Meals You Can Make With Left-Over Turkey

Once Thanksgiving supper has been served many of us find we a lot of turkey leftover. For decades habitancy have cooked way to big of a turkey for the Holiday feast. Many habitancy chose to make hot turkey sandwiches or turkey soup the next day. Then end up throwing away the turkey that is left. There is only so much turkey a someone can eat at one time right? That statement is honestly true but how about making a few casseroles and frozen them for a later date?

Turkey and Rice Casserole

12 OUNCES EQUALS HOW MANY CUPS

Ingredients

8 cups of turkey (bite size pieces)
3 cups of cream of chicken or celery soup
2 celery stalks (chopped)
1 small onion (chopped)
2 - Packages of chicken flavored or white rice
1 cup bread crumbs

Chicken or White Rice

Make the rice agreeing to the directions on the box.

Preparation

Preheat oven to 375 degrees.
Pour 1 cup of the soup in the bottom on a tin 8X8 (throw-away) container.
Mix the rice, onion and celery together in a medium size bowl.
Pour 4 cups of the turkey on top of the soup in the container.
Pour the rice blend on top of the turkey and add someone else cup of soup.
Pour the remaining 4 cups of turkey on top of the rice mixture.
Pour the last cup of soup on top of the turkey.
Evenly sprinkle the bead crumbs on top of the turkey and rice mixture.
Bake for 40 minutes, let cool and freeze.
To reheat - defrost in the refrigerator and bake on 350 for 25 minutes. Serves 4

Turkey and Stuffing Casserole

Ingredients

6 cups of turkey (bite size pieces)
2 cups of cream of chicken soup
2 boxes of turkey stuffing mix

Preparation

Preheat the oven to 350 degrees.
Mix the stuffing agreeing to the box directions (do not cook it.)
In an 8X8 tin (throw away) pan pour one cup of chicken soup.
Pour 3 cups of turkey on top.
Add about half the stuffing blend on top of the turkey.
Add the remaining 3 cups of turkey.
Add the other half of the stuffing mixture.
Pour the rest of the chicken soup over the top.
Bake for 30 minutes, let cool and freeze
To reheat - defrost in the refrigerator and bake on 325 for 30 minutes. Serves 4

Turkey Stew

Ingredients

5 cups of turkey (bite size pieces)
5 medium size potatoes (peeled and cut into bite size pieces)
1 - 16 ounce bag of mixed vegetables
1 - 12 ounce can of chicken broth
1/2 cup of water
3 tablespoons of all white purpose flour

Preparation

In a small pan join the chicken broth, water and bring to a boil using a whisk slowly stir in the flour until you have a gravy consistency.
In a large pan add the turkey, potatoes, mixed vegetables and gravy mixture.
Simmer for 45 minutes.
Let the stew cool and pour into a large freezer package or smaller private containers.
To reheat - defrost in the refrigerator and warm up in a sauce pan or the microwave. Serves 4

All three of these recipes are yummy and require minimal endeavor to prepare. They make great meals after a busy day at work. These meals also allow you to enjoy your leftover turkey long after the Thanksgiving Day feast has come and gone.

Meals You Can Make With Left-Over Turkey

12 OUNCES EQUALS HOW MANY CUPS

Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

Turkey Tetrazzini, a marvelous combination of meat, mushrooms, spaghetti, cream sauce, and Parmesan cheese, is a classic dish. It was popular for decades and then fell out of favor, perhaps due to the chicken fat and heavy cream. (The original "Joy of Cooking" book has the classic recipe.)

Today, many of us are eating healthier and "The Healthy Cook" book has an updated version of Turkey Tetrazzini. The sauce is made with garlic, buttermilk, and cornstarch. Hmmm. Is there a happy medium between the classic version and the cornstarch version? Yes, and this is it. Healthier Turkey Tetrazzini uses Smart Taste (name trademarked) spaghetti, a new pasta product enhanced with six grams of fiber and calcium equal to eight ounces of milk.

12 OUNCES EQUALS

The sauce is made with skim milk. Chicken bullion is added to the sauce to bring out the flavor of the meat. Frozen asparagus has been added for additional vitamins and fiber. You may substitute a box of frozen tiny peas for the asparagus. Kids love this casserole because they love spaghetti. Serve the casserole with Italian bread sticks and a green salad or mixed fresh fruit -- sliced oranges, grapefruit, red grapes, honeydew melon balls.

If the casserole has been refrigerated for several hours, take it out of the refrigerator, uncover it, and set it on the counter for 20 minutes before baking. Healthier Turkey Tetrazzini also makes a great lunch.

INGREDIENTS

3 tablespoons margarine

1 tablespoon butter (for flavor)

4 tablespoons granular flour (also called gravy flour)

2 cups skim milk

3 packets of sodium-free chicken bullion

1/8 teaspoon freshly-ground pepper

1 tablespoon extra light olive oil

8-ounce box fresh mushrooms, cleaned and quartered

10-ounce box of cut asparagus, defrosted

3 cups cooked Smart Taste spaghetti (break spaghetti in half before cooking)

3 cups cooked turkey (or chicken), cut into 1-inch cubes

2-ounce jar diced pimientos, drained

1 1/2 cups freshly grated Parmesan cheese

METHOD

Melt margarine and butter in medium saucepan over low heat. Whisk in flour, then milk, stirring constantly until sauce starts to thicken. Add chicken bullion and pepper. Set aside.

Pour 1 tablespoon olive oil into a cast iron or nonstick skillet. Cook mushrooms until they start to brown. In a large bowl combine sauce, turkey, mushrooms, asparagus, spaghetti, and pimientos.

Coat a 9" x 13" glass dish with baking spray. Spread casserole mixture in pan and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven for a half hour, or until the sauce bubbles at the edges and the cheese starts to brown. Makes 12 generous servings.

Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

12 OUNCES EQUALS