Chinese
Turkey Casserole
3-1/2-cups chopped cooked turkey
6-cups cooked long grain wild rice
1-cup chopped celery
2-10oz (284 ml) Cream of Chicken Soup
3/4 -cup mayonnaise
2-tbsp chopped onion
1-10oz (284 ml) can of sliced water chestnuts, drained
2-cups of Chow Mein noodles
1/4-cup butter, melted
Combine all ingredients except noodles and butter
Spoon into casserole dish
Top with Chow Mein noodles and melted butter
Bake @ 350* for 40-50 minutes
Makes 8-10 servings
Next Day Turkey Soup
(Slow Cooker)
3-10oz cans chicken broth, diluted with equal parts water
2-cups chopped turkey
1-19oz can tomatoes, with juice, chopped
2-medium carrots, chopped
2-stalks celery, chopped
1-medium onion, chopped
1/4-cup long grain converted rice
2-tbsp chopped fresh parsley (2-tsp dried)
1/2-tsp dried thyme
1 1/2-cups frozen corn
Salt and pepper to taste
In slow cooker, combine stock, turkey, tomatoes, carrots, celery, onion, rice, parsley,
and thyme
Cover and cook on low for 8-10 hours (4-6 hours on high) until vegetables are tender and
soup is bubbling
Add corn; cover and cook on high for 20 minutes
Season to taste with salt and pepper
Turkey Pies
1-pastry for double crust pie
1-10oz package of frozen peas and carrots
1/2-cup chopped onion
1/2-cup chopped fresh mushrooms
1/4-cup margarine
1/3-cup all-purpose flour
1/2-tsp salt
1/2-tsp dried sage, marjoram, or thyme, crushed
1/8-tsp pepper
2-cups chicken broth
3/4-cup milk
3-cups cubed chicken or turkey
1/4-cup fresh chopped parsley
1/4-cup diced pimento
Prepare pastry for double crust pie
Roll out 1/2 and line 6-5" aluminum pie pans with pastry
In a saucepan, cook onion and mushrooms in margarine until tender
Stir in flour, salt, sage, and pepper
Add chicken broth and milk all at once
Cook and stir until thickened and bubbly
Stir in drained peas and carrots, chicken or turkey, parsley, and pimento
Cook until bubbly
Pour into prepared pie pans
Roll out remaining pastry to top the pies
Flute the edges and cut slits into top so steam escapes
Bake at 450* for 15 minutes or until pastry is golden
Turkey and
Rice Casserole
2-cups instant rice, uncooked
2-cups broccoli
3/4-cup sliced mushroom
2-cups diced cooked turkey or chicken
2-cans mushroom soup
1-can water
1-tbsp dry mustard
1-cup grated cheddar cheese
1-cup grated Monterey jack
Layer ingredients in a 13-inch by 9-inch pan
Cover with foil and bake for 30 minutes at 350 degrees.
Turkey
Tortilla Casserole
10oz-cooked turkey, diced
16-6 inch corn tortillas, cut into strips
1-10.75 oz can condensed cream of chicken soup
1-10.75 oz can condensed cream of mushroom soup
1-large green onion, chopped
1/2-cup pickled jalapenos (optional)
1-7oz can diced green chilies, drained
8oz- shredded Cheddar cheese
1-cup sour cream
Preheat oven to 350*
In a mixing bowl, combine the chicken soup, mushroom soup, chilies,
green onion, pickled jalapenos and sour cream.
Line the bottom of a 8x12 inch baking pan with 1/2
of the corn tortillas
Follow with a layer of 1/2 of turkey
Pour 1/2 of soup mixture over turkey
Sprinkle with 1/2 of the cheese
Repeat layers and top with cheddar cheese
Bake for 30 to 45 minutes.
