Okay, time for leftover turkey recipes. What are your favorites. I will start with a new one -

E

elaine

Well-known member
Turkey Brocoli Quiche from Prepared Pantry

Turkey and Broccoli Quiche

This is a traditional quiche made in a deep dish pan. We spiced it with a little nutmeg and thought it was just right. You can reduce the amount or leave it out if you are not a nutmeg fan.

Ingredients

1 9-inch deep dish pie shell, unbaked

3 tablespoons finely chopped onion

1 tablespoon butter

1 cup chopped frozen cut broccoli pieces, set on the counter to thaw

1 cup chopped cooked turkey

1/3 cup shredded Swiss cheese

5 eggs

1 1/2 cups half-and-half or a combination of heavy cream and milk

1 teaspoon nutmeg

1/2 teaspoon salt

Directions

Preheat the oven to 425 degrees.

Sauté the onion in the butter. Set aside.

If the broccoli is not nearly thawed, defrost it in the microwave. Turn the broccoli onto a paper towel and pat dry. Spread the cooked onion, broccoli, turkey, and cheese on the bottom of the unbaked pie shell.

In a medium bowl, whisk the eggs, half-and-half, nutmeg, and salt together. Pour the egg mixture over the broccoli and into the pie shell.

Bake for 15 minutes at 425 degrees. Reduce the heat to 325° and continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

Baker’s notes: If you like, you can place the pan on the wire rack of your oven and then pour the egg mixture in. That way, you will not need to worry about spilling the filling on the way to the oven.

You will need a deep dish pie pan for this dish. A dark metal deep dish pan will help bake the crust and eliminate a soggy crust. Placing the pan in the lower third of the oven where it will receive more heat on the bottom of the pan will help also.

 
Wet made a sort of "wet burrito" with a bunch of ours, was delish! I recall there's a T&T rec here..

...but I can't find it. It's by another regular user of the forum...

 
Hmm, still can't find it. Anyhow, here's how we did it. Rec: Julie & Mom's Sour Cream Wet Burritos

Cube the turkey.

Mix together: sour cream (if I'd been at home I would have used plain yogurt for at least half of it), a bunch of turkey gravy, cumin, onion, garlic, other Mexican spices of your choice, grated cheddar cheese, grated cotija cheese.

Put about 1/3 of the sauce mixture with the cubed turkey.

Soften flour tortillas (steaming them works well) and fill them with the meat mixture. Brown them in a little oil and put them in a rectangular baking pan.

Pour the rest of the sauce over them all.

Bake at 350 for about 20 minutes, then sprinkle with more cheddar and cotija cheese and bake another 5 or so until the cheese is nicely melted and/or browned.

Eat! smileys/smile.gif

Very tasty.

 
I've made something similar to this, minus the pepperoni - Smoked Turkey, Avocado & Brie Sandwiches

SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES

Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.

INGREDIENTS:

6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin

DIRECTIONS:

Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

Makes six sandwiches.

From Aussie aka Jangomango - posted at Recipezaar

http://www.recipezaar.com/51747

 
We made roast chicken, but here's a sandwich I make with leftover chicken or

turkey:
Ingredients:
Mustard Mayonnaise (mayonnaise, Dijon mustard, Cajun hot sauce, and smoked paprika)
Sliced chicken or turkey breast
Sliced Swiss Gruyere and extra Sharp Cheddar
Sliced Tomatoes
Shredded lettuce
Sliced Red onion
Baguette

 
Here's a turkey chili I saved in my files (haven't tried it):

TURKEY CHILI

"...Note that this turkey chili recipe makes a lot of chili. We had so much leftover after making this batch that we used a bunch of it as the sauce and filling for enchiladas (which, by the way, is a terrific way to use up extra chili)."

INGREDIENTS:

2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar

Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

DIRECTIONS:

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Simply Recipes

http://www.elise.com/recipes/archives/001571turkey_chili.php

 
This white chili recipe is also *wonderful* smileys/smile.gif Rec: Excellent White Chili

** Excellent White Chili **
This is our tried and true white chili that folks have raved about - this recipe has been handed out many a time. Very, very tasty!

1¼ hours | 5 min prep

SERVES 10 -12

* 1 cup uncooked white rice
* 1/4 cup uncooked barley
* 1 1/2 lbs boneless pork or chicken, cubed (or turkey!)
* 1 1/2 cups chopped onions
* 1 teaspoon vegetable oil
* 1 teaspoon butter
* 2 teaspoons ground cumin
* 1 teaspoon salt, to taste
* 1 tablespoon minced fresh garlic
* 1 (15 ounce) can white beans, drained
* 1 (1 lb) can garbanzo beans, drained
* 1 1/2 cups canned green chilies, drained
* 1 1/2 cups canned white hominy, drained
* 1/4 teaspoon Tabasco sauce, to taste
* 1 tablespoon crumbled cooked bacon
* 4 cups chicken broth
* 1 (28 ounce) can tomatillos
* 1 tablespoon lime juice
* 2 tablespoons fresh minced basil or 1 teaspoon dried basil
* 1-2 cup shredded cheddar cheese, for garnish

1. Over medium heat in a heavy pot, sauté the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
2. Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
3. Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
4. Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
5. If the chili is too thick for your preference, you can add chicken broth to the desired consistency.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=37082

 
REC: Turkey Salad using Penzeys new Mural of Flavor seasoning blend. This seasoning is fabulous...

