Turkey – One More Time

Thanksgiving is soon to be a thing of the past once again, and we have just a short time to plan for those Christmas parties and family gatherings. But, most likely many of us will have left-over turkey with which to contend. What to do? Turkey sandwiches work for a day or two; Turkey Tetrazinni is tantalizing the first time around, but soon, options become limited. It’s good, it’s healthy and no one wants to throw it out. Make the best of it with these ideas for leftovers, when, in some cases, it’s not so healthy anymore, but it’s still good!

Scalloped Turkey

Use chicken or turkey in this casserole recipe.
3 to 4 cups cooked chicken or turkey
1 stick butter
½ cup flour
½ to 1 tsp salt, or to taste
1/8 tsp. pepper
2 ¼ cups chicken broth
1 cup milk
2 cups toasted bread cubes
2 small onions, chopped
½ cup chopped celery
½ tsp. salt
½ tsp. sage, crumbled
¼ cup butter
1 can sliced mushrooms

Melt ½ cup butter or margarine in saucepan; blend in flour, ½ tsp. salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and add salt, if necessary; set aside. In a mixing bowl, lightly toss bread, onion, celery, ½ teaspoon salt, sage and ¼ cup melted butter; arrange in lightly buttered 2-quart casserole baking dish. Top with chicken then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees.

Quick Tex-Mex Turkey Chili
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp. vegetable oil
1 Tbsp. chili powder
1 tsp. cumin seeds
1 tsp. sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
¾ cup water

Combine onion, garlic, and oil in a 2-quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute. Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
High for six minutes or until thoroughly heated.

Turkey- Rice Salad
6 oz. wild rice
4 oz. fresh sliced mushrooms
1 cup fresh torn spinach
3 green onions, with tops, thinly sliced
2 cups cubed cooked turkey
Tomato wedges or slices
Dressing:
¼ cup salad oil
¼ cup vinegar
1 tsp.salt
2 tsp. sugar
Cook rice according to directions; cool. Add mushrooms, spinach, onions, and turkey to the rice. Arrange in serving dish, with tomato wedges for garnish. Mix all dressing ingredients; pour over salad. For best flavor, refrigerate dressed salad and serve the next day.

FOOD FOR THOUGHT: A three-year-old gave this reaction to her Thanksgiving dinner: “I don’t like the turkey, but I like the bread he ate.” ~Author Unknown

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