What are some healthy and delicious recipes to make with leftover turkey?

LEFTOVER TURKEY %26amp; MUSHROOM CASSROLE


Combine leftover chopped turkey, with 1 can condensed cream of mushroom soup, 1/2 cup chopped onion, 1 can mixed drained mixed veggies, 1 small package of fast-cooking rice and 2 1/2 cups of chicken broth. Bake it at 350 degrees in a casserole dish until the rice is tender and the liquid is absorbed.








Healthier turkey soup or stew


The bones go into a pressure cooker, along with water and 3TBSP vinegar, because that leaches the calcium out of the bones and makes the broth extra rich and delicious (and healthy)! (When it's cool, it's sort of like jello.) Then remove the bones (what's left of them) and all the meat. After everything's cooled in the fridge, skim off the fat from the broth, add part of the meat back in, along with a cup of barley, plus some sage and a little rosemary, onion, garlic, and cabbage. The whole thing cooks for 45 minutes, during which add veggies, and voila! You have a hearty (but nearly fat-free) turkey stew!








~~~~~~~~~~~~~~~~~~~~~~~


chop up left overs, veggies, meat and potatoes, heat fat of choice (ie: butter, oil, lard) in pan, fry leftovers all together, tip onto plate and eat with lots of brown gravy





~~~~~~~~~~~~~~~~~~~~~~~~~~


TORTILLA TURKEY STACKS


2 7-inch flour tortillas


3/4 cup chopped cooked turkey or chicken


1 tablespoon bottled fat-free Thousand Island salad dressing


1 TB bottled chunky salsa


1-1/2 ts thinly sliced green onion


1/2 C canned vegetarian refried beans


1-1/2 C shredded lettuce


1/2 of a medium tomato, chopped


1/4 C shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheese





1. Place tortillas in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until crisp and light brown. (If tortillas puff during baking, pierce with a fork to allow steam to escape.)





2. Meanwhile, in a medium bowl combine turkey, salad dressing, salsa, and green onion. Set aside.





3. To assemble, spread about 1/4 cup of the refried beans over each tortilla. Top with turkey mixture, lettuce, tomato, and cheese. Makes 2 servings.





What are some healthy and delicious recipes to make with leftover turkey?
TURKEY GOULASHWhat are some healthy and delicious recipes to make with leftover turkey?
Turkey wraps, definitely!


Take any flavor tortilla


Place one big leaf of lettuce on it


Pile on some shredded up leftover turkey


And add a little bit of low fat mozzarella cheese


Voila!
Turkey Pot Pie





1 lg. potato, diced %26amp; boiled


1 carrot, sliced %26amp; sauteed


1 lg. onion, sliced %26amp; sauteed


1 stalk celery, chopped %26amp; sauteed


2 boiled eggs, sliced


1 c. cooked peas (optional)


Cut up left-over turkey


1 c. turkey broth


1 can cream of chicken or cream of celery soup





CRUST:





1/2 c. flour


1/2 c. milk


1/4 c. mayonnaise


1/4 stick butter





Boil soup and broth and set aside. spray bottom of 2 quart casserole dish with Pam. Place cut turkey in bottom of dish. Drain potatoes and pour over meat. Pour vegetables over potatoes. Place sliced eggs over potatoes and vegetables. Pour soup and broth over meat and vegetables. Mix crust ingredients and pour on top. Bake at 425 degrees for 30 minutes.











Tasty Turkey Turnovers





1 package (11.3 ounces) refrigerated low-fat dinner rolls


2 tablespoons prepared honey mustard


3 ounces thinly sliced deli turkey breast


3/4 cup packaged broccoli coleslaw


1egg white, beaten


Prepared mustard (optional)





Preheat oven to 425掳F. Spray baking sheet with nonstick cooking spray. Separate dinner rolls; place on lightly floured surface. With lightly floured rolling pin, roll each dinner roll into 3-1/2-inch circle. Spread honey mustard lightly over dinner rolls; top with turkey and broccoli coleslaw. Brush edges of dinner rolls with beaten egg white. Fold dough over forming a half circle; squeeze edges together firmly with fingers. Press edges with tines of a fork to finish sealing. Place on prepared baking sheet; brush egg white over tops of turnovers. Bake about 15 minutes or until golden brown. Let stand 5 minutes before serving. Serve warm or at room temperature with additional mustard for dipping, if desired.








Turkey-Sausage Puffs





1 lb Bulk sausage


1/2 c Onion; minced


1 c Celery; diced


2 Eggs; beaten


1 c Milk


2 c Soft breadcrumbs


1 ts Poultry seasoning


3 c Turkey gravy


2 c Turkey; cooked %26amp; diced


Salt %26amp; pepper to taste





Cook the sausage over moderate heat until nearly done but not browned, breaking the meat apart with a fork. Pour off the fat, leaving about 2 Tbsp in the pan; add the onion and celery and continue cooking for about 5 minutes. Combine the beaten eggs, milk, breadcrumbs, poultry seasoning and 1 cup of the garvy. Stir in the turkey. Taste and add salt and pepper as needed. Stir in the sausage mixture, turn into a greased 10 x 7 inch baking pan, and bake in a 350 degree oven for about 45 minutes, or until set and browned. Remove from the oven and let stand 10 minutes. Serve with the remaining gravy, heated. An extremely tasty way to use leftover turkey or chicken.