Makes 4 to 6 servings
Turkey
Tortilla
Roll-ups
1-Old El Paso Soft Taco Fiesta kit
1-cup sour cream
2-tbsp water
3-cups cooked chicken or turkey
1-1/2-cups corn
1/2-cup chopped onion
1/2-cup chopped celery
1/2-cup chopped red pepper
3/4-cup shredded cheddar cheese
1-cup salsa
Heat oven to 375*
Combine: taco sauce, taco seasoning mix, sour cream, and water until smooth
Stir in chicken or turkey, onion, celery, corn and pepper
Spoon about 1/2-cup of the chicken mixture onto the centre of one tortilla shell
Roll up and place seam side down in a greased 13 x 9 inch baking dish
Repeat rolling up the shells, fitting them snugly into baking dish
Cover dish with foil and bake 15 minutes
Remove foil and bake 10 minutes
Sprinkle with cheese
Serve with salsa
Makes 10
Turkey Soup with
Parsley Dumplings
1-picked over turkey carcass
Water to cover
1 ½-cups chopped celery
5-carrots, chopped
1-medium sized onion, cut into wedges
1-tbsp salt
¾-tsp dried thyme
2-tsp cumin seed
2-cubes chicken bouillon
1-bay leaf
6-tbsp all-purpose flour
1-cup milk
½-cup brown rice |
½-cup barley
1-tbsp Worcestershire sauce
2-parsnips, chopped
1-small zucchini, diced
½-tsp ground black pepper
1-lb cooked turkey, cubed
½-cup chopped fresh parsley
½-cup chopped fresh cilantro
2-slices bread, quartered
1 ¼-cups all-purpose flour
1-tsp baking powder
¼-tsp salt
½-cup milk
4-tbsp butter, melted |
Combine turkey carcass, 1-cup celery, 2-carrots, onion, 1-tbsp salt, thyme, cumin seed, bouillon, and bay leaf in a large 4-quart stockpot
Add enough water to cover
Bring to a boil
Lower heat and simmer for 1 ½ hours
Remove carcass and when cool, pick the bones clean of all meat and reserve
Strain stock and discard solids
Put the strained stock in the stockpot and place in the fridge overnight
Next day, skim off the fat
Heat stock on medium-high heat for 15 minutes to reduce
Combine 6-tbsp flour and 1-cup milk in a jar with a tight fitting lid
Shake to combine
Reduce the stockpot to a simmer
Strain the flour mixture through a sieve into the stockpot and stir
Add barley and rice and stir for 15 minutes
Slice the remaining 3-carrots
Add the parsnips, ground pepper, remaining ½-cup celery, Worcestershire sauce, and sliced carrots
Simmer 30 minutes until the vegetables are tender
While the soup is simmering, prepare the dumplings
Combine parsley, cilantro and bread in food processor
Process until it becomes medium sized crumbs
Add 1 ¼-cups flour, baking powder, and salt
Process until just combined
Add ½-cup milk and butter
Pulse the processor until just combined
Roll into small balls and drop into the simmering soup
Place the lid on the pot and cook for 12 minutes or until the dumplings are dry in the centre
Add turkey meat and zucchini
Cook for 3 minutes or until heated through
Turkey Stew
2-tsp canola oil
1-medium onion, chopped
1-large carrot, cut crosswise in 3/4-inch slices
1-rib celery, cut crosswise in 3/4-inch slices
1-small rutabaga, peeled and cut in 1-inch pieces
1-medium sweet potato or yam, peeled and cut in 3/4-inch half-moons
1-bay leaf
1-cup non-fat, reduced-sodium chicken or turkey stock, heated
1 -Crispin apple, peeled, cored and cut in 1-inch pieces
1-cup fresh (and cooked) or frozen (and defrosted) cranberries
1-tsp dried thyme
3-cups diced cooked turkey (about 3/4 lb.)
Salt and freshly ground black pepper, to taste
In a small Dutch oven or deep pan, heat the oil over medium-high heat
Sauté the onion until it softens, about 4 minutes
Add the carrot, celery, rutabaga and sweet potato
Lower heat to medium-low and stir frequently
Sauté until vegetables become lightly browned
Add the bay leaf and stock
Cover tightly and cook at a gentle simmer until vegetables are almost tender, about 20 to 25 minutes
Add the apple, cranberries and thyme
Cover and gently simmer until the apple has softened and cranberries are tender, about 5 minutes
Add turkey and heat through completely, about 5 minutes or less
Season to taste with salt and pepper
Serve over cooked pasta or rice, if desired.
