3 recipes to use leftover turkey after holiday feasts
Recipe request of the week
My mom’s birthday is in January. After all the rich food over the holidays, I’d like to make her something light for dessert. Does someone have a recipe they’d like to share?
– Sue from North Adams, Mich.
Send your own requests and recipes to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at firstname.lastname@example.org.
Recipes of the week: Turkey leftovers
Just before Thanksgiving, Peggy from North Adams, Mich., asked for recipes to use leftover turkey — casseroles and soups in particular. The recipes her fellow readers came up with are sure to come in handy for Christmas leftovers as well.
Melanie from Coldwater, Mich., makes her creamy turkey casserole with the leftovers from Thanksgiving.
Jennifer from Fayette sent in her tasty recipe for turkey and broccoli casserole.
Maria from Adrian, Mich., sent in her family recipe for turkey curry with noodles.
CREAMY TURKEY CASSEROLE
- 7 tbsp. butter, divided
- ½ cup chopped onion
- ⅓ cup flour
- 2 tsp. chicken bouillon
- ⅛ tsp. marjoram
- ⅛ tsp. thyme
- ⅛ tsp. pepper
- 2 cups milk
- 3 cups diced, cooked turkey
- 16-oz. package frozen mixed vegetables
- 1 tsp. dried parsley
- 2 tbsp. dry bread crumbs
- 1 tube refrigerated biscuits
- Melt 6 tablespoons butter in a large skillet. Add onion and cook until tender.
- Mix together flour, bouillon, marjoram, thyme and pepper. Add to onions, stirring until smooth.
- Gradually stir in milk. Bring to a boil and stir until thickened. Mix in turkey and vegetables.
- Heat until bubbly. Pour mixture into an ungreased 2 quart casserole.
- Mix together bread crumbs and parsley.
- Separate biscuits and cut each in half. Melt 1 tablespoon of butter. Dip each biscuit piece in butter and then in bread crumbs. Arrange around the edge of the casserole.
- Bake at 375 degrees for 20 to 25 minutes, until biscuits are golden brown and casserole is bubbly.
TURKEY AND BROCCOLI CASSEROLE
- 2 packages (10 oz. each) of broccoli with cheese, thawed
- 2½ to 3 cups cooked and chopped turkey
- 4 tbsp butter, melted
- ½ cups shredded Colby cheese, or any other
- 1 tbsp. lemon juice
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 1½ cups bread crumbs
- ½ cup butter
- Place broccoli and turkey in a large bowl.
- In a separate bowl, whisk together melted butter, lemon juice, chicken soup and mayonnaise. Stir in the cheese then add to turkey and mix well. Spoon mixture into a casserole dish.
- Melt ½ cup of butter in a saucepan. Add bread crumbs and cook until lightly browned. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes, until heated through.
TURKEY CURRY WITH NOODLES
Makes 6 servings.
- 3 tbsp. butter or margarine, melted
- 1½ cups chopped tart apples
- ⅓ c chopped onion
- 2 tbsp. flour
- 2 tsp. curry
- 2 cups milk
- 1 tsp. salt
- 2 to 3 cups coarsely chopped Chow mein noodles
- Melt butter in a skillet. Add apples and onion. Cook until tender but not browned.
- Stir in flour, salt and curry until smooth. Slowly add milk. Cook, stirring constantly until thickened.
- Add turkey. Heat through. Serve over chow mein noodles.