Valley Piper

What To Do With All Those Leftovers? - 4 Turkey Recipes Your Whole Family Will Enjoy

We’ve all heard the “...Oh no! Not that again…” when faced with more of the same for dinner.  These suggestions can bring a little excitement to tired palates and minimize your time in the kitchen.

 

 

• One of our family favorites is Turkey  Pot Pie with tarragon

 

 

Use two refrigerated pie crusts, one for the pie bottom and one for the top

One third cup butter or margarine

One third cup chopped onion

One third cup all purpose flour

One half teaspoon salt

One quarter teaspoon pepper

One teaspoon ground tarragon

One fourteen ounce can of chicken broth

Two and one half cups shredded turkey

One package (box) frozen peas and carrots thawed

 

Heat oven to 425 and prepare crusts according to package directions for a two crust pie

Sauté onion in butter over medium heat until onion is tender but not brown

Stir in flour and salt and pepper until well blended

Add chicken broth and milk and cook (stirring) until mixture bubbles and slightly thickens, remove from heat

Stir in turkey, peas and carrots and tarragon, mix well

Pour mixture into pie crust lined pie plate

Top with second crust, flute edges and cut at least four slits in the top to let out the steam

 

Bake thirty to forty minutes until crust is golden brown and let stand for five to ten minutes before serving

 Add a tossed garden salad to complement the pot pie and everyone will ask for seconds!

 

 

• Turkey Tacos (easy and quick)

 

Shred approximately three cups of turkey and sauté with your favorite taco mix

Serve in taco shells with traditional toppings, refried beans and Mexican rice.

(This one is usually a crowd pleaser)

 

 

• Stuffed Zucchini w/turkey mushrooms and onion in tomato sauce

 

Two large fresh zucchini halved and seeds removed to form hollow cavities                                                     

One cup finely chopped cooked turkey (ground cooked turkey may be used)                                       

One quarter sweet onion minced                                                                                                                   

One half package (four ounces) sliced baby portabella mushrooms                                                                 

Two tablespoons balsamic vinegar                                                                                                         

Two tablespoons extra virgin olive oil                                                                                                                  

One third cup chicken stock One sixteen ounce can of your favorite Italian tomato sauce (not spaghetti sauce)

One  and one half cups unseasoned bread crumbs

Heat oven to 375 degrees

Butter shallow baking pan.

In medium size skillet heat oil over medium heat until it sizzles.  Add mushrooms and onions, sauté until onions are soft stirring occasionally so the mushrooms brown evenly.  Add balsamic vinegar and coat thoroughly.  Add turkey and chicken stock.  Cover and reduce heat to simmer.  Simmer (stirring frequently) approximately eight to ten minutes or until liquid is reduced to a glaze.  Remove from heat.  Place zucchini in baking pan and fill hollow cavities with mushroom and turkey mixture.  Pour tomato sauce over stuffed zucchini.  Top zucchini with bread crumbs.  Bake thirty five to forty five minutes or until zucchini is fork tender.

(For a vegetarian meal, just leave out the turkey)           

 

• Spinach and Turkey Salad with Honey-Mustard dressing

One bag of pre-washed, ready to eat baby spinach 

                                                                                 

Two  hard boiled eggs 

                                                                                                                               

Two  cups chopped cooked turkey 

                                                                                                   

One half  cup crisply cooked crumbled bacon

                                                                                     

One half pint cherry or grape tomatoes 

                                                                                                                    

Honey mustard dressing (bottled or homemade-recipe follows)

Slice hard boiled eggs into round slices

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In large salad bowl toss baby spinach, turkey, crumbled bacon, tomatoes, sliced hard boiled eggs and Honey-Mustard dressing.

Serve with soup of your choice and hot French bread.

• Honey-Mustard dressing

One third cup of cider vinegar

                                                                                                                        

Two tablespoons Dijon mustard

                                                                                                                 

Three teaspoons honey

                                                                                                                                    

One quarter cup canola oil

Whisk vinegar, mustard and honey until well blended.  Slowly add oil, while continuing to whisk the mixture.  Serve over spinach salad.

HappyHolidays!

 

 

 

About the Author

Patricia de Jerez has been the owner of 'yourgiftcloset' since 2000 and opened the on line store 'yourgiftcloset.com' in 2006. The store specializes in home and garden decor and gifts. The gift items range from home decor gifts, hostess gifts, gifts for the gardener, gifts to relax with (bath and spa items, hammocks, wind chimes, aroma therapy items) as well as items for kitchen decor. Patricia is a published author on home,garden décor and culinary subjects. Visit us at http://www.yourgiftcloset.com and use coupon code KITCHEN for an additional 5% discount. This article may be reproduced only with this resource box intact and included.