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2-10 oz. pkg.frozen broccoli
1/4 c. flour
1 t. salt
1 cup milk
1 cup turkey stock or 1 chicken bouillon cube dissolved in 1 cup water
1/4 t. nutmeg
1/2 cup whipped cream
1 1/2 t. Worchestershire sauce
1/4 cup sherry, optional
sliced turkey and Gouda cheese, cut in wedges
Cook broccoli until tender according to label directions; drain and arrange in large
shallow baking dish.
Melt butter or margarine; add flour and salt and blend well, cooking and stirring over low
heat until smooth and thickened; remove from heat; cool slightly, then stir in nutmeg,
whipped cream, Worcestershire sauce and sherry. Arrange turkey slices over broccoli, cover
with sauce and heat in moderate oven until heated through; top with cheese wedges and
place in broiler just long enough to soften cheese. Serves 6
|Okay, well I thought long and hard about
what you can do with Turkey besides cook it and well, I dont know!! But I figured that I
would share with you my
Great-Grandmother Anna'a Turkey Stuffing Recipe.
This is for a 5lb Turkey. You will have to adjust accordingly.
INGREDIENTS 2 cups apples
2 Tablespoons oil
1 cup of bread crumb cubes
1 tablespoon salt
1/4 teaspoon pepper
1/2 tablespoon poultry seasoning
Mix all ingredients together and add water until mixture is very moist. Then stuff Turkey!
This has been a favorite of our family for years and years.
CRESCENT ROLLUPS - RECIPE WINNER!
2 cups cooked turkey
8 oz. cream cheese, softened
4 green onions, chopped
1/2 cup butter or margarine, melted
2 cans refrigerated crescent rolls
1 pkg. seasoned dressing bread, crushed
Mix together thoroughly, the turkey, cream cheese, and onions. Roll out one crescent roll
and put a spoonful of the turkey filling in the middle. Dip in melted butter and roll in
dressing mix. Bake at 350 degrees for 25 minutes. Serve with gravy over the top. (I always
freeze these in big zip-lock freezer bags and use at a later time.
1 lb. fresh broccoli, cut into spears OR 1 pkg. (10 oz.) frozen broccoli spears, cooked
1 1/2 cups cubed cooked turkey
1 can (10 3/4 oz.) Campbell's condensed Cram of Broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz.)
2 Tbs. dry bread crumbs
1 Tbs. marg. or butter, melted
In 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and turkey. In small
bowl, combine soup and milk; pour over broccoli and turkey.
Sprinkle Cheddar cheese over soup mixture. In cup, combine bread crumbs and margarine;
sprinkle over cheese.
Bake at 450 degrees for 20 minutes or until hot and bubbling.
|Turkey (or Chicken) Divan
Bake at 350 degrees for 30 minutes Yields: 6-8 servings
Whole bunch of fresh broccoli (frozen may be used)
Shredded turkey (or chicken) enough to cover the broccoli
1½ cups shredded cheddar cheese
Sauce: 1 can cream of chicken soup
½ can of milk
1 tsp. curry powder
½ cup mayo or salad dressing
½ tsp. lemon juice
Directions: Line 9 x 13 dish with broccoli flowerets. Cover
with saran. Microwave for three minutes. Shred enough turkey (or chicken) to cover
broccoli. Combine the five ingredients for the sauce. Pour over turkey and broccoli. Bake
at 350 degrees for 30 minutes. Just before removing from the over sprinkle shredded cheese
on top and let melt. May be made one day ahead but cook when ready to serve.
Green Turkey & Cheese
1 pound spinach, washed and chopped
1 1/2 cups cooked turkey, cubed
10 ounces shredded Cheddar cheese
1 Preheat oven to 350 degrees F. Grease one 10 inch casserole dish.
2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with
the grated cheese.
3 Bake at 350 degrees F for 25 to 30 minutes.
Nutrition at a glance Servings Per Recipe: 5 Calories 336 Protein 29g Total Fat 23g Sodium
452mg Cholesterol 94mg Carbohydrates 4g Fiber 2g
(As Submitted by: Marcy Crossman)
" I've been making this for years, and use whatever I have left over from
Thanksgiving dinner. No one cares about the turkey dinner. They make me do the turkey so I
will make the burritos. This recipe calls for instant flour, formulated to dissolve easily
in liquids, and primarily used as a thickener in gravy recipes. Chicken broth can be used
in place of turkey broth. "
3 cups cooked turkey, chopped
3 cups prepared stuffing
3 cups mashed potatoes
3 cups leftover gravy
3 cups turkey broth
1 onion, chopped
10 (10 inch) flour tortillas
1 pound shredded Cheddar cheese
1/4 cup self-rising flour
3 jalapeno peppers, seeded and minced
1- In a slow cooker, combine turkey, dressing, mashed potatoes, gravy, broth, and onion.
