TURKEY GUMBO
~Sent in by: Larry, Ontario, Canada
2 tablespoons cornstarch
1 cup cold water
1 tablespoon soy sauce
1 can condensed chicken
gumbo soup
2 cups cubed cooked
turkey
2 tablespoons chopped
pimiento
1 3-ounce can chow mein
noodles
In saucepan, combine cornstarch, water and soy sauce. Add soup. Cook and stir until mixture thickens and bubbles. Stir in turkey and pimiento. Heat through. Serve over chow mein noodles.
Makes 4 servings.
TURKEY AND ROASTED RED PEPPER WRAPS
WITH TARRAGON CREAM CHEESE
Serves 4
~Sent in by: Maggie, TX
Ingredients
For the tarragon cream cheese:
1/2 cup cream cheese, low-fat whipped
2 tablespoons minced, sweet onion
1 tablespoon freshly chopped tarragon
For the wraps:
4 large flour tortillas
3/4 pound sliced smoked turkey breast
4 slices roasted red bell pepper, from a jar
4 lettuce leaves, green leaf, bibb or romaine, shredded
Cooking Instructions
For the tarragon cream cheese:
1. In a small mixing bowl, combine the cream cheese, onion and tarragon.
For the wraps:
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Place one slice of the roasted red pepper on each wrap. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
3. Cut the wraps in half on the diagonal and serve.
Nutrition Facts
Serving Size 1 wrap
Amount Per Serving
Calories 365
Total Fat 11 g
Saturated Fat 3 g
Protein 34 g
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sodium 546 mg
Percent Calories from Fat 27%
Percent Calories from Protein 38%
Percent Calories from Carbohydrate 35%
TURKEY CASSEROLE
~Sent in by: Jean, Syracuse, NY
3 cups cooked turkey
1/2 cup chopped onion
2 cups diced celery
2 Tablespoons butter
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/2 cup Miracle Whip
1 pkg Pepperidge Herb Seasoned Stuffing
1 cup chicken broth
2 Tblsp butter, softened
Saute celery and onion in butter 'til soft. Add turkey, then combine the mushroom soup, chicken soup and Miracle Whip, and add to turkey mixture. Moisten 3/4 package of stuffing with chicken broth and butter. Line bottom of 13 x 9 x 2 inch pan with moistened stuffing. Pour turkey mixture over stuffing.
Roll remaining 1/4 package of stuffing into fine crumbs, mix with 2 tablespoons melted butter. Sprinkle over top of casserole ingredients. Bake 30 minutes in 350 degree oven. Serve with chilled cranberry sauce.
TURKEY-PASTA TOSS
Serves 4
~Sent in by: Joyce, IL
2 medium carrots
3/4 cup unsweetened orange juice
1 Tbsp cornstarch
1/4 Tbsp salt
1/2 tsp dried whole basil
3/4 lb cooked turkey breast, cut into 1/2 inch pieces
8 cups water
1/2 (8 oz) package fettuccine
2 oz fresh snow peas - trimmed
1 cup small fresh mushrooms
8 cherry tomatoes, halved
1 Tbsp margarine
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces,
set aside.
Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in
turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot
strips & snow peas; cook 30 seconds. Drain well, and return to Dutch oven.
Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.
ROAST TURKEY SANDWICHES WITH
CRANBERRY SAUCE AND CREAM CHEESE
Serves 4
~Sent in by: Maggie, TX
Ingredients
8 slices whole grain bread
1/4 cup low fat cream cheese
1/4 cup cranberry sauce
1 pound sliced, roast turkey
4 leaves lettuce
Cooking Instructions
1. Spread 4 slices of bread with cream cheese and the remaining 4 with cranberry sauce.
2. Arrange the turkey on top of the bread slices spread with cream cheese. Place the lettuce leaves on top of the turkey. Finish each sandwich with a slice of bread spread with cranberry sauce.
