Well Thanksgiving is over and now you have leftover turkey. What a great dilemma. There are a variety of different meals you can prepare with your leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the simplest turkey soup or be more creative and try turkey soup with cheddar dumplings. Turkey pot pie is great for lunch or dinner with a salad. Oh that turkey can be prepared as a healthy turkey salad. Maybe you want something more spicey with your leftover turkey try turkey chili. Additional, leftover turkey entree ideas are turkey a la king, turkey hash, and turkey casserole. For a special relish try cranberry relish. Browse leftover turkey idea recipes for you and your family. ENJOY!
Simplest Turkey Soup
Leftover Turkey Recipes
Turkey Soup
Ingredients
Serves 6
-8 cups Turkey Stock
-Coarse salt and freshly ground pepper
-3 small carrots, thinly sliced diagonally
-3 ounces dried wide egg noodles (2 cups)
-1 1/2 cups shredded cooked turkey
-Coarsely chopped fresh dill, for garnish
-Lemon wedges, for serving
Directions
Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.
From Martha Stewart Living, November 2008
Turkey Soup With Cheddar Dumplings
Leftover Turkey Recipes
Not your usual turkey soup.
Turkey Soup
Ingredients
Serves 6
-1 tablespoon olive oil
-4 carrots, cut in half lengthwise and thinly sliced into half-moons
-1 onion, diced
-3 3/4 cups homemade or low-sodium canned chicken stock
-1 cup all-purpose flour
-1/3 cup yellow cornmeal
-1 teaspoon baking powder
-3/4 teaspoon salt, plus more for seasoning
-1 cup grated cheddar cheese
-3/4 cup frozen corn, thawed
-1 large egg
-1/3 cup milk
-3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
-Ground pepper
Directions
Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
From Martha Stewart Kids
Turkey Pot Pie
Leftover Turkey Recipes
Dinner Idea
Turkey Pot Pie
By: Linda- All Recipes
Leftover can be used to make this yummy pie.
Original Recipe Yield 1 - 10 inch pie
Ingredients
-1 recipe pastry for a (10 inch) double crust pie
-4 tablespoons butter
-divided 1 small onion
-minced 2 stalks celery
-chopped 2 carrots
-diced 3 tablespoons dried parsley
-1 teaspoon dried oregano salt and pepper to taste
-2 cubes chicken bouillon
-2 cups water
-3 potatoes, peeled and cubed
-1 1/2 cups cubed cooked turkey
-3 tablespoons all-purpose flour
-1/2 cup milk
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2.Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3.In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4.Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Turkey a la King
Leftover Turkey Recipes
Good for sandwich or for meal.
Turkey a la king
Ingredients:
-1/2 cup diced green pepper
-1/2 tablespoon butter
-1 can cream of mushroom
-1 1/4 cup milk
-3 cups cooked turkey, cubed
-1 tablespoon pimento, chopped
-1 dash of pepper
Directions:
Saute green pepper in butter just until tender. Blend in the soup; add milk a little at a time. Stir in remaining ingredients. Heat until bubbling. Serve over rice or pasta.
This recipe from CDKitchen for Easy Turkey a la King serves/makes 2
Turkey Hash
Leftover Turkey Recipes
Turkey Hash
Ingredients:
-1 1/2 pound cooked turkey meat
-1/4 cup butter or margarine
-1/2 cup finely chopped onion
-1 1/2 cup frozen hash brown
-1 1/2 teaspoon salt
-1/2 teaspoon savory, crumbled
-1/16 teaspoon garlic powder
-4 tablespoons catsup or chili sauce
-4 eggs
-1 tablespoon snipped parsley
-1/2 teaspoon paprika
-1/4 teaspoon pepper
Directions:
Grind turkey meat rather coarsely. Brown onions and potatoes in butter, stirring constantly. Add the cooked turkey meat. Mix in all the spices and seasonings. Flatten meat mixture into an even layer. Make 4 depressions in the hash deep enough to hold an egg. Spoon 1 Tbsp. catsup into each depression.
Break an egg into each filled depression. Bake, uncovered, in preheated hot oven, 400F for 10 to 15 mins, or until the egg is set to desired doneness. Sprinkle with parsley.