Cook for 2 hours, or until onion is soft. When ready to serve, thicken with instant flour
2 -Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm
tortilla, sprinkle with cheese, and roll into a burrito! Repeat with remaining
3 -Spread more cheese on top and add another spoonful of the turkey mixture over the
cheese. Serve hot.
Nutrition at a glance
Servings Per Recipe: 7 amount per serving Calories 1037 Protein 49g Total Fat 49g Sodium
2171mg Cholesterol 120mg Carbohydrates 99g Fiber 6g
|Zesty Turkey - Orange Salad
1/4 cup orange juice
3 tablepoons vegetable oil
3 tablespoos red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon orange zest (peel)
1 orange, peeled, and sliced crosswise
1 cucumber, peeled and sliced
1/2 red onion, peeled and chopped
1 head lettuce, torn
1 cup chopped cooked turkey
Whisk together orange juice, oil, vinegar, garlic powder and orange zest; set aside.
In a large bowl, combine orange slices, cucumber, and onion. Pour on dressing and toss
gently. Serve on bed of lettuce leaves and top with turkey.
and Wild Rice Bake
1 Package (6 ounces) wild and white rice
2-1/3 Cups water
1 Can (4 ounces) mushrooms drained
1 Can (14 ounces) artichoke hearts quartered
1 Jar (2 ounces) pimientos chopped and drained
2 Cups COOKED TURKEY cubed
1 Cup Swiss cheese shredded
1. In a 2-quart casserole combine rice with seasoning packet and water.
2.Stir in mushrooms, artichoke hearts, pimientos and turkey. (Casserole may be covered and
refrigerated for up to 24 hours.) Cover with foil and bake 1 hour and 15 minutes or until
liquid is absorbed.
3.Top with cheese. Bake at 350 degrees F., uncovered, 5 to 10 minutes or until cheese is
melted and golden brown.
Can use green beans instead of artichoke hearts, and onion instead of pimento, and cheddar
instead of swiss. Many different varieations to try with the basic one. Can also use
This recipe is taken from our Turkey Temptations - Turkey Leftovers booklet.
2 cups cooked TURKEY, chopped
2 tbsp butter
1 small onion, diced
1 celery stalk, diced
2 carrots, diced
2 tbsp all-purpose flou
3 cups stock (chicken or TURKEY broth)
1 potato, peeled and diced
¾ cup frozen corn
½ tsp dried thyme
In a fry pan, heat butter and cook onion, celery and carrots for 1 minute. Remove from
heat and add flour. Stir and cook on low heat for 1 minute. Add stock and bring to a boil.
Add turkey, potato, corn and thyme. Cook over low heat 15 minutes, or until potato is
cooked. Season with salt and pepper to taste. Makes 4 servings.
On the big day
we have three favorite ways to do our bird:
Traditional oven with a butter & orange juice basting sauce
Southwestern rub seasoning then deep fried ~ oh so moist
Grilled with seasoning & smoke of choice on the Holland
Grilled & deep fried free up the oven for other goodies & yield the moistest meat.
Have to add here another thing we do with our turkey ~ We have an old Tom, over a dozen
years old, that has free run on the place. He has taken to roosting on the porch rail.
Don't think there are enough marinades in the world to cook this guy tender so guess he
gets to roost where he chooses ~ that and old pet status!
Now for the lefovers!
TURKEY & STUFFING PIE (6-8 servings)
1 pkg.(8oz) herb seasonong stuffing mix
3/4 cup turkey or chicken broth
1/2 cup butter, melted
1 egg, beaten
Mix ingredients & press into a greased pie plate. Set aside.
1 tbs. butter
1/2 cup sliced mushrooms
1/2 cup chopped onions
2 tbs. flour with enough liquid for thickening
1 jar (12oz) turkey(or chicken)
1 tsp. Worcestershire Sauce
1/2 tsp thyme
3 cups cubed, cooked turkey (or chicken)
1 cup fresh or frozen peas
2 tbs. diced pimiento
1/4 cup parsley, chopped (1tbs. flakes ok)
4oz sliced Colby or American cheese
Saute mushrooms & onion in butter.
Stir in all remaining ingredients except cheese. Heat thoroughly & turn into crust.
Bake @ 375 for 20 minutes. Cut cheese slices into strips. Place lattice style on pie. Bake
5 minutes more.
6-8 inch flour tortillas
leftover turkey, sliced or diced
butter or margarine
Optional: Salsa; sour cream; cilantro; refried or black beans, etc.
Heat the skillet over low heat. Warm torilla just until pliable. Layer meat and cheese
inside half of the tortilla and close the other half over the top (taco style). When
desired number of quesadillas have been made, increase heat under skillet to med-high and
heat about two teaspoons of butter or margarine until bubbly. Fry quesadillas on each side
a few seconds until crisp and golden brown. When all are cooked, serve, cut into wedges
with optional ingredients.
