Posts Tagged ‘leftover turkey recipes’

Amazing Leftover Turkey Sandwich

Tuesday, November 29th, 2011

Flour Sack TowelsGot turkey? Try this amazing sandwich that my family looks forward to having every holiday.

You Will Need:
Leftover turkey meat
Leftover cranberry sauce
Leftover stuffing
Fresh sourdough bread

Instructions:
Slice bread.
Assemble turkey, and stuffing.
Spread liberally with cranberry sauce.
Toast in toaster oven or conventional oven.
Enjoy!

 
Pie Recipe Flour SiftersCranberry Bar Soap

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Turkey Tortellini Soup

Tuesday, December 28th, 2010

Use convenient frozen tortellini and quick-cooking boneless turkey chunks (or leftover turkey). Try serving with grissini bread sticks and Parmesan cheese, or add 1 cup of canned pumpkin puree to the mixture at the end and heat through for a creamier texture.

Comfort and Cheer Soup Bowl

You Will Need:

  • 2 teaspoons canola oil
  • 2 medium carrot(s), cut into 1⁄4-inch slices
  • 2 stalk(s) celery, cut into 1⁄4-inch slices (medium)
  • 1 1/2 large onion(s), chopped
  • 1/2 medium parsnip(s), peeled and chopped, or 1 small
  • 5 Cup(s) reduced-sodium chicken broth
  • 1/2 pound(s) turkey breast, cut into 1⁄2-inch chunks
  • 1/2 pound(s) frozen cheese tortellini, without sauce,
  • 1/3 Cup(s) parsley, fresh
  • 1/8 tsp black pepper, freshly ground, or to taste

Directions:

  1. Heat the oil in a nonstick Dutch oven over medium-high heat.
  2. Add the carrots, celery, onion, and parsnip and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes.
  3. Add the broth; bring to a boil.
  4. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
  5. Add the turkey and tortellini; return to a boil.
  6. Reduce the heat and simmer, covered, until cooked through, about 10 minutes.
  7. Stir in the parsley and season with the pepper.

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Turkey Pasta Casserole with Asparagus and Cheddar Cheese

Tuesday, November 30th, 2010

Haeger Medium BakerYou can use mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well.

You Will Need:
8 ounces mini penne pasta or similar shape
6 Tablespoons butter
6 Tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 1/2 Cups chicken broth
2 Cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
cooked asparagus, cut in 1-inch pieces, about 2 cups
3 Cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 Cup soft bread crumbs
1 Tablespoon melted butter

Instructions:
Grease a 9×13-inch baking dish. Heat oven to 350°.
Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender.
Add garlic and green onion; sauté for 1 minute longer.
Stir in flour until well blended.
Stir in chicken broth, cooking until thickened.
Stir in milk; continue cooking, stirring frequently, until thickened and hot.
Add seasonings, asparagus, and turkey; heat through.
Stir in cheese and cook until melted.
Stir in the cooked drained pasta and pour into the prepared baking dish.
Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top.
Bake for 30 to 35 minutes, or until hot and bubbly.

Willow Utensil CrockQueen Lady Apron

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