12 Ounces cooked turkey, coarsely chopped
1 Cup fresh, thinly sliced mushrooms
1-1/2 Cups shredded zucchini
2 Green onions sliced
1 Red bell pepper cut into 1/4-inch x 1-inch strips
3/4 Cup grated mozzerella cheese
1/2 Teaspoon each salt and pepper
3 Pita pocket breads (6-inch) cut in half
In medium-size bowl combine turkey, mushrooms, zucchini, onion, red
pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture
will keep up to four days in refrigerator. To serve, place 1 cup turkey
mixture into each pita pocket half.
NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita
pocket in paper towl. Arrange wrapped pocket on microwave-safe plate.
Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.
1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
Preheat oven to 350F. Lightly grease a medium baking dish. Bring a large pot
of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes
or until al dente. Drain, and place in the prepared baking dish. Melt butter in
a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and
milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups
Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey
with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven,
until surface is lightly browned.
Turkey carcass with 2 cups cooked meat remaining on carcass
2 Tablespoons canola oil
3 Cups sweet onions thinly sliced
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon ground sage
1/2 Teaspoon dried thyme leaves
1-1/2 Cups celery cut into 1-inch pieces
2 Cups carrots peeled and sliced thin
Remove meat from carcass and chop into bite size pieces. Cover and reserve
in refrigerator. Chop turkey carcass into several large pieces. Heat oil
in a large Dutch oven over medium heat. Saute onions until soft and light
brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.
Increase heat to high and quickly bring mixture to a boil. Immediately
reduce heat to low. Cover and simmer for one hour, stirring occasionally.
Remove and discard carcass pieces. Stir in vegetables, cover and
continue to simmer for 20-25 minutes. Increase heat to high, bring mixture
to a quick boil. Lower heat to medium and cook 8-12 additional minutes
until vegetables are tender. Stir in reserved turkey. Heat over low
heat for 5-10 minutes or until the temperature reaches 165 degrees F.
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained
3 Cups cubed cooked turkey
Leaf lettuce
In small bowl, combine oil, vinegar, garlic powder and pepper. In large
bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to
coat. Add olives,artichokes and turkey; toss gently. Cover and chill
thoroughly. To serve, spoon each portion onto lettuce leaves.
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.
4 Cups cooked turkey, medium dice
1/4 Cup onion small dice
3 Stalks celery, chopped
1/2 Cup butter
1 Cup water
1 Package croutons
2 Cans (10 3/4 ounces per can) cream of chicken soup
1 Can (10 3/4 ounces) cream of celery soup
In bottom of 9-X 13-inch pan, spread turkey. In medium saucepan, saute
onions and celery in butter. Add water. Pour over croutons and mix.
Spread on top of turkey. In a medium bowl, combine soups with enough
milk to pour. Spread on top of crouton mixture. Bake 1 hour at 350F.
2 cups turkey, diced (may use chicken, ham or fish)
1 cup croquette sauce (below)
salt and pepper to taste
3/4 cup bread crumbs
1 egg, beaten
Croquette Sauce:
3 tablespoons butter
5 tablespoons flour, sifted
1 cup milk
1/4 teaspoon celery salt
1/4 teaspoon lemon juice
1/2 teaspoon steak sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
Combine diced turkey with sauce, salt and pepper. Shape into balls. Dip in
crumbs, then in egg, then again in crumbs. Fry in deep fat. Pour remaining
croquette sauce over balls; serve hot. Chopped pimientos, green pepper, or
mushrooms may be added.
Sauce: Melt butter; add flour. Blend thoroughly; add remaining ingredients.
Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.
1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2-inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic
in oil for 5 minutes until vegetables are tender-crisp.
Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
Increase heat to high and bring mixture to a boil; reduce heart to low and simmer
mixture, uncovered, for 25 minutes.
To serve, garnish with additional chopped onion or cilantro, if desired.
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained
2 cups cooked, chopped turkey meat
Preheat oven to 350F. Prepare stuffing according to package directions
(or use leftover stuffing). In a medium bowl, mix the sour cream,
cream of mushroom soup, cream of celery soup and dry onion soup mix.
Spread the green beans in a 9×13 inch dish. Top with a layer of turkey. Pour
the soup mixture over the turkey. Top with stuffing. Bake in the preheated
oven 30 minutes, or until browned and bubbly.
4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds,
salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut
oil until brown on both sides.
Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce. Pour
sauce over turkey.