Annie's Turkey Salad

Annie's Turkey Salad
Servings: 10

This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.

Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise

Directions:

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Au Gratin Turkey Skillet

Au Gratin Turkey Skillet
Servings: 4

2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed

Directions:

In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.

Williamsburg Inn Turkey Soup Recipe

Williamsburg Inn Turkey Soup Recipe

This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.

18 Servings

1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste

Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.

Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.

In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.

Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29

Pumpkin Turkey Chili

Pumpkin Turkey Chili
- serves 6 -

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Procedure

1. Heat oil in a large skillet or Dutch oven over medium-high heat.

2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.

3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.

Turkey Wild Rice Soup

Turkey Wild Rice Soup

Ingredients

3 10-oz. cans chicken broth
2 C. water
1/2 C. uncooked wild rice
1/2 C. chopped green onions
1/2 C. margarine or butter
3/4 C. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 C. half and half milk
1-1/2 C. cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 Tbs. chopped pimento
2-3 Tbs. dry sherry (optional)

Directions

In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.

Turkey Pasta Primavera

Turkey Pasta Primavera
Servings: 6

Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.

2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.

Turkey Alphabet Soup

Turkey Alphabet Soup 

1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta

Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.

Turkey Tetrazzini

Turkey Tetrazzini
Yields: 8 servings

8 oz. dry spaghetti, prepared according to package directions, kept warm
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.

MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.

COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.

BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.

Beef Vegetable Soup

Beef Vegetable Soup

2 lbs stew beef cut into 1/8" pieces
2 cups potatoes, cut in cubes
4 whole carrots, cut in to 1/8" pieces
1/2 cup chopped garlic
1/2 cup chopped onion
1 cup of chopped celery
1/2 cup flour
1/2 cups vegetable oil
1 large bell pepper cut into medium pieces
1/2 tsp black pepper
Salt to taste4 cups water

Brown meat in skillet with 1/2 tbsp oil along with garlic. Remove from skillet.

Add 1/2 cup of oil and 1/2 cup of flour to make roux; cook until it is a chocolate brown color. Add meat mixture and onions to roux, coat all pieces with roux. Pour mixture into a pot and add 4 cups of water, and mix to dissolve roux.

Boil on medium heat for 1 hour. Add remaining ingredients and cook another half  hour, or until potatoes, carrots and bell pepper are tender. Salt to taste.

Notes: Great with corn bread or French bread.
Number of servings: 4

Macadamia Turkey Salad on Cucumber Slices

Macadamia Turkey Salad on Cucumber Slices

Ingredients

1/2 cup turkey, cooked
1/2 small apple
2 tablespoon dressing, low-fat mayonnaise-based
1 tablespoon chutney
1 tablespoon chives
1/2 teaspoon ginger, fresh
1/4 cup nuts, macadamia
24 slice cucumber

Preparation

1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and ginger.
Cover and chill for 2 hours. Just before serving, stir in half of the nuts.

2. To serve, spoon a scant tablespoon of the turkey mixture onto each cucumber slice. Sprinkle with remaining nuts.

After-Thanksgiving Turkey Soup Recipe

After-Thanksgiving Turkey Soup Recipe

As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina
16 Servings

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).

After-Thanksgiving Turkey Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140

Bacon & Baked Potato Soup

Bacon & Baked Potato Soup

2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream

Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.

In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.

For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.

To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.

Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie
Makes: 1 - 9 inch pie

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 350 degrees F Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 mins, or until golden brown.

Leslie's Potato Casserole

Leslie's Potato Casserole

2 packages frozen hash brown potatoes (2 lbs. ea.)
1/2 cup chopped onion
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
1/4 pound butter -- melted
1 container sour cream (8 oz)
1/2 cup shredded sharp Cheddar cheese
1 tablespoon bacon bits -- optional
1/2 cup crushed potato chips

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.

3 Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.

Submitted to Jamie's 2000 Holiday Recipe Swap by Keri Cathey
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

http://www.grassrootsrecipes.com/
NOTES : This recipe is nice to use when you have a lot of Thanksgiving turkey leftover and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.

Colorful Turkey Pasta Salad

Colorful Turkey Pasta Salad

2 1/2 c. cooked pasta cooked and liquid removed  (tri-colored rotini )
2 c. cooked turkey meat cubed
1/2 c. onions thinly sliced
1/4 c. celery thinly sliced
1/4 c. parsley minced
1 1/2 tsp fresh tarragon minced  (or possibly 1/2 tsp. dry)
1 Tbsp. oil
2 Tbsp. tarragon vinegar
1 Tbsp. lemon juice
2 Tbsp. reduced-calorie mayonnaise

Directions

In a large bowl, combine pasta,turkey, onions, celery, parsley, tarragon, oil, vinegar, juice and mayonnaise. Mix thoroughly; cover and chill 1 to 2 hrs, or possibly overnight.

Amish Country Casserole

Amish Country Casserole

1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree oven for 20-25 minutes, or until bubbly.

Buffalo Chicken Soup

Buffalo Chicken Soup

1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food - cubed
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, sauté onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted

Biscuit Pudding

This looks like a great use for those leftover breakfast or dinner biscuits.  I happen to have a few leftover biscuits so I will try this tonight and write up a review.

Biscuit Pudding

2 1/4 cups milk
2 slightly beaten eggs
2 to 3 cups day-old biscuits, torn into 1-inch chunks
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins

Combine milk and eggs, pour over biscuit chunks. Add remaining ingredients, toss to blend.

Spread mixture in a greased 8-inch baking dish. Set dish in a shallow pan on oven rack. Pour hot water around it 1 inch deep. Bake at 350 for 35 to 40 minutes or until a knife inserted comes out clean.

ALL IN ONE GRAVY LOAF

ALL IN ONE GRAVY LOAF

2 tbsp. butter
3 tbsp. chopped onion
1 sm. stalk celery, chopped
1 c. turkey gravy (leftover or canned)
3 c. cooked chopped turkey
1 1/2 c. fresh bread crumbs
2 lg. eggs and 1 beaten egg yolk
2 tbsp. chopped parsley
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven to 350 degrees. In skillet, heat butter, add onions, celery, and cook until soft. Add gravy and heat. In large bowl, combine gravy mixture with cooked turkey, crumbs, eggs, parsley, and seasonings. Transfer to lightly buttered 9x5x3 inch loaf pan. Place loaf pan in a larger baking pan. Place baking pan in oven and add hot water to cover bottom of pan. Bake 1 to 1 1/4 hours. Let stand 10 minutes before slicing.

TURKEY WALDORF SANDWICH

TURKEY WALDORF SANDWICH

3/4 c Mayonnaise
1/3 c Chopped celery
1/3 c Chopped walnuts
1 ts Lemon juice
Lettuce
3/4 lb Sliced turkey
Apple slices

Combine mayonnaise, celery, walnuts, and lemon juice. Layer lettuce, turkey, apple slices, and mayonnaise mixture between toased bread.