SUSAN NASH GILPIN
December 15, 2010 12:00 PM

736 million

That’s how many pounds of turkey Americans eat on Thanksgiving according to the National Turkey Federation.

TURKEY TETRAZZINI

Serves: 8

Hands-on time: 20 min.

Total time: 1 hr. 15 min.

1 (10¾-oz.) can cream of mushroom soup

2/3 cup milk

1 (15-oz.) jar Alfredo sauce

3½ cups chopped cooked turkey, chicken or ham

12 oz. thin spaghetti, cooked

1 (10-oz.) package frozen petite peas

1 (8-oz.) package sliced fresh mushrooms

1½ cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

½ cup crushed garlic-and-onion seasoned croutons

¼ tsp. paprika

1. Preheat oven to 375.

2. Whisk together soup, milk and Alfredo sauce in a large mixing bowl. Stir in chopped turkey, next 4 ingredients and ½ cup Parmesan cheese. Pour into a lightly greased 15-x 10-inch baking dish.

3. Stir together remaining Parmesan cheese, crushed croutons and paprika; sprinkle evenly over casserole.

4. Bake, covered, for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

TURKEY ENCHILADA CASSEROLE

Serves: 6-8

Hands-on time: 20 min.

Total time: 40 min.

1 tbsp. vegetable oil

1 cup chopped onion

1 tbsp. minced garlic

2 tbsp. minced fresh oregano leaves or 2 tsp. dried

1 tsp. ground cumin

2 (15-oz.) cans red enchilada sauce, divided

½ tsp. salt

4 cups chopped, cooked turkey*

12 (6-in.) corn tortillas, halved

2 cups shredded Monterey Jack cheese

Toppings: chopped fresh cilantro, sour cream

1. Preheat oven to 425.

2. Heat oil in a Dutch oven over medium-high heat, then saute onion and next 3 ingredients 3 minutes or until onion is tender. Stir in 1 cup enchilada sauce, salt and turkey.

3. Arrange 1/3 of the tortillas in a shallow 13- x 9-inch baking dish overlapping to fit. Sprinkle 1/3 of the cheese over the tortillas; top with ½ of the turkey mixture and 1/3 of the remaining enchilada sauce. Repeat process; top with remaining tortillas, sauce and cheese.

4. Cover and bake 15 minutes; uncover and bake 5 minutes, or until cheese is melted. Serve with toppings.

*1½ lbs. ground turkey, cooked and drained, may be substituted.

TURKEY JAMBALAYA

Serves: 6

Hands-on time: 40 min.

Total time: 55 min.

1 tbsp. olive oil

1½ cups chopped onion

2 tsp. minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2½ tsp. paprika

½ tsp. salt

½ tsp. dried oregano

¼ tsp. ground red pepper

½ tsp. freshly ground black pepper

1 cup uncooked long-grain rice

2 cups chicken broth

1 (14.5-oz.) can diced tomatoes, undrained

2 cups shredded cooked turkey

8 oz. andouille sausage, chopped

2 tbsp. diagonally sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat, then saute onion and garlic 4 minutes or until lightly browned.

2. Stir in bell peppers and next 5 ingredients; saute 1 minute. Add rice; saute 1 minute.

3. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes.

4. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions before serving.

TURKEY REUBEN SANDWICHES

Serves: 4

Hands-on time: 10 min.

Total time: 25 min.

8 tsp. Dijon mustard

8 slices rye bread

8 (1-oz.) slices Swiss cheese

1 lb. turkey, thinly sliced

1 cup sauerkraut, drained

¼ cup Thousand Island dressing

1 tbsp. canola oil, divided Mixed greens

1. Spread about 1 tsp. mustard over each bread slice.

2. Place 2 cheese slices on each of 4 bread slices. Divide turkey, sauerkraut and dressing evenly over cheese.

3. Top each serving with 1 bread slice, mustard side down.

4. Heat 1½ tsp. canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 2-3 minutes on each side or until golden. Remove sandwiches from pan; keep warm. Repeat procedure with remaining oil and sandwiches. Serve with mixed greens.

No turkey? Any of these recipes can be made with roast chicken.

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