5 Leftover Turkey Recipes

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.

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.

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.

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.

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.