LEFTOVER TURKEY RECIPES

Turkey and Stock
3 Quarts cold water
4 Pounds cooked turkey
1 Large carrot, peeled and cut in 3 chunks
1 Large sweet onion, quartered
2 Stalks celery, rough cut
Soup
1 Pound unsalted butter
1 Pound yellow onions, diced
3 Tablespoons garlic, minced
2 Ounces fresh jalapeños, seeded and small dice
1 Pound corn tortillas, chopped in 1/2-inch cubes
1-1/2 Pounds tomato puree
1-1/2 Pounds Cheddar cheese sauce
2 Tablespoons freshly squeezed lemon juice
1 Teaspoon hot pepper sauce
1/4 Cup chili powder
2 Teaspoons ground cumin
1-1/2 Teaspoons dried oregano
4 Ounces old fashioned biscuit gravy mix
To Taste salt and freshly ground pepper

Simmer vegetales for hte stock and the turkey bones together, and then strain. Melt butter over medium heat in a large stock pot.Add onions and sauté until translucent.Add garlic, jalapeños and corn tortillas, cook for 3 minutes while stirring.
Add 2 quarts strained turkey stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder, cumin and dried oregano.

In a small sauce pan, bring 3 cups of the reserved stock to a boil. Add biscuit gravy mix to the remaining 1 cup reserved stock while it is at room temperature and whisk together. Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is simmering until it has thickened. Add thickened slurry to the soup.Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning with salt and pepper to taste.

2 cups uncooked bow tie pasta
1-1/2 cups cubed cooked turkey breast
1-1/2 cups diced seedless watermelon
1/2 cup sliced celery
2 tablespoons chopped green onion
1/4 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons lime juice
1-3/4 teaspoons sugar

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the turkey, watermelon, celery and onion; set aside.
In a small bowl, whisk the yogurt, mayonnaise, lime juice and sugar until smooth. Drain pasta and rinse in cold water; stir into turkey mixture. Drizzle with the yogurt mixture and toss to coat. Refrigerate until serving. Yield: 4 servings.

Ingredients:

3 tablespoons vegetable oil
3 medium-sized garlic cloves, finely chopped
2 medium-sized yellow onions, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon red (cayenne) pepper
1/2 tablespoon ground coriander
2 1/2 cups good-quality canned chicken broth
1/2 cup dry white wine
1/4 cup tomato paste
1 tablespoon dried oregano
1/2 tablespoon dried rosemary
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound leftover turkey meat, torn into 1/2-inch pieces (about 3 cups loosely packed)
1 cup leftover corn bread stuffing, coarsely crumbled, or 1 cup leftover corn bread cut into 1/2-inch cubes and mixed with 1/4 cup extra chicken broth
1/2 pound fresh mushrooms, cut into 1/4-inch-thick slices
2 medium-sized green onions, thinly sliced, for garnish

Method

In a medium-sized saucepan, heat the oil over medium heat. Add the garlic and onions and sauté, stirring frequently, until the onions turn translucent, 2 to 3 minutes. Add the chili powder, cumin, cayenne, and coriander and sauté until the spices are very fragrant and slightly darkened in color, 1 to 2 minutes more. Add the broth, wine, tomato paste, oregano, rosemary, sugar, salt, and pepper. Bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits.

Reduce the heat to low. Stir in the turkey, stuffing or cornbread, and mushrooms. Simmer until the mixture is thick but still slightly liquid, about 15 minutes.Ladle the chili into individual serving bowls. Garnish each serving with green onions.

Cubes of turkey and chunks of smoked turkey kielbasa, plus plenty of herbs and veggies, make this a hearty stir-fry. If you want a richer taste top with mozzarella

Ingredients:
3/4 pound boneless cooked turkey cubed
1/2 pound reduced-fat smoked turkey kielbasa, cut into 1/2-inch slices
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 each medium green, sweet red and yellow pepper, coarsely chopped
1 pound fresh mushrooms, sliced
Head of broccoli
2 medium tomatoes, diced
1/4 cup each minced fresh basil, oregano and parsley
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked spaghetti

In a large nonstick skillet, stir-fry the kielbasa, onion and garlic in oil until onion is tender. Add the peppers, brocolli, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until the vegetables are crisp-tender.Add the turkey and heat through Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

This hearty, chunky soup is the perfect answer to your Turkey Day leftovers.

Ingredients
2-1/2 Pounds left over turkey
5 Cups cold water
2 Onions, quartered
1 Carrot, cut in chunks
1 Bay leaf
5 Black peppercorns
2 turkey stock cubes
2 Ears corn, cut into 1/2-inch slices
1 Carrot, peeled and cut into 1/2-inch slices
3 Stalk celery, plus the leaves, cut into 1/2-inch slices
1 courgette, cut into 1/2 to 3/4-inch slices
4 Medium tomatoes, peeled and cut into quarters
1 Cup sugar-snap peas
1 Cup green beans
1 leek, well rinsed and thinly sliced
1/2 Cup lima beans
1 Cup broccoli flowerettes
3 Tablespoons pearl barley
3 Tablespoons fresh parsley, chopped; or 1 tablespoon dry
2 Taablespoons fresh oregano, chopped
1 Clove garlic, crushed with 1/4 teaspoon salt
3/4 Teaspoon freshly ground black pepper

Simmer the stock cubes water and vegetables as well as the pearl barley until they are tender about twenty minutes. Add reserved turkey and gently cook 5 to 10 minutes. Adjust seasoning to taste.

Sweet and savory flavors combine in this quick, healthy sandwich. if you do not have apples pears are also good.

