any good recipe for left over turkey?

Answer 1

TURKEY TETRAZZINI

2 cups cooked turkey, diced
1/4 cup margarine or butter
1/4 lb to 1/2 lb. fresh mushrooms, sliced
1/4 cup flour
2 cups chicken broth
2 Tablespoons dry Cooking Sherry
1 cup evaporated milk
salt and pepper to taste
8 ounces cooked spaghetti, drained
1/2 cup parmesan cheese, grated

Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens.
Season to taste. Remove from heat.

In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese.

Bake at 400 degrees for 20 to 25-minutes or until bubbly.

Note: you may substitute cooked chicken for turkey.

Answer 2

"Swanson Turkey Noodle Soup Express" - Serves 4

1 (14 1/2 oz.) cans Swanson Chicken Broth
Generous dash pepper
1 medium carrot; sliced
1 rib celery; sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey

Mix broth, pepper, carrots and celery in saucepan; heat to boil. Stir in noodles and turkey. Cook over medium heat 10 minutes or until noodles are done.

Answer 3

Don't forget to use the carcass for turkey frame soup! I'll leave you a link to a recipe, but it's very flexible and you can use a lot of different stuff in it.

http://www.texascooking.com/recipes/Turkeyframesoup.htm

Answer 4

in a casserole dish, combine layers of turkey, mashed potatoes, stuffing, cranberry sauce and gravy, with the mashed potatoe layer on top, bake until the top layer is golden brown then eat with pieces of bread

Answer 5

Cheesy Turkey Lasagna (2nd Prize at 2002 Utah State Fair)

(Serves 8)

I N G R E D I E N T S

1 package (10 oz) frozen chopped spinach, thawed, drained, and patted dry
3 cups cooked turkey white meat, chopped
4 cups grated Mozzarella cheese
2 cups grated Parmesan cheese
1 cup Ricotta cheese
1 cup chopped onions
1/2 tsp dried Rosemary
1 tsp dried marjoram
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
1 Tbs lemon juice
1 can (10 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
9 lasagna noodles, cooked according to package directions

D I R E C T I O N S

Preheat oven to 350°F. Saute onions in small frypan until lightly browned. In a large bowl mix together all ingredients except noodles, and Mozzarella and Parmesan cheeses. In another bowl mix the cheeses together. Place 3 of the noodles on the bottom of a 9" x 13" baking dish. Spread 1/3 of the turkey mixture over the top, followed by 1/3 of the cheese mixture. Repeat the process two more times, ending with cheese on the top. Bake on center rack in the oven for 25-35 minutes until the lasagna is thick and bubbly.

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Asparagus Turkey with Black Bean Sauce

(Serves 6)

I N G R E D I E N T S

1 tablespoon salted Chinese black beans
2 cloves garlic, minced
24 - 32 oz. cooked Norbest Turkey Breast, cut into bite sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
4 cups fresh asparagus, trimmed into 1 1/2 inch diagonal slices pinch of salt
1 tablespoon water
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
3/4 cup (scant) turkey broth
4 cups hot cooked white rice

D I R E C T I O N S

Rinse black beans in a strainer and drain. Mash with garlic in a small bowl. Place turkey in a large bowl, add black bean paste, soy sauce and cornstarch, Mix well and set aside. Heat 2 tablespoons oil in a wok or large skillet until a drop of water sizzles. Add asparagus and stir-fry for 1 minute. Add water, cover and steam for 30 seconds. Remove from pan and set aside. Combine sugar, cornstarch, soy sauce and turkey broth in a shaker jar. Shake vigorously to combine; set aside. Add 2 tablespoons oil to the wok, heat to high and add coated turkey pieces. Sear until cooked (approximately 3 minutes). Add broth mixture in a shaker jar and stir until thickened. Return asparagus to turkey in wok. Toss until heated thoroughly and serve over rice.
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Baked Turkey Chilies Rellenos

(Serves 6)

I N G R E D I E N T S

4 cans (4 oz each) whole green chilies
Vegetable cooking spray
4 oz Monterey Jack cheese, cut into 1/2-inch strips
1 lb cooked Norbest turkey, cut into 1/2-inch strips
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
3 eggs
1 cup grated cheddar cheese

D I R E C T I O N S

Drain chilies, slit on one side, remove seeds, and open flat. Arrange on baking dish, lightly coated with vegetable cooking spray. Fill each chili half with Monterey Jack cheese and turkey. Fold over edges of chilies and place seam-side down on dish. In medium bowl combine flour, baking powder, and salt. Beat eggs, add milk, and slowly add to flour mixture, beating until smooth. Pour over chilies. Bake at 450 degrees F. for 15 minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven 1-2 minutes until cheese is melted. Serve immediately.

Answer 6

MARTIN'S TURKEY CHILI
=====================

Ingredients:
------------
1 cup black beans
3 tblsp olive oil
1 turkey breast (half breast), skinned
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tblsp chili powder
1/2 tsp cayenne pepper
1 tsp whole cumin seed

Toppings:
---------
Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado

Instructions:
-------------
1. Soak the beans overnight in water to cover generously. Drain and
rinse briefly.

