Turkey Leftovers

[Zoley!]

Do you have any turkey recipes? i could use some for my turkey leftovers and I am searching the net for some recipes if you have any post them here.

[Zoley!]

TURKEY-VEGETABLE STIR FRY - Serves 4
Stir-Fry and Microwave are words you don't often see used
together in one recipe - yet this one works well for those
last pieces of leftover turkey breast.

1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, minced
1 stalk celery, diagonally cut
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass measure;
stir well. Microwave, uncovered, at high 2-3 minutes or
until thickened, stirring every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart casserole; cover
with plastic wrap. Microwave at high 1-2 minutes or until
carrot is crisp tender.

Add mushrooms, onions, and celery;microwave at high for
1-2 minutes, stir well. Add soy sauce
mixture, snow peas, and turkey; stir well. Microwave at
high 2-3 minutes; stir after 30 seconds. Serve over rice;
garnish with almonds.

[Cocoa]

You can make turkey saandwiches. Hmmm thats all I can think of now.

[Pondadat]

How about turkey soup :) Now it would be simple like you make chicken soup instead using turkey. Look for a turkey soup recipe. :icon_mrgr

[Pondadat]

Homemade Turkey Soup

Servings: 8 to 10 Turkey Broth:
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1/4 teaspoon dried thyme Turkey Vegetable Soup:
8 cups turkey broth (see broth recipe)
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey

To make broth:
Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.


To make soup:
Combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15 to 20 minutes or until the vegetables are tender. Add turkey and heat through.

[Zoley!]

that does look like a good recipe Ponda, but the turkey is done now. i will try to look up some more and post them. will you have turkey for the christmas or something else? :)

[Zoley!]

TRY THESE.....

TURKEY GREEN BEAN CASSEROLE
2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt

Mix all of ingredients together. Bake at 350 degrees for about 30 minutes.


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TURKEY GREEN BEAN PARMESAN
2 pkgs. frozen French style green beans
3 tbsp. butter
1/4 tsp. salt
1-1/2 c. milk
Juice & grated peel of 1 lemon
2 c. cubed, cooked turkey or chicken
1/2 c. grated Parmesan cheese
3 tbsp. flour
1/2 tsp. prepared mustard
1 1/2 c. mayonnaise

Cook green beans as directed and drain. Melt butter in saucepan, blend in flour, salt, mustard. Add milk - cook stirring constantly until smooth and thick. Remove from heat, fold in mayonnaise and lemon juice. Stir in turkey or chicken. Spread beans in bottom of shallow baking dish; pour turkey sauce mixture over top. Top with cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 6.


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CROCKPOT TURKEY SOUP
8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.


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CROCK POT TURKEY SANDWICHES
6 c. diced turkey
3 c. diced cheese (American or
Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip

Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.


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BEAN SOUP (HAM)
1/2 bag Northern beans (dry)
4 c. water
2 (8 oz.) cans tomato sauce
Lawry's season salt
Pepper
2 med. potatoes, diced
2 carrots, shredded
2 sm. onions, diced
2 cups ham, diced

Soak beans overnight in enough water to cover. Drain beans, put in crock pot and add all other ingredients. Stir. Cook on low all day.


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HAM BROCCOLI CHOWDER
2 tbsp. flour
1 sm. can evaporated milk
2 c. ham, diced
1 pkg. frozen chopped broccoli
1/4 c. onion, minced
1 c. Swiss cheese, grated
2 c. water
1 c. light cream

Mix flour and evaporated milk in cooker. Add other ingredients except cream. Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream and heat. Yields: 6 servings.


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CROCK POT SPLIT PEA SOUP (HAM)
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves,
chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1-1/2 qts. hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.


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CROCK POT BARBECUED BEAN SOUP(HAM)
1 lb. navy beans soaked
1 med. onion, chopped
2 lbs. cubed ham
1 tsp. salt
1/8 tsp. ground pepper
6 c. water
3/4 c. barbecue sauce

Drain beans from being soaked. Put all other ingredients including water in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.


