Tag Archives: Leftover Turkey

Cheesy Turkey Spaghetti
Serves 12
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  1. 16 oz. dry spaghetti, cooked
  2. 1 lb. Velveeta Light (2%) Queso Blanco Cheese
  3. 2 cups cooked, chopped turkey (white meat preferred) *
  4. 1 can 98% fat-free cream of mushroom soup
  5. 1 can 98% fat-free cream of chicken soup
  6. 1 can of petite diced tomatoes
  7. 4 oz. can of mild green chilies
  8. 4 oz. can mushroom stems & pieces, drained
  9. 1/2 cup water
  10. 1 small onion, diced--or less, to taste
  11. salt & pepper to taste
  1. Combine all ingredients in a slow cooker and stir to mix well.
  2. Cook on low for 4-5 hours.
  3. Stir before serving.
  1. *ground turkey can also be used in this recipe
Iowa Turkey Federation http://iowaturkey.org/

12 Turkey Recipes from “Hot Eats and Cool Reads”

12 turkey recipes
From time to time, we come across great food bloggers who cook with our favorite protein – turkey!  Sheena, from Hot Eats and Cool Reads, blogs from Minnesota, which happens to be the top turkey producing state in the US.  (Iowa ranks 9th for number of turkeys raised and 5th for the amount of turkey processed.)
Sheena specializes in recipes that are homemade, easy and affordable.  She loves using turkey because it’s versatile and easy on the budget.  “I also love using turkey to make recipes healthier, when we want something lighter on the menu!”
Here are a dozen turkey recipes from Sheena – one for every month of the year! Click on the recipe title or picture to see the recipe at Hot Eats and Cool Reads.
Slow Cooker smoked turkey red beans and rice
Slow Cooker Smoked Turkey Red Beans and Rice: Pure comfort food made in the slow cooker! Great smokey flavor and so hearty!
Turkey Burger Hobo Packs: Great for camping, or at home! The burger and veggies are so delicious and perfectly cooked!
Farmhouse BBQ Muffins: 30 minute meal the whole family will love! Full of BBQ goodness!
Bacon, Turkey and Broccoli Grilled Cheese: This is the ultimate grilled cheese! Tons of flavor and perfect served with a bowl of soup!
Cream Cheese Turkey and Vegetable Soup Recipe Cream Cheese Turkey and Vegetable Soup: Cream cheese goodness mixed with turkey and veggies! Perfect for a cold winter day! 


Turkey and Cranberry Thanksgiving Quesadillas

Turkey and Cranberry Thanksgiving Quesadillas: Fast and easy recipe that’s perfect for using Thanksgiving leftovers! Sweet and savory with cheesy goodness!
222382_421968577875413_274363288_n DSC_0023a DSC_0004a DSC_0001a Grilled Tomato and Basil Turkey Burger

Collard Greens with Smoked Turkey: This recipe is pure soul food! Great addition to any Sunday dinner!
The Ultimate McMuffin: The best breakfast sandwich ever! You won’t find this at any fast food restaurant!
Turkey, Barley and Vegetable Soup: Light, hearty and full of flavor! Great for meals any day of the week!

Linguine with Ground Turkey Meatballs and Marinara: Flavorful turkey meatballs served with pasta and marinara! The whole family will love this recipe!

Grilled Basil and Tomato Turkey Burgers: These burgers scream summer time! Full of basil and garlic, bursting with flavor!
turkey burger lemon dill sauceTurkey Burgers with Lemon Dill Yogurt Sauce: Healthy and delicious burger topped off with a delicious lemony yogurt sauce! Great for weeknights!

Orzo & Kale Turkey Soup Recipe


This is a really hearty soup and a great way to use up Thanksgiving turkey leftovers. My five year old gobbled it up and asked for ‘more please’.


 Orzo and Kale turkey soup (4)

Orzo and Kale Turkey Soup
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  1. 2 Tbsp olive oil
  2. 2 celery stalks, chopped
  3. 2 carrots, sliced thin
  4. 1 onion, chopped
  5. 4 garlic cloves, minced
  6. 1 bunch kale, cut off stems, chopped fine
  7. 2 qt. homemade turkey stock or store bought
  8. 1 (14.5 oz) can diced tomatoes
  9. 1 tsp Italian herb seasoning
  10. 1/2 tsp pepper
  11. 1 tsp salt
  12. 2 cups Orzo pasta, uncooked
  13. 2-3 cups chopped cooked turkey
  1. In a large soup pot, heat olive oil over medium heat and saute the carrots, celery, onions, garlic and kale. Stirring often, cook 15 minutes.
  2. Add turkey stock, tomatoes, seasonings.
  3. Bring to a boil and add uncooked orzo. Reduce to a simmer and cook 10 minutes. Add turkey and stir to combine.
  4. Serve with a salad and/or homemade applesauce and your favorite bread.
  5. The soup becomes very thick on the second day, but thins out when heated up or you could add some more stock to thin it even more.
Iowa Turkey Federation http://iowaturkey.org/

Spaghetti Squash & Turkey with Thai Peanut Sauce

You don’t have to eat out to enjoy good Thai!  And you don’t have to ruin your diet, either!

This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.


