup

1 c. Cheddar cheese, grated

2 tablespoons of melted butter

1/4-cup soft crumbs or thin layer of stuffing or dressing.

Place in turkey and Mushroom soup in greased 8-inch square baking pan or dish. Sprinkle 4 tbsp. Cheddar cheese.

Over top pour melted butter, place thin layer of soft crumbs or thin layer of stuffing or dressing. Top with remaining 3/4 cup cheese. Bake until cheese is melted on about 350.

Turkey Salad

 4 c. turkey

2 stalks celery

1 med. onion

1 c. mayonnaise

2 tbsp. relish

Chop turkey, celery, and onions. Add mayonnaise and relish. Mix well. Let it stand from 1 hour to overnight.

WILD RICE WITH TURKEY

 1 box (6 oz.) long grain and wild rice mix (cooked)

1 can condensed cream of mushroom soup, undiluted

1 can Ro-Tel tomatoes with cilantro

1 c. hot chicken broth

2 c. cued cooked turkey

5 med. fresh mushrooms, sliced

1 tsp. onion powder

1 tsp. garlic powder

Combine all ingredients except cooked rice in a 3-quart saucepan. Bring to boil. Stir in cooked rice and let simmer for 15 minutes or until all liquid is absorbed. Remove from stove and let stand, covered, 5 minutes before serving. Sprinkle with Cheddar cheese. 4 servings.

TURKEY CASSEROLE

 6 oz. noodles, cooked & drained

6 c. cooked turkey (bite-size pieces)

8 oz. fresh mushrooms (slice caps & reserve stems)

3 tomatoes, sliced

1 1/2 c. chicken stock

1 c. onion, finely chopped

3 tbsp. butter

2 c. cornbread stuffing

2 c. green beans

1/2 c. sliced carrots (1/4″ slices)

1 can cream of mushroom soup

1 can cream of chicken soup

Salt & pepper to taste

1/2 tsp. spicy mustard (opp.)

 Preheat oven to 350 degrees. Combine noodles and turkey. Stew mushroom stems in chicken stock for 15 minutes. Brown sliced mushrooms and onions in 1-tablespoon butter. Add to noodle mixture.

 Mix crumbs with remaining butter. Let stand until ready to use. Add green beans and tomatoes to noodles. Discard mushroom stems and cook carrots in the mushroom stock no more than 4 minutes. Remove from stock and add to noodles. Mix stock with soups and seasonings, add to casserole. Top with crumbs. Bake for 40 minutes until brown and bubbly. Serves 12 – can be made ahead and frozen.

TURKEY PIE

1 (7.5 oz.) pkg. refrigerated biscuits

1/2 c. celery slices

3 c. chopped, cooked turkey

2 tbsp. margarine

1 c. sour cream (sm. carton)

1 c. (4 oz.) grated cheddar cheese

Press biscuits onto sides and bottom of greased 9″ pie plate. Bake at 450 degrees for 8 minutes or until lightly browned. Saute vegetables in margarine. Add turkey; heat thoroughly, stirring occasionally. Stir in 3/4 cup sour cream and cheese, heat until cheese is melted. Spoon mixture into cooked shell. Top with remaining sour cream. Let set a few minutes before cutting into pie slices. Serves 6 to 8.

GREAT TURKEY CASSEROLE

4 c. turkey

1 lg. bag frozen broccoli

1 cream of celery soup

1 can cream of chicken soup

1/4 c. mayonnaise

1/4 tsp. curry

6 slices Velveeta cheese

Cook broccoli until done; cover bottom of 9 x 13 pan with turkey. Add cooked broccoli. Mix soups with curry and mayonnaise. Pour over broccoli in pan; top with cheese. Bake at 350 degrees for 1/2 hour.

 TURKEY  SANDWICHES

1 loaf French or Italian bread, cut diagonally into 8 long, thin slices

4 tbsp. mayonnaise or Miracle Whip

8 slices of cheese

1/2 lb. leftover turkey, thinly sliced

2 eggs

1/4 c. milk

1 to 1 1/2 c. leftover gravy (ready made turkey gravy in a jar may be

substituted)

Spread 1 side of each slice of bread with mayonnaise. Making 4 sandwiches; layer each with cheese, turkey, and cheese. In shallow pie plate, beat together eggs and milk. Heat a few tablespoons vegetable oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once, until browned on both sides. Warm gravy in microwave or small saucepan. Serve each sandwich with a small bowl of gravy. Dip sandwich into gravy as you eat or pour over sandwich and eat with a fork.

DAY AFTER TURKEY CASSEROLE

 3 c. bread cubed

3/4 c. milk

1/4 c. chopped onion

1/4 tsp. pepper

1/4 tsp. salt

3 eggs, beaten

1 can cream of mushroom soup

1/2 tsp. poultry seasoning

1/4 tsp. paprika

3 c. chopped turkey or chicken

 Combine 1/2 bread cubes with eggs in large bowl. Combine remaining cubes with milk; stir into egg mixture. Add soup; mix thoroughly. Add remaining ingredients & stir until well mixed. Pour into casserole, brush with melted butter. Bake at 350 degrees for 45-50 minutes. Makes 8 servings

 

 

 

 

 

 

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