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Friday, November 25, 2011

Recipes Using Your Left Over Turkey

If you hosted Thanksgiving Dinner, you most likely have a ton of turkey left over.  You can always save some for the good ole' turkey cranberry sandwich, but you can also make some yummy meals out if it. Below is a weekly menu outlining some great recipes that help put your left over turkey to good use.

Left Over Turkey Cranchiladas

**Makes 8 Servings
-Non Stick Cooking Spray
-2-21/2 cups Shredded Left Over Turkey
-1 (16oz) can whole cranberry sauce
-1 (15oz) can black beans, rinsed and drained
-1 1/2 cups salsa
-1 cup of 4 oz Shredded colby & Monterey Jack cheese
-1/2 cup sour cream
-3 green onions, sliced
-1/4 cup snipped fresh cilantro
-1 teaspoon ground cumin
-1/2 teas salt
-1/2 teaspoon ground black pepper
-8 (8in) flour tortillas
-1 teaspoon hot pepper sauce

Cooking Supplies Needed
-1 Cup
-1/2 Cup
-Cutting Board
-1 Teaspoon
-1/2 teaspoon
-3 Quart Baking Dish
-Large Bowl
-Medium Bowl
-Stirring Spoon

1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
  • 2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Turkey Cobb Salad
**Serves 4
  • 4 slices (4 ounces) bacon
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 large head romaine lettuce, shredded
  • 8 ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 3 ounces (3/4 cup) blue cheese, crumbled
  • 2 hard-cooked eggs, cut into wedges
  • 2 plum tomatoes, cut into 1/2-inch diced
1. In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
2. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

***Makes 6 Servings
-1/2 cup chopped carrot
-1/2 cup chopped red sweet pepper
-1/4 cup sliced green onion
-1 tablespoon butter or margarine
-10 3/4 oz can condensed cream of chicken soup
-8-9oz bag of frozen artichoke hearts, thawed and cut up
-1/2 cup chopped turkey
-1 cup long grain rice or wild rice
-1/2 cup shredded mozzarella cheese
-2/3 cup milk
-1/2 teaspoon dried thyme, crushed
-2 sliced bacon, cooked crisp, drained & crumbled
-3 tablespoons grated Parmesan cheese

Cooking Supplies Needed
-1 Cup
-1/2 Cup
-2/3 Cup
-1/4 Cup
-1 Tablespoon
-1/2 Teaspoon
-Cutting Board
-Large Skillet
-2 Quart baking dish

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2. Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. 

Left Over Turkey & Wild Rice Soup
2 cups of diced cooked turkey meat
2 stalk celery – finely diced
3 carrots – finely diced
1 big onion – finely diced
3 cloves garlic – finely chopped
2 bay leaves
3 tbsp flour
½ cup wild rice
6 cups turkey or chicken stock
1 cup full cream milk or half and half
Salt and pepper to taste

Cooking Supplies Needed
-1 Cup
-1/2 Cup
-1 Tablespoon
-Cutting Board
-8 Quart dutch oven & large stock pot
-Rubber Spatula or wooden spoon

1. Heat up some olive oil in an 8 quart dutch oven or large stockpot. Sauté the onion, garlic, celery and carrots for 10 minutes or until the onion is translucent. Sprinkle in the flour and continue to stir for 3 minutes.
2. Add in stock, wild rice and bay leaves. Cover the pot and cook for 45 minutes over medium low heat. Cook until the wild rice hulls split open.
3. When rice is tender add in the turkey meat. Continue to cook for another 10 minutes. Stir in milk or half and half. Season to taste and allow the soup to simmer for another 10 minute.
4. Serve immediately.

Turkey & Arugula Panini w/ Gruyere 
***Serves 1
-2 slices country-style bread-1/2 inch thick
-Olive oil for brushing
-2 Tablespoons mayonnaise
-3 oz. sliced roasted turkey breast
-1 oz. sliced Gruyère or jack cheese
-1/4 cup arugula
-Salt and freshly ground pepper, to taste

Cooking Supplies Needed
-1 Tablespoon
-1/4 Cup
-Cutting board

1. Preheat an electric panini maker according to the manufacturer's instructions, or heat grill pan over medium heat.
2. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Arrange the turkey on one slice and top with the cheese and arugula. Season with salt and pepper. Top with the other bread slice, oiled side up.
3.Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
4.Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Turkey Quesadilla with Stuffing and Cranberry Sauce
a touch of butter (or oil)
2 flour tortillas
1/4 pound left over turkey
2 tablespoons cranberry sauce
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
2 handfuls cheese such as cheddar or jack, etc. (grated)

Supplies Needed
-1 tablespoon
-Cutting Board
-Medium to large pan

1. Melt the butter in a pan.
2. Place a tortilla in the pan and rub it around in the butter to coat.
3. Heat the tortilla until air pockets form, flipping a few times.
4. Repeat 2-3 for the second tortilla and leave it in the pan.
5. Place the turkey, cranberry sauce, jalapeno, green onion, cilantro and cheese on top followed by the other tortilla.
6. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

-1-1/2 pound Thin Spaghetti, Broken In Half
-4 Tablespoons Butter
-4 cloves Garlic, Minced
-1 pound White Mushrooms, Quartered
-1/2 teaspoon Salt
-1 cup White Wine
-1/3 cup Flour
-4 cups Turkey (or Chicken) Broth
-1 block 8 Ounce Cream Cheese
-3 cups Cooked (leftover) Turkey, Shredded Or Diced
-1 cup Finely Chopped Black Olives
-1-1/2 cup Frozen Green Peas
-4 slices Bacon, Fried And Cut Into Bits
-1 cup Grated Monterey Jack Cheese
-1 cup Grated Parmesan Cheese
-Salt And Pepper, to taste
-Extra Broth For Thinning
-1 cup Panko Bread Crumbs

Cooking Supplies Needed
-1 Cup
-1 Tablespoon
-1/2 Teaspoon
-1/3 Cup
-Cutting Board

1.  Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
2.  In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3.  Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4.  Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
5.  Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
6.  Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

On Wednesday, I will doing a few recipe reviews on the above recipes, so stay tuned! 
Xoxo- Jamee

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