Ten tasty ways to use up holiday turkey

[Babs]

Cheesy Turkey-Rice Casserole


INGREDIENTS
2   Pillsbury® Oven Baked frozen soft white dinner rolls (from 12.4-oz bag)
1   box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce
1   pouch (8.8 oz) microwavable ready-to-eat long grain and wild rice blend
1   cup cubed cooked turkey
2   tablespoons sliced almonds, if desired
1/2   teaspoon butter or margarine, softened
1/8   teaspoon Italian seasoning


DIRECTIONS
1.   Heat oven to 350°F. Bake rolls as directed on bag. Meanwhile, microwave broccoli & cheese sauce as directed on box. Pour into ungreased 1 1/2-quart microwavable casserole or baking dish.
2.   Microwave rice as directed on pouch. Stir rice and turkey into broccoli mixture. Cover; microwave on High 3 to 5 minutes or until hot. Just before serving, sprinkle almonds over casserole.
3.   Brush rolls with butter; sprinkle with Italian seasoning. Serve warm with casserole.
High Altitude (3500-6500 ft): No change.




Speedy Turkey Alfredo

INGREDIENTS
2 1/4   cups Green Giant® frozen Alfredo vegetables with 12 sauce chips (from 24-oz bag)
1   cup cubed cooked turkey or chicken
1/8   teaspoon dried basil leaves
2   Pillsbury® Microwave frozen buttermilk biscuits (from 16-oz bag)


DIRECTIONS
1.   In 1 1/2-quart round casserole or bowl, place vegetables and sauce chips. Cover; microwave on High 3 minutes. Stir in turkey and basil. Cover; microwave on High 2 to 4 minutes longer or until hot.
2.   Microwave biscuits as directed on bag.
3.   Split warm biscuits horizontally; place on 2 individual serving plates. Spoon turkey mixture over biscuit halves.
High Altitude (3500-6500 ft): No change.

[Babs]

Turkey and Cheese Flautas


INGREDIENTS
4   oz. (1 cup) finely shredded hot pepper Monterey Jack cheese
3/4   cup shredded cooked chicken or turkey
   3/4 teaspoon cumin
6   (6-inch) flour tortillas, heated
1/3   cup Old El Paso® Salsa
4   teaspoons oil


DIRECTIONS
1.   In small bowl, combine cheese, turkey and cumin; mix well.
2.   Place about 1/4 cup turkey mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3.   In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.



Turkey Salad Cups


INGREDIENTS
3/4   cup chopped cooked turkey
2   tablespoons shredded Cheddar cheese
2   teaspoons chopped toasted sliced almonds
2   teaspoons chopped green onions
1   tablespoon mayonnaise or salad dressing
   Dash ground ginger
2   Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
   Sesame seed, if desired


DIRECTIONS
1.   Heat oven to 375°F. Spray 2 jumbo muffin cups with cooking spray. In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
2.   Press each biscuit to cover bottom and side of muffin cup. Spoon turkey mixture into biscuit cups. Sprinkle with sesame seed.
3.   Bake 16 to 21 minutes or until edges are deep golden brown.

High Altitude (3500-6500 ft): No change.

[Babs]

Garden Party Turkey Sandwiches


INGREDIENTS
4   Pillsbury® Oven Baked frozen crusty wheat dinner rolls (from 12.4-oz bag)
2   tablespoons garden vegetable cream cheese spread (from 8-oz container)
8   ultra-thin slices smoked turkey sandwich meat (about 2.5 oz)
1/2   cup fresh baby spinach leaves
4   thin slices tomato
8   thin slices cucumber


DIRECTIONS
1.   Bake dinner rolls as directed on bag. Cool completely, about 10 minutes.
2.   With serrated knife, cut each roll in half crosswise. Spread cream cheese evenly on cut sides of roll halves.
3.   Place 2 turkey slices on bottom half of each roll. Top each with one-fourth of the spinach, 1 tomato slice and 2 cucumber slices; cover with top halves of rolls.



Grilled Turkey-Spinach Salad


INGREDIENTS
2   slices bacon
1   medium yellow summer squash, cut into 1/2-inch-thick slices
1   small red bell pepper, cut into thin bite-size strips
1/2   cup balsamic vinaigrette dressing
1   turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4   cups fresh baby spinach leaves


DIRECTIONS
1.   Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2.   In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3.   Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4.   Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.

