The holidays may be over, but you still have turkey in the fridge.  Turn it into something new and exciting with these tips from our members have contributed over the years.

For even more great tips and ideas, visit our discussion on how members use Thanksgiving Leftovers.  All of them sound delicious!

If you don’t want to eat up your turkey right away, you can freeze it.  It keeps well – up to six months – as long as it’s properly frozen in freezer bags.

Thanksgiving Leftovers:  Turkey Recipes

Cheesy BROCCOLI RICE & TURKEY

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups chopped cooked turkey
2 cups broccoli florets
2 cups instant white rice, uncooked
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up

COMBINE broth, turkey and broccoli in large skillet. Bring to boil. Reduce heat to low; cover and simmer 5 min.  ADD rice and VELVEETA; cover. Remove from heat. Let stand 5 min. or until rice is tender and VELVEETA is melted. Stir until well blended.

From Kraft, contributed by araefinn

STOVE TOP TURKEY BAKE

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 350°F. Add hot water to stuffing mix; stir just until moistened. Set aside.  MIX turkey and broccoli in 13×9-inch baking dish. Combine soup, milk and cheese; pour over turkey mixture. Top with prepared stuffing. BAKE 30 min. or until heated through.

From Stove Top, contributed by araefinn

TURKEY CORN NOODLE SOUP

2 tsp olive or vegetable oil
1 onion, diced
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3-4 cups leftover cooked turkey, shredded or cubed
2-3 bay leaves
2 tsp dried thyme
1/2 tsp salt
1/4 tsp ground black pepper
9 cups chicken broth
1 bag uncooked egg noodles
1 can or 1/2 bag of corn

Heat oil in a large stock pot over med. heat. Add onions, carrots, garlic and celery, and saute 4 minutes until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to med-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in corn and cook until heated through, about 2-3 minutes.

Contributed by  Indymomof3

IMPOSSIBLE TURKEY PIE

2 c. chopped turkey leftovers
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/2 c. sliced green onion
1 c. shredded Swiss cheese
1 1/2 c. milk
3/4 c. Bisquick
1/2 tsp. salt
3 eggs

Heat oven to 400 degrees. Grease pie plate (10 x 1 1/2-inches). Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, approximately 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.

CREAMY CHICKEN AND RICE CASSEROLE

1 c. wild rice
1/2 c. chopped onion
1/2 c. margarine
1/4 c. flour
1/2 lb. fresh mushrooms (saute and save the liquid)
chicken broth
1/4 c. diced pimiento
1 1/2 c. light cream
3 c. diced cooked turkey leftovers
2 Tbsp. snipped parsley
1 1/2 tsp. salt
1/4 tsp. black pepper

Prepare rice and set aside. Saute onion in margarine. Remove from heat and stir in flour. Add chicken broth to saved liquid from sauteed mushrooms until it measures 1 1/2 cups of liquid. Stir this into flour mixture. Add cream and cook (stirring constantly) until mixture thickens. Add all other ingredients and stir well. in the oven at 350 degrees for 25 to 30 minutes. Should brown slightly around the edges.

CHICKEN OR TURKEY CASSEROLE

7 slices bread, cubed
2 eggs
1 can cream of mushroom soup
1 can cream of chicken soup
1 can beef noodle soup
2 C. turkey leftovers

Mix all together and pour in greased casserole. Bake uncovered at 325 degrees for an hour.

TURKEY TETRAZZINI

1 lb. spaghetti
2 cloves garlic
1 Tbsp. parsley
4 Tbsp. olive oil
1 lb. fresh mushrooms
1/2 tsp. salt
12 Tbsp. butter
4 Tbsp. flour
2 c. hot chicken broth
1 c. cream
1/2 dry white wine
2 c. diced turkey leftovers
1/2 c. Parmesan cheese

Cook noodles in boiling salted water for 10 minutes and drain. Chop garlic and parsley together. Place oil in skillet, heat and add mushrooms, garlic, parsley and salt. Cook slowly for 4 minutes. Stir. Place butter in another saucepan. Melt. Add flour and blend. Add hot chicken broth, stirring constantly until it thickens. Remove from heat. Add cream and wine. Stir well. Place drained noodles in a buttered oven casserole or 13 x 9-inch pan. Spoon mushroom mixture over the noodles and arrange turkey over that. Pour the cream sauce over all and sprinkle with the cheese. Bake at 350 degrees for 15 to 20 minutes.

TURKEY CASSEROLE

2 cans cream of chicken soup
1 soup can milk
1/2 pt. sour cream
1 pkg. Pepperidge Farm herb dressing mix
Turkey leftovers

Grease bottom of 9 x 13-inch pan. Mix soup and milk; fold in sour cream. Put pieces of turkey or chicken on bottom of pan. Pour the sour mixture over meat. Mix dressing to
recipe on package. Put on top of meat. Cover pan with foil. Bake at 350 degrees for 1 hour.

 

See what the moms of the Mommysavers Frugal Living Forum are doing with their Turkey Leftovers.