November 21, 2018 at 10:15 a.m.

Many ways to upgrade turkey leftovers

Many ways to upgrade turkey leftovers
Many ways to upgrade turkey leftovers

I think you know what the recipes are for today….leftovers. It has been the same topic using leftover turkey for almost as long as I have been writing this column. If you are the hostess or host serving turkey to your family or friends, no doubt you have leftovers of more than just turkey. Yes, as I’ve often said, you may be having goose, duck, chicken or pheasant, etc. but you can substitute any of those in many recipes.

It has been turkey on the table for our family as long as I can remember, and then some. Let’s use some of those turkey leftovers.

A turkey and lettuce sandwich is always good, but try this sandwich for a change.

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TURKEY WALDORF SANDWICHES
1 c. turkey, shredded or cut into 1/4 –in.
1/2 c. thinly diced celery
1 small Red Delicious apple, cut into small cubes
2 T. walnuts, chopped
1 T. mayo or salad dressing (can use “light” dressing)
1 T. plain yogurt
1/8 t. each, nutmeg and cinnamon
4 crisp lettuce leaves
8 slices raisin or wheat bread  

In a medium bowl, combine first 8 ingredients. Cover and refrigerate 1 hour.

To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 c. of turkey mixture over lettuce leaf and top with another slice of bread.   Makes 4 sandwiches.  Note: If you like croissants, use 4 large, sliced in half.

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CRUNCHY TURKEY CASSEROLE
1 can cream of chicken or mushroom soup, undiluted
1/4 c. water
2 c. cooked, cubed turkey or chicken
1 – 8 oz. can sliced water chestnuts, drained
1 T. chopped pimiento, drained or green or sweet red pepper cut very small
3/4 c. thinly sliced celery
1/3 c. diced onion
2 c. chow mein noodles, divided

In a medium bowl, combine soup and water, mixing well. Stir in next 5 ingredients; mix well. Fold in 1 c. noodles. Turn into a 1-1/2 qt. casserole; cover.  Bake at 350 degrees for 15 minutes. Sprinkle remaining noodles over top. Continue baking for 15-20 minutes or until bubbly.  Makes 4 servings.

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CREAMY TURKEY VEGETABLE SOUP
1 c. diced carrots
1/2 c. diced celery
1/3 c. diced onion
2 T. butter or margarine
2 c. water
1-1/2 c. peeled diced potatoes
1-1/2 t. dried parsley flakes (could use 1 rounded T. snipped, fresh parsley)
2 t. instant chicken bouillon granules
1/2 t. each, salt and pepper
2 c. cooked, diced turkey
2-1/2 c. milk, divided (preferably whole or 2%)
3 T. flour

In a large saucepan, over medium heat, sauté carrots, celery and onion in butter until tender. Stir in water, potatoes, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until veggies are tender. Add turkey and 2 c. milk; heat over medium heat until very hot. DO NOT BOIL! Combine 1/2 c. milk and flour in a jar with a lid. Shake well until smooth. Stir into soup, stirring quickly. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until thickened. Makes 4-6 servings. Note: I like to add about 1/3 c. shredded cheddar cheese after stirring in flour/milk mixture. Also, a bit about parsley. I’m not fond of using dried parsley flakes as there is little flavor. A fresh bunch of parsley is not expensive for the amount of use you get from it, in stew, casseroles, etc. and as an edible garnish to rid your mouth of an unpleasant taste, doing it on the sly! (Getting a bit personal there, Alice, but it works.)

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TURKEY RICE 
CASSEROLE
1/4 c. butter or margarine
1/3 c. flour
1 t. salt
1/8 t. pepper
1 c. chicken broth (can be made using 1 t. bouillon plus 1 c. hot water)
1-1/2 c. milk, heated slightly
1-1/2 c. cooked white, brown or wild rice
1 – 4 oz. can sliced mushrooms, drained
1/3 c. diced green pepper
2 T. diced pimiento, drained
1/4 c. slivered almonds
2 c. cooked diced turkey
Snipped fresh parsley

Melt butter in large saucepan over medium heat. Blend in flour, salt and pepper. Slowly add chicken broth and milk, stirring constantly. Bring to a boil and stir one minute. Stir in remaining ingredients. Turn into an ungreased 2 qt. baking dish. Bake uncovered at 350 degrees for 40-45 minutes. Sprinkle with snipped parsley.  Makes 4 – 5 servings.

Thought for the Day: My thoughts about our celebration of Thanksgiving.

May I ever be thankful and grateful for all that God has blessed me with…… love from family and friends who share with me the joys and sorrows in my life, for wisdom shared with me by others, the opportunity to help others where help is needed, for the lyrics in songs that comfort and refresh me and so much more.

About being grateful: “How are you, Edith?” I would ask this vibrant older lady as we met in the hallway at church. Her answer was always, “Grateful!”

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