Anyone have any favorite recipes to use up leftover turkey?

Answer 1

My Grandmom used to make this:
Turkey Tetrazzini
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper

1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.

2 Preheat oven to 375°F.

3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.

4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.

6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/2 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Serves 4 to 6.

Answer 2

Leftover Turkey Casserole:

40 min 10 min prep
6 servings

3 cups prepared bread prepared stuffing (leftover is fine)
1 (16 ounce) container sour cream
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 (10 3/4 ounce) cans condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14 1/2 ounce) cans French style green beans, drained
2 (4 ounce) cans sliced mushrooms, drained
3 cups cooked chopped turkey meat

1. Preheat oven to 350 degrees F.
2. Stir together sour cream, condensed soups, and dry onion soup mix in a mixing bowl.
3. Spread the turkey in the bottom of a buttered 9x13-inch casserole dish.
4. Top with green beans and mushrooms.
5. Spread the soup over the meat and vegetable mixture.
6. Crumble the stuffing and spread evenly over the top.
7. Bake at 350F for 25-30 minutes or until heated through and bubbly.

Answer 3

Leftover Turkey Recipes
• Chinese Turkey and Vegetable Casserole
• Curried Turkey Salad
• Curried Turkey Salad in Brioche
• Double-Decker Club Sandwiches
• Lemon, Blueberry and Turkey Salad
• Home-Style Cream of Turkey Soup
• Monte Cristo Sandwiches
• Smoked Turkey Jerky
• Smoked Turkey Salad Calypso
• Sweet Potato and Turkey Croquettes
• Thanksgiving Turkey-Pomegranate Salad
• Turkey Artichoke Pie
• Turkey Filbert Casserole
• Turkey Florentine
• Turkey, Ham, and Vegetable Hash with Fried Eggs
• Turkey Mornay on Broccoli
• Turkey Rice Casserole with Mozzarella
• Turkey Salad in Mango Chutney Mayonnaise
• Turkey Tetrazzini with Spaghetti Squash
• Turkey Tonnato (Cold Sliced Turkey with Tuna Sauce)
• Turkey and Wild Rice Casserole
• Yankee Doodle Noodles

http://homecooking.about.com

Answer 4

Leftover Turkey Soup

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each

1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

KRAFT KITCHENS TIPS
Family Fun
Use fun shapes of pasta, such as stars or alphabets. Smaller pastas may cook in a shorter time, so follow package directions for suggested cooking times.

Jazz It Up
Serve topped with KRAFT Shredded Cheese, KRAFT 100% Grated Parmesan Cheese or coarsely crushed NABISCO Crackers.

Answer 5

Absolute prominent!!!:::: TURKEY 'N STUFFING BAKE 3 C prepared stuffing 2 3/4 oz..fried onions a million can cream of celery 3/4 C milk a million a million/2 C cooked tukey '10 oz..peas, thawed combine stuffing & 0.5 can onions. Spoon blend right into a shallow 9" baking dish. Press blend to style a shell alongside bottom & aspects of pan. combine cream of soup, milk, turkey & peas, pour into stuffing shell. Bake coated 350 F for 0.5-hour. proper with last onions. Bake uncovered 5 minutes longer.

Answer 6

Turkey and cheese wraps

Use turkey, shredded cheese, ranch and flour tortillas.

Put turkey, cheese and ranch in a torilla and heat it up in the microwave to melt cheese.

Very good

Answer 7

We have some in the freezer. I'm tossing them into a stock I made with buffalo chicken wing bones last night. It doesn't even need any veggies! Just some noodles.

Answer 8

I always make a big batch of turkey and noodles. It tastes so great and makes my house smell so great. It also freezes well.

Answer 9

How about turkey pot pie?