Turkey and Dressing Casserole
*This tasty turkey
casserole recipe is made with leftover turkey or chicken, leftover
stuffing and gravy, and a little cranberry sauce for topping. If you have leftover green beans that would work in this too.
Ingredients:
4 cups prepared turkey stuffing
2 cups cooked cut up or sliced turkey (or chicken)
1.5 to 2 cups prepared turkey gravy
1/2 cup (any leftover) jellied or homemade cranberry sauce
Preparation:
Butter
bottom and sides of 2-quart baking dish. Arrange half of the stuffing
in bottom of dish. Add half of the turkey or chicken then half of the
gravy. Repeat layers with the gravy being on the very top. Cover with foil and bake for 15 minutes. Uncover and bake 15 more minutes. Serve with cranberry sauce on top.
Serves 4
Turkey Pot Pie
Ingredients:
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain
peas and carrots; set aside. Heat butter in 2-quart saucepan over low
heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring
constantly, until mixture is bubbly; remove from heat then stir in
broth and milk. Place back on heat; heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare
pastry. Roll 2/3 of the pastry into a 13-inch square; ease into
ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined
pan. Roll remaining pastry into 11-inch square; cut out designs with
small cookie cutter. Place square over filling; turn edges under and
crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6
Turkey Shepherd’s Pie
Ingredients:
2 cups cubed cooked turkey
3/4 cup turkey gravy
1 can green beans, peas, or mixed veggies
2 cups prepared stuffing
1 (14-15 oz.) can whole kernel corn, drained (if not using mixed veggies)
2 cups leftover mashed potatoes
Directions:
In a greased 2-qt. baking dish, layer the
turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake,
uncovered, at 325 degrees for 45-50 minutes or until edges of potatoes
are browned.
Serves 4
Turkey Noodle/Rice Soup
*Be sure to use the leftover turkey bones and carcass to make
bone broth.
Ingredients:
2 cups cooked turkey meat, chopped
4 carrots, diced
2 stalks celery, diced
1 small onion, diced
2 cloves garlic minced
1 Tbsp. butter or EVOO
1 Bay Leaf
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
1/4 tsp. ground black pepper
1 tsp. celery salt
1/2 tsp. sea salt
1-2 Tbsp. chicken bouillon base
8 cups chicken broth (or turkey broth or water)
8 oz. wide egg noodles or 1 cup rice
Directions:
In a skillet heat oil on medium heat. Add diced veggies and saute 5-10 minutes. Transfer to crockpot with everything except the noodles. Cook on LOW 6-8 hours. *The last 30 minutes of cooking add the egg noodles or rice.
Turkey Tetrazzini
1 cup hot water
1 can (10 3/4-ounce) cream of chicken soup
1 can (4 ounces) mushrooms, with liquid
2 cups diced cooked turkey
1 cup shredded Cheddar cheese
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
dash nutmeg
2 cups broken uncooked spaghetti
Spray
inside of slow cooker crock with flavored cooking spray. In a bowl,
combine the water, soup, and mushrooms with liquid. Stir in
the turkey, cheese, onion, parsley, and nutmeg. Add broken up spaghetti.
Stir to combine and pour into crockpot. Cover and cook on LOW for 4 to 6
hours, until spaghetti is tender. Mix before serving.
Serves 4 to 6
***Caution Note:
Instead of cooking my noodles in the crockpot I boil the spaghetti on
the stove, and stir them in after the other ingredients in the crockpot
are done (remember to turn off crockpot first so that noodles don’t keep
cooking and make a mushy gooey mess~ewww).
Turkey and Broccoli Casserole
8 ounces mushrooms
2 tablespoons butter
1 can (10 3/4 ounces) condensed mushroom soup
1/3 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared mustard
1/4 teaspoon black pepper
4 cups diced cooked turkey
16 ounces frozen cut broccoli
1 cup shredded American cheese
1/4 cup toasted almonds*, optional
In
a skillet over medium low heat, sauté sliced mushrooms in butter until
tender. Spray inside of crockpot with cooking spray or lightly grease
with butter. In crockpot, combine mushrooms, soup, mayonnaise, milk,
mustard, and pepper. Stir in diced turkey and broccoli. Cover and cook
on LOW setting for 5 hours. Stir in cheese; cover and cook 30 minutes
longer. Sprinkle with toasted almonds, if desired, just before serving.
Serves 6
**To
toast nuts, spread out in a single layer on a baking sheet. Toast in a
350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an
ungreased skillet over medium heat, stirring, until golden brown and
aromatic.
Turkey Salad
Ingredients:
2 cups leftover cubed turkey
2 boiled eggs chopped (optional)
1/4-1/2 cup celery chopped
1/4-1/2 cup onion chopped
1 tsp. curry powder
2 tsp. Dijon mustard
1/2 cup Mayo
1/4 cup Cranraisins
1/4 cup Walnuts, chopped
Directions:
Mix everything in a medium bowl. Transfer to a container with a lid and chili in refrigerator a few hours before serving.