3. Slice the sandwiches in half and serve.
Nutrition Facts
Serving Size 1 sandwich
Amount Per Serving
Calories 338
Total Fat 5 g
Saturated Fat 2 g
Protein 40 g
Total Carbohydrate 31 g
Dietary Fiber 3 g
Sodium 300 mg
Percent Calories from Fat 13%
Percent Calories from Protein 50%
Percent Calories from Carbohydrate 38%
QUICK TURKEY PAELLA
~Sent in by: Larry, Ontario, Canada
1 14-ounce can tomatoes
2 1/4 cups tomato juice
1/4 cup oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon salt
1 teaspoon garlic
1 cup uncooked rice
3 cups diced turkey
1/4 cup sliced stuffed green olives
1 can button mushrooms
Parmesan cheese
In a large saucepan, combine the first 7 ingredients. Stir in rice; cover and bring to boil. Add turkey, olives and mushrooms and turn into a 3-quart casserole. Bake uncovered in a 350° oven for 1 hour, 25 minutes or until rice is tender; stir occasionally. Sprinkle with grated Parmesan cheese before serving.
Serves 6
AUTUMN NOODLE BAKE
~Sent in by: Jean, Syracuse, NY
1 16-oz. package egg noodles, cooked & drained
1 16-oz. sour cream
1 16-oz. cottage cheese
1 16-oz. jar of your favorite salsa
2 lbs. turkey or chicken, cooked & cubed
1 lb. cheddar cheese, shredded
Preheat oven to 375 degrees. In a bowl, mix together sour cream, cottage cheese, salsa and meat. In a 13"x9" baking pan, layer cooked egg noodles, then meat mixture, and then a layer of shredded cheese. Continue with layers until near the top of pan -- top layer must end up with cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and bubbly.
SMOKED TURKEY AND MIDDLE EASTERN COUSCOUS SALAD
WITH ARTICHOKES AND LEMON-CHIVE VINAIGRETTE
Serves 8
~Sent in by: Maggie, TX
Source: Charlie Trotter's, Chicago, IL
Ingredients
For the vinaigrette:
1/4 cup lemon juice
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives
For the salad:
1 1/2 cups raw Middle Eastern couscous (toasted Israeli couscous)
4 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
1 red pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 cup canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 cup chopped scallions
1 1/2 pounds smoked turkey breast, sliced into thin strips
salt to taste
Cooking Instructions
For the vinaigrette:
1. In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.)
2. Add the chives.
For the salad:
1. Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 cups boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. (Check the package directions for more exact cooking times.) Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl.
2. Toss the couscous with 1 tablespoon olive oil.
3. Toss the onion with the remaining tablespoon olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes.
4. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.
Nutrition Facts
Serving Size 1 1/2 cups of salad with 1 1/2 tablespoons of vinaigrette
Amount Per Serving
Calories 433
Total Fat 22 g
Saturated Fat 3 g
Protein 21 g
Total Carbohydrate 38 g
Dietary Fiber 4 g
Sodium 1406 mg
Percent Calories from Fat 46%
Percent Calories from Protein 19%
Percent Calories from Carbohydrate 35%
TURNAROUND TURKEY AND RICE
~Sent in by: Carol, No, CA
Ingredients:
2 tablespoons butter
2 stalks celery, chopped
1 small onion, chopped
1 cup cooked turkey, cut in cubes
1 1/2 cups water
1 package McCormick® Turkey Gravy Mix
1/4 cup milk
2 tablespoons flour
1 teaspoon McCormick® Season-All® Seasoned Salt
Directions:
1. In a saucepan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until tender, stirring occasionally. Add cooked turkey.
2. Blend water, Gravy Mix, milk, flour and Season-All; pour over turkey mixture. Stir. Bring to a boil. Reduce heat and simmer 5 minutes. Serve over rice. 4 servings.