Turkey-Barley Soup








6 c Turkey or chicken broth;


1 c Turkey; diced cooked


1 c Pearl barley;


1 Onion; chopped


2 Celery; stalks, chopped


3 Carrots; sliced


1 Bay leaf;


1 ts Dry thyme;


1/4 ts Dried marjoram;


1/4 ts Ground black pepper;


2 tb Chop.fresh parsley (2ts.dry)





Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.








Turkey Barbecue for Sandwiches





16 oz Can tomatoes; cut up


6 oz Can tomato paste;


1 ts Powdered mustard;


1/4 c Onion; chopped


1 ts Chili powder; (or to taste)


2 c Turkey; chopped, cooked





Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast.








Turkey-Orange Salad





2 c Turkey; chopped, cooked


1/2 c Celery; chopped


1/4 ts Salt


1/4 ts Curry powder


1 Orange;


1 c Seedless grapes;


2 tb Mayonnaise/salad dressing;


1 tb Shredded coconut; toasted





Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving.








Spicy Rice Pilaf with Turkey





1 c Brown rice;


1/2 ts Cumin seeds;


1/4 ts Ground ginger;


1/4 ts Ground cinnamon;


4 Cardamom seeds;


4 Whole cloves;


1 tb Vegetable oil


2 c Turkey stock or water


1/4 c Dark or golden raisins;


2 c Chopped cooked turkey;


1/4 c Pine nuts; or cashews; (chop cashews)





Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold.








Curry Turkey Stir-Fry








2 c Turkey; chopped cooked


1 1/2 ts Curry powder;


1 tb Soy sauce


4 Green onions; chopped


4 Celery stalks; chopped thin


1 lb Fresh pea pods; snipped


1 Sweet red pepper; sliced 1 tb Cornstarch;


1 1/2 c Water





Heat a nonstick wok or skillet. Add the turkey, curry powder, soy sauce, and onions. Saute until the turkey is heated, about 2 minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to 4 minutes. Add the cornstarch that has been dissolved in the water. Cook just until the liquid thickens.
I dont know if this will help,but if this is a thanksgiving turkey we are talking about, then you can make a Turkeytastic! I tried one once in Boston in a small deli shop that had turkey, stuffing, cranberry sauce and mayonaise all together in a sandwich. very good. If not, I would do grilled cheese with turkey and some kind of soup. The perfect rainy day or sick meal.
Well Turkey sandwiches and plain turkey
gumbo
Maybe not so healthy, but oh so good. Go Mexican! See below.
Holiday Sandwiches.


You get two slices of bread


Spread cranberry spread on them.


Add turkey


Add cheese


Add stuffing


Smash it together and eat it.
TURKEY SANDWICHES. Have them hot or cold. Use bread with at least 3 grams of fiber and make sure you use lettuce on the cold sandwich or had a green veggie to a hot one to make it a good meal.
Sweet Potato and Turkey Croquettes Recipe.


1 tablespoon butter


1 small onion, finely chopped


Salt


Freshly ground black pepper


Grinding of fresh nutmeg


1-1/2 cups mashed sweet potato or white potato (see Note)


1 egg yolk


1 tablespoon milk or heavy cream


1/2 cup diced cooked turkey (or chicken, ham, duck, or goose)


1 cup flour (about)


1 cup bread crumbs (about)


2 eggs


Peanut oil


In a large skillet, melt the butter over moderate heat. Saute the onion with a sprinkling of salt, pepper, and nutmeg for about 5 minutes, or until softened but not brown. Place onion in a large bowl. Add the mashed potatoes, egg yolk, milk, and turkey and mix together. Season generously with salt, pepper, and nutmeg.





Cover and refrigerate the potato mixture for several hours, or overnight, until well chilled.





Place the flour on a large plate. Place the bread crumbs on another plate. Whisk the eggs in a bowl and season with salt and pepper.





To form the croquettes, take about a tablespoon of mixture in your hands and form into a ball. Roll the ball in the flour; remove and shake off excess. Dip into the egg and coat thoroughly, and then coat in the bread crumbs. Place the prepared croquettes on a large plate while you heat the oil.





Add enough peanut oil to a large skillet or deep-fat fryer to come 2-1/2 inches up the side. Heat the oil to 375 degrees F. (If you don't have a thermometer, simply add a tiny bit of bread crumbs or flour to the fat, and when it's ready it will sizzle vigorously.) Fry the croquettes about 2 to 3 minutes, or until golden brown. (Be careful not to crowd the skillet.) Remove and drain on paper towels and serve immediately.





Make sure you keep some nice turkey meat for sammies.





Yield: About 12-14 croquettes





Note: You can use leftover mashed potatoes or simply take a boiled or baked potato and mash it until somewhat smooth.






There's a couple of videos on this one site that might be helpful. There's probably others ones as well...





http://www.cookingvideocafe.com/item-Chi鈥?/a>





http://www.cookingvideocafe.com/item-Tur鈥?/a>