Turkey Transformations
October 25th, 2015
What to do with all that leftover bird? Make a tasty quiche by adding cheese, spinach and eggs.

What to do with all that leftover bird? Make a tasty quiche by adding cheese, spinach and eggs.


Put Thanksgiving Day leftovers to use in deliciously unique ways

Turkey, Spinach and Swiss Quiche

  • Nonstick cooking spray
  • 1/2 white onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cups leftover turkey, cut into
  • bite-size pieces
  • 10-ounce package frozen spinach, thawed and well drained
  • 3 eggs
  • 1/2 cup lowfat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup grated Swiss cheese
  • 9-inch pie crust, unbaked

Heat oven to 350 degrees.

Spray a large nonstick skillet with cooking spray and place over medium heat. Sauté the onion, pepper and garlic until tender, about 3 minutes. Add the turkey and spinach. Sauté 1 minute or until all ingredients are heated through. Remove from the heat.

In a mixing bowl, beat together the eggs, milk, salt and pepper.

Sprinkle cheese into the pie shell. Layer the turkey, vegetable and spinach mixture on top of the cheese. Pour the egg mixture over the top.

Bake about 50 minutes or until center is set.

Servings: 6

 

Courtesy of Honeysuckle White Cozy Turkey Soup

  • 1 white onion, minced (reserve 2 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 3 cups leftover turkey, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarse ground pepper
  • 1/2 cup diced celery
  • 1 cup diced carrot
  • 1 clove garlic, minced
  • 5 yellow peppers, seeded and diced
  • 2 medium potatoes, peeled and diced
  • 15-ounce can chicken stock
  • 1 tablespoon salt
  • Bread bowls (optional)
  • 2 tablespoons grated Parmesan cheese

In a skillet, sauté onion in 2 tablespoons olive oil for 2 to 3 minutes. Add turkey,
1/8 teaspoon salt and pepper. Set aside.

Heat the remaining tablespoon of oil in a large stockpot on low heat. Sauté celery, carrot, garlic and the reserved 2 tablespoons onion for approximately 10 minutes or until the vegetables are soft. Add the peppers, potatoes, stock and 1 tablespoon salt. Simmer for 15 to 20 minutes, until the potatoes are tender.

Add the turkey and onion mixture to the soup; heat through. Ladle the soup into bowls. Garnish with cheese.

Servings: 6

Courtesy of Honeysuckle White

 

reate mini muffins with leftover turkey, stuffing and cranberry sauce.

reate mini muffins with leftover turkey, stuffing and cranberry sauce.

Holiday Minis

  • Nonstick cooking spray
  • 3 cups cooked turkey, cut into ¼-inch pieces
  • 14-ounce package cornbread stuffing mix
  • 16-ounce jar turkey gravy
  • 6-ounce can cranberry sauce with whole cranberries

Heat oven to 350 degrees. Spray mini muffin pans (for 48 muffins) with cooking spray.

In a large bowl, prepare the stuffing mix as directed on package. Add turkey to the stuffing mixture, and stir in 1 cup turkey gravy. The mixture should hold together when spooned into a ball. If the mixture is too dry, add more gravy until correct consistency is achieved.

Spoon the stuffing mixture into the pans. Press the mixture level to the top of each cavity. Bake for 15 to 20 minutes or until the tops are golden brown. Remove from pans, and garnish each bite with cranberry sauce. Additional gravy may be heated and served on the side as a dipping sauce.

Servings: 48 pieces

Courtesy of Honeysuckle White

 

Turkey Potato Casserole

  • 3 cups leftover turkey, cooked and shredded
  • 1 onion, diced
  • 14.5-ounce can green beans, drained
  • 10.75-ounce can condensed cream of mushroom soup
  • 8 ounces cubed cheddar cheese
  • 8 ounces shredded cheddar cheese
  • 4 cups prepared mashed potatoes

 

Heat oven to 350 degrees.

Place an even layer of turkey in a 9-by-13-inch baking dish. Cover the turkey with a layer of onion and a layer of green beans.

Pour the soup over the green bean layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes. Spoon over the top of the casserole, and spread to cover.

Bake for 30 to 40 minutes, until heated through.

Servings: 6

Courtesy of Foster Farms

 

Asian Turkey Barbecue on Sesame Scallion Toast

  • 3 cups turkey, cooked and chopped
  • 1/3 cup hoisin sauce
  • ¼ cup barbecue sauce
  • 1 tablespoon minced fresh ginger root
  • Salt and pepper to taste
  • 4 English muffins, split
  • 2 tablespoons sesame oil, divided
  • ½ cup diced green onions, divided

Heat broiler.

In a large saucepan over medium heat, whisk together the hoisin sauce, barbecue sauce, ginger and 1 tablespoon sesame oil. Mix in the turkey, salt, pepper and ¼ cup onions. Gently toss until all ingredients are well blended. Cook about 10 minutes.

In a small bowl, mix the remaining sesame oil and remaining onions.
Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a baking sheet.

Broil the muffins 2 minutes or until lightly toasted. Remove from heat. Top with the turkey mixture. Serve warm.

Servings: 4

Courtesy of Foster Farms

 

The Four T’s of Turkey Food Safety

  • Thaw: Place unopened turkey, breast side up, on a tray in the refrigerator. Allow at least 24 hours
    of thawing for every 4 pounds of turkey.
  •  Temperature: Use a meat thermometer. Thigh, 180 degrees; breast, 170 degrees; stuffing, 165 degrees.
  • Two-hour storage: Store leftovers  in separate containers. Place in refrigerator two hours after cooking.
  • Three days to eat: Eat or freeze leftover turkey within three days.