Up to your ears in turkey? I know I am ! Looking for something to do with all your leftovers? There are lots of ways to hide that turkey in delicious recipes like these and please even your toughest critic.
Contest -Winning Turkey Enchiladas
These enchiladas will spice things up after all that turkey & dressing!
Contest -Winning Turkey Enchiladas
Ingredients
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1 cup long grain rice
- 2 plum tomatoes chopped
- 1 med onion chopped
- 1/2 cup canned green chilies
- 1/2 cup sour cream
- 1/4 cup sliced ripe or green olives with pimientos
- 1/4 cup minced fresh cilantro
- 1 tsp ground cumin
- 8 10 in flour tortillas
- 1 28 oz can green enchilada sauce, divided
- 2 cups shredded mexican cheese blend, divided
Instructions
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat;simmer, uncovered, for 20 minutes. Remove from the heat.
Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 tsp enchilada sauce and 1 tbsp cheese. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Poppy-seed Cheddar Turkey Sliders
Ideal recipe for after your Thanksgiving feast – serve with football!
Poppy Seed cheddar Turkey Sliders
Ingredients
- 1 15 oz package 12-count slider rolls
- 1 lb thinly sliced turkey
- 16 slices sharp cheddar cheese
- 1/2 cup cranberry sauce whole berry or jellied
- 6 tbsp butter
- 3 tbsp spicy brown mustartd
- 2 tbsp honey
- 1 tbsp poppy seeds
- 1 tbsp grated sweet onion
- 1/2 tsp worcestershire sauce
- 1/2 tsp garlic powder
Instructions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Using a serrated knife cut through the middle of the slider rolls. Place the bottom side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, dijon mustard, honey, poppy seeds, grated onion, Worcestershire sauce and garlic powder. Whisk until fully combined and slightly thickened then remove from the heat.
Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
Layer 1/2 of the cheese on the bottom, then arrange the turkey over the cheese. break cheese slices when needed to fit.
Spread the turkey with cranberry sauce.
Top with the final layer of cheese. Brush liberally with butter mixture.
Place tops over the cheese.
Brush the remaining seasoned butter on the top and all sides.
Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10-15 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional cranberry sauce, if desired.
Turkey Jambalaya
If you’ve never tried jambalaya, now is a good time to experiment if your out of ideas for leftover turkey. Easy to make and a step out of the ordinary.
Leftover Turkey Jambalaya
Ingredients
- 2 tbls vegetable or olive oil divided
- 1 lb andouille or kielbasa sausage sliced
- 1 yellow onion chopped
- 1 green bell pepper seeded & chopped
- 1 celery stalk finely chopped
- 3 cloves garlic minced
- 1 14.5 oz can fire-roasted tomatoes
- 1 8 oz tomatoe sauce
- 2 cups chicken broth
- 2 tsp worcestershire sauce
- 1 tsp cajun seasoning
- 1 tsp Tabasco sauce
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1 cup long grain rice
- 2 cups diced turkey
Instructions
Heat 2 tbsp oil in dutch oven. Add sausage and cook until browned. Remove sausage with a slotted spoon and set aside.
Add remaining oil to the grease in the dutch oven. Add onion, green pepper & celery & cook until soft, about 5 to 7 minutes, stirring occasionally.
Add garlic & cook 1 minute.
Add diced tomatoes, chicken broth, Worcestershire sauce, Cajun seasoning, Tabgasco sauce, pepper, & thyme.
Bring mixture to a simmer and stir in rice and reserved sausage. Cover and cook on low, stirring occasionally, for 20 to 25 minutes. Cook uncovered for the last 5 minutes to help it thicken up.
Stir in turkey & serve.
Turkey Noodle Soup
I love knowing that when I go home for lunch there is a pot of soup waiting for me! This delicious soup is hearty & healthy.
Leftover Turkey Noodle Soup
Ingredients
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 1 carrot peeled
- 1 stalk celery chopped
- 8 cups chicken broth
- 3 cups leftover turkey chopped or shredded
- 2 tsp minced fresh thyme or 1/2 tsp dried
- 8 oz wide egg noodles
- salt & ground pepper
- minced fresh parsly for garnish
Instructions
In a large pot or dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, turkey and thyme. Bring to simmer and cook until vegetables are tender, about 15 minutes.
Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
Puff-pastry Turkey Pot-Pie
As traditional as it comes, but what is better than this classic comfort food?
Puff Pastry Turkey Pot Pie
Ingredients
- 1/4 cup unsalted butter
- 1 medium yellow onion chopped
- 1 tbsp chopped fresh tyhme
- 2 tsp chopped fresh rosemary
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- Kosher salt and ground black pepper to taste
- 6 carrots, chopped
- 4 cups shredded leftover turkey
- 2 cups frozen peas
- 2 cups frozen chopped broccoli
- 1/4 cup fresh flat-leaf parsly
- 1 sheet frozen puff pastry, thawed but still cold
- 1 large beaten egg
Instructions
Preheat oven to 400 degrees.
In a large skillet set over medium high heat add butter. Once the butter is melted add in the yellow onion, fresh thyme and fresh rosemary. Saute until the onion is soft and golden in color. Add in the garlic and saute just until fragrant, about 30 seconds.
Add in the flour and stir to combine. Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy. whisk in milk and continue to cook until the mixture is thick and will coat the back of a spoon. This can take anywhere from 10-15 minutes. Season with desired amount of kosher salt and black pepper.
Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
Remove from the heat and stir in shredded turkey, frozen peas, chopped broccoli and parsley. Stir until the frozen broccoli and peas are combined and don't remain in large clumps.
Pour filling of the pot pie into a 2 quart dish and top with lightly rolled out puff pastry. You're just looking for the puff pastry to cover the dish and a little overhang is ok.
Cut 3 slits into the top of the puff pastry. Glaze the top with the beaten egg.
Bake for 25 minutes and then lower the heat to 350 degrees and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top so it's best to bake on a sheet pan so you don't risk any spilling in your oven.
Let coolfor about 10 minutes before digging in.
Photo credits: Recipelar.com, Melissa’s Southern Style Kitchen, Skinnytaste.com, Food52.com, Gimme your Oven
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