Now that Thanksgiving has come and gone, the turkey half-picked now hiding in your fridge under a mound of tinfoil or saran wrap, bits of biscuits, globs of gravy, cold wrinkled peas all stacked in bulky containers around it. All the while, you're left wondering what to do with it. Sure, you can have turkey sandwiches for a couple days, but how long will it be before the whole family has seen enough of that turkey?


Here are some suggestions that can be made now and frozen for later:


Leftover Turkey/ Veggies
Dinners
Turkey Alfredo
Turkey Pot Pie
Shepards Turkey Pie (Uses lots of Leftovers)
Turkey Stew
Viva LaTurkey
White Chili

 

Other Ideas:

Use leftover turkey in Oriental Stir Fry's (seasoning mix here)
Make gravy, add cut up turkey and serve over hot biscuits
Shred turkey & serve in Taco's or Enchilada's (seasoning mix here)



Leftover Cranberry Sauce Ideas:


~Mix it with cream cheese to serve over bagels/toast/muffins
~Gently warm it over the stove or in the microwave and serve over ice cream
~Melt it over low/med heat & use as a glaze on chicken or Turkey Divan
~Adds a Delightful Sweet/Tart taste to filled cookies
~Mix it with 1 T of maple syrup and serve over pancakes or hot biscuits, Cranberry Butter




 Cranberry Butter: Combine 1/2 cup softened butter with 1 tablespoon of leftover whole-berry cranberry sauce and 1 tablespoon powdered sugar; mix well.



 Dinners:
 Using small aluminum loaf pans (the mini ones, washable/reusable) you can make entire Turkey dinners to freeze and reheat in the oven later, Drop in a slice of turkey, a scoop of potatoes, serving of squash, even peas & gravy, fill it right up to make a delicious single serving. Or, you can use 9x9 cake pans and create a dinner for the entire family. Cover with tinfoil and freeze. To serve, place in 350F oven for 30-40 minutes. To ensure the moistness of your dinner, you can place a bread pan with hot water in the oven while it reheats.


Delicious, Nutritious and virtually mess free. A great meal you can toss into the oven, tastes like you've cooked for days.



 Turkey Alfredo
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1 c. Chopped Turkey, (cooked)


 Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley & Turkey. Cool, freeze or serve over hot pasta.




 Turkey Pot Pie
1/3 C. Chopped Onion
1/3 C. Flour
1/3 C. Margarine
1 bag peas/carrots blend Or 2 - 2 1/2 c. leftover veggies such as corn, peas, carrots, etc
1¾ C. Chix Broth
2/3 C. Milk
1 c. cut up cooked Turkey (or any leftover meat)
Pie crust


Melt butter, add onions- sauté for a minute, add flour, mix till pasty, add broth and milk. Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & chicken. Dump into a pie crust.


Freeze now for later or Bake 40-50 minutes at 350º.


Turkey Stew 


2-3 cups of turkey, chopped or torn into pieces
2 cloves of garlic , minced (or teaspoon of garlic powder)
2 cans (14.5oz. each) stewed tomatoes
2 cups corn
2 tablespoons chili powder
1 tablespoon cumin (or teaspoon if you want it to be less spicy)
8 oz elbow macaroni, cooked, or 1 c. Rice
1/4 cup of sliced scallions or onions
1 c. carrot coins
Handful chopped celery


Combine all in 4qt pot, bring almost to a boil, reduce heat and simmer 30 minutes to let the spices mingle.




Shepherd's Turkey Pie 


2 Onions, sliced
2 tbsp Vegetable oil
4 c Chop. cooked turkey / chicken
1/4 c Whole wheat flour
2 c Chicken stock or broth
2 c Sliced steamed carrots
2 c Diced tomato or canned peeled
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
6 Potatoes, cooked, mashed


In a large saucepan, sauté the onions in the oil for 5 minutes.
Add the turkey (or chicken). Sprinkle in the flour, stir to blend.
Add the chicken stock, carrots, tomatoes, thyme, and rosemary.


Cook over medium heat until thickened. Pour into a lightly oiled
3-quart casserole. Spread the potatoes over the top.


Bake in a 375 F oven for 20 to 30 minutes, or until browned.


Submitted by Mark W.



 Viva La Turkey
Serves: 6
3 c. cooked Turkey
1 can cream chicken soup (Use mix from Budget101.com)
1 can cream mushroom soup (Use mix from Budget101.com)
1 c milk
1 sm. can diced green chilies
1 onion chopped
1 dz. corn tortilla
4 c. cheddar cheese grated


Combine soups, milk and onions.


Grease large shallow baking dish , add 2T water. Layer tortilla,
chicken, then soup mix; top with cheese, refrigerate for 24 hours.


To Freeze: Cover with foil and seal well. Label and Freeze


To Serve: Thaw overnight in the refrigerator. Bake at 300 for 1 to 1 1/2
hours until piping hot


 
White Chili
This Delicious recipe turns leftover turkey into a delightful, fragrant dish.


3 cups chicken broth
2 -19 oz cans white kidney beans
1 onion -- chopped
2 garlic cloves -- minced
4 ounces  chopped green chiles  (canned)
2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
salt and pepper -- to taste
4 cups cooked turkey


Rinse and drain the beans. Combine all ingredients in a large pot and simmer gently about 1 hour.
Serve in bowls topped with grated jack cheese


Note: This tastes even better the second day & Freezes quite well.
submitted by Erin T.

 




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