Once you're tired of turkey sandwiches, use your leftovers to make one of these delicious recipes!
Hearty Turkey Bake
- 3 cups hot mashed potatoes (leftovers will do just fine)
- 1 cup shredded cheddar cheese, divided
- 1 can (2.8 oz) french-fried onions, divided (on sale this time of year)
- 1½ cups cooked cubed turkey
- 1 (16 oz) package frozen peas and carrots
- 1 can (10 3/4 oz) cream of chicken soup
- ¼ cup milk
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Heat oven to 375˚F.
In a medium bowl, combine the potatoes with half the cheese and half the french-fried onions. Spoon into a greased casserole dish, spreading it up the sides to form a bowl.
In a large bowl, mix together turkey, vegetables, soup, and spices. Spoon on top of potatoes.
Bake for 30 minutes or till heated through. Top with remaining cheese and onions; bake another 5 minutes or until onions are golden brown and cheese is melted.
Turkey Tamale Pie
- 1 package (8-12 oz) corn muffin mix
- ½ cup shredded cheddar cheese
- 1 can (10¾ oz) cream of chicken soup
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 can (4 oz) chopped green chilies
- ½ cup sliced green onions
- 1 cup whole frozen corn, thawed
- 1½ cups shredded or diced cooked turkey
Heat oven to 350˚F.
Combine muffin mix and cheese; add additional ingredients as called for on the package directions. Spoon prepared mix into greased casserole dish.
In a saucepan over medium heat, stir together remaining ingredients; heat through. Spoon over muffin mix to within 1/2 inch of the edge. Bake 25 minutes or till cornbread is golden; garnish with more cheese, sliced green onions, and chopped tomatoes.
Grilled Turkey Salad Wraps
- 1 cup mayonnaise
- ⅓ cup chopped cilantro
- 4 green onions, thinly sliced
- 1 medium red pepper, seeded and finely chopped
- 4 Tablespoons sour cream
- 1 pound cooked turkey pieces
- 1 cup shredded Mexican blend cheese
- 8-10 whole wheat tortillas or wraps
Combine first 6 ingredients (through turkey); cook in a microwave till heated through.
Sprinkle 2 Tablespoons shredded cheese onto a tortilla. Spread ⅓ cup chicken mixture across cheese; roll up tortilla and repeat.
Meanwhile, heat a large skillet over medium-high heat. Spray wraps lightly with nonstick cooking spray and grill seam-side down for 2 minutes or until slightly crispy. Turn over and cook 2 minutes on the other side. Repeat with remaining wraps.
