Thanksgiving turkey

Hot Turkey Salad

  • 3 cups cooked turkey (or chicken), diced
  • 1 cup celery, diced
  • 1 cup cooked rice
  • 3/4 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 can water chestnuts, diced
  • 1 can cream of chicken soup
  • 3 hard-cooked eggs, diced
  • Optional: green peppers, mushrooms and pimientos

Mix all ingredients together. Pour into a greased 9x13-inch baking dish.

For topping, mix:

  • 1/2 cup melted butter
  • 1 cup crushed cornflakes
  • 1/2 cup sliced almonds

Place mixture on top of casserole and bake at 350 F for 35 minutes.

Recipe by Nancy Grimmel


Turkey (or Chicken) Bunwiches

  • 2 cups turkey (or chicken), cooked and chopped
  • 1/2 cup celery, chopped
  • 2 teaspoons minced onion
  • 1 teaspoon salt
  • 1/2 cup shredded cheese
  • 2 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise

Mix all ingredients. Put on hamburger buns. Wrap in foil. Bake at 400 F for 15 minutes.

To make Jiffy-style hamburger buns:

  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1-3/4 cups warm water or milk
  • 3 tablespoons sugar
  • 2 tablespoons instant yeast
  • 4 to 4-1/2 cups flour

Heat vegetable oil, salt, warm water (or milk), and sugar until warm. Add herbs, if using, yeast and flour. Mix in Bosch mixer 5 minutes.

Roll out to 1/2-inch thickness. Cut out buns using a wide-mouth canning ring for reference. Let rise 30 minutes on a greased cookie sheet. Bake at 400 F for 12-15 minutes.

For herbed buns, add before the flour:

  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1-1/2 teaspoons basil
  • 1-1/2 teaspoons parsley

Recipe by Thelma Nolt, Charles City, Iowa


Open Face Turkey Sandwiches

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cups chopped turkey, diced
  • 4 slices Swiss or American cheese
  • 1 cup cranberry relish
  • 4 slices sourdough or wheat bread

In a large nonstick skillet, melt butter over medium heat. Add onions. Saute until almost soft. Add turkey and saute another 3 minutes or until turkey is hot. Divide onto 4 slices of bread; top with cheese. Let cheese melt a bit. Top each sandwich with:

  • 1/2 cup cranberry relish

Serve immediately.

Ten years ago, one of my co-workers taught me how to make these delicious sandwiches. We like them as an easy supper on Thanksgiving.

Recipe by Marlene Zimmerman, East Earl, Pennsylvania


Turkey Tetrazzini

  • 1 package (7-ounce) thin spaghetti, broken in half
  • 2 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1 can condensed cream of mushroom soup
  • 1 cup milk
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground mustard
  • 1 cup Cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1 teaspoon Parmesan cheese
  • Minced fresh parsley

Cook spaghetti according to package directions. Drain and place in a greased 11x7-inch baking dish. Top with turkey, set aside.

In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and butter until blended. Add Cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.

Sprinkle Mozzarella and Parmesan cheeses on top. Bake, uncovered, at 350 F for 25-30 minutes or until heated through. Sprinkle with parsley.

This dish is perfect to use up your extra turkey from your family dinner. The best part is that this recipe is packed full of dairy foods that are perfect for our diets. Always remember to get your three servings of dairy every day.

Recipe by Evelyn Troutman, Lebanon County Dairy Princess


Turkey Enchiladas

  • Package of tortilla wraps
  • Can of plain tomato sauce or enchilada sauce
  • Chopped cooked turkey
  • Grated cheese (the reader prefers Colby Jack cheese)
  • Cooked rice, optional
  • Sautéed onions and sweet or hot peppers, optional
  • Canned pinto or kidney beans (the reader mashes the beans a bit first), optional

Fill tortilla wraps with turkey, cheese, beans, onions, peppers and beans (mashed a bit first). Roll up tortillas and place, tightly sandwiched, in a 4x8-inch or 8x8-inch pan. Pour sauce over top of wraps, along with extra grated cheese, if desired.

Bake covered with tin foil at 300-350 F until warm and cheese is melted through, about 30-50 minutes.

Served with sour cream on top, this is a delicious cheesy soft turkey wrap. Children and adults thoroughly enjoy it. This is one of our favorite go-to meals for leftover turkey/chicken/pork or hamburger meals.

Recipe by a Bucks County reader


Cast-Iron Turkey Pot Pie With Crispy Olive Oil Crust

Broth:

  • To make broth, simmer together the following for 20-30 minutes:
  • Half an onion
  • Half a rib of celery
  • Pinch of salt
  • Cooked turkey drumsticks, wings or excess meat (Or use raw turkey, but then increase the simmer time to 90 minutes)

Note: You can use canned broth instead of making your own.

Filling:

To make the filling, chop the following ingredients:

  • Onions
  • Carrots
  • Celery

Sauté vegetables in butter until soft (or roast them until browned in a bit of olive oil along with parsnips and potatoes).

Cream Gravy:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup milk
  • 1 cup hot broth
  • Salt and pepper, to taste

Melt butter, add flour. Mix to thick roux, about 30 seconds. Slowly add 1 cup hot broth, whisking to keep it thick. Add milk and simmer 3-4 minutes.

Olive Oil Crust:

Note: This recipe is for 1 top crust only (which is how Dara prefers the pot pie).

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1-3 tablespoons ice water

Combine flour, salt and oil in a bowl; mix with fork. Add cold water and knead by hand. Make a ball of dough and place it between wax paper sheets to roll out, or place on a heavily floured countertop.

Note: This pie crust is extremely quick to make, easy to double (use 1-7/8 cup flour), delicious with any fruit or meat filling, and no refrigeration is necessary. The dough is a bit stickier to pinch the edges and softer to roll. The crust is absolutely delicious and no one has yet been able to tell it’s made with healthy olive oil instead of lard or butter.

To make pot pie in a cast iron pan (or a pie pan):

Preheat cast iron pan for quicker cooking. If desired, butter and put bottom crust in pan.

Add chopped turkey and vegetable mixture to pan. Pour cream gravy over top. Place top crust on and prick with a fork a few times to allow steam to escape. Bake in the oven at 400 F for 35-40 minutes.

We scoop it into bowls with a spoonful or two of frozen peas, so it cools quickly and steams the peas in seconds.

Recipe by Dara Schlegel


Turkey and Rice Soup

  • 1 medium onion, chopped
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 tablespoons butter
  • 3 cups water
  • 2 cups broth
  • 1 package (6 ounces) rice
  • 2 cups cooked turkey, diced
  • 1 cup heavy whipping cream
  • Minced fresh parsley

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice along with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.


White Turkey Chili

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4-ounce) can diced jalapeno peppers
  • 1 (4-ounce) can chopped green chili peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 2 (14-1/2-ounce) cans chicken broth
  • 2 cups chopped cooked turkey breast
  • 2 (15-ounce) cans white beans (cannellini, chickpea, Great Northern)
  • 1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook the onion until tender. Mix in garlic, jalapeno, chile peppers, cumin, oregano and cayenne. Cook until tender, about 3 minutes.

Mix in the chicken broth, turkey and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat; slowly stir in the cheese until melted.

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