Left-Over Turkey Recipes – 2009

Turkey Chimichangas
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce (diced), available with Mexican and Spanish foods in market — use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Preheat your toaster oven to 400 degrees F or high. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes. Emilie and Sam got a jar of white queso and heated that up in a bowl and poured on each chimichanga before serving!

This is from Rachel Ray.

Hot Turkey Salad Sandwiches
2 cups diced cooked turkey
2 celery ribs, diced
1 small onion, diced
2 boiled eggs, diced
3/4 cup mayo
1/2 teaspoon salt
1/4 teaspoon pepper
6 hamburger buns, split

In a bowl, combine the turkey, celery, onion, eggs, mayo, salt and pepper. Spoon into buns.  Wrap each in foil. Bake at 400 degrees for 20-25 minutes or until heated through.

Turkey Tortilla Soup
3  6-inch corn tortillas, cut in strips
2  tablespoons cooking oil
1  cup purchased red or green salsa
2  14-ounces cans reduced sodium chicken broth
2  cups cubed cooked turkey (12 ounces)
1  large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

This recipe is from bhg.com 

Cran-Turkey Enchiladas
Nonstick cooking spray
2  to 2-1/2 cups shredded cooked turkey
1  16-oz. can whole cranberry sauce
1  15-oz. can black beans, rinsed and drained
1-1/2  cups bottled salsa
1  cup shredded colby and Monterey Jack cheese (4 oz.)
1/2  cup dairy sour cream
3  green onions, sliced
1/4  cup snipped fresh cilantro
1  tsp. ground cumin
1/2  tsp. salt
1/2  tsp. ground black pepper
8  7- to 8-inch whole wheat or regular flour tortillas
1  tsp. bottled hot pepper sauce

Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.

This recipe is from bhg.com

Cranberry Turkey Spinach Salad
1  8-ounce can or 1/2 of a 16-ounce can jellied cranberry sauce
1/3  cup cider vinegar
2  teaspoons coarsely snipped fresh sage or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed
1/4  teaspoon salt
1/8  teaspoon ground black pepper
12  cups fresh baby spinach
8  ounces cooked turkey breast, thinly sliced, coarsely chopped, or shredded
1  medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
6  ounces jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
6  medium radishes, thinly sliced
1/2  of a red onion, cut into thin wedges

Cut jellied cranberry sauce into 1/2-inch-thick slices. Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside. For dressing: Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper. Cover and blend until combined. Set aside. In a large bowl, toss together spinach, turkey, cucumber, jicama, radishes, and red onion. Divide among eight serving bowls. Add two of the cranberry cutouts to each serving; drizzle with dressing. Makes 8 (2-cup) main-dish servings.

This recipe is from bhg.com

Nacho Turkey Casserole
5  cups slightly crushed tortilla chips
4  cups cubed cooked turkey or chicken
2  16-ounce jars salsa
1  10-ounce package frozen whole kernel corn
1/2  cup dairy sour cream
2  tablespoons all-purpose flour
1  cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

This recipe is from bhg.com

Smoked Turkey Panini
1/3  cup broken walnuts (optional)
8  1/2-inch thick slices country Italian bread
1/2  cup refrigerated classic bruschetta topper
2  Tbsp. mayonnaise
12  oz. sliced cooked peppered turkey breast
1  cup large spinach leaves
Olive oil

Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside.To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.
Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight). Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot. Serves 4.

This recipe is from bhg.com

Turkey-Spinach Toss
2  8-oz. turkey breast tenderloins, halved horizontally
1/4  tsp. coarsely ground black pepper
2  Tbsp. butter
2  oz. thinly sliced deli ham, cut into bite-size pieces
1/2  cup orange juice
2  9- to 10-oz. pkgs. fresh spinach
1  orange, cut into wedges

Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling.  Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet. If desired, Makes 4 servings.

This recipe is from bhg.com

Cobb Salad Hoagies
3  tablespoons olive oil
  tablespoon white wine vinegar
1  teaspoon Dijon-style mustard
1/2  teaspoon salt
1/2  teaspoon pepper
1  avocado, halved, seeded, peeled, and finely chopped
1-1/3  cups cubed cooked chicken or turkey
2  roma tomatoes, chopped
4  slices bacon, crisp-cooked, drained, and crumbled
1/2  cup crumbled blue cheese
4  Boston lettuce leaves
4  hoagie buns, split, hollowed out, and toasted
2  hard-cooked eggs, chopped

For dressing, in a small bowl whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in avocado; set aside. In a medium bowl combine the chicken, tomatoes, bacon, and blue cheese. Pour dressing mixture over chicken mixture and toss to coat. Place lettuce leaves on the bottom halves of the hollowed-out hoagie buns. Spoon chicken mixture atop. Sprinkle with chopped eggs. Top with bun halves. Makes 4 sandwiches.

This recipe is from bhg.com

Corn and Turkey Chowder
1  8-oz. tub cream cheese with chives and onions
1  14.75 oz. can cream-style corn
2  cups milk
8  oz. smoked turkey breast, chopped
1  cup frozen peas
Ground black pepper

In medium saucepan heat cream cheese over medium heat to soften; blend in corn and milk. Add turkey and peas; heat through. Season to taste with black pepper.

This recipe is from bhg.com

Turkey Bacon Salad
5  slices low-sodium bacon
2  cups sugar snap peas
1/2  cup light mayonnaise
1  Tbsp. Dijon-style mustard
1  Tbsp. cider vinegar
1  Tbsp. snipped fresh dill
1  small head romaine, coarsely chopped or torn
8  oz. smoked turkey breast, cut into bite-size strips

Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces. In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing. Makes 4 servings

This recipe is from bhg.com

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