Yesterday was Thanksgiving Day in Canada, and we Canadians have leftover turkey to talk about. I know the rest of you won't be worrying about leftover turkey for a few weeks yet, but now you can bookmark this page and know you're ahead of the game!
Wild Rice (and Turkey) Soup
1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
2 C. diced turkey
1/2 C. uncooked Uncle Ben's wild rice and long-grain rice
1 seasoning packet from the wild rice mix
1/4 t. pepper
3 (14 1/2-oz.) cans chicken broth
1 (12-oz.) can evaporated milk
1/3 C. all-purpose flour
1 C. frozen green peas, thawed
Place onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet and pepper in slow cooker. Pour broth over all. Cover and cook on Low for 6-8 hours or until wild rice and vegetables are tender.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Stir in peas during last 15 minutes of cooking.
Serves 6.
Hey... there's a Turkey Tortilla Soup!
Turkey Sage Chowder
4 bacon slices (about 4 ounces), coarsely chopped
2 cups chopped onions
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 cups whole milk
1 cup canned low-salt chicken broth
2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
2 tablespoons chopped fresh sage
2 1/2 cups diced cooked turkey
Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
Hmmm.. how about TURKEY JOES?
Chinese Turkey Pasta Salad
INGREDIENTS
2 cups uncooked spiral pasta
2 cups cubed cooked turkey
1 1/2 cups fresh or frozen snow peas, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced green onions
1/4 cup diced celery
1 (8 ounce) can sliced water chestnuts, drained
1 (2 ounce) jar diced pimientos, drained
1 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 cup salted cashew halves, divided
DIRECTIONS
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables.
In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews.
Next Day Turkey Pot Pie
1 medium onion
1 C. carrots
1 C. celery
1 T. vegetable oil
9 oz. frozen chopped spinach
3 C. cooked turkey
1/2 C. country or baked ham
10 3/4 oz. canned cream of chicken soup
2 1/2 C. milk, divided
1/4 t. black pepper
1 1/2 C. self-rising flour
1/4 C. Parmesan cheese
1/2 C. butter or margarine
Heat oven to 400° F. Grease shallow 3-quart baking dish.
In large skillet, cook chopped onion, thinly sliced carrots and thinly sliced celery in vegetable oil until tender. Stir in spinach (thawed and drained); pour into baking dish. Add shredded or chopped turkey and chopped ham; distribute evenly in baking dish.
In medium bowl, combine undiluted soup, 1 cup milk and freshly ground pepper; pour over turkey mixture. In medium bowl, combine remaining milk, flour, grated cheese and melted butter or margarine; stir until smooth. Pour over ingredients in baking dish.
Bake 45-50 minutes or until golden brown
Makes 6-8 servings.
The internet is just brimming over with recipes for unique and wonderful ways to use that turkey, so don't just resign yourself to sandwiches for a week, get creative and make your leftover turkey terrific!
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