Spaghetti Squash with Thai Peanut Sauce

Spaghetti Squash with Turkey and Thai Peanut Sauce
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  1. 4 cups cooked spaghetti squash (about 1/2 a large squash)
  2. 1 (13.5 oz.) can light unsweetened coconut milk
  3. 1/2 cup crunchy peanut butter
  4. 1 tablespoon soy sauce
  5. 1 - 2 tablespoons Surichi (hot chili) sauce
  6. 2 teaspoons Sesame oil
  7. 1 teaspoon dry curry seasoning
  8. pinch of ground ginger
  9. pinch of ground cinnamon
  10. pinch of ground black pepper
  11. a few drops of honey to taste
  12. 1 cup chopped or shredded cooked turkey breast
  13. 1 cup finely chopped green cabbage
  14. 1/2 cup chopped green onion
  15. 1/2 cup salted peanuts
  16. 2 handful of chopped fresh cilantro
  1. Prepare Spaghetti Squash
  2. Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
  3. Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
  4. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
  5. Sauce
  6. Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
  1. This is delicious served hot, chilled or at room temperature.
  2. If desired garnish with cilantro, peanuts, green onion and coconut flake.
Iowa Turkey Federation http://iowaturkey.org/

Check out these other healthy turkey meals:

Hawaiian Turkey Stir Fry

Turkey Wild Rice Salad

Florentine Turkey Meatballs


cheesy spinach turkey lasagna recipe

Cheesy Turkey Lasagna

We’re bracing for a blizzard again in Iowa.   This has been an exceptionally cold winter, but our snowfall total has been low.  Normally, we would be thrilled about below-average snow fall.  But parts of our state experienced a drought two years in a row, so we need the moisture that snow provides. 

The snow is bringing more bitter cold temperatures with it.  But don’t worry, our turkeys will be safe and warm inside our barns.

And this Cheesy Turkey Lasagna (with spinach!) will keep you warm, as well! 

cheesy spinach turkey lasagna recipe


Cheesy Turkey Lasagna
Cheesy, spinach-y white turkey lasagna...Award winning recipe in the 2004 “Let’s Cook with Turkey” recipe contest sponsored by the Iowa Turkey Federation at the Clay Country Fair, Spencer, Iowa.
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  1. 1 Cup Minced onions
  2. 3 Cups Chopped cooked turkey
  3. 10 oz Frozen, chopped spinach, thawed and drained, pat dry
  4. 4 Cups Grated mozzarella cheese
  5. 2 Cups Parmesan cheese
  6. 1 Cup Ricotta cheese
  7. ½ tsp Rosemary
  8. 1 tsp Dried Oregano
  9. ½ tsp Pepper
  10. ¼ tsp Salt
  11. 1 tsp Lemon juice
  12. 10 OZ can Cream of Chicken soup
  13. ½ Cup Sour cream
  14. ½ Cup Milk
  15. 9 Lasagna noodles
  1. Wash hands.
  2. Sauté minced onions with 1 T. olive oil.
  3. Mix onions together all remaining ingredients except noodles.
  4. Put 3 noodles on the bottom of 9” x 13” baking pan/dish and top with a layer of the mixture. Repeat 2 more times alternating with noodles and mixture.
  5. Bake for 1 hour at 350 degrees.
Iowa Turkey Federation http://iowaturkey.org/
turkey tostadas recipe with leftover Thanksgiving turkey

Turkey Tostadas

The colorful meal, filled with taco flavor, is a great way to use leftover turkey.

turkey tostadas recipe with leftover Thanksgiving turkey


Turkey Tostadas
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  1. 2 cups cubed cooked turkey OR 1 pound ground turkey, cooked
  2. 1 (1 1/4 ounce) package taco seasoning mix
  3. 4 (6-inch) corn tortillas
  4. 1/4 cup canned refried beans
  5. 1/2 cup (2 ounces) Pepper Jack cheese, shredded
  6. 1/2 cup chopped tomatoes
  7. 1/2 cup shredded lettuce
  8. 2 tablespoons chopped onion
  9. 1/4 cup taco sauce
  1. 1. Wash hands.
  2. 2. In large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.
  3. 3. Arrange tortillas on large cookie sheet. Bake in a preheated 375 degree F. oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
  4. 4. Spread each tortilla with one tablespoon beans. Top with 1/4 turkey mixture and cheese. Return to oven 2 to 3 minutes or until cheese is melted.
  5. 5. To serve, top with tomatoes, lettuce, onions and taco sauce.
  1. Makes 4 servings.
  2. 1 serving: calories 283, protein 26.6 g, fat 8.9 g (saturated 4.3 g), cholesterol 68.2 mg, sodium 1175.6 mg, carbohydrate 23.5 g, fiber 2.9 g
Iowa Turkey Federation http://iowaturkey.org/
turkey reuben sandwiches recipe using leftover Thanksgiving turkey

Turkey Reuben Sandwiches

This classic favorite uses sliced turkey breast found in the deli meats section of your grocery store, or thinly sliced Thanksgiving leftovers.

turkey reuben sandwiches recipe using leftover Thanksgiving turkey



Turkey Reuben Sandwiches
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  1. Butter-flavored nonstick spray OR 1/4 cup butter or margarine, softened
  2. 8 slices rye bread
  3. 1/4 cup Thousand Island dressing
  4. 4 slices Swiss cheese
  5. 1 pound thinly sliced cooked turkey breast
  6. 1/2 cup sauerkraut, well drained
  1. 1. Wash hands.
  2. 2. Spray one side of each bread slice with nonstick spray. Spread the other side of each slice of bread with dressing.
  3. 3. Top four of the bread slices (dressing side up) with 1 slice cheese, 4 ounces sliced turkey and 2 tablespoons well-drained sauerkraut. Place remaining bread slices atop each sandwich.
  4. 4. Heat a large skillet over medium high heat. Cook sandwiches until browned, then turn and cook until heated through and cheese is melted.
  1. Makes 4 servings.
Iowa Turkey Federation http://iowaturkey.org/