RecipesWhat To Do With All Those Leftovers? - 4 Turkey Recipes Your Whole Family Will Enjoy
Weve all heard the ...Oh no! Not that again when faced with more of the same for dinner. These suggestions can bring a little excitement to tired palates and minimize your time in the kitchen.
*One of our family favorites is Turkey Pot Pie with tarragon
Use two refrigerated pie crusts, one for the pie bottom and one for the top
One third cup butter or margarine
One third cup chopped onion
One third cup all purpose flour
One half teaspoon salt
One quarter teaspoon pepper
One teaspoon ground tarragon
One fourteen ounce can of chicken broth
Two and one half cups shredded turkey
One package (box) frozen peas and carrots thawed
Heat oven to 425 and prepare crusts according to package directions for a two crust pie
Sauté onion in butter over medium heat until onion is tender but not brown
Stir in flour and salt and pepper until well blended
Add chicken broth and milk and cook (stirring) until mixture bubbles and slightly thickens, remove from heat
Stir in turkey, peas and carrots and tarragon, mix well
Pour mixture into pie crust lined pie plate
Top with second crust, flute edges and cut at least four slits in the top to let out the steam
Bake thirty to forty minutes until crust is golden brown and let stand for five to ten minutes before serving
Add a tossed garden salad to complement the pot pie and everyone will ask for seconds!
*Turkey Tacos (easy and quick)
Shred approximately three cups of turkey and sauté with your favorite taco mix
Serve in taco shells with traditional toppings, refried beans and Mexican rice.
(This one is usually a crowd pleaser)
*Stuffed Zucchini w/turkey mushrooms and onion in tomato sauce
Two large fresh zucchini halved and seeds removed to form hollow cavities
One cup finely chopped cooked turkey (ground cooked turkey may be used)
One quarter sweet onion minced
One half package (four ounces) sliced baby portabella mushrooms
Two tablespoons balsamic vinegar
Two tablespoons extra virgin olive oil
One third cup chicken stock One sixteen ounce can of your favorite Italian tomato sauce (not spaghetti sauce)
One and one half cups unseasoned bread crumbs
Heat oven to 375 degrees
Butter shallow baking pan.
In medium size skillet heat oil over medium heat until it sizzles. Add mushrooms and onions, sauté until onions are soft stirring occasionally so the mushrooms brown evenly. Add balsamic vinegar and coat thoroughly. Add turkey and chicken stock. Cover and reduce heat to simmer. Simmer (stirring frequently) approximately eight to ten minutes or until liquid is reduced to a glaze. Remove from heat. Place zucchini in baking pan and fill hollow cavities with mushroom and turkey mixture. Pour tomato sauce over stuffed zucchini. Top zucchini with bread crumbs. Bake thirty five to forty five minutes or until zucchini is fork tender.
(For a vegetarian meal, just leave out the turkey)
*Spinach and Turkey Salad with Honey-Mustard dressing
One bag of pre-washed, ready to eat baby spinach
Two hard boiled eggs
Two cups chopped cooked turkey
One half cup crisply cooked crumbled bacon
One half pint cherry or grape tomatoes
Honey mustard dressing (bottled or homemade-recipe follows)
Slice hard boiled eggs into round slices
In large salad bowl toss baby spinach, turkey, crumbled bacon, tomatoes, sliced hard boiled eggs and Honey-Mustard dressing.
Serve with soup of your choice and hot French bread.
*Honey-Mustard dressing
One third cup of cider vinegar
Two tablespoons Dijon mustard
Three teaspoons honey
One quarter cup canola oil
Whisk vinegar, mustard and honey until well blended. Slowly add oil, while continuing to whisk the mixture. Serve over spinach salad.
HappyHolidays!