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