Herbed Turkey Tetrazzini
¼-cup chopped onion
¼-cup fresh mushrooms
¼-cup each flour & margarine
1-cup milk
1-cup chicken broth
1-tbsp chopped fresh parsley
1-tsp dried whole tarragon
1/8-tsp pepper
1-dash of ground nutmeg
2 ½-cups cooked spaghetti
1 ½-cups turkey, cooked/chopped
½-cup shredded Swiss cheese divided
Chopped parsley
Lemon slice halves
Red pepper strips
Sauté onion and mushrooms in margarine in a large, heavy saucepan until just tender
Add flour, stirring well
Cook one minute, stirring constantly
Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly
Stir in parsley, tarragon, pepper and nutmeg
Stir in spaghetti, turkey, and half of the cheese, mixing well
Pour into a greased 1 ½-quart casserole bake at 350* for 20 minutes
Sprinkle remaining cheese over the top and bake an additional 5 minutes
Garnish with parsley, lemon slices, and pepper strips.
Turkey Crunch
Sent in by "Chef Mom", Thanks
3-cups diced cooked turkey
4-oz sliced mushrooms
½-cup celery, chopped
¼-cup onion, chopped
¼-cup green pepper, chopped
½-tsp poultry seasoning
2-cans cream of mushroom soup
1-cup milk
3-oz Chow Mein noodles
Combine turkey, mushrooms, celery, onion, green pepper, and poultry seasoning into 2 quart greased casserole dish
Blend together mushroom soup and milk and pour over the turkey mixture
Sprinkle chow mein noodles over top
Bake in 325° oven for 30 minutes
Leftover
Turkey and Ham Casserole
4-cups cooked turkey, cubed
3-cups cooked ham, cubed, (canned ham will due in a pinch)
1-cup shredded cheddar cheese, 4 ounces
1-cup chopped onion
¼- cup butter or margarine
1/3-cup all-purpose flour
2-cups light cream or evaporated milk
1-tsp dill weed
1/8-tsp dry mustard
1/8-tsp ground nutmeg
1/2-tsp salt
Pepper to taste
Topping:
1-cup dry bread crumbs
2-tbsp butter or margarine, melted
¼-tsp dill weed
¼-cup shredded cheddar cheese
¼-cup chopped walnuts |
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In a large bowl, combine turkey, ham and cheese; set aside
In a saucepan, sauté onion in butter until tender
Add flour, stir to form a paste
Gradually add cream, stirring constantly
Bring to a boil; boil 1 minute or until thick
Add dill, mustard and nutmeg; mix well
Remove from the heat and pour over meat mixture
Spoon into a greased 13 x 9-in baking dish
Topping:
Mix the bread crumbs, butter and dill together
Stir in cheese and walnuts
Sprinkle over the casserole
Bake uncovered, at 350* for 30 minutes or until heated through
Turkey Broccoli Casserole
1 1/4-lb broccoli, cooked (or 2-10oz Packages)
4-cups cooked turkey, coarsely diced
4-tbsp butter or margarine
4-tbsp flour
1-tsp salt
1/4-tsp pepper
2-cups evaporated milk
1/2-cup mayonnaise
1-tsp lemon juice
1-cup cheddar cheese, grated
2-tbsp butter or margarine
1/2-cup breadcrumbs (stuffing style bread made into crumbs)
2-cups mashed potatoes
Layer broccoli on bottom of greased 9x13" baking dish
Layer turkey over broccoli
In a saucepan, melt the butter
Stir in the flour, salt & pepper
Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil; remove from heat
Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli
Sprinkle with cheese
Top with mashed potatoes
Melt 2-tbsp butter
Stir in breadcrumbs and sprinkle over casserole
Bake at 350*F for 35-40 minutes.
Turkey Leftover Casserole
3-tbsp butter
2-tbsp all-purpose flour
1-5oz can evaporated milk
1-cup cold water
1/4-tsp salt
1/4-tsp freshly ground black pepper
1/4-tsp onion powder
1-cup cooked, diced turkey meat
1-cup shredded Cheddar cheese
2-cups leftover mashed potatoes
2-tbsp butter
1-cup finely crushed herb-seasoned dry bread stuffing mix
Preheat oven to 350F*
Melt 3-tbsp butter in a saucepan over low heat
Add flour and stir until mixed
Slowly stir in evaporated milk and water, and then season with salt, pepper and onion powder
Stir over low heat for 5 minutes; remove from heat
Place turkey in a lightly greased 9x13 inch baking dish
Pour sauce over turkey, and then sprinkle with Cheddar cheese
Spread mashed potatoes over cheese
Melt 2-tbsp butter and add to stuffing mix; sprinkle stuffing over top of casserole
Bake, uncovered, in the preheated oven for 45 minutes.
