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Variety of treats can be made from those Thanksgiving leftovers

Nov. 21, 2012 @ 12:00 AM

HUNTINGTON -- Leftover turkey -- what to do with all that's left over is a question left with us every holiday season. Even after feeding everyone at the feast, it seems the turkey remains in abundance.

But turkey the second-time around is no doubt one of the best parts of Thanksgiving for most people. It can be used in countless ways, such as casseroles, soups, salads, stews, and, of course, the beloved turkey sandwich.

The remaining crowd will gobble up these recipes provided by "Taste of Home:"

WALDORF TURKEY SANDWICHES

1 cup diced cooked turkey

2/3 cup chopped peeled apple

1 celery rib, finely chopped

1/2 cup chopped walnuts, toasted

1/2 cup golden raisins

1/3 cup vanilla yogurt

1/3 cup mayonnaise

1/2 teaspoon dried tarragon

1/2 to 1 teaspoon grated orange peel

1/8 teaspoon salt

Dash pepper

4 sandwich rolls, split

In bowl, combine first five ingredients. Combine next six ingredients; spoon over turkey mixture and stir to coat. Spoon 1/2 cup onto each roll.

CHINESE TURKEY PASTA SALAD

2 cups uncooked spiral pasta

2 cups cubed cooked turkey

11/2 cups fresh or frozen snow peas, thawed

1/2 cup chopped sweet red pepper

1/4 cup chopped green pepper

1/4 cup thinly sliced green onions

1/4 cup diced celery

1 (8-ounce) can sliced water chestnuts, drained

1 (2-ounce) jar diced pimientos, drained

1 cup mayonnaise

2 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon ground ginger

1/4 to 1/2 teaspoon hot pepper sauce

1 cup salted cashew halves, divided

Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add turkey and vegetables. In small bowl, combine next five ingredients. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover; refrigerate at least 1 hour before serving. Sprinkle with remaining cashews.

FAMILY-STYLE TURKEY POTPIE

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cold butter

3/4 to 1 cup cold water

4 cups cubed cooked turkey

2 cups shredded Monterey Jack cheese

1 (103/4-ounce) can condensed cream of chicken soup, undiluted

1 cup sour cream

1 small onion, finely chopped

1 (4-ounce) can chopped green chilies, drained

2 green onions, sliced

In large bowl, combine first three ingredients. Cut in butter until crumbly. Gradually add water, tossing with fork until dough forms ball. Turn onto lightly-floured surface; knead 10-12 times or until smooth. Set aside third of dough. Roll remaining dough into 15- by 11-inch rectangle. Transfer to ungreased 11- by 7- by 2-inch baking dish. In bowl, combine remaining ingredients. Spoon into crust. Roll out reserved dough; make lattice crust. Place over filling; trim and flute edges. Bake at 400 degrees 45-50 minutes or until crust is golden brown and filling is bubbly.

CRUNCHY TURKEY CASSEROLE

2 (103/4-ounce) cans condensed cream of mushroom soup, undiluted

1/2 cup milk or chicken broth

4 cups cubed cooked turkey

2 celery ribs, thinly sliced

1 small onion, chopped

1 (8-ounce) can sliced water chestnuts, drained and halved

1 tablespoon soy sauce

1 (3-ounce) can chow mein noodles

1/2 cup slivered almonds

In large bowl, combine soup and milk. Stir in turkey, celery, onion, water chestnuts and soy sauce. Transfer to greased shallow two-quart baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350 degrees 30 minutes or until heated through.

MOMMA'S TURKEY STEW WITH DUMPLINGS

3 cups shredded cooked turkey

1 large sweet onion, chopped

1 large potato, peeled and cut into 1/2-inch chunks

2 large carrots, chopped

2 celery ribs, chopped

2 bay leaves

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 (32-ounce) carton chicken broth

1/3 cup cold water

3 tablespoons cornstarch

1/2 cup frozen corn, thawed

1/2 cup frozen peas, thawed

1 cup biscuit/baking mix

1/3 cup 2 percent milk

In six-quart slow cooker, combine first 10 ingredients; stir in broth. Cover; cook on low 6-7 hours. Remove bay leaves. In small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover; cook on high until mixture reaches a simmer. Meanwhile, in small bowl, mix baking mix and milk until soft dough forms. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and steam 20-25 minutes or until toothpick inserted in center of dumplings comes out clean.

CURRIED TURKEY SALAD

3 cups cubed cooked turkey

11/2 cups seedless red grapes, halved

4 celery ribs, chopped

2/3 cup mayonnaise

2 tablespoons lemon juice

1-2 teaspoons curry powder

1/2 to 1 teaspoon salt

1-2 teaspoons sugar, optional

1/2 cup salted peanuts

In large bowl, combine first three ingredients. In small bowl, combine remaining ingredients, except peanuts. Pour over turkey mixture; toss to coat. Cover; refrigerate 1 hour. Just before serving, stir in peanuts.

This recipe is from "Southern Living:"

AFTER-THANKSGIVING TURKEY CLUB PIZZA

1 (11-ounce) can refrigerated thin pizza crust dough

1/4 cup mayonnaise

3 tablespoons refrigerated reduced-fat pesto sauce

2 cups cubed cooked turkey

2 thinly-sliced plum tomatoes

1/4 cup thinly sliced red onion

11/2 cups shredded Colby jack cheese

4 cooked and crumbled bacon slices

Stir together first two ingredients; spread over crust. Top with next three ingredients. Bake at 450 degrees 6-8 minutes. Sprinkle with cheese and bacon slices. Bake until cheese melts. Top with chopped fresh avocado.

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