2. Heat the oil in a large, heavy bottom pot over medium high heat.
When hot, brown the turkey breast well on all sides. Remove and set
aside.

3. Add the onions, garlic, celery, and green pepper. Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes.

4. Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast. Heat until the pot starts bubbling, then reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir
occasionally, watching carefully that the bottom does not start to
stick.

5. Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain
with the other.) Return the meat to the pot.

6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown
and aromatic. Remove from heat. Coarsely crush the cumin in a mortar
and pestle or with a rolling pin. Add to the pot.

7. Cook an additional one hour, or until the beans are tender.

8. For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado.

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From: [e-mail] (Lynn Johnson)

MOLE DE GUAJOLOTE
=================
(Turkey in Mole Sauce)

Ingredients:
------------
4 chilies anchos
4 chilies mulatos
4 chilies pasillas
1 onion, roasted
2 Tbs sesame seeds
2 Tbs shelled peanuts
1 square (one ounce) cooking chocolate
2 inch stick cinnamon
5 peppercorns
2 cloves
1/2 tsp aniseed
1 tsp salt
1/2 tortilla, fried
4 Tbs fat
3 pounds turkey, fresh or frozen parts (could use chicken)

Instructions:
-------------
To make mole sauce soak chiles, remove veins, and grind onions with
chilies. Heat together sesame, peanuts, chocolate, spices, salt and
fried tortilla. Grind together. Fry all the ingred. in hot fat about
three minutes. Add half cup of water and continue to cook over low heat
until the sauce is thick and well blended. (preparation of this dish
has been simplified during recent years by the advent of some excellent
canned and powdered mole sauces that are sold in most Mexican food
stores.)

Cut turkey into serving pieces and stew gently in enough water to cover
till tender. Drain, cover with mole sauce and simmer, covered, seven or
eigh minutes. If the sauce is too thick, add a little turkey broth. 6
servings.

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From: [e-mail] (J. F. 'Fritz' Schwaller)

MOLE POBLANO
============

Ingredients:
------------
8 lb turkey, cut into pieces
1 tsp salt
4 each dried mulato chiles, dried pasilla, dried ancho,
(where dried chiles are not available, or only one type,
You can use one type, and add canned red chile puree.)
2 cups hot chicken stock
1 cup blanched almonds (some substitute 1/2 cup peanut butter)
3 large tomatoes, peeled seeded and chopped
(or you may use a combination of tomatoes and tomatillos)
1 onion chopped
1/2 cup raisins
1 dried tortilla, broken up
2 cloves garlic, minced
3 tblsp bacon fat
1 1/2 oz unseetended chocolate (1 1/2 squares)
2 tblsp sesame seeds
Spices: (you may grind your own for best flavor, or used already
ground, for convenience)
4 cloves
1/8 tsp ground cloves
10 peppercorns
1/4 tsp ground pepper
1/2 inch stick cinnamon
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
1/4 tsp ground coriander
1/2 tsp anise seed
1/4 tsp ground anise

Instructions:
-------------
Place the turkey pieces in a large pot, cover with water, add salt,
bring quickly to a boil, reduce heat and simmer until nearly done, about
an hour. Remove from the heat and pat dry with towels.

While the turkey simmers, while wearing rubber gloves, wash the chiles
under running water, removing the stems, breaking them open and removing
the seeds. If you insist on preparing the chile bare-handed, do NOT
touch your eyes, nose, or any other senstive part of your body (or those
of any loved one). Place the chiles in a large bowl, and cover with the
chicken stock. Let soak half an hour, reserving the stock afterwards.

Place the almonds in a blender and reduce to a relatively fine chop.
Place in the blender the chiles, spices, raisins, dried tortilla,
tomatoes, garlic, and onion in a blender, along with a little of the
stock in which the chiles were soaked, and reduce to a smooth paste.

In a large frying pan, melt the bacon fat and brown the pieces of
turkey, having first patted them dry with towels. Place the browned
turkey pieces in an oven-proof baking dish. Add a little more bacon
fat, if necessary, and spoon in the chile paste. Fry it over medium
heat, for about 5 minutes, slowly adding about 2 cups of the stock in
which the chiles were soaked. Finally add the chocolate, and stir well
until it has melted. The sauce should be the consistency of thick cream
or a medium cream sauce. Pour the sauce over the turkey, cover, and
place the baking dish in a 350~ oven for about 45 minutes. Remove,
sprinkle the sesame seeds over the top.

Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and
lots of fresh, warm, soft corn tortillas. Personally we prefer the blue
corn tortillas which are available in the fall in Mexico.

Note:
-----
This recipe, and various others I have posted is from a cook-book my
wife and I wrote and published here locally, for limited distribution to
out friends two years ago. As you can see it is an anecdotal cookbook,
telling of our lives in Mexico, Peru, and Spain, where we have lived on
and off for quite a while. The recipes were those we collected as we
went along, and have incorporated into our daily lives.

