Tired of turkey sandwiches yet? It’s not often that I have a lot of turkey leftovers around the holidays, but then I cook turkey all year long because of its high protein, low fat content, and plenty of meat for leftovers. Here are some favorite dishes that will put the humble turkey sandwich to shame.
MANICOTTI STUFFED WITH TURKEY
Will need
- 1/4 to 1/2 pound fresh mushrooms, sliced or chopped
- vegetable oil
- 2 cups turkey meat, I prefer breast but any mix is fine
- 1 10-ounce box frozen spinach, thawed and drained
- 1 egg
- 1 box, 16 oz, manicotti shells, uncooked
- Salt and pepper to taste
Preheat oven to 375 degrees. Sauté the mushrooms in a little oil in a skillet over medium heat until tender.
Combine with chicken and spinach in a food processor fitted with the metal blade. Add the egg and season to taste. Process until combined.
Fill the shells with the chicken-spinach mixture. Lay out a shallow, greased baking dish. For in 1/2 cup of water.
Cover with foil and bake for 1 hour.
Serve with a sprinkle of Parmesan cheese or my family loves it if I add a bit of mozzarella a few minutes before the dish is ready. The cheese will melt and form a very nice crust. Just add mozzarella slices to the top of the manicotti about 5 minutes before they’re done. Remove foil and return to oven. The cheese will become bubbly and slightly golden.
TURKEY TETRAZZINI
Preheat oven to 350 degrees.
Will need
- 1 8-ounce package spaghetti, cooked and drained
- 3 cups cubed cooked turkey meat
- 1 6 1/2-ounce can mushrooms, drained
- 1 to 1 1/2 cups cooked bacon crumbled
- 8 ounces Velveeta cheese, diced
In a lightly greased 13-by-9-inch baking dish, layer spaghetti, turkey, mushrooms, bacon, and cheese. Top with sauce and bake as directed below.
To make the sauce you need
- 1/2 cup butter or margarine
- 1/4 cup all-purpose flour or 2 tablespoons cornstarch
- 4 teaspoons chicken bouillon granules (Herb Oz is a sodium-free brand that we love)
- 3 1/2 cups milk plus 1/2 cup milk
- 2 ounces of sliced almonds to decorate
- pinch of pepper
Melt the butter in a medium skillet over low heat. Add the flour, broth and pepper. Add 1/2 cup of milk, stirring constantly to avoid lumps. If using cornstarch, dissolve it in 1/2 cup cold milk before adding it to the melted butter. Add the remaining milk. Cook and stir over medium heat until thickened and bubbly. For the sauce over the turkey mixture. Bake for 45 minutes. Decorate with the sliced almonds.
FRIED CHICKEN TURKEY FINGERS
Will need
- Turkey meat slices, preferably cut into ‘fingers’ or you can also cut into small pieces
- 1 egg with 1 teaspoon milk, lightly beaten
- 1 cup soft breadcrumbs
- 1/4 cup of flour
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- oil for frying
Mix the salt and lemon pepper into the breadcrumbs.
Pass the turkey first through flour, then through the egg and then through breadcrumbs.
Fry in oil until breadcrumbs are golden brown and meat is hot. Since there is leftover turkey and it is already cooked, this is a very quick dish that children will love. You could also make it into a sandwich, but we’ve had enough of turkey sandwiches for a while now.
SLOW COOKER TURKEY MAC AND CHEESE
Will need
- 1 8-ounce package macaroni
- 1 12-ounce can evaporated milk
- 3 beaten eggs
- 1/2 cup butter, melted
- 3 cups shredded sharp cheddar OR 1 cup sharp cheddar, freshly grated Parmesan, and mozzarella cheese (I prefer all 3 as it allows more flavors to come out of the turkey, mix it up)
Cook and drain macaroni according to package directions. Combine milk, eggs, butter, and 2 1/2 cups cheese in a bowl and cook well.
Transfer the mixture to the slow cooker. Sprinkle remaining 1/2 cup cheese on top. Cover and cook over low heat for 3 hours. Do not stir or remove lid until time is up.
You can also add a package of frozen peas or broccoli trimmings to make this a one-dish meal. If so, do it before you put the cheese on top and start cooking.
SAUTEED TURKEY
Will need
- 2 cups cooked turkey, cut into small pieces
- 1/2 cup snow peas
- 1/2 cup sliced water chestnuts (you can use canned ones, make sure they are well drained)
- 1 small onion, chopped
- 1 small red bell pepper
- 1 small green bell pepper
- 1 clove garlic, minced
- 6 ounces frozen yellow corn
- 1 box chopped broccoli, drained
- 1 tablespoon olive oil
- Soy sauce
In a wok or large hot skillet, sauté the onion, bell peppers, and garlic until tender. Add the peas. Cook 1 minute. Add corn, broccoli, water chestnuts and stir. Add the turkey. Season to taste with soy. Serve over pasta or rice.