EASY TURKEY POT PIE
~Sent in by: Jean, Syracuse, NY
12 oz turkey, cut up
16 oz mixed vegetables
1-8 oz can cream of chicken soup
1/2 cup milk
1/3 cup water
2-9" pie shells, slightly thawed
Mix first five ingredients together in a bowl. Pour ingredients into pie shell carefully. Remove other shell from the tin pan and place over the top of pie. Seal around the edges. Bake in preheated 450 degree oven for 30 minutes.
CREAMED TURKEY
Serves 8
~Sent in by: Maggie, TX
3/4 stick butter or margarine -- (3 ounces)
1/4 cup flour
4 cups turkey broth
1 small can evaporated milk -- (5 ounces)
1 can cream of mushroom soup -- (10 3/4 oz)
3 cups diced turkey
3 hard-boiled eggs -- grated
Once the meat is off the bones of the turkey, make a broth by boiling the bones in 2 quarts of water for 30 minutes. Remove the bones and strain.
Over medium heat, melt the butter in a pot. Do not brown. Stir in the flour then the broth, milk, and soup. Cook until thickened. Add the turkey and eggs. Let simmer for 15 to 20 minutes. Serve on toast or over rice.
TURKEY & PASTA
~Sent in by: Larry, Ontario, Canada
1 cup frozen chopped onion
2 tablespoons butter
2 to 3 cups julienne strips of
cooked turkey
1 can (11 ounces) spaghetti
sauce with mushrooms
1 container (8 ounces) sour
cream
1 package (1 pound) linguine,
cooked and drained
Sauté onion in butter in a skillet. Add turkey and brown.
Stir in spaghetti sauce; simmer 5 minutes.
Stir 1 cup hot mixture into sour cream in a small bowl; stir back into mixture in skillet; heat slowly, just until heated through. Do not boil. Spoon over linguine on serving platter. Toss.
Makes 4 to 6 servings.
TURKEY DIVINE
~Sent in by: Jean, Syracuse, NY
About 2 lbs fresh broccoli
4 oz cooked ham, thinly sliced
1 lb. cooked turkey breast, thinly sliced
3/4 cup grated Parmesan cheese
1/4 cup butter or margarine
1/4 cup flour
1 cup chicken broth (or 1 bouillon cube and 1 cup water)
1 cup half and half
1/2 tsp salt or to taste
1/8 tsp ground nutmeg
1/2 cup Swiss cheese, shredded
Dash cayenne pepper
Preheat oven to 350°F. Rinse broccoli, cut off ends and cut stalks into even pieces. In a large saucepan, cook broccoli in boiling salted water for about 12 minutes or until tender-crisp. Drain and set aside. Prepare the sauce by melting butter in a saucepan; stir in flour until smooth. Cook over low heat for 3 minutes stirring constantly. Stir in chicken broth and half and half; bring to a boil, Stirring till thickened and smooth Remove from heat and stir in 1/2 cup of the Parmesan cheese, salt, nutmeg, Swiss cheese and cayenne pepper. Set aside. Butter a shallow 3 quart casserole dish, and arrange broccoli in dish. Cover with the sliced ham, then a layer of the turkey. Pour the sauce over turkey and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered for 15 minutes or
until sauce is bubbly.
TURKEY A LA KING
Serves 6
~Sent in by: Maggie, TX
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
TURKEYCOTTI CASSEROLE
~Sent in by: Larry, Ontario, Canada
1 package (8 ounces) manicotti
shells
3 cups cut-up cooked turkey
1 container (16 ounces) ricotta
or creamed cottage cheese
1/2 cup bottled creamy Italian
dressing
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
2 cups prepared spaghetti sauce
Cook manicotti according to package directions. Combine turkey, ricotta cheese, Italian dressing, eggs, Parmesan cheese and parsley in a large bowl. Spoon into cooked shells. Spoon enough sauce to cover bottom of large shallow baking dish. Arrange shells on top pour over remaining sauce.
Cover and bake in an oven preheated to 350 degrees 25 minutes or until heated through. Serve with Parmesan cheese.
Makes 6 servings.
