Leftovers

Holiday Leftovers

Holiday Turkey Salad

 1/4 cup sliced scallions
1/4 cup chopped celery
1/4 cup grated carrot
1/4 cup chopped sweet red pepper
2 or 3 tablespoons of dried cranberries
2 tablespoons sliced almonds
2 cups chopped leftover turkey
1/4 cup mayonnaise - fat free

Toss everything together. Chill for 30 minutes before serving.


Turkey Salad for Sandwiches

2 cups chopped turkey
3 little green onions thinly sliced with tails
1 3 inch piece of celery chopped
Miracle Whip or mayo

Mix turkey, onion and celery together., Moisten with Miracle Whip or mayo to taste. Chill. Use in sandwiches or on a bed of lettuce.

Easy Turkey Bake

3 cups cooked, diced chicken
1 can cream of chicken soup - or mushroom
1 can milk
1 16 oz bag frozen California Mix veggies
1 box Stove Top Stuffing mix, made up per package directions.

Put chicken and veggies in a lightly greased casserole dish. Mix soup and milk and pour over the top. Evenly sprinkle the stuffing mix over the top. Bake at 350 degrees until bubbling.


Hot Turkey on Toast

2 cups chopped turkey
1 small chopped onion
1 small carrot, grated
1 cup of leftover turkey gravy or canned gravy

Saute onion and carrot in a bit of butter until the onion is clear. Add the turkey and heat through then add the gravy, mix well and heat through. Toast thick slices of crusty french bread. Butter and cover with thinly sliced Swiss cheese.


Open-face Turkey with Cheese

1 1/2 cups shredded cooked turkey
1 cup grated Smoked Gruyere Cheese
1/4 cup chopped sweet red pepper
3 little green onions thinly sliced with some tails
1 tablespoon mayo
1 tablespoon Dijon Mustard

Preheat oven to 400 degrees F. Mix the turkey, pepper, onions, mayo and mustard together well. Spoon turkey mixture onto buttered slices of any thick heavy bread like light rye or pumpernickel  Sprinkle generously with cheese. Bake in oven till cheese is starting to brown. Serve with huge Kosher Dills and coleslaw on the side.

Turkey Divan Bake

1 1/2 cups Minute Rice, uncooked
2 cups chopped cooked turkey
1 large onion coarsely chopped (optional)
3 cups frozen broccoli florets, thawed
1 can cream of broccoli soup
1 1/4 cups of water
1 cup shredded cheddar cheese
generous dashes of salt, pepper and garlic powder

Preheat oven to 425 degrees F. Sprinkle rice onto bottom of a 2 Liter  square baking dish that you have sprayed with Pam. Top with the turkey, onions and the broccoli. Mix soup and water together till smooth and add the seasonings. Pour evenly over the turkey mixture. Sprinkle with cheese. Bake for 20 minutes or until liquid is absorbed and rice is tender. Serves 4