It's Turkey Time !

[Sharikee]

[Sharikee]

Turkey Casserole
Ingredients

▢ 4 tablespoons butter , unsalted
▢ 1/4 cup flour
▢ 1/2 teaspoon kosher salt
▢ 1/2 teaspoon coarse ground black pepper
▢ 1 cup turkey gravy
▢ 1 cup whole milk
▢ 1 cup mozzarella , shredded
▢ 3 cups cornbread , cut into 1 inch chunks
▢ 3 cups chopped turkey meat , cooked
▢ 1/2 cup frozen peas
▢ 1 cup chopped carrots
▢ 1 cup chopped frozen green beans

Instructions

Preheat the oven to 350 degrees and add the butter to a medium sized saucepan melting it on medium heat.
Add the flour to the pan and whisk well together for 1 minute before adding in the gravy, milk and mozzarella, whisking until smooth.
Add the cornbread, turkey, peas, carrots and green beans to a 9×13 pan and cover with the gravy before cooking for 20-25 minutes covered, followed by 10 minutes uncovered.

[Sharikee]

Stuffing Muffins
Ingredients

▢ 4 1/2 cups crumbled leftover stuffing
▢ 2 cups chopped leftover turkey
▢ 3 large eggs, whisked lightly
▢ 1/2 cup chicken or turkey stock (See Kelly’s Note)
▢ Leftover cranberry sauce or gravy, for serving

Instructions

Preheat the oven to 350°F. Grease a muffin tin with cooking spray.
In a large bowl, combine the leftover stuffing, leftover turkey, eggs and stock, stirring until combined.
Divide the mixture evenly into the 12 muffin cups then bake the muffins for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through.
Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy.

If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.

[Sharikee]

Turkey Potpie

Ingredients

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

Directions

Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into 2 ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edges of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts.
Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting.

[Sharikee]

Turkey Biscuit Stew

Ingredients

1/3 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3/4 cup 2% milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Directions

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
Bake until biscuits are golden brown, 20-25 minutes.

[Sharikee]

Stuffed Acorn Squash

Ingredients

2 medium acorn squash (about 1-1/2 pounds each)
1 small onion, finely chopped
2 cups cubed cooked turkey
2 cups cooked stuffing
1/2 cup whole-berry cranberry sauce
1/3 cup white wine or chicken broth
1/2 teaspoon salt

Directions

Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes.
Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine.
Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.

[Sharikee]

Turkey Biscuit Skillet

Ingredients

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups cubed cooked turkey breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Directions

Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

[Sharikee]

Butternut Turkey Soup

Ingredients

3 shallots, thinly sliced
1 teaspoon olive oil
3 cups reduced-sodium chicken broth
3 cups cubed peeled butternut squash (3/4-inch cubes)
2 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups water
2 teaspoons minced fresh thyme
1/2 teaspoon pepper
2 whole cloves
3 cups cubed cooked turkey breast

Directions

In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.

[Sharikee]

Turkey And Bacon Corn Chowder

Ingredients

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup 2% milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf to pan; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes.
Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, for 20 minutes, stirring chowder occasionally.
Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

[Sharikee]

Turkey Bundles

Ingredients

4 ounces cream cheese, softened
2 tablespoons 2% milk
1/2 teaspoon dill weed
1/4 teaspoon celery salt
1/4 teaspoon pepper
2 cups cubed cooked turkey
1/4 cup chopped water chestnuts
1 green onion, chopped
2 tubes (one 8 ounces, one 4 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
2 tablespoons seasoned bread crumbs

Directions

Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion.
Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal.
Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.

[Sharikee]

Crispy Mashed Potato & Stuffing Patties

Ingredients

2 large eggs, lightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
2 cups leftover mashed potatoes
2 cups leftover chopped cooked turkey
2 cups leftover stuffing
2 tablespoons butter
2 tablespoons canola oil
Unsweetened applesauce, optional

Directions

In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain patties on paper towels. If desired, serve with applesauce.

[Sharikee]

Turkey Salad with Fruit
Ingredients

4 cups mixed salad greens
10 oz cooked turkey or chicken
2 medium stalks celery
1 medium green onion with top
1 can (11 oz) mandarin orange segments
1 can (8 oz) sliced water chestnuts
1 container (6 oz) peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes

Instructions

Step
1
Wash the salad greens, let drain and refrigerate.
Step
2
Cut the turkey into 1/2-inch pieces to measure 2 cups. Thinly slice the celery to measure 1 cup. Peel and cut the green onion into 1/8-inch slices. Drain the orange segments and water chestnuts in a strainer.
Step
3
In a large bowl, mix the yogurt and ginger. Stir in the turkey, celery, onion, orange segments, water chestnuts and grapes. Cover with plastic wrap; refrigerate at least 2 hours.
Step
4
On 4 plates, arrange the salad greens. Top greens with turkey salad.

[Sharikee]

Homemade Turkey Noodle Soup
Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Instructions

Step
1
Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
Step
2
Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
Step
3
Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Step
4
Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.