What To Do With Thankskgiving Day Leftovers

Besides being a reminder that we should be thankful for everything we have, Thanksgiving also means watching football on TV, visiting with family and friends, hunting, eating, resting and eating some more.  The traditional Turkey Thanksgiving dinner is one of my favorite meals and the leftovers I would have to say are a close runner up as my next favorite. 

Many of my friends seem to be at a lost or at least struggling when it comes to doing more with the leftover than just reheating them.  I would like to dedicate this section to those who would like some suggestions for some really great recipes to use for turkey leftovers. 


1 cup chopped onion
1 cup chopped green and or red pepper 
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp ground cumin
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can Great Northern beans drained
2 cups shredded cooked turkey
3/4 cup water

Combine onion, pepper, garlic, and oil in a 2 quart glass measure.

Cover and microwave at high 3 minutes or until onion is tender, stirring every minute. Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes. 

Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. 

Makes 5-6 servings


1/2 cup chopped onion
1/2 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup skim milk
1 ½ cups chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp fresh ground pepper
1 dash of ground nutmeg
2-1/2 cups cooked pasta of your choice
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided 

Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well.  Cook one minute, stirring constantly.  Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly.  Stir in parsley, tarragon, pepper and nutmeg.  Stir in pasta, turkey, and half of the cheese, mixing well. 

Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes.  Sprinkle remaining cheese over the top and bake an additional 5 minutes   Makes 4-5 servings


1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, cut in strips
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, cut in strips
1 stalk celery, chopped in bite size pieces
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass measure; stir well.  Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender.  Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well.  Microwave at high 2-3 minutes; stir after 30 seconds.

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