Tag Archives: Leftovers

Orzo and Kale turkey soup (4)

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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Ingredients
  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
Instructions
  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/
broccoli rice carrot casserole with turkey

Broccoli Rice Casserole with Turkey

 Casseroles = comfort food, and this broccoli rice casserole with turkey won’t disappoint.  

Cheesy and warm, it is good for the soul.  And the addition of veggies and turkey give it a boost of nutrition that’s good for your body, too.

 

broccoli rice carrot casserole with turkey

 

Broccoli Rice Casserole with Turkey
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Ingredients
  1. 2 cups chicken broth
  2. 1 cup long grain brown rice
  3. 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots
  4. 2 cups cooked turkey, chopped into bite-sized pieces
  5. 2 ½ teaspoons flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1/4 teaspoon garlic powder
  9. 1 cup milk, divided (I used skim)
  10. 1/3 cup light sour cream
  11. 8oz shredded cheddar cheese, divided
Instructions
  1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook) add frozen vegetables on top to steam.
  2. In a small bowl whisk together flour, salt, pepper and garlic powder with 1/2 cup milk. Pour mixture into skillet then add remaining ½ cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese and sour cream, and stir until smooth.
  3. Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce then scoop mixture into a nonstick sprayed baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
Notes
  1. Serves 4
Iowa Turkey Federation http://iowaturkey.org/

 More broccoli and turkey recipes:

Turkey Broccoli Brunch Bake

Smoked Turkey Primavera

Broccoli Chedder Turkey Egg Bowl

 

baked turkey chimichanga

Baked Turkey Chimichanga

According to wikipedia, the origin of the chimichanga is unknown.  Traditionally, it’s made with chicken and deep fried.  But this baked turkey version has all the flavor of the original with a lot fewer calories!

baked turkey chimichanga

 

Baked Turkey Chimichanga
All of the flavor of a traditional chimichanga, made with lean turkey.
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Ingredients
  1. 1 Cup chopped yellow onion
  2. 1 Clove garlic, minced
  3. 1 Teaspoon dried oregano leaves
  4. 1/4 Teaspoon each salt and ground black pepper
  5. 1 Pound Shredded Cooked Turkey
  6. 1-2/3 Cups chunky salsa, drained of excess juices
  7. 1-1/2 Cups fat-free refried black beans with jalapeño chile peppers
  8. 1 (4 Ounce) can diced green chile peppers
  9. 6 Large whole wheat tortillas
  10. 3/4 Cup light sour cream
  11. 6 Ounces guacamole
  12. 1 Cup shredded Mexican Blend cheese
Instructions
  1. 1. Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray.
  2. 2. In a large heavy nonstick skillet, over medium heat, cook onion until transparent. Add garlic, oregano, salt, pepper turkey and cook until the garlic is fragrant.
  3. 3. Add the salsa, beans and diced chiles. Cook and stir until most liquid evaporates.
  4. 4. Lay the tortillas out flat and portion the turkey mixture evenly down the center of each tortilla. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that encloses the turkey mixture.
  5. 5. Place seam side down on prepared baking sheet. Bake for approximately 10 minutes or until slightly crispy.
  6. 6. Serve with the sour cream, guacamole and cheese.
Iowa Turkey Federation http://iowaturkey.org/
Simple Slow Cooker Turkey Breast Recipe

Simple Slow Cooker Turkey Breast

Turkey breast is such an amazing, versatile food.  26 grams of protein per serving, and only 110 calories!  Like I said, AMAZING!

And this easy crock pot recipe is amazing as well.  Although it’s delicious enough to stand alone, it’s also a great way to easily get cooked turkey to use in all of our amazing “turkey leftovers” recipes.

(By the way, have you ever wondered why turkey breasts are so big?  It has nothing to do with steroids or hormones, since those aren’t used on turkey farms in the United States.  Just good old fashioned breeding, better care and better nutrition!)

Simple Slow Cooker Turkey Breast Recipe

Simple Slow Cooker Turkey Breast
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Ingredients
  1. 1 yellow onion, sliced
  2. 7 pound turkey breast
  3. garlic powder
  4. black pepper
  5. envelope dry ranch dressing mix
Instructions
  1. Layer sliced onion in slow cooker.
  2. Remove skin from turkey breast (if there is any.)
  3. Season with garlic powder, black pepper and ranch dressing mix.
  4. Cover and cook on low for 8 hours.
  5. Let the breast stand for 20 minutes before serving.
Iowa Turkey Federation http://iowaturkey.org/
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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Ingredients
  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
Instructions
  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/
thai turkey toss with leftover thanksgiving turkey

Thai Turkey Toss

This Thai Turkey Toss is a great way to use leftover Thanksgiving turkey in a unique, flavorful way!

thai turkey toss with leftover thanksgiving turkey

Thai Turkey Toss
This Thai Turkey Toss is a great way to use leftover Thanksgiving turkey in a unique, flavorful way!
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Ingredients
  1. 1 pound cooked turkey
  2. 5 ounces angel hair pasta, cooked and drained
  3. 2 cups shredded fresh spinach
  4. 2 cups diced Granny Smith apples
  5. 2 cups grated carrot
  6. 2 cups peeled and diced zucchini
  7. 2 cups chopped dry roasted peanuts
  8. 2 tablespoons chopped fresh basil
  9. 1 cup light soy sauce
  10. 1 tablespoon lime juice
  11. 1 tablespoon brown sugar
  12. 1/2 teaspoon minced fresh ginger root
  13. 1 clove garlic, minced
  14. 1 tablespoon crushed red pepper flakes
Instructions
  1. Cut turkey into 1/2 × 3-inch strips. In a large bowl combine turkey, pasta, spinach, apples, carrot, zucchini, peanuts and basil. In a small bowl combine remaining ingredients. Pour dressing over turkey mixture and toss to combine. Refrigerate until serving. Makes 10 servings.
Iowa Turkey Federation http://iowaturkey.org/
hot turkey dip

