I love leftovers! Aside from the fact that part of the work is done, you can recreate them and make a whole new dish. Below are two of my favorite ways to use up that Thanksgiving turkey.
Cranberry Turkey or Chicken Casserole
4 cups cooked bow-tie pasta
2 cups cooked diced turkey or chicken
2 (15 ounce) jars Alfredo sauce
1 cup dried cranberries, plus extra for garnish
2/3 cup pine nuts or slivered almonds, plus extra for garnish
Preheat oven to 350 degrees. In a baking dish, combine all ingredients. Salt and pepper to taste. Mix well. Bake 30 minutes or until heated through. Garnish with dried cranberries and pine nuts or slivered almonds.
Layered Turkey Enchiladas
1 pound cooked turkey or chicken, shredded
2 (4 ounce) cans diced green chiles
1 (10 3/4 ounce) can Cream of Chicken Soup
6 corn tortillas
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In medium bowl, combine turkey, green chiles, and Cream of Chicken Soup. Mix well. In lightly greased 13x9 inch baking dish, spread 1/2 cup of turkey mixture. Arrange 3 tortillas over top. Spread 1/2 of remaining turkey mixture over tortillas. Sprinkle 1/2 cup cheese over top. Arrange 3 tortillas over cheese. Spread remaining turkey mixture over tortillas. Sprinkle 1 cup cheese over top. Bake 45 minutes or until cheese starts to brown. Makes 6 servings.
Note: If you like your enchiladas to be spicy, swap out one or both of the cans of green chile for diced Jalapeno peppers.
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Cranberry Turkey Casserole
4 cups cooked bow-tie pasta
2 cups cooked diced turkey or chicken
2 (15 ounce) jars Alfredo sauce
1 cup dried cranberries, plus extra for garnish
2/3 cup pine nuts or slivered almonds, plus extra for garnish
Preheat oven to 350 degrees. In a baking dish, combine all ingredients. Salt and pepper to taste. Mix well. Bake 30 minutes or until heated through. Garnish with dried cranberries and pine nuts or slivered almonds.
Layered Turkey Enchiladas
1 pound cooked turkey or chicken, shredded
2 (4 ounce) cans diced green chiles
1 (10 3/4 ounce) can Cream of Chicken Soup
6 corn tortillas
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In medium bowl, combine turkey, green chiles, and Cream of Chicken Soup. Mix well. In lightly greased 13x9 inch baking dish, spread 1/2 cup of turkey mixture. Arrange 3 tortillas over top. Spread 1/2 of remaining turkey mixture over tortillas. Sprinkle 1/2 cup cheese over top. Arrange 3 tortillas over cheese. Spread remaining turkey mixture over tortillas. Sprinkle 1 cup cheese over top. Bake 45 minutes or until cheese starts to brown. Makes 6 servings.
Note: If you like your enchiladas to be spicy, swap out one or both of the cans of green chile for diced Jalapeno peppers.
Wishing you and your family a
Happy and Blessed Thanksgiving!
Check back on Friday,
for my Pumpkin Cornbread!
for my Pumpkin Cornbread!
Follow me on my Facebook page!
Visit my friends blogs!
GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
We don't celebrate thanksgiving here but these recipes have been book marked for another occasion, thanks. Have a good thanksgiving and take care Diane
ReplyDeleteThese look delicious! I tend to just use the turkey for sandwiches but I will have to try these out this year.
ReplyDelete