Some Info About Mole:
---------------------
If Mexico could have a national dish, and to attempt to select just one
from the wide repertoire available is nearly impossible, it must be
mole. The dish originally came from the Convent of Santa Clara in
Puebla. According to the legend the sauce was concocted by the nuns in
honor of their bishop, don Alonso de la Mota y Escobar, specifically for
Lent. In the sixteenth century the custom of not eating meat in Lent
did not apply to fowl. Consequently in honor of the bishop's visit one
Lent the nuns made a chocolate sauce, "in order to sweeten our sins."
Thank heavens for a little conventual sin!

The name mole comes from the Nahuatl "molli," which comes from the
verb-stem "mola" meaning to grind something, since the most important
part of the whole recipe is the grinding of the spices. Curiously this
is very close to the Spanish word for grind, "moler." Each major town
and city in Mexico has a "molino" or mill. This mill is dedicated to
grinding spices. The various mixes are then displayed in white enamel
pans in the shop windows. There are ground chiles, spices, and nuts, as
well as prepared pastes, such as mole poblano, adobo, and achiote. The
colors run the gamut from bright greens to earthy reds and browns, even
purple, The scent from that shop is like to die and go to heaven, or
sneeze as you go by.

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*
From: [e-mail] (Lynn Johnson)

MOLE SERRANO
============
(Mountain Mole)

Ingredients:
------------
10-12 lb turkey
2 chilies anchos
3 large tomatoes, peeled and chopped
1/2 lb blanched almonds
3 oz seedless raisins
1 banana
3 squares chocolate
1/3 cup cracker crumbs
20 cloves
2 two-inch sticks cinnamon
1 cup fat
2 Tbs salt
1 tsp sugar
1/4 cup toasted sesame seeds
grated cheese

Instructions:
-------------
Clean turkey, cut into portions and cook in enough water to cover until
tender. Remove seeds from chilies, toast lightly over direct flame and
soak in two cups of water for one hour. Chop together the chilies,
tomatoes, almonds, raisins, banana, chocolate, cracker crumbs, cloves
and cinnamon. Fry in the fat about ten minutes. Add salt and simmer
another five minutes. Add the stock in which the turkey was cooked,
pouring until the sauce is very thick. Put cooked turkey pieces in the
pot with other ingred. and simmer a few minutes. Remove. Serve
sprinkled with sesame. Yield: 10-12 servings.

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From: [e-mail] (Vickie McCorkendale)

SHEPARD'S PIE
=============

Ingredients + Instructions:
---------------------------

In a 9" pie shell add

1 pound of cooked meat
leftover roast (beef/pork/turkey) or
browned ground (beef/turkey)
1 cup cooked carrots (or peas/corn/etc.)
1/2 cup chopped or pearl onions
2 cloves garlic minced
1 cup gravy/broth/au jus
1/2 tsp black pepper
1 tsp salt (optional)

Cover with mashed potatoes

Bake at 350 until the potatoes are well browned.

I've made a vegetarian version with just mushrooms, onions, broccoli and
carrots.

I usually use the Knorr Pepper Sauce mix for the gravy. It has a nice
kick.

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*
From: [e-mail] (Sharon Badian)

Source: Half a Can of Tomatoes and Other Culinary Dilemmas


TURKEY CURRY BOMBAY
===================

Ingredients:
------------
1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tblsp curry powder
1/4 cup chutney
1/4 cup sherry
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Bombay sauce

Instructions:
-------------
Melt butter in a medium frying pan. Saute turkey and onion until
lightly browned. Add curry powder; continue to saute. Stir in chutney
and sherry. Pour Bombay Sauce into turkey mixture and place over low
heat to warm through. Spoon into each avocado half. Garnish with
bacon, peanuts or coconut and serve.

Bombay Sauce:
-------------
2 tblsp butter
2 tblsp flour
1/2 tsp each pepper and paprika
1/4 tsp salt
3/4 cup milk
1 cup shredded mild Cheddar cheese

Instructions:
-------------
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well. Whisk in milk until smooth and cook over low heat until thick and
bubbly. Stir in cheese.



TURKEY PASTA SALAD
==================

Ingredients:
------------
1 cooked turkey breast cubed
1 lb uncooked pasta

I put in enough mayo to make it all hold together, and the following:

1 Shallot
1 handful of fresh Cilantro
salt
pepper
dill
sage
garlic powder
onion powder



WILD RICE & TURKEY CASSEROLE
============================

Ingredients:
------------
2 cup cubed turkey
1/3 cup white wine
1/2 cup lite/non-fat sour cream
1 tsp curry powder
1 tblsp black pepper
any other spices you would like to add
1 can Healthy Request cream of mushroom soup
1 small onion diced
1/2 - 1 cup of celery chopped
1 box of wild rice - I like Uncle Ben's made w/o the butter

Prepare rice to package directions meantime.. Saute onion and celery in
non-stick cooking spray(Pam) until tender. Mix in soup, wine, sour
cream, spices-let bubble. Add turkey. Turn into a 3 qt casserole dish.
Add cooked rice-Mix. Bake at 350 degrees uncovered for 30-35 minutes.