**Leftover Turkey Recipes** Barbecued Turkey Sandwiches 2 tablespoons margarine 1/2 cup finely chopped onion 3/4 pound (about 2 1/2 cups) cooked turkey, diced or julienned 1 cup ketchup 1/4 cup light brown sugar, packed 3 tablespoons cider vinegar 1 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 6 buns (warmed, if desired) Melt the margarine in a skillet. Saute onions. Add turkey and mix lightly. Add remaining ingredients (except buns). Stir well. Simmer 15 minutes or until slightly thickened, stirring occasionally. Serve on buns. Makes 6 servings, about 310 calories each. *************************************** Biscuit Topped Turkey Pot Pie 4 slices bacon, cut into 1/2 inch pieces 3/4 to 1 pound cooked turkey, cut into 1/2-inch pieces 2 cans cream of chicken soup 1 (16 ounce) package frozen broccoli, carrots and cauliflower 1/4-1/2 teaspoon poultry seasoning 3/4 cup sour cream 1 (6 ounce) can buttermilk flaky biscuits Heat oven to 375 degrees F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 teaspoon drippings in skillet. Add turkey, cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat, cover and simmer 5 to 7 minutes or until vegetables are crisp tender. Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12 x 8-inch baking dish. Separate dough into 5 biscuits, then cut each in half. Arrange, cut side down around outside edge of hot mixture. Bake at 375 degrees F for 14 to 18 minutes or until biscuits are deep golden brown. **************************************** Southern Cornbread Turkey Pot Pie 1 (10 3/4 ounce) can cream of chicken soup 1/8 teaspoon pepper 2 cups cubed cooked turkey 1 (8 ounce) can whole kernel corn, drained 1 (11 1/2 ounce) can refrigerated cornbread twists Heat oven to 425 degrees F. Mix soup, pepper, turkey and corn in saucepan and heat through. Pour into 9-inch pie plate. Separate cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot soup mixture. Bake 15 minutes or until cornbread is done. Serves 4. **************************************** Leftover Turkey and Wild Rice Bake 1 (6 ounce) package wild and white rice mix, uncooked 2 1/3 cups water 1 (4 ounce) can sliced mushrooms, drained 1 (14 ounce) can whole artichoke hearts, drained and quartered 1 (2 ounce) jar chopped pimento, drained 2 cups cooked turkey, diced 1 cup Swiss cheese, shredded In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F oven for 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown. **************************************** Hot Turkey and Cheddar Casserole Butter 3 cups (about 16 ounces) cubed (1-inch) leftover turkey 3/4 cup chopped celery 1 (5 ounce) can sliced water chestnuts, drained 1/2 cup chopped red bell pepper 1 1/3 cups mayonnaise 1 tablespoon grated onion 2 tablespoons lemon juice 2 cups (8 ounces) shredded sharp Cheddar cheese, divided 1 cup (4 ounces) shredded mozzarella cheese, divided 1 cup cornflakes, crushed Heat oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with butter. In a medium bowl, combine turkey, celery, water chestnuts, red bell pepper, mayonnaise, onion, lemon juice, 1 cup Cheddar cheese, and 1/2 cup mozzarella cheese; mix well. Place the mixture in the baking dish and bake for 25 to 30 minutes, or until heated through. Meanwhile, in a medium bowl, combine the remaining 1 cup Cheddar cheese, 1/2 cup mozzarella cheese and cornflakes. Sprinkle the cheese mixture over the baked turkey casserole and bake for 5 to 8 minutes, or until the cheese melts. **************************************** Turkey and Stuffing Roll-Ups 1 can refrigerated biscuits 1 cup stuffing 1/2 pound cooked sliced turkey 1 to 2 cups turkey gravy Heat oven to 350 degrees F. Press biscuits out with hand until flat. Spread approximately 2-3 tablespoons stuffing on each biscuit. Divide turkey evenly and place on stuffing. Roll biscuits up and seal edges. Bake until golden brown - 15-20 minutes. Meanwhile, heat gravy in saucepan. Place biscuits on plate and cover with gravy. **************************************** Turkey and Spinach Fettuccine Casserole 2 teaspoons olive oil 3/4 pound fresh mushrooms, sliced 3/4 pound turkey breast meat, cut into 1/2 inch-wide strips 1/2 cup dry white wine 3 tablespoons all-purpose flour 2 cups low-fat (1%) milk 1/2 teaspoon dried marjoram 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste 3/4 pound spinach fettuccine 3 tablespoons slivered almonds Heat oven to 400 degrees F. In a large, deep skillet, heat the oil over medium heat. Add the mushrooms and cook until they begin to soften, just a few minutes. Add the turkey and sauté just until browned. Add the wine and cook for 3 minutes. Stir in the flour, mixing thoroughly. Gradually add the milk, stirring constantly. Continue to stir until the mixture has thickened slightly. Stir in the marjoram and half of the Parmesan cheese until blended. Season with salt and pepper. In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until not quite al dente. Drain. Add the pasta to the turkey mixture in the skillet and mix well. Pour the contents of the skillet into an 11 x 7-inch greased baking dish. Top evenly with the remaining Parmesan cheese and sprinkle with the almonds. Bake until heated through and the top is lightly browned, almost 20 minutes. Serves 4. __._,_.___
A New Year is unfolding--like a blossom with petals curled tightly concealing the beauty within.~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
