Talking Turkey: The Best Recipes for Leftover Turkey – Part One

By now you will probably have a half eaten turkey carcass in your fridge and be wondering what to do with it. Whatever you do, do not throw it out! There are so many delicious meals you can make out of the left over meat and bones it would be scandalous to see all that food go to waste. And I guarantee that you will not be sick of the sight of turkey by the end of the week. Follow a few of our simple recipes and save yourself a pretty penny as you do so.

Home Made Turkey Soup

Home Made Turkey Soup

Ingredients

  • 1 leftover turkey carcass (from a 10- to 12-pound turkey)
  • 2 quarts water
  • 1 medium onion, halved
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 cup uncooked long grain rice
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

  • Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
  • Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
  • Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

Turkey Primavera

Turkey Primavera

Ingredients

  • 1 cup uncooked penne pasta
  • 8 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 2/3 cup julienned carrot
  • 3 tablespoons butter
  • 4 large fresh mushrooms, sliced
  • 1/2 cup chopped yellow summer squash
  • 1/2 cup chopped zucchini
  • 1-1/2 cups shredded cooked turkey
  • 1 medium tomato, chopped
  • 1 envelope Italian salad dressing mix
  • 1 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
  • Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
  • Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Turkey Casserole

Turkey Casserole

Ingredients

  • 6 medium potatoes, peeled and cut into chunks
  • 1-1/4 cups chopped celery
  • 3/4 cup chopped onion
  • 1/2 cup butter, cubed
  • 6 cups unseasoned stuffing cubes
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon rubbed sage
  • 1 cup chicken broth
  • 4 cups cubed cooked turkey
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 teaspoon garlic powder
  • 3/4 cup sour cream, divided
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
  • In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
  • In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

Turkey Pot Pie

Turkey Pot Pie

Ingredients

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup diced peeled potato
  • 1/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 2 cups cubed cooked turkey
  • 1/2 cup frozen peas
  • 1 sheet refrigerated pie pastry

Directions

  • In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
  • Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
  • Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
  • To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly. Yield: 4 servings

Turkey & Spinach Manicotti

Turkey & Spinach Manicotti

Ingredients

  • 2 packages (8 ounces each) manicotti shells
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2-1/2 cups 2% milk
  • 3/4 cup grated Parmesan cheese
  • 1 pound bulk Italian sausage
  • 4 cups cubed cooked turkey
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 jars (24 ounces each) spaghetti sauce
  • 1/4 cup minced fresh parsley

Directions

  • Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the turkey, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
  • Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
  • Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley. Yield: 14-16 servings.

More left over turkey recipes coming tomorrow!!

Tags:
  • Add Your Comment