This recipe from CDKitchen for Turkey Hash serves/makes 4
Turkey Chili
Leftover Turkey Recipes
Turkey Chili
From Woman's Day | April 17, 2007
Nutrition Facts
Amount Per Serving
Calories 462
Total Fat 14g
Saturated Fat 3g
Cholesterol 83mg
Sodium 1148mg
Total Carbohydrates 54g
Dietary Fiber 7g
Protein 30g
Active Time: 12 minutes
Total Time: 50 minutes
Yield: 4 servings
INGREDIENTS
-1 Tbsp olive oil
-1 lb lean ground turkey
-1 Tbsp minced garlic
-2 1/2 tsp ground cumin
-1/2 tsp each salt and pepper
-1 can (14 1/2 oz) chicken broth
-1 can (19 oz) black beans, rinsed
-2 cups frozen corn kernels
-1/2 cup uncooked converted white rice
-1/2 cup green salsa (salsa verde)
-1 cup chopped sweet onion
-1/2 cup chopped cilantro
-Toppings: reduced-fat sour cream, green salsa and chopped cilantro
PREPARATION
1. Heat oil in a deep, large nonstick skillet over high heat. Add turkey and garlic and cook, stirring to break up meat, 3 to 4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds.
2. Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 to 25 minutes until rice is tender.
3. Remove from heat; stir in onion and cilantro. Ladle into bowls and serve with Toppings
White Turkey Chili
Leftover turkey repices prepared differently.
White Turkey Chili
Ingredients
Serves 1
-1 tablespoon olive oil
-1 small onion, finely chopped
-1 jalapeno chili (ribs and seeds removed for less heat, if desired), minced
-2 garlic cloves, minced
-1 teaspoon dried oregano
-1/2 teaspoon ground cumin
-Coarse salt and ground pepper
-1/4 pound groun turkey (7 percent fat)
-1 can cannellini beans (15.5 ounces), drained and rinsed
-Garnishes, such as lime wedges, cilantro, sour cream, and grated cheese
Directions
In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.
Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.
Season with salt and pepper; garnish as desired.
From Martha Stewart Everyday Food, March 2006
Turkey Salad
Great turkey leftover idea for lunch or
served with dinner
Turkey Salad
Original Recipe Yield 10 servings
Ingredients
-6 eggs
-6 cups cooked turkey meat 1 (16 ounce)
-jar sweet pickles, chopped
-1 1/2 (10 ounce) jars mustard-mayonnaise blend 3/4 cup mayonnaise
Directions
1.Place eggs in a medium saucepan and cover with cold water.
2.Bring water to a boil and immediately remove from heat.
3.Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
4.In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise.
5.Chill in the refrigerator approximately 3 hours before serving.
Nutritional Information
Amount Per Serving Calories: 356 | Total Fat: 21.5g | Cholesterol: 199mg
Provided:By: Ann Sizemore- All Recipes
Home-Style Turkey and Biscuit Casserole
Great turkey leftover idea for chilly evenings.
Turkey Casserole
Provided by: Pillsbury
Prep Time: 15 Min Total Time: 50 Min Makes: 4 servings
INGREDIENTS
-1 can (10 3/4 oz) condensed cream of celery soup
-1/2 cup milk
-2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)
-2 cups cubed cooked turkey
-1 cup chive-and-onion sour cream
-1/4 teaspoon poultry seasoning
-4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
DIRECTIONS
1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix soup, milk and vegetables. Heat to boiling over medium heat, stirring occasionally to prevent sticking.
2. Stir in turkey, sour cream and poultry seasoning. Cook and stir just until thoroughly heated. Spoon into baking dish. Arrange frozen biscuits over hot mixture.
3. Bake uncovered 30 to 35 minutes or until biscuits are golden brown
Cranberry Relish
Healthy Treat with your leftover turkey recipes
Cranberry Relish
Ingredients
Makes 2 cups
-2 cups fresh or defrosted frozen cranberries
-1/4 cup diced red onion
-1 large jalapeno pepper, seeded and finely chopped
-2 tablespoons fresh lime juice
-2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
-2 teaspoons freshly grated ginger
-1/2 cup sugar
-2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
-1/4 cup fresh mint leaves, coarsely chopped
-1/4 cup pecans, toasted, broken in pieces
Directions
1.Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
2.Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently.
3.Refrigerate for at least 1 hour and up to 2 days.
4.Just before serving, add mint and pecans, and toss to combine.
From Martha Stewart Living, November 1995
"Disclosure: Compensated Affliliate"
Leftover Turkey Recipes
