It's the day after Thanksgiving and I hope everyone had a wonderful day! You're refrigerator and your tummy is full of food. It's time to start becoming creative with all that leftover turkey. Here are a few recipes to help you get started:
Turkey Pot Pie
Ingredients
1 can (10 1/2 ounces) Condensed Cream of Chicken Soup or (10 1/2 ounces)Condensed 98% Fat Free Cream of Chicken Soup
1 package (about 9 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
1 cup cubed cooked turkey or chicken
1 cup milk
1 egg
1 cup biscuit baking mix
Directions
Heat the oven to 400F.
Stir the soup, vegetables, turkey and 1/2 cup milk in a 9-inch pie plate.
Stir the remaining milk, the egg and baking mix in a small bowl. Spread the batter over the turkey mixture.
Bake for 30 minutes or until the topping is golden brown.
Turkey Salad
Ingredients
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Thanksgiving Turkey Open-Faced Sandwiches
Ingredients
Mashed Potatoes
Warm Cranberry Sauce:
Stuffing:
Turkey and Gravy:
1 1/2 to 2 pounds turkey breast meat
4 slices whole grain bread
2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish
Directions
Preheat a medium skillet over medium high heat.
Set turkey into gravy.
Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve mashed potatoes and cranberries on the side (or place on top). Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
Turkey Soup
Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