Brining Solution for a Succulent Roast Turkey
This works great! Please read all the directions all the way through before you start
Not less than 24 hours before you plan to roast the turkey, prepare a very clean 5 gallon
bucket (with a lid) to hold the turkey and brining solution. Place the wrapped turkey in
the bucket and fill with water to cover. Remove the turkey and measure the water. Add 2
additional quarts to this figure (for the cavity of the turkey that you can't access with
it wrapped up) This will tell you how much brining solution you'll need. In a large
saucepan, measure 1 cup of kosher salt for every gallon of water plus 1/4 cup salt for
every additional quart of water (4 quarts = 1 gallon). Add 1 1/2 quarts of water to the
salt and heat until the salt has dissolved. Add a little more water if needed to get the
salt to dissolve. Allow salt water to cool. Remove the wrapper from the turkey, remove the
giblets from the turkey and rinse the turkey thoroughly, inside and out. Pour the cooled
brining solution from the saucepan into the bucket and add water to fill the bucket about
halfway. Place !
the turkey into the bucket. Finish filing the bucket with water and stir or agitate a
little to mix the solution thoroughly with the water. Put the lid on the bucket and make
sure the turkey is completely submerged in the brining solution. Keep turkey in solution
for 24 hours in a place that is BELOW 40 degrees.
To roast: Rinse the turkey as you normally would and roast.
I find the stuffing too salty if cooked inside the bird when it's done this way. I put a
few ribs of celery and half an onion (sliced) inside instead, and enjoy the reduced
|Williamsburg Turkey Soup
A wonderful creamy turkey rice soup and it freezes well, too!
1 turkey carcass
4 quarts water
1 cup butter
1 cup all-purpose flour
3 onions, chopped
2 large carrots, diced
2 ribs celery, diced
1 cup long-grain rice (raw)
2 teaspoons salt
3/4 teaspoon pepper
2 cups half-and-half
Place turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat,
and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat
aside. Measure broth; add water if necessary to measure 3 quarts.
Heat butter in large Dutch oven; add flour, and cook over medium heat, stirring
constantly, 5 minutes. (Roux will be a very light color.) Stir onion, carrot and celery
into roux; cook over medium heat 10 minutes, stirring often. Add broth, turkey, rice,
salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice
is tender. Add half-and-half, and cook until thoroughly heated.
Yield: 4 1/2 quarts
After Thanksgiving Casserole
1 cup butter (I use less.)
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
1 (4-ounce) can mushrooms, drained
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 cups diced turkey
1/3 cup slivered almonds
1 (3-ounce) can chow mein noodles, divided
Preheat oven to 350*F. Prepare a 2-quart casserole dish with cooking spray or butter and
Saute onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup,
diced turkey and almonds.
Line prepared casserole dish with 1/2 can chow mein noodles. Add tukey mixture and cover
with remaining noodles. Bake for 40 minutes.
(I substitute or add diced carrots, corn, peas or any other veggies I have on hand and
this casserole still tastes great!)
T's *low fat*
1/2 cup shredded coconut 2 T. sesame seeds
1/2 cup dry, unseasoned 1 & 1/2 lbs. turkey
bread crumbs breast, cut into
1/2 inch wide strips
2 egg whites 2 tsp. sesame oil
DIPPING SAUCE FOR STRIP T'S
1/2 c. plum sauce
1/3 c. unsweetened pineapple juice
1 & 1/2 tsp. each mustard and cornstarch
Place coconut and sesame seeds in a dry skillet over medium heat. Cook until golden brown,
stirring frequently. Transfer toasted coconut and sesame seeds to a pie plate. Add bread
crumbs and mix well.
Place turkey strips in a large bowl. In a small bowl, lightly beat egg whites and sesame
oil. Pous over turkey and mix until all pieces are coated. Working one at a time,
roll turkey strips in coconut mixture. Place on a large
baking sheet that has been sprayed with non-stick spray. Repeat with remaining strips and
coconut mixture. Spray tops of strips with a light coating of non-stick spray. Bake at
425* for 10 minutes. Remove from oven and turn pieces over. Spray other side and return to
oven and bake for 5 more minutes.
While the strips are cooking, prepare sauce. Combine plum sauce, pineapple juice, mustard
and cornstarch in a small saucepan. Cook over medium heat until sauce is bubbly and has
Transfer turkey strips to a platter and place dipping sauce in center. Serve immediately.
6 servings, each with 280 calories, 6.8 g fat, 3.1 g. saturated fat, 33.3 g protein, 20.4
g carbohydrates, 1 g fiber, 83 mg. cholesterol, 186.4 mg sodium. % of calories from fat:22
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