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FRIED RICE (HAM)
5 c. cooked steamed rice
4 strips bacon, chopped
Chopped or sliced ham
3 cloves garlic
1/2 slice onion, chopped fine
2 sticks celery, chopped
2 pieces carrots, chopped
1/2 c. green peas
1/2 c. shrimp
1/4 c. oyster sauce
2 green onions (for garnish)
1 fried scrambled egg for garnish

Brown bacon and saute garlic until golden brown. Mix ham, onion, all vegetables, and shrimp together in skillet. Pour oyster sauce over vegetables and cook until vegetables are half cooked. Mix in steamed rice and stir all together over low heat. Serve hot with garnishes.


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GREEN RICE (HAM)
1/2 c. melted margarine
1/2 c. chopped onion
1 1/2 c. sharp Cheddar cheese, grated
2 eggs, beaten
2 c. milk
1 (10 oz.) pkg. frozen chopped
broccoli
1 c. cooked rice
Garlic salt to season
Cubes of ham, optional

Mix all ingredients together and put in a buttered casserole. Bake in 300 degree oven for 1 hour.


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CREAM OF WILD RICE SOUP (HAM)
3 c. cooked wild rice
1 lg. onion, finely diced
3 carrots, finely diced
3 ribs celery, finely diced
1 c. ham, finely diced (or more)
1/2 c. butter
3/4 c. flour
8 c. chicken broth
Salt & white pepper to taste
1 c. light cream or half & half

Prepare the wild rice. In a 4 to 5 quart soup kettle, sauté onion, carrot, celery in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown. Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well. Ad the wild rice and ham. Heat thoroughly. Add the cream and reheat gently, but do not boil. Adjust seasonings as desired. If soup seems too thick, add extra cream or chicken broth. 10 to 12 servings.


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WILD RICE SALAD
1 c. converted rice (long grain)
1/2 c. bottled or homemade oil &
vinegar type Italian dressing
1/4 lb. Provolone cheese
1/4 lb. Swiss and or cheddar cheese
1/2 lb. cooked ham, cut into 1" x
1/4" x 1/4" strips
1 green pepper, cut into short thin strips
1 med. size carrot, cut in short thin strips
1/2 c. pitted ripe olives
2 oz. salami or pepperoni, chopped
2 green onions with tops, sliced
2 tomatoes, coarsely chopped
Garnish: 4 hard cooked eggs, sliced in half
2 tbsp. chopped parsley

Cook rice according to package directions, omitting butter. Transfer to bowl, stir in dressing; mix well. Stir in ham, cheese, peppers, carrots, ripe olives, salami and green onions, cover and chill at least 4 hours. To serve, stir in tomatoes, garnish with hard cooked eggs and chopped parsley. Yield: 8.


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JAMBALAYA RICE SALAD
2-1/2 c. water
1 c. converted long grain rice
2 tsp. salt
1/2 tsp. red pepper sauce
1/4 c. vegetable oil
1 garlic clove, minced
1/2 lb. cooked shrimp
1/2 lb. cooked flaked crabmeat
1 c. diced cooked ham
4 green onions with tops, sliced
1 med. green pepper, diced
2 tbsp. Picante sauce
2 med. tomatoes, coarsely chopped
1 c. frozen peas, thawed in boiling
water & well drained
1 tsp. Accent

Bring water to a boil in a large saucepan, stir in rice, 1 teaspoon salt and red pepper sauce, cover and simmer 20 minutes. Remove from heat, let stand until all liquid is absorbed about 5 minutes, transfer rice to a large bowl. Combine oil, remaining salt and garlic, mixing well. Stir into rice, stir in shrimp, ham, onions, green and red pepper and Picante sauce. Chill at least 3 hours. Stir in tomatoes and peas to serve and add Accent. Yield: 8.


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