Gobble up leftover turkey with these recipes.
What do you do with all that leftover turkey? Gobble it all up using these recipes. They're not your typical turkey salad or sandwich recipes, but they will help create flavorful turkey dishes that your family will enjoy.
Curried Turkey Dinner
1 package (10 oz.) frozen broccoli spears, cooked
2 cups (1/2-inch) cubed cooked turkey
1 can (10-1/2 oz.) reduced-sodium cream of mushroom soup
1/4 cup reduced-calorie mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon curry powder
In 8-inch square baking dish layer broccoli, top with turkey. In small bowl, combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey and top with croutons. Bake at 350 degrees F. 20 to 30 minutes or until bubbly. Yield: 4 servings.
Turkey and Pineapple on Skewers
1 pound boneless, skinless turkey meat
1 can (16 oz.) undrained, juice-packed pineapple chunks
2 tablespoons regular or low-calorie Italian salad dressing
1 tablespoon soy or Worcestershire sauce
1/4 teaspoon cinnamon or apple pie spice
salt and pepper to taste
Cut turkey into 1 1/2-inch cubes. Thread on skewers, alternating with pineapple. Reserve pineapple juice. Brush with salad dressing. Broil or barbecue 3 inches from heat source, turning frequently, approximately 15 minutes. Meanwhile, combine reserved pineapple juice, soy or Worcestershire sauce and spice in a small saucepan. Simmer uncovered to thickened glaze. Spoon over turkey just before serving. Yield: 4 servings.
Turkey and Vegetables in Orange Sauce
2 tablespoons oil
4 1/2 cups cooked turkey
3/4 cup chopped onion
1 1/2 cups chopped green pepper
2 cups sliced broccoli
1 (4-ounce) can of mushrooms
1 (14-ounce) can of Chinese vegetables
1 (5 1/4-ounce) can of pineapple chunks
3 tablespoons tarragon vinegar
Juice of one orange
1 tablespoon cornstarch
1/4 teaspoon white pepper
1 tablespoon grated orange rind
1/2 cup toasted pecans
Heat oil and stir-fry turkey and onion until onion is translucent. Drain pineapple, reserving juice and set aside. Blend pineapple juice, orange juice, vinegar, and cornstarch. Stir into turkey and onions. Add green pepper and broccoli. Cover and steam for 3 minutes. Add mushrooms, Chinese vegetables and pineapple. Cook, stirring 5 minutes. Sprinkle with pepper and orange peel. Mix well. Cook until vegetables are crisp-tender. Sprinkle toasted pecans on top. Garnish with kiwifruit slices. Yield 8 to 10 servings.
Hawaiian Turkey Skillet Meal
1 cup onion, cut into 1-inch cubes
1/2 cup each green & red pepper, cut into 1-inch cubes
1 tablespoon margarine
2 cups cooked turkey, cut into 3/4-inch cubes
1 can (15 1/2 ounces) pineapple chunks, drained, and juice reserved
1/2 cup orange juice
1 tablespoon lemon juice
1 1/2 teaspoon corn starch
1 teaspoon each lemon pepper and basil
1/2 teaspoon salt
1 container (8 ounces) lemon yogurt
4 servings cooked rice or egg noodles
In large skillet over medium high heat, cook onion and pepper cubes in margarine 3 to 4 minutes, add turkey cubes and cook 2 to 3 minutes until heated. In small bowl, combine reserved pineapple juice, orange juice, lemon juice, corn starch, lemon pepper, basil and salt. Stir into turkey mixture until thickened.
Remove turkey mixture from heat and stir in yogurt and pineapple cubes. Return skillet to burner for 2 to 3 minutes until entire mixture is heated throughout. Serve over rice or noodles. Yield 4 servings.
Recipes courtesy of the South Carolina Department of Agriculture. Remember to "Lee Bro. Your Holiday" this season.