Tuesday, January 1, 2013

What To Do With A Turkey....

Ok....I have a friend with several turkey's in the freezer.  She wants to cook one and not end up making the usual turkey dinner out of it.  She's asked for help in finding recipes to use up the turkey while being something "different" that her family will eat.  Here are a few of my findings.

Turkey Melt Sandwich
(my own leftover recipe)

Sliced turkey
Sliced Cheese
Cooked strips of bacon

Place slices of toast on cookie sheet.  Top with sliced turkey, sliced cheese, bacon and another piece of toast.  Place in oven to melt the cheese.

***(Replace the chicken with the turkey)
Crockpot Chicken and Corn Enchilada Casserole

Recipe type: dinner
Author: Crystal & Co
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 6-8
  • 1 can cream of chicken soup
  • 1 (8 oz) container sour cream
  • 1 (4.5 oz) can chopped green chilies
  • 2 cups cooked chicken (I had boiled chicken on hand)
  • 2 cups corn (I used frozen)
  • 1 (10 oz) can enchilada sauce
  • 12 corn tortillas (cut into quarters)
  • 2 cups shredded Cheddar cheese
  1. Chop up your pre-cooked chicken.
  2. Combine the soup, sour cream and chilies. Mix well.
  3. Add the chicken and corn and stir.
  4. Pour half a can of enchilada sauce in the bottom of the crockpot.
  5. Layer half of the tortilla shells over the sauce.
  6. Spread half of the chicken and soup combination over the tortillas.
  7. Sprinkle with half of the shredded cheese.
  8. Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
  9. Once you’ve completed two layers, pop the lid on it and cook on low for 4-6 hours or on high for about 3 hours.
  10. Plate it up and dinner is done.
Chicken Or Turkey Tetrazzini
(from my Wine Family cookbook...it's my sister in law's recipe)
1/2 lb. spaghetti (break into small pieces and cook)
In 1/4 c. margarine, saute 1/2 of a small onion and 1/2 of a green pepper
     1 can cream of chicken soup
     1/3 c. milk
     1 (8 oz.) can mushrooms, drained
     1/2 c. black olives, sliced
     1 c. sour cream
     2 tsp. pimento
Stir in:  2 1/2 c. cooked and diced chicken or turkey
Mix it all together.  Put in a 9 x 13 baking dish.  Top with 1 c. shredded cheddar cheese.  
Bake at 325 degrees F for approx. 30 to 45 minutes.

Turkey Salad With Red Grapes

Yield: Serves 4 to 6


  • 1 cup sliced red seedless grapes
  • 1 cup diced celery
  • 1/2 cup chopped green onion
  • 3/4 cup coarsely broken or chopped pecans
  • 3 to 4 cups cooked diced turkey
  • 1 tablespoon chopped fresh parsley, optional
  • 1 teaspoon lemon juice
  • 3/4 to 1 cup mayonnaise
  • 1/8 teaspoon ground black pepper
  • salt, to taste


Combine the grapes, celery, green onion, pecans, if using, turkey, and parsley, if using. Toss to blend ingredients. Combine the lemon juice, 3/4 cup mayonnaise, and pepper. Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
Serve in sandwiches or on greens for a lighter lunch salad.

Leftover Turkey and Stuffing Casserole


  • 4 cups prepared turkey stuffing
  • 2 cups cooked cut up or sliced turkey
  • 1 3/4 to 2 cups prepared turkey gravy
  • 1/3 cup jellied or whole cranberry sauce, cubed


Butter bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350° for 30 minutes.
Serves 4.

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