Leftover turkey is a real time saver and budget pleaser. Think of how many different ways you can use leftover turkey, as soup, sandwiches, casseroles and snacks. Here are interesting and tasty recipes that feature turkey leftovers in a new way.
Cornbread turkey casserole
3 (8 ounce) packages crushed cornbread stuffing mix
10 to 11 cups cubed cooked leftover turkey
2 cups shredded Cheddar cheese
2 (10 3/4 ounce) cans cream of celery soup, undiluted
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cup shredded Swiss cheese
Prepare stuffing mix according to package directions.
Add turkey and Cheddar cheese.
Combine the soups and milk.
Pour 1 cup each into three greased 13 x 9-inch baking dishes.
Top each with turkey mixture and remaining soup mixture.
Sprinkle with Swiss cheese.
Cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly.
Let stand for 5 to 10 minutes before serving.
Note: These casseroles can be frozen for up to three months when well covered. Thaw in the refrigerator, then bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
Cranberry turkey wrap
6 ounces sliced or diced cooked turkey
1 1/2 cups prepared stuffing
4 teaspoons cranberry sauce
1 cup dressed salad greens
Vinaigrette salad dressing
2 (10-inch) flour tortillas
Roll leftover turkey, stuffing cranberry sauce and salad greens tossed in vinaigrette into tortillas.
Cut diagonally and serve.
Thanks for the leftovers casserole
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 bunch green onions, diced (including some of the green part)
1 (15 ounce) can Ro*Tel
5 to 6 cups leftover turkey, sliced or pieces
6 slices Swiss cheese
2 (10 ounce) cans cream of mushroom soup
1/2 cup white wine or water
2 cups herb-seasoned stuffing mix (or a light layer of leftover stuffing already cooked)
3 tablespoons butter, melted
Cayenne pepper to taste
Put green peppers, red peppers and onions in a 9 x 13-inch baking dish.
Top evenly with the Ro*Tel (undrained), then mix all together.
Place turkey on top.
Place Swiss cheese slices on top of the turkey.
In a bowl, stir together the wine and mushroom soup.
Pour over the turkey and cheese and around the casserole.
Layer on the dry stuffing mix or a thin layer of stuffing.
If you’re using dry dressing, drizzle with butter. If you are using a moist pre-made dressing, you can skip the butter.
Sprinkle with cayenne to taste.
Bake at 350 degrees F for one hour.
Leftover Turkey Stroganoff
9 ounces wide egg noodles
2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
1 1/2 cups sliced fresh mushrooms
6 tablespoons dry white wine
6 tablespoons dried cranberries, preferably unsweetened
3 cups shredded cooked white and dark meat turkey
1 tablespoon Dijon mustard
12 ounces reduced fat sour cream
2 tablespoons chopped parsley
Bring a large pot of salted water to the boil.
Cook the egg noodles according to package directions.
Drain and reserve.
Place a large sauté pan over medium heat.
Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown.
Deglaze the pan with the white wine, and add the cranberries.
Simmer until most of the liquid has evaporated.
Stir in the turkey, Dijon mustard, and sour cream.
Remove from heat.
Divide the noodles between 4 – 6 bowls or plates and top with stroganoff mixture.
Sprinkle with parsley.
2 cups cooked white rice
3 cups cooked turkey breast, cubed, skin removed
2 cans condensed cream of chicken soup
1/2 cup fat-free mayonnaise
2 cups diced celery
2 tablespoons minced onion
2 teaspoons salt
2 cups crushed corn flakes
3 ounces sliced almonds
2 tablespoons melted butter
In a 13 x 9 x 2-inch baking pan, combine the rice, turkey, soup, mayonnaise, celery, onion and salt.
Sprinkle cornflakes, almonds and melted butter on top.
Bake at 350 degrees F for 30 minutes.
Turkey Chow Mein
1 small onion, sliced and separated
2 cups celery, sliced
1 tablespoon vegetable oil
1 can water chestnuts, drained and sliced
1 can bamboo shoots, drained and sliced
2 cups cooked turkey breast, cut into pieces
2 chicken or vegetable bouillon cubes, dissolved in 1 1/2 cups boiling water
2 tablespoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1/4 cup cold water
8 ounces chow mein noodles
2 cups white rice, cooked
Cashews to taste
In a large pan, fry onion and celery in oil for 10 minutes.
Add water chestnuts, bamboo shoots, turkey and bouillon to the pan and simmer for 5 minutes.
Add soy sauce, salt and pepper.
Combine cornstarch with water and stir into mixture.
Cook, stirring until thickened.
Serve over rice, topped with chow mein noodles and cashews as desired.
3 medium baking potatoes
6 strips bacon
3 cups cooked turkey meat
Pepper and red pepper, to taste
2 cups milk or turkey broth
5 tablespoons all-purpose flour
Peel potatoes, quarter them and place them in a pan with enough water to cover.
Add 1 teaspoon salt, cover the pan and bring to a boil over high heat.
Lower heat to simmer and cook until potatoes are barely tender, about 15 minutes.
Drain and set aside.
Cook bacon until crisp, drain.
Chop onion and add to bacon fat remaining in skillet.
Cook 5 minutes, stirring.
Cut potatoes into small cubes (less than 1/2 inch) and add to onion.
Finely chop turkey and add to pan. Season with pepper and red pepper.
Combine milk or broth and flour in a jar with a tight-fitting lid and shake vigorously to combine them evenly.
Pour all at once into pan with turkey, increase heat to high and bring to a boil, stirring constantly.
When the mixture thickens, check band adjust seasoning.
place in a serving bowl and crumble bacon bits over the top.
Serve over corn biscuits, toast or toasted English muffins.
2 large slices turkey
1/4 cup stuffing
1 heaping tablespoon cranberry sauce
1 slice Cheddar cheese
1/4 cup gravy
Heat oven to 350 degrees F.
Lay one slice of turkey on a slice of bread.
Spread stuffing on top evenly.
Spread cranberry sauce on top of stuffing.
Lay cheese on top of cranberry sauce and cover with remaining turkey slice.
Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes.
While sandwich is baking, heat gravy.
Unwrap sandwich, place on plate and pour gravy on top.
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups cooked turkey, coarsely chopped
Salt, to taste
Black pepper, to taste
1 (10 ounce) package large tortilla chips
1 (16 ounce) can refried beans
2 cups shredded Monterey jack or Cheddar cheese
2 cups salsa
Heat oven to 425 degrees F.
Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.
Make a layer of tortilla chips to cover the bottom of a large 12- to 14-inch round or oval baking dish.
Evenly spoon refried beans over chips.
Top with turkey and sprinkle with 1 cup shredded cheese.
Make another layer of tortilla chips.
Spoon half the salsa evenly over chips.
Top with remaining cup of cheese.
Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.
Serve hot with remaining salsa, top with sour cream.