- 3 cups cooked, finely chopped chicken meat
- 1 ½ cups seasoned dry bread crumbs
- 2 eggs, lightly beaten
- 2 cups sauteed chopped onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Leftover Chicken Croquettes
Author: Jeanne Gold
A Mixture Of Chicken, Eggs, Bread Crumbs, Sauteed Onion, Parsley And Light Seasoning Make Croquettes You'll Go Crazy For! My Grandmother Used To Make Salmon Cakes; I Adapted That Recipe To Use Leftover Cooked Chicken.
Number Of Ingredients: 7Steps:
- In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
- Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Calories 276.4 calories, Carbohydrate 24.7 g, Cholesterol 120.1 mg, Fat 7.8 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 2.2 g, Sodium 660.1 mg, Sugar 4.1 g
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup chopped onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 ¾ cups chicken broth
- 1 ⅓ cups milk
- 4 cups cubed cooked turkey meat - light and dark meat mixed
- 4 (9 inch) unbaked pie crusts
Dad's Leftover Turkey Pot Pie
Author: Rob Neil
Turkey Pot Pie Like You Have Never Tasted Before. It Won't Last Long.
Number Of Ingredients: 15Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
- 2 cups mashed potatoes (with added milk and butter)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese
- 1 shallot, finely chopped
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups finely chopped cooked turkey
- 1 large egg
- 2 tablespoons water
- 1-1/4 cups panko bread crumbs
- 1/4 cup butter, divided
- Sour cream, optional
Leftover Turkey Croquettes
Author: Taste Of Home
I Grew Up With A Family That Looked Forward To Leftovers, Especially The Day After Thanksgiving. But We Didn't Just Reheat Turkey And Spuds In The Microwave-we Took Our Culinary Creativity To A New Level With Recipes Likes These Croquettes. Serve Three Per Plate Along With A Crisp Green Salad For An Unforgettable Meal. -meredith Coe, Charlottesville, Virginia
Yield: 6 servings.
Number Of Ingredients: 14Steps:
- In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper; stir in turkey. Shape into twelve 1-in.-thick patties., In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere., In a large skillet, heat 2 tablespoons butter over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Remove and keep warm. Repeat. If desired, serve with sour cream.
Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 144mg cholesterol, Sodium 734mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
- 3 cups leftover cooked dark turkey meat, shredded
- 1/2 cup onion, finely diced (to taste)
- 4 -5 garlic cloves, fresh minced (to taste)
- 3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 -3 jalapeno peppers, chopped fine (optional)
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced (optional)
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1 (8 ounce) package cream cheese (any type will work)
- 8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
- 1 (14 1/2 ounce) can diced tomatoes, undrained and diced
- 1 cup cheddar cheese, shredded (more if desired)
- 1 tablespoon olive oil
Leftover Turkey - Enchiladas
What To Do With All The Leftover Holiday Turkey Meat - This Was A Big Hit, And A Treat To Have Something Spicy After Holiday Eating Holiday Leftovers For A Few Days.
Yield: 6-8 serving(s)
Number Of Ingredients: 16Steps:
- Preheat oven to 350.
- Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
- Add Tomatoes, seasonings, Stir to combine.
- Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
- Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
- In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
- Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
- Pour remaining Enchilada sauce over the top of the tortillas.
- Sprinkle cheese over the top.
- Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
- Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
- Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
- 5 cups turkey broth
- 4 cups cubed cooked turkey
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped button mushrooms
- 1 cup frozen corn, thawed
- 3 cloves garlic, minced
- 1 ½ teaspoons ground thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons freshly ground black pepper
- ½ teaspoon dried basil
- ¼ teaspoon celery seed
- ¼ teaspoon crushed red pepper flakes
- ¾ cup milk
- 2 large eggs
- 4 cups leftover stuffing
- ¼ cup dried cranberries
- ½ medium onion, chopped
- ½ stalk celery, chopped
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons dried parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Leftover Turkey Soup With Stuffing Dumplings
Author: My 3 Boys
An Easy And Flavorful Use Of Leftover Thanksgiving Turkey. Enjoy Turkey And Stuffing Together In This Slow Cooker Soup. Store Remaining Soup In An Airtight Container For Up To Several Days Or Freeze In A Well-labeled Container.
Number Of Ingredients: 24Steps:
- Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Serve soup with stuffing dumplings.
Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g
- 1 package (7 ounces) spaghetti, broken into 2-inch pieces
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 2 cans (4 ounces each) sliced mushrooms, drained
- 1/3 cup 2% milk
- 1/4 cup chopped green pepper
- 1 jar (2 ounces) chopped pimientos, drained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Additional shredded cheddar cheese, optional
Author: Taste Of Home
This Recipe Comes From A Cookbook Our Church Compiled. It's Convenient Because It Can Be Made Ahead And Frozen. After The Holidays, We Use Leftover Turkey To Prepare A Meal For University Students. They Clean Their Plates! -gladys Waldrop, Clavert City, Kentucky
Yield: 6 servings.
Number Of Ingredients: 12Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
Calories 342 calories, Fat 12g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 808mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
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