LEFTOVER TURKEY RECIPES

LEFTOVER TURKEY RECIPES>>>


We’ve all heard the “…Oh no! Not that again…” when faced with more undistinguished meals for dinner. These suggestions can add a little spice to tired palates and help you spend less time in the kitchen.

• Turkey Hash with Sweet Potatoes and Onion.

Use three large peeled and chopped sweet potatoes
One large yellow or sweet onion minced
Two cups of chopped turkey (white or dark meat)
Two tablespoons of canola or light olive oil
Salt and pepper to taste

Sauté sweet potatoes in oil until fork tender (takes approximately 30 – 40 minutes)
Add onions after 20 minutes
Add turkey after 25 minutes

Serve with tossed green salad of your choice
Serves 4 (One of our family favorites)

• Turkey Alfredo with Linguini

Two cups shredded cooked turkey
One half box linguini
One cup heavy cream
One quarter cup of butter
One quarter teaspoon ground nutmeg
One cup grated parmesan cheese

Prepare linguini according to package directions
In one quart sauce pan add heavy cream, butter and nutmeg
Cook over low heat until butter is completely melted
Add parmesan cheese and stir until well blended
Add turkey and toss with Alfredo sauce
Serve over hot linguini with garlic bread (variation: add one cup cooked peas to sauce before serving)

• Broccoli/Corn/Turkey Casserole

One cup butter
One half package egg noodles cooked according to package directions
One and half cups plain, unseasoned bread crumbs
One sixteen ounce package frozen chopped broccoli, thawed and drained
One fifteen ounce canned cream style corn
Two cups chopped cooked turkey
Two eggs beaten
One half small onion chopped
One half teaspoon salt
One eighth teaspoon pepper

Heat oven to 375 degrees. Melt one half of the butter in 3 quart sauce pan until it sizzles (reserve the other half for bread crumb topping). Add broccoli, corn, turkey, onion, cooked noodles, salt and pepper. Mix well. Remove from heat and add beaten eggs. Spoon mixture into two quart casserole dish and mix remaining butter and bread crumbs. Spoon bread crumb mixture over top.

Bake forty to forty five minutes or until knife inserted in middle of casserole comes out clean. Let stand five to ten minutes before serving.

Serve with soup of your choice (tomato soup works well) and biscuits.

• Stuffed Zucchini w/turkey mushrooms and onion in tomato sauce

Two large fresh zucchini halved and seeds removed to form hollow cavities One cup finely chopped cooked turkey (ground cooked turkey may be used) One quarter sweet onion minced One half package (four ounces) sliced baby portabella mushrooms Two tablespoons balsamic vinegar Two tablespoons extra virgin olive oil One third cup chicken stock One sixteen ounce can of your favorite Italian tomato sauce (not spaghetti sauce) One and one half cups unseasoned bread crumbs
Heat oven to 375 degrees. Butter shallow baking pan.
In medium size skillet heat oil over medium heat until it sizzles. Add mushrooms and onions, sauté until onions are soft stirring occasionally so the mushrooms brown evenly. Add balsamic vinegar and coat thoroughly. Add turkey and chicken stock. Cover and reduce heat to simmer. Simmer (stirring frequently) approximately eight to ten minutes or until liquid is reduced to a glaze. Remove from heat. Place zucchini in baking pan and fill hollow cavities with mushroom and turkey mixture. Pour tomato sauce over stuffed zucchini. Top zucchini with bread crumbs. Bake thirty five to forty five minutes or until zucchini is fork tender.
Serve on bed of white rice with refrigerator dough soft bread sticks baked according to package directions.

HappyHolidays!

Patricia de Jerez. Your Gift Closet opened in 2000 and we’ve been on line since 2006. Visit us at www.yourgiftcloset.com. We carry a variety of kitchen décor and accessory items. Use coupon code KITCHEN for an additional 5% off any purchase. Always free shipping for purchases over $75. We offer a 30 day money back guarantee. This article may be reproduced ONLY with this resource box intact and included.

John Caldecott.