LEFTOVER TURKEY - ENCHILADAS
What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.
Provided by Chuck_Roast
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
- Add Tomatoes, seasonings, Stir to combine.
- Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
- Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
- In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
- Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
- Pour remaining Enchilada sauce over the top of the tortillas.
- Sprinkle cheese over the top.
- Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
- Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
- Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
LEFTOVER TURKEY OR CHICKEN CASSEROLE
Make and share this Leftover Turkey or Chicken Casserole recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together and place them in a casserole dish.
- Cover with crushed potato chips and sprinkle with paprika.
- Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
- Serve with noodles and a salad.
Nutrition Facts : Calories 433.8, Fat 24.4, SaturatedFat 5, Cholesterol 97.2, Sodium 1360.3, Carbohydrate 19.5, Fiber 1.2, Sugar 4.9, Protein 33.6
LEFTOVER TURKEY CASSEROLE
This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
- Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
LEFTOVER TURKEY OR CHICKEN CASSEROLE, MOM'S RECIPE
Mom pulled this casserole together after the holidays using leftovers. You can add veggies or use a different kind of dressing or gravy as you choose. This is a one dish meal.
Provided by Kathie Carr
Categories Casseroles
Time 40m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees. Place sliced turkey or chicken meat in bottom of buttered 9 by 13 inch pan. Set aside. Mix up dressing or stuffing according to package instructions. Or use leftover dressing. Spoon dressing over meat in baking pan. Pour gravy over ingredients in pan. Crush French Fried Onion Rings a little. Sprinkle over gravy.
- 2. Place pan in oven and bake for 20 minutes until hot and bubbly. NOTE: You can add mushrooms, onions, peas, water chestnuts (for crunch), sweet potatoes, or cranberry sauce. Use your imagination and make what your family likes.
TURKEY SUPREME, LEFTOVER TURKEY CASSEROLE
This leftover turkey casserole recipe comes with lots of appeal, combining elbow macaroni, milk, cheddar cheese and cream of chicken soup. This leftover turkey casserole recipe comes with lots of appeal, combining elbow macaroni, milk, cheddar cheese and cream of chicken soup.
Provided by Lea Ann Brown
Categories Main Course Chicken
Number Of Ingredients 14
Steps:
- Cut cooked turkey into bite sized cubes. Set aside
- Heat a medium fry pan over medium high heat. Add butter. Once butter has just melted and starting to sizzle, add the chopped onion. Saute until soft and just starting to turn translucent. About 5 minutes.
- Spray a 9 x 13 Pyrex Baking dish with Pam.
- Spread the uncooked elbow macaroni over the bottom of the baking dish.
- Spread the cubed turkey over the elbow macaroni.
- In a medium sized bowl, whisk together the milk and the cream of chicken soup. Add the cooked onion and stir.
- Pour the soup/milk/onion mixture over the turkey and macaroni.
- Cover and let sit in refrigerator overnight.
- The next day, preheat oven to 350 degrees. Spread the grated cheese over the top of the casserole and bake uncovered for up to an hour. Or until bubbly and hot.
- In the meantime, make the panko bread crumbs.
- Heat a medium fry pan over medium high heat. Add the butter. Once the butter has almost melted and starting to sizzle, add the panko bread crumbs and seasoning. Turn the heat down to medium. Toast the panko until golden brown. This will require constant supervision and lots of stirring.
- Once the casserole is cooked, sprinkle the toasted panko bread crumbs evenly on top. Serve. A tossed salad is a perfect side dish for this casserole.
Nutrition Facts : Calories 261 kcal, Carbohydrate 28 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 306 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
LEFTOVER TURKEY CASSEROLE
Leftover Turkey Casserole made with leftover turkey, cheesy gravy, and cornbread is fast, easy, and ready in under 45 minutes!
Provided by Sabrina Snyder
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and add the butter to a medium sized saucepan melting it on medium heat.
- Add the flour to the pan and whisk well together for 1 minute before adding in the gravy, milk and mozzarella, whisking until smooth.
- Add the cornbread, turkey, peas, carrots and green beans to a 9x13 pan and cover with the gravy before cooking for 20-25 minutes covered, followed by 10 minutes uncovered.
Nutrition Facts : Calories 251 kcal, Carbohydrate 19 g, Protein 13 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 551 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
20 TURKEY CASSEROLES YOU'LL LOVE
These turkey casserole recipes are perfect for Thanksgiving leftovers! From noodles to rice to turkey pot pie, make your bird the star of the show a second time around.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey casserole in 30 minutes or less!
Nutrition Facts :
LEFTOVER TURKEY OR CHICKEN AND BISCUITS CASSEROLE
This classic, southern chicken and biscuits casserole is perfect for your leftover chicken or Thanksgiving turkey. A colorful medley of vegetables in a creamy sauce and topped with biscuits, this casserole is a complete meal.
Provided by About a Mom
Number Of Ingredients 12
Steps:
- In a large pot, bring the chicken stock to a boil. Add the carrots, celery and simmer for about 15 minutes, or until veggies are almost tender. Add the frozen peas and continue to simmer a minute or two more. Remove veggies to a large bowl with a slotted spoon and reserve stock. Add chopped chicken or turkey to the veggies and set aside.
- Now, preheat the oven to 450.
- In a dutch oven, melt the butter. Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft. Now, slowly pour in the remaining stock, whisking as you pour. Add cream of chicken soup to the liquid and whisk until smooth and heated through, for about five minutes. Add the Italian seasoning, salt and pepper and stir. Pour the sauce over the chicken (or turkey) and veggies and stir until well combined. Pour and spread evenly into a greased 9x13 inch casserole dish.
- Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm water-this gives the biscuits shine) and prick with a fork.
- Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.
LEFTOVER TURKEY CASSEROLE WITH RICE RECIPE
Easy leftover turkey casserole with rice recipe that will satisfy your craving! Many people tend to throw away the leftover turkey. But you should not do it bec...
Provided by ScrappyGeek.com
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- In a large frying pan over medium heat, warm the olive oil and stir in the diced onion, diced leek, carrots, frozen peas, and uncooked rice that has been washed very well undercooled water.
- Season with salt and pepper to taste, dried oregano, and garlic powder.
- Stir in the shredded turkey and mix until combined.
- Sprinkle over the flour and mix until well combined.
- Pour the chicken broth and whole milk and mix until the whole mixture is thickened.
- Transfer the mixture to a casserole pan that has been greased with butter and sprinkle with grated cheese on top.
- Bake in an already heated oven at 350°F or 180°C for about 40 minutes or until the top is nicely golden brown in color.
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- Create a sauce by making a roux first. This is simply done by melting 2 tablespoons of butter and sprinkling 2 tablespoons of flour on top. Whisk together to make a paste.
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Servings 6Total Time 55 minsCategory Casserole
- Preheat oven to 350°F. Cook pasta according to package directions. Drain; rinse with cold water, and drain again. Toss together pasta, turkey, and peas in a large bowl. Set aside.
- Melt 3 tablespoons cold butter in a large skillet over medium-high. Add mushrooms, onion, oil, and thyme sprigs; cook, stirring occasionally, until onion is tender and mushrooms are nicely browned, 6 to 7 minutes. Remove and discard thyme sprigs. Stir in soup, milk, garlic, salt, and pepper; cook, stirring constantly, 2 minutes. Pour over pasta mixture in bowl; stir to combine. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray.
- Stir together panko, Parmesan, and 1 tablespoon melted butter in a bowl; sprinkle evenly over pasta mixture in dish. Bake in preheated oven until golden brown and bubbly, 25 to 30 minutes. Sprinkle with parsley. Serve immediately.
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