Ingredients:
1 small red onion, thinly sliced
4 teaspoons brown sugar, divided
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup Dijon mustard
1 tablespoon apple cider or unsweetened apple juice
6 wholewheat slices of bread lightly toasted.
6 Bibb or Boston lettuce leaves
1 medium pear, peeled and thinly sliced
1 pound cooked turkey breast, thinly sliced
1/4 cup loosely packed basil leaves
6 tablespoons crumbled Gorgonzola cheese

Method
In a small skillet over medium heat, cook onion and 1 teaspoon brown sugar in oil for 8-10 minutes or until golden brown, stirring frequently. Stir in salt and cayenne.
Combine the mustard, apple cider and remaining brown sugar; spread over the wholemeal toast . Layer with lettuce, pear, turkey, basil and cheese. Top with caramelized onion. Replace tops.

Ingredients:
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice, or noodles

Method
In a large nonstick skillet, saute the mushrooms, celery, onion and pepper in butter until tender.Combine flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the turkey, peas and salt; heat through. Serve with rice or noodles.

2 slices country bread, each 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise
2 tablespoons cranberry sauce
2-3 slices roasted turkey
1/2 cup prepared stuffing (leftover, cooked)
1/4 cup turkey gravy, warmed
Preheat an electric panini maker according to the manufacturer's
instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according
to the manufacturer's instructions until the bread is golden, about three minutes.
Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping. Serves 1.

Filling
8 ounces fresh spinach, leaves only
2 1/2 cups leftover turkey very finely chopped
1/4 cup dark raisins
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt

Strudel
8 sheets phyllo dough
1/2 cup melted butter

Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients and stir in spinach.

Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.

Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve witrh a crisp green salad

Turkey leftovers - The good
Nutrients in turkey have been found to keep blood cholesterol down, boost the immune system, regulate blood pressure, protect against birth defects, cancer and heart disease, aid in nerve function and growth, and assist in healing processes. In addition

*Turkey is an excellent source of protein.
*Turkey is healthier than any other protein source, including chicken.
*Turkey is low in fat.
*Turkey is naturally low in sodium.
*Turkey is lower in calories than lean red meat.
*Turkey is a good source of vitamins B, B1, B6, zinc, potassium and selenium.
*A 5-ounce serving of turkey provides almost half the recommended daily allowance of folic acid.
*Turkey leftovers can be prepared in a multitude of delicious ways.
*Turkey prices are extremely low during the holiday season.

Turkey leftovers - The bad

The only bad thing about turkey leftovers is that we can get Salmonella food poisoning if we're not careful. As busy as we are on Thanksgiving Day, it's easy for time to zip by when it comes to stashing those leftovers into the fridge. Be sure to follow these leftover storage safety precautions so your memories of the holiday won't turn bad.

*Transfer leftovers to the refrigerator within two hours after the bird leaves the oven.
*Remove stuffing from the turkey and store both stuffing and meat separately in the fridge.
*Leftover turkey destined for the freezer also needs to be frozen within two hours after leaving the oven, not days later.
*Refrigerated, cooked leftover turkey is safe to eat for only three to four days after Thanksgiving.
*Leftover turkey should be reheated to at least 165 degrees F. Reheated turkey eaten at lower temperatures may breed salmonella bacteria.
*Turkey leftovers can be stored in the freezer for up to four months.
*Freeze meat de-boned and in no larger than 2" slices. Place the meat in small evenly shaped packages. Use freezer paper or heavy-duty foil free of moisture and air to help prevent freezer burn. Remember to write dates on the packages.

Turkey leftovers - The ugly
You might find yourself with an ugly case of Salmonella food poisoning, which could mean diarrhea, cramping, fever and chills, sweats, vomiting, headache, fatigue, and loss of appetite. It could get even uglier if shock sets in due to dehydration from prolonged diarrhea. This can be deadly, especially in infants and people over 60. Bacteria can also infect other parts of the body if they get into the bloodstream. All this can be prevented by taken the necessary precautions when storing leftover turkey.

The leftovers of this make great burritos.

Make the hash:
4 tablespoons olive oil
1 red onion, coarsely chopped
1 red bell pepper, seeded and diced
1 green pepper, seeded and diced
1 rib celery, coarsely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried
1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried
2 medium sweet potatoes, baked, cooled, and cubed, approximately 4 cups
4 cups turkey thighs, cooked and cubed
Tabasco, to taste
½ teaspoon salt
¼ teaspoon freshly ground pepper
A few scallions and sprigs of fresh cilantro, finely chopped

Heat olive oil in large sauté pan over medium heat; sauté the onions until
soft and golden. Add the peppers and celery; cook 3-5 minutes over high
heat, stirring frequently. Mix in the garlic and herbs, and continue to cook
another few minutes. Stir in the cubed sweet potato and cooked turkey,
gently turning to allow the potatoes to crisp on the outside. Season to
taste with Tabasco, salt, and pepper. Garnish with chopped scallions and
fresh cilantro. Serve warm.

10 oz. frozen spinach
1 can Cream of Onion Soup
2 Tablespoons butter
2 lb. lean cooked turkey
6 oz. box of cornbread stuffing
1 cup water
1/4 parmesan cheese

Preheat oven to 400 degrees.

In a large saucepan, place frozen spinach, half of the soup, and butter. Bring to a boil, cover and simmer for 5 minutes. Break the spinach apart with a fork, when finished, and mix in the stuffing and turkey. Spread into a large baking dish.
Mix 1/2 cup water into remaining soup and pour over the top of the turkey. Sprinkle parmigiana cheese on top and bake for 15 minutes. Serves 3-4.