Turkey Leftovers  

Sunday, November 30, 2008

Do you still have tons of leftover turkey in your fridge? Are you tired of turkey and mashed potatoes for dinner and lunch and snack and...

Try these recipes for a nice change of pace

Turkey Enchiladas

3-4 cups chopped turkey
1 can cream of mushroom soup
1/2 C. sour cream
1/2 C. Green Chilli Enchilada Sauce
1 C. Shredded Cheese
1 Package flour or wheat tortillas

Combine soup, sour cream and enchilada sauce.  Reserve enough to cover enchiladas. Mix turkey with remaining miture. Spoon mixture on tortilla shells and roll up.  Place seam side down in a baking dish. Cover with remaining mixture and sprinkle with shredded cheese if desired. Bake at 350 degrees for approximately 25 minutes.

Turkey Salad Sandwich
1/2 - 1 C. chopped turkey
Mayo (as much as you like)
Chopped olives
Chopped onion
Garlic salt, pepper
Cranberries (if you like)

Mix everything together and place on your favorite bread

Turkey Patties (I got this one from allrecipes)
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups half-and-half cream, divided
1 cup cooked, chopped turkey meat
1 teaspoon finely chopped onion
1 cup dry bread crumbs
2/3 cup crushed cornflakes cereal
1 (10.75 ounce) can condensed cream of chicken soup

Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate to chill for 30 minutes.

Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup.

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