6 cups leftover turkey, cubed
1-2 TBL MURAL OF FLAVOR
2 TBL water
1/2 Cup mayonnaise (they used low-fat)
1-2 TBL red wine vinegar

 
Please ignore above post. I hit the wrong key and sent it incomplete. Let's try again...

6 Cups leftover turkey, cubed
1-2 TB MURAL OF FLAVOR
2 TB water
1/2 cup mayonnaise (they used low-fat)
1-2 TB red wine vinegar
1-2 tsp prepared country Dijon mustard
1/3 cup craisins (dried sweetened cranberries)
1/3 cup chopped pecans
1 tsp sugar (optional)
1/2 tsp salt (optional)
1-2 tsp freshly ground black pepper

In a large bowl, mix the MURAL OF FLAVOR with the water. Add the mayonnaise, vinegar and mustard, whisk to blend. Stir in the craisins and pecans. Add the turkey to the dressing mix, toss gently to coat. Add sugar, salt and pepper to taste. Serve at room temperature, or refrigerate until ready to eat. Yields 6-8 cups turkey salad.

My notes:
Made half, increased mayo (not low-fat). I chopped the craisins.This was the best turkey salad I've ever tasted. The secret is the MURAL OF FLAVOR seasoning. I'm sure this would make a great chicken salad, too. Here's a link to the seasoning.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

 
Rec: Turkey Tetrazzini

Turkey Tetrazzini
Serves 8

1 lb spaghetti, cooked al dente, drained
5 T unsalted butter
3 T flour
2 cups chicken broth
1 cup heavy cream
2 T dry sherry OR Madeira (I use Madeira)
3/4 cup (3 oz) freshly grated Parmesan
1/4 t freshly cracked black peppercorns
3/4 lb mushrooms, thinly sliced
3 scallions, thinly sliced
1/2 cup diced canned or bottled pimientos
4 cups (3/4") cubes cooked turkey (about 2 lb.)

Preheat oven 375̊. Lightly spray 9x13x2" baking dish with non-stick cooking spray.
In 2 qt saucepan, heat 3 T butter, add flour, stirring till smooth. Add broth, simmer, stirring constantly till thick and smooth (3 minutes). Stir in cream, Madeira, 1/4 cup Parmesan and pepper. Simmer sauce, stirring 2 minutes, remove from heat.

In skillet, heat 2 T butter, add mushrooms and scallions, cook, stirring till soft (3 minutes).
In large bowl, toss spaghetti with sauce, mushroom mixture, pimientos and turkey. Transfer mixture to baking dish and scatter remaining 1/2 cup Parmesan evenly over all.
Bake uncovered in middle of oven 20 minutes or till slightly browned.

Source: Peggy/OR from Gourmet Magazine

Peggy’s notes: You can serve this with a crusty bread and a freshly tossed salad......what a meal! Can use either turkey or chicken.

Pat’s notes: This is delicious. I didn’t have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage.

nlb’s notes: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.

 
White Chili for the Third Day after Thanksgiving.

After the house guests were tired of Thanksgiving leftovers after 1 leftover dinner and 1 lunch of turkey sandwiches, I made a big pot of White Chili and it was very popular.

Into the soup pot add:

A skillet full of sauted thanksgiving crudites: celery, green peppers, etc.. Also add lots of garlic and chopped onion.

The left over turkey

The left over gravy

The left over mashed potatoes

The left over pumpkin puree

The left over sweet potatoes (mashed)

The left over baked onions

The left over parlsey garnishes

The left over stock

Add a lb. of cooked white beans

(adjust seasonings to your personal taste and volume)
1/4 cup ground cumin
1/4 cup powdered green chili
2 cans of green chilies
1 tsp. cayenne pepper
1 tbls liquid smoke
1 tbls. smoked paprika
1 tbls. each of basil, oregano, and epazote
1 tbls. white pepper
1 tbls. black pepper

Add enough stock or water to get things swimming so that you can cook it without it sticking. Simmer until chili is thick.

This disguised most of the leftovers and they didn't go to waste. People loved it! LOL

Serve once or twice, then divide the rest into leftover containers for the freezer to use for lunches.

Now move on to Chinese take-away and take a break from the kitchen.

 
LOL, this sounds like my Turkey Rice soup with a bunch of leftovers thrown in

Make stock from the carcass and legs and wings and neck. add the leftover gravy too. strain and take off the meat and chop. Add back to stock with leftover veggies and a bag of frozen mixed veggies, 1/2 cup of wild rice mix and cook till rice is tender. add a nickel size round of thin spaghetti noodles, broken into inch size pieces. taste for seasoning---salt, pepper(I like to use montreal steak seasoning:), herbs, hot sauce, whatever. sometimes I add a can of tomatoes too.

 
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