Teresa Hatchell 2005

A good friend of mine and I were talking this past week about the meals we enjoyed with various family groups over the Christmas season. She noted that dinners on neither side of her family included turkey. So, she planned to bake a turkey and make dressing and giblet gravy using special family recipes for her family’s Sunday dinner. She and I agreed that the work involved in creating such a large, scrumptious meal is well worth the effort. And, most often, everyone enjoys the leftovers for a few days.

My friend and I talked about the many uses for leftover turkey. Oh, to be sure, a sandwich made with baked or fried turkey is yummy. But, think beyond the sandwich or ordinary turkey salad. Dig out some of your favorite chicken casserole recipes and substitute the chicken with turkey. You can serve a wonderful casserole at a watch-a-game-at-home party, for a special Sunday dinner or on any cold winter evening. The aroma of casseroles baking and the delicious tastes of them will warm your home and family through and through.

Turkey Tetrazzini

1/4 cup margarine

1 green pepper (minced)

3 medium onions (minced)

2 cans Swanson chicken broth

1 (8-ounce) box thin spaghetti

3 cups of cooked, chopped turkey

2 (4-ounce) cans of mushrooms (drained)

1 can of cream of mushroom soup (or cream of onion soup)

1 cup of grated Cheddar cheese

Cook the green peppers and onions in margarine until tender. Cook the spaghetti in the chicken broth according to the directions on the box. Drain well, and reserve the broth to use as a "moistening ingredient." Place half of the spaghetti in a large casserole dish that has been "greased" with butter or pan spray. Add half of the turkey, half of the drained mushrooms and half of the cooked peppers and onions. Evenly sprinkle the top with a small amount of the reserved broth to moisten. Spread a layer of one can of undiluted cream of mushroom (or cream of onion) soup. Repeat with another layer of spaghetti, turkey, mushrooms, peppers and onions. Sprinkle an even layer of cheese on top of the casserole. Remember to moisten it again with a light sprinkling of broth. Bake at 375 degrees for 30 minutes.

Turkey Pot Pie

4 to 6 cups leftover turkey (cut into pieces)

1-1/2 cups Swanson chicken broth

1 can cream of mushroom soup

1 can LeSueur peas (drained)

1 cup self-rising flour

1/2 cup margarine (melted)

1 cup milk

Dash of pepper

Cut the leftover turkey into bite-size pieces. Mix the mushroom soup and broth in a saucepan and heat it to boiling. "Grease" a large casserole dish with butter or pan spray. Place the turkey in the dish. Sprinkle the peas over the turkey. Pour the broth mixture on this. In a separate bowl, make a crust of margarine, milk, flour and pepper. Stir it until it is smooth. Spoon this “crust” over the casserole. Do not stir the crust once you have spooned it onto the top of the casserole. Bake at 350 degrees for 30 to 35 minutes.

Turkey Ro-Tel

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1 small onion

1 pound Velveeta cheese (diced)

1 small bell pepper

1 jar mushrooms (drained)

1 stick margarine

1 can LeSueur peas (drained)

4 cups leftover turkey cut into small pieces

2 cans Ro-Tel tomatoes (with juice)

8 ounces vermicelli

2 cans Swanson chicken broth

Chop the onions and bell pepper and sauté them in margarine. Cook the vermicelli in chicken broth. Drain well. In a large, buttered casserole dish, mix the onions, pepper, turkey pieces, vermicelli, cheese, peas, mushrooms and tomatoes. Bake at 350 degrees for 30 to 40 minutes.

Contact writer at tgmhatchell@yahoo.com.

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