Hot Turkey Dip

This hot turkey dip is quick and easy, using leftover turkey breast and the microwave or crock pot.  

hot turkey dip

 

 

Hot Turkey Dip
A great dip utilizing leftover turkey breast in the crockpot!
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Ingredients
  1. 1 cup (4 ounces) Pepper Jack cheese
  2. 1 (8 ounce) package cream cheese
  3. 1 pound processed cheese
  4. 1 (8 ounce) container sour cream
  5. 1 can cream of chicken soup
  6. 1 can shopped green chilies
  7. 2 cups cooked, finely chopped turkey breast
  8. Diced green peppers, to taste (optional)
  9. Chopped onion, to taste
  10. 2 sliced green onions, top dip to taste
Instructions
  1. 1. Wash hands.
  2. 2. Place ingredients in slow cooker or large microwave safe dish. Stir to combine. Cover and turn slow cooker on or place on low in microwave. Heat until cheese is melted, stirring occasionally.
  3. Serve with taco or corn chips.
Iowa Turkey Federation http://iowaturkey.org/
turkey welsh rarebit

Turkey Rarebit

turkey welsh rarebitUse your Thanksgiving leftovers to make this traditional Welsh recipe, complete with all the classic elements: crusty bread, ale and cheese sauce.

Turkey Rarebit
Use your Thanksgiving leftovers to make this traditional Welsh recipe, complete with all the classic elements: crusty bread, ale and cheese sauce.
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Ingredients
  1. 4 Tbs. unsalted butter for sauce and some for toasting the bread
  2. 8 slices sourdough or French bread about 1-inch thick
  3. 2 Tbs. Dijon mustard
  4. 16 thin slices roast turkey breast
  5. 3 medium scallions, thinly sliced
  6. 2 Tbs. all-purpose flour
  7. 3/4 cup milk
  8. 1/2 cup brown or dark amber ale, such as Newcastle
  9. 6 oz. aged English Cheddar (White Cheddar) Cheese, finely grated (about 1-1/2 cups)
  10. 1 tsp. Worcestershire sauce
  11. Salt and freshly ground black pepper
Instructions
  1. Position a baking rack 4 to 5 inches from the broiler and heat the broiler on high.
  2. Lightly butter both sides of each slice of bread. Broil for 2 minutes on each side. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
  3. Melt 2 Tablespoons of butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
  4. Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
  5. Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.
  6. Variation: Add cooked turkey bacon and sliced avocado on top of the turkey prior to adding the sauce.
Iowa Turkey Federation http://iowaturkey.org/
oven turkey fritatta

Oven Turkey Fritatta with Tomato Corn Salsa

oven turkey fritatta

 

Use leftover holiday turkey for this colorful breakfast frittata.  It’s also great for dinner served with cornbread twists.

 

 

 

Oven Turkey Fritatta with Tomato Corn Salsa
Serves 6
Use leftover holiday turkey for this colorful breakfast frittata. It's also great for dinner served with cornbread twists.
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Ingredients
  1. 1 cup cubed cooked turkey
  2. 2 slices turkey bacon, chopped
  3. 2 Roma tomatoes, seeded and diced* (1/2 cup)
  4. 1/4 cup sliced green onions
  5. 1 cup (4 ounces) shredded cheddar cheese, divided
  6. 6 eggs
  7. 1/4 cup low-fat milk
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon black pepper
  10. Tomato Corn Salsa
  11. Sour cream, optional
Instructions
  1. 1. Wash Hands.
  2. 2. Coat a 9-inch pie plate (or 8 to 9 inch skillet with oven proof handle) with nonstick spray.
  3. 3. Layer turkey, turkey bacon, tomatoes, green onions and 1/2 cup of cheese into pie plate in the order given.
  4. 4. In a medium bowl beat together the eggs, milk, salt and pepper with a wire whisk. Pour carefully over ingredients in pie plate. Sprinkle top with remaining cheese.
  5. 5. Bake in a preheated 350 degree F. oven for 30 minutes or until eggs are set and frittata is puffed.
  6. 6. Serve with Tomato Corn Salsa and sour cream, if desired.
  7. Tomato Corn Salsa: In a small bown, stir together 1 cup of purchased tomato salsa with 1/4 cup canned corn, drained, or 1/4 cup frozen corn, thawed and drained.
  8. *To seed a tomato, cut it in half and squeeze out the juice and seeds, scraping as needed to remove. Roma tomatoes work well for this recipe because they have a firm flesh and lower moisture content.
Notes
  1. 1 Serving: Calories 224, Protein 19.7 g, Fat 13.5 g (Saturated 6.2 g), Cholesterol 253.8 mg, Sodium 520.9 mg, Carbohydrate 5.4 g, Fiber .9 g
Iowa Turkey Federation http://iowaturkey.org/