[Babs]

Creamy Turkey and Vegetable Soup

INGREDIENTS
1   (14 1/2-oz.) can ready-to-serve turkey or chicken broth
1/2   cup water
1   tablespoon all-purpose flour
1   (1-lb.) pkg. Green Giant® Creamy Cheddar Frozen Vegetables and Pasta
2   cups cubed cooked turkey
1   (8-oz.) container light sour cream


DIRECTIONS
1.   In large saucepan, combine broth, water and flour; blend well. Add frozen pasta with vegetables. Bring to a boil. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are tender, stirring occasionally.
2.   Stir in turkey and sour cream. Cook 3 to 4 minutes or until thoroughly heated.



Turkey and Salsa Pizzas

INGREDIENTS
1   (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1   cup Old El Paso® Salsa
1/2   lb. turkey breast, cut into 2x1-inch strips (2 cups)
6   oz. (1 1/2 cups) shredded 4-cheese Mexican cheese blend

DIRECTIONS
1.   Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch round. Place on greased cookie sheets. Bake at 350°F. for 10 minutes. Cool.
2.   Spread each biscuit with 2 tablespoons salsa. Top each with 1/4 cup turkey strips and 3 tablespoons cheese.
3.   Return to oven; bake an additional 5 to 7 minutes or until thoroughly heated and cheese is melted.

[Babs]

Easy Turkey-Vegetable à la King


INGREDIENTS
2   Pillsbury® Oven Baked frozen garlic dinner rolls (from 13.3-oz bag)
2   cups Green Giant® frozen Alfredo vegetables with 8 sauce chips (from 24-oz bag)
1   cup cubed cooked turkey breast
2   teaspoons shredded fresh Parmesan cheese


DIRECTIONS
1.   Bake dinner rolls as directed on bag.
2.   Meanwhile, in 2-quart saucepan, place vegetables and sauce chips. Cook as directed on bag. Stir in turkey; cook until hot.
3.   Place each dinner roll on individual serving plate; slightly separate sections of rolls. Spoon turkey mixture over rolls. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.



Roasted Garlic-Turkey Crescent Braid


INGREDIENTS
1/4   cup light cream cheese with roasted garlic (from 8-oz. tub)
1/4   cup sour cream with chives and onion
1 2/3   cups (about 1/2 lb.) cooked turkey breast strips (1x1/4x1/8-inch)
2 1/2   oz. (2/3 cup) shredded Italian cheese blend
1/3   cup julienne-cut oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1   (4.5-oz.) jar Green Giant® Sliced Mushrooms, well drained
1   (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1   to 2 tablespoons beaten egg
2   to 3 tablespoons pine nuts


DIRECTIONS
1.   Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, combine cream cheese and sour cream; mix until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
2.   Unroll dough into 2 long rectangles. Place on greased cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal.
3.   Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
4.   In small bowl, combine egg and reserved 1 tablespoon tomato oil; mix well. Brush over dough; sprinkle with pine nuts.
5.   Bake at 350°F. for 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.

[Melody]

I seen a recipe on Rachel Ray today called Turkey stuffing meatloaf

It was easy and really good! 

1 box of stuffing with 2 c. broth poured over it, set aside

1/4 c. diced onions
1/4 c. diced celery
1 TBSP poultry seasoning
1 egg
2 lbs. ground turkey
salt & pepper

mix together then add stuffing.  form in a loaf on a cooking sheet and drizzle w/ olive oil.  bake 400*

It was moist and was reminicent of Thanksgiving turkey dinner.  We had sour cream/gr.onion mashed potatoes with it and carrots/corn mix.  But gr.beans would have went better had I had them.

Just thought I'd share!

[almondjoy]

[The Purple Fuzzy]

I know this is bad, but I read the title as saying "Ten NASTY ways to use up holiday turkey"  

[almondjoy]

I know this is bad, but I read the title as saying "Ten NASTY ways to use up holiday turkey"  

I admit that I did too!

[Babs]

I know this is bad, but I read the title as saying "Ten NASTY ways to use up holiday turkey"  

LOL

[almondjoy]

   Barb!

[Babs]

This old thread had a few recipes so I bumped it