Thursday, November 22, 2012

All That Left Over Food!

The day designated for taking a moment and giving thanks has come and passed in the good ol' US of A. For those readers who did not celebrate with the USA, please find a yummy selection of uses for turkey!

For the readers who are in the cooler weather, a turkey pot pie sounds like a splendid dinner for a night in next to a warm fire. 

Dad's Leftover Turkey Pot Pie

Servings: 2 9-inch pot pies
Nutrition: 539 kcal; Cholesterol: 65mg; Fiber: 4.2g; Sodium: 651mg; Carbohydrates: 39.5; Fat: 33.2g; Protein: 20.4g


  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 3/4 cups chicken broth
  • 1 1/3 cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Thanksgiving Leftovers Stuffed Shells

Servings: 8 servings
Nutrition: Calories: 675 kcal; Cholesterol: 87mg; Fiber: 2.5g; Sodium: 1367mg; Carbohydrates: 64.9g; Fat: 28g; Protein: 37.5g


  • 1 (12 ounce) box jumbo pasta shells
  • 2 cups cubed cooked turkey
  • 1 1/2 cups leftover stuffing
  • 1 (4 ounce) package cream cheese, softened
  • 1/2 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups leftover turkey gravy


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
  3. Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
  4. Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
  5. Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Black Friday Turkey Salad

Servings: 4 cups
Nutrition: 215kcal; Cholesterol: 44mg; Fiber: 0.4g; Sodium: 666mg; Carbohydrates: 1.5g; Fat: 16.9g; Protein: 14.2g


  • 1/2 cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 2 tablespoons crumbled cooked bacon
  • 3/4 cup shredded Cheddar cheese
  • 2 tablespoons dill pickle relish
  • 1/2 cup finely chopped pepperoncini
  • 1/8 teaspoon crushed red pepper
  • salt, to taste
  • 2 cups coarsely chopped leftover turkey


  1. Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

Cape Cod Turkey Salad

Servings: 6 servings
Nutrition: 521kcal; Cholesterol: 76mg; Fiber: 1.5g; Sodium: 381mg; Carbohydrates: 12.4g; Fat: 43g; Protein: 23.1g


  • 3 cups diced cooked turkey
  • 1 cup diced celery
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Mix the turkey, celery, cranberries, and walnuts together in a bowl.
  2. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Turkey Delight

Servings: 16 cups
Nutrition: 123kcal; Cholesterol: 13mg; Fiber: 1.9g; Sodium: 176mg; Carbohydrates: 18.9g; Fat: 1.7g; Protein: 7.6g


  • 4 cups cooked, chopped turkey meat
  • 1 (6 ounce) package dry bread stuffing mix
  • 12 potatoes, peeled and chopped
  • 2 cups turkey gravy


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  3. Prepare stuffing as directed.
  4. Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
  5. Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

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