Recipes for Turkey Leftovers

rec: Day-after Scalloped Turkey

** Day-after Scalloped Turkey Recipe **

This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you're craving the taste of the holidays again. smileys/smile.gif It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven.

4-6 servings
time to make 1¼ hours 10 min prep

3 cups cooked turkey or cooked chicken meat, chopped
3/4 cup butter, divided
1/2 cup flour
1 teaspoon salt, divided
1/8 teaspoon fresh ground black pepper
2 1/4 cups chicken broth
1 cup whole milk or 2% low-fat milk
2 cups toasted bread cubes
1 cup chopped yellow onions
1 teaspoon roasted minced garlic
3/4 cup chopped celery
1/2 cup chopped mushrooms or 1 (4 ounce) can mushrooms, chopped
3/4 teaspoon ground sage
1/4 cup grated parmesan cheese

1. Preheat oven to 350 degrees F.

2. In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.

3. Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.

4. In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.

5. Add the chopped turkey meat and sauce and mix well.

6. Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.

http://www.recipezaar.com/103146

 
rec: Rich and Creamy Chicken or Turkey Tetrazzini

** Rich and Creamy Chicken or Turkey Tetrazzini **

Indulge yourself. You know you want to. smileys/wink.gif This is a wonderfully rich tetrazzini that your family will ask for again and again.

4-6 servings
time to make 45 min 5 min prep

5 tablespoons butter, divided
1 large yellow onion, chopped
1 lb sliced mushrooms
2 tablespoons flour
2 cups chicken broth
1 clove garlic, minced
1 cup cream or half-and-half
4 tablespoons sherry wine
8 ounces grated parmesan cheese, divided
1 whole chicken (cooked and boned) or 4 cooked chicken breasts or 4 cups cooked turkey, meat cut into bite-sized pieces
1 lb spaghetti, cooked
salt and pepper, to taste
1/4 cup Italian breadcrumbs

1. Preheat oven to 375 degrees F.

2. In a skillet melt 2 tablespoons butter and sauté the mushrooms and onions until soft; remove from pan and set aside.

3. Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn).

4. Add chicken broth and garlic and cook over low heat for 1 minute.

5. Stir in the sherry and 3/4 of the Parmesan cheese; add the sautéed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half.

6. Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole.

7. Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer.

8. Serve and enjoy!

9. Makes 4 to 6 servings.

10. Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine.

http://www.recipezaar.com/44925

 
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