"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 11-23-2004, 10:46 AM   #31
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Turkey Tortilla Soup

Yield: 8 servings
1 cup onion, chopped
1 tsp olive oil
1 can (4 ounces) green chilies chopped
1 pckg (1.25 ounces) taco seasoning mix
1 can (16 ounces) tomatoes, undrained
6 cups TURKEY BROTH or reduced-sodium chicken bouillon
1 pckg (10 ounces) frozen corn
2 cups COOKED TURKEY cut into 1/2-inch cubes
1/3 cup fresh cilantro chopped
4 oz unsalted tortilla chips coarsely crumbled
1/2 cup Monterey Jack cheese grated
1 In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent.
2 Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon.
3 Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro.
4 To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.

Raine is offline   Reply With Quote
Old 11-23-2004, 10:53 AM   #32
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Sweet Potato Turkey Pie

Yield: 6 servings
1 can (24-ounces) sweet potatoes, drained
2 tbsp margarine, melted
1/4 tsp pumpkin pie spice
vegetable cooking spray
2 cups cooked turkey, cut into 1/2-inch cubes
1 can reduced-fat and reduced-sodium cream of mushroom (10-3/4 ounces)
1 pkg frozen French style green beans, thawed and well drained
1 can mushroom stems and pieces, drained
1/2 tsp each salt and pepper
2 tbsp canned fried onion rings, crushed
1 can cranberry sauce (8-ounces)
1 In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
2 In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake at 350 degrees F. 30 minutes or until hot. Serve with cranberry sauce, if desired

Raine is offline   Reply With Quote
Old 11-23-2004, 10:55 AM   #33
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Creamy Creole Turkey Bake

Yield: 4 servings
2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green pepper
1 clove garlic, minced
1 tbsp margarine
1/4 lb mushrooms, sliced
4 oz light cream cheese, softened
1 can (8-ounces) low-sodium stewed tomatoes, drained
1 1/2 tsp creole seasoning
4 oz fettucine, cooked according to package directions
2 cups cooked turkey, cut into 1/2-inch cubes
vegetable cooking spray
1/4 cup grated Parmesan cheese
1 In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
2 In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, fettucini and turkey.
3 Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake at 325 degrees F. 30 minutes or until bub
Raine is offline   Reply With Quote
Old 11-23-2004, 11:01 AM   #34
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Turkey Pot Pie

Yield: 5 servings
1 pkg frozen vegetables for stew, cooked according to package directions
1 cup frozen peas, cooked according the package directions
2 cups cooked turkey, cut into 1/2-inch cubes
1 jar (12-oz) non-fat turkey gravy
1 tbsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
1 refrigerated pie crust, room temperature
1 Drain any cooking liquid from stew vegetables and peas.
2 Add turkey cubes, gravy, herbs, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
3 Unfold pie crust and place on top of dish, trimming edges to approximately 1 inch and securing edges to dish. Make several 1-inch slits on crust to allow steam to escape.
4 Bake in preheated 400-degree oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.
Raine is offline   Reply With Quote
Old 11-23-2004, 02:26 PM   #35
Assistant Cook
Join Date: Nov 2004
Posts: 26
I love to "fry" up the shredded turkey in a tiny bit of butter and oil spray. Then I season them with taco flavorings and serve them as tacos. Or I use the fried meat in a sandwich wrap with smoked cheeses. Last but not least, I marinate the turkey in mojo and then fry them up. When crispy, I squeeze lime juice over it and serve it up with white rice. Like vaca frita but with pavo instead. (Fried cow - turkey)

I also like to make bearnaise sauce and warm up chunks of turkey in it and serve it over rice.
omgheather is offline   Reply With Quote
Old 11-23-2004, 04:57 PM   #36
Senior Cook
honeybee's Avatar
Join Date: Aug 2004
Location: Winter Park, FL
Posts: 188
Thanksgiving leftovers

I purchased a frozen turkey breast for Thanksgiving. Because it is much easier to slice than a whole turkey we have sandwiches after Thanksgiving and before you know it the turkey is GONE. Since I've been using a turkey breast for Thanksgiving I've never had to be very creative to think up endless casserole recipes to use leftover turkey.
honeybee is offline   Reply With Quote
Old 11-23-2004, 06:43 PM   #37
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Curry Turkey Salad

This flavorful salad is chock-full of grapes, cashews, and turkey, and it's dressed with a creamy honey-lime sauce.