Turkey Enchiladas
3-cups shredded cooked turkey
3-cups (12-oz) sharp cheddar cheese, shredded
2-4oz cans chopped green chiles, drained
1/2-cup minced fresh cilantro
Salt & pepper to taste
12-6 inch soft tortillas
Sauce
1-tbsp vegetable oil
1-onion, minced
1/2-tsp salt
3-tbsp chili powder
3-garlic cloves, minced
2-tsp cumin
2-tsp sugar
2-8oz cans tomato sauce
1/2-cup water |
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Sauce
Heat the oil in a 12 inch skillet over medium heat
Add the onion and salt and cook until softened, about 5 minutes
Stir in the chili powder, garlic, cumin and sugar
Cook 15 seconds
Stir in the tomato sauce and water
Bring to a simmer and cook until slightly thickened, about 5 minutes
Season to taste with salt & pepper; reserve
Enchiladas
Adjust the oven rack to the middle position
Heat oven to 400(F
Combine the turkey, 2-cups, cheddar, 1/2-cup of sauce, chilies and cilantro
Season with salt & pepper to taste
Stack the tortillas on a microwave safe plate
Cover with plastic wrap and microwave on high until warm, about 40-60 seconds
Lightly coat a 9x13 inch baking dish with vegetable spray
Spread the warm tortillas out on a clean countertop
Place 1/3-cup of the turkey mixture evenly down the centre of each tortilla
Tightly roll the tortilla and then lay seam side down in the baking dish
A second layer will be necessary
Lightly spray the enchiladas with vegetable spray
Pour 1-cup of the remaining sauce over the enchiladas to coat thoroughly
Sprinkle with remaining cheddar cheese down the centre of the enchiladas
Cover the dish with foil and bake 20-25 minutes, until heated through
Remove foil and continue to bake until cheddar cheese browns, about 5 minutes
Serve with remaining sauce
Turkey Fiesta Casserole
3-cups chicken broth
2-cups instant rice
2-cups frozen corn, thawed
1-19oz can black beans, rinsed
1 1/2-cups salsa
1-tbsp Tabasco
3-cups shredded cooked turkey
8-oz sharp cheddar cheese, shredded
6-oz Fritos, crushed to coarse crumbs
Adjust rack in oven to middle position
Heat oven to 450*F
Combine the broth, rice, corn, black beans, salsa, and Tabasco
Pout mixture into a 9x13 inch baking dish
Bake for 15 minutes
Stir in the turkey into the baking dish
Sprinkle the cheese evenly over the top
Sprinkle the Fritos over the top of the cheese
Continue to bake until the edges are bubbling and the crumbs are toasted, 8-12 minutes longer
Wild Rice Turkey Casserole
1-6oz package wild rice mix
1-onion, diced
1-red bell pepper, diced
1-cup mushrooms, sliced
1-tbsp olive oil
3-cups cooked turkey, cut into cubes
1-10oz can cream of mushroom soup
1-cup cheddar cheese, grated
1/2-cup light sour cream
1/2-cup slivered almonds, toasted
Cook rice mix according to directions on package
Saute‚ onion, red pepper and mushrooms in olive oil for 5 minutes
Add rice, turkey, soup, cheese, sour cream and almonds
Mix and put into 11x7 casserole dish
Bake for 35 minutes at 325*F
Makes 6 servings
Doug’s Mexican
Leftover Turkey Casserole
Sent in by Doug, Thanks!
2-cups diced cooked turkey
1-12oz can corn, drained
1-lb hash brown potatoes
1-can green chillies
1-jalapeno, minced
1-can cream of chicken soup
½-cup shredded Monterey Jack cheese
½-cup shredded cheddar cheese
2-sliced green onions
½-cup salsa
½-tsp salt
Combine all in a greased casserole dish 9x9
Bake in a 350*F oven for 45 minutes
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