Friday, November 29, 2013

Thanksgiving Leftover Recipes

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 six of my favorite ways to use up that Thanksgiving turkey.

Cranberry Turkey Casserole

4 cups cooked  bow-tie pasta
2 cups cooked diced turkey
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, 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.

Turkey and Dressing Casserole

6 cups leftover dressing
1 pound cooked turkey, shredded
2 (10 3/4 ounce) cans low sodium Cream of Chicken soup or 3 cups leftover gravy
2 (6 ounce) containers Greek yogurt

Preheat oven to 350 degrees.  In 1 1/2 to 2 quart baking dish sprayed with cooking spray, layer 1/2 of the stuffing.  Arrange turkey over top.  Spread soup or gravy over top.  Spread yogurt over soup or gravy. Sprinkle remaining stuffing over top.  Bake 45 minutes or until stuffing is golden brown.

Nacho Cheese Turkey Chowder

1 pound cooked turkey, cut into 1/2 inch pieces
2 (14.5 ounce) cans Mexican style tomatoes, undrained
1 (10 3/4 ounce) can nacho cheese soup
1 (10 ounce) package frozen whole kernel corn
Shredded Mexican style or cheddar cheese

In large saucepan, combine turkey, tomatoes, soup, and corn.  Mix well.  Cook on medium heat until heated through.  Sprinkle each serving with cheese. makes 6 servings. 

Buffalo Turkey Soup

3 cups shredded cooked turkey
3 (10 3/4 ounce) cans cream of chicken soup
4 cups milk
1 cup sour cream
1/4 cup hot wing sauce

In large saucepan, combine all ingredients. Simmer on low 15 minutes. Makes 6 to 8 servings.

Green Chile Turkey Pasta

1 (16 ounce) package rigatoni noodles, cooked, drained
2 (16 ounce) jars Alfredo sauce
1 pound cooked turkey, shredded
2 (4 ounce) cans diced green chiles
2 (8 ounce) packages shredded mozzarella cheese

Preheat oven to 400 degrees.  In 4 quart baking dish, arrange rigatoni noodles. Pour 1 jar Alfredo sauce over top.  Arrange turkey over sauce.  Pour remaining Alfredo sauce over chicken.  Sprinkle chiles over Alfredo sauce.  Sprinkle cheese over top.  Bake 35 to 40 minutes or until cheese is melted and lightly golden brown.  Makes 8 servings.
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