2 tablespoons reduced-fat sour cream
2 tablespoons plain yogurt
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped cooked turkey
1 cup seedless red grapes, halved
1/2 cup diced celery
1/4 cup chopped red onion
2 tablespoons cashew pieces
20 mini pita rounds (about 5 ounces, such as Toufayan Pitettes)

Combine first 7 ingredients in a large bowl. Add turkey, grapes, celery, onion, and cashews; stir gently to combine. Serve with pitas.

Yield: 4 servings (serving size: about 1 cup salad and 5 pitas)

CALORIES 309 (21% from fat); FAT 7.3g (satfat 2.4g, monofat 2.2g, polyfat 1.7g); PROTEIN 25.5g; CARBOHYDRATE 35.3g; FIBER 2g; CHOLESTEROL 57mg; IRON 2.8mg; SODIUM 419mg; CALCIUM 83mg;
Raine is offline   Reply With Quote
Old 11-23-2004, 06:45 PM   #38
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Mushroom and Turkey Casserole

This one-dish meal needs only a green salad to make it complete. Day-old bread is best for breadcrumbs, but you can bake fresh bread cubes in a 350° oven until toasted.

1 (6-ounce) package long-grain and wild rice (such as Uncle Ben's)
1 ounce French bread or other firm white bread, cubed
1 tablespoon butter, melted and divided
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 1/2 cups chopped cooked turkey
1 cup turkey gravy
1/2 cup 2% low-fat milk
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
3/4 teaspoon minced fresh or 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3/4 cup whole-berry cranberry sauce

Preheat oven to 325°.
Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.

While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.

Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; sauté 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.

Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325° for 30 minutes or until golden brown. Serve with cranberry sauce.

Yield: 6 servings (serving size: about 1 cup casserole and 2 tablespoons sauce)

CALORIES 363 (27% from fat); FAT 10.8g (satfat 6g, monofat 2.3g, polyfat 0.8g); PROTEIN 23g; CARBOHYDRATE 44.3g; FIBER 1.9g; CHOLESTEROL 62mg; IRON 2.6mg; SODIUM 766mg; CALCIUM 268mg;
Raine is offline   Reply With Quote
Old 11-23-2004, 06:56 PM   #39
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
http://www.hungrymonster.com/recipe/...ey&ttl=221 There are a lot of good looking turkey recipes here too! I just can't decide what to make first with the leftovers. Between every thing that's posted here & the site that I just posted my leftover turkey will be well taken care of!
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-27-2004, 01:26 PM   #40
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Turkey Muffin Cups
2 cups prepared stuffing
1 egg
1 cup turkey gravy
1 cup chunked cooked turkey
1/2 cup cooked peas and carrots
black pepper, to taste

Preheat oven to 375°F. Coat a 6-cup muffin tin with nonstick cooking spray.

In bowl, combine stuffing and egg; mix well. Place equal amounts of stuffing into each muffin cup, and press stuffing over bottoms and up the sides of the cups to form crusts.

In another bowl, combine remaining ingredients; mix well and pour equally into the crusts. Bake 18-20 minutes, or until heated through.
Waldorf Swiss Turkey Salad
1/2 cup mayonnaise
2 tablespoons honey
2 ribs (1 cup) celery, sliced
1/2 cup sweetened dried cranberries
1/2 pound (1/2" thick) Turkey, cubed
1/4 pound Swiss Cheese, cubed
2 medium (2 cups) apples, cored, chopped
1/4 cup chopped walnuts

Combine mayonnaise and honey in large bowl; mix well. Add all remaining ingredients except lettuce and walnuts; toss to coat. Place lettuce on serving plate; top with salad. Sprinkle with walnuts.

mish is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help me select my Thanksgiving desserts! PA Baker Desserts, Sweets & Cookies & Candy 23 11-13-2011 10:10 PM
Thanksgiving Potato Salad debthecook Salads & Salad Dressings 5 11-20-2004 11:58 PM
Thanksgiving Memories (written for my son in 2001) kitchenelf Today's Menu 5 11-15-2004 05:51 AM
Thanksgiving Salad and dressing debthecook Salads & Salad Dressings 13 10-25-2004 07:29 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:48 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.