Now that the family has left our homes and our kitchens are finally reclaimed, we are all left with the task of figuring out how to use up those yummy leftovers. This year my family cooked a huge turkey and not as many people came to dinner as we thought. There is enough to feed us for about a week. I have included four fairly easy recipes that should help us all get through all of our leftovers. There is enough variety in the recipes below that getting through the turkey left this year should be slightly easier.
TORTILLA TURKEY STACKS
2 7-inch flour tortillas
3/4 cup chopped cooked turkey or chicken
1 tablespoon bottled fat-free Thousand Island salad dressing
1 tablespoon bottled chunky salsa
1-1/2 green onion, thinly sliced
1/2 cup canned vegetarian refried beans
1-1/2 cup shredded lettuce
1/2 of a medium tomato, chopped
1/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheese
1. Place tortillas in a single layer on a baking sheet. Bake in a 350 degree oven for 10 to 12 minutes or until crisp and light brown. (If tortillas puff during baking, pierce with a fork to allow steam to escape.)
2. Meanwhile, in a medium bowl combine turkey, salad dressing, salsa, and green onion. Set aside.
3. To assemble, spread about 1/4 cup of the refried beans over each tortilla. Top with turkey mixture, lettuce, tomato, and cheese. Makes 2 servings.
*I think this would be good with some sour cream & I used black olives this year. Was a hit!!
TURKEY 'N STUFFING BAKE MODIFIED
3 cups prepared stuffing
2 3/4 oz fried onions
Leftover green bean casserole
1 1/2 cups cooked tukey
Combine stuffing & half can onions. Spoon mixture into a shallow 9" baking dish. Press mixture to form a shell along bottom & sides of pan. Combine leftover casserole & turkey, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer
TURKEY 'N STUFFING BAKE
3 cup prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 cup milk
1 1/2 cup cooked tukey
10 oz peas, thawed
Combine stuffing & half can onions. Spoon mixture into a shallow 9" baking dish. Press mixture to form a shell along bottom & sides of pan. Combine cream of soup, milk, turkey & peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
TURKEY BURRITO OR TURKEY SOUP
Put into crock pot:
3 C each turkey, cooked, prepared stuffing, mashed potatoes, gravy & broth.
1 onion, cut as you please.
May serve in bowls with rolls or in a tortilla. Optionally add cheese.