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Turkey
Makeover:
Putting
a fresh face on an old bird
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If
you didn’t gnaw every morsel off the carcass of the “beast
from the feast”, you may have arrived back at school with
the traditional “Turkey Care Package.” After you nestle
it safely in your freezer, removing it for one more turkey sandwich
may have about as much appeal as that leftover pizza slice you
discovered at the bottom of your gym bag after the holidays. But
with a few minutes and a couple of easy steps, you can easily
put back the pop in your poultry package!
Turkey in a Blanket
2
cups leftover turkey (or chicken if you gave a turkey a break
this holiday)
4 oz cream cheese
2 tbsp finely chopped onion
2 packages of Pillsbury Crescent dough
½ cup milk (or water)
1 - 10 oz can cream of mushroom soup
salt and pepper as desired
Chop up turkey into small pieces. Mix turkey with
cream cheese along with salt, pepper and onion together in a bowl.
Open and unroll the packages of dough without separating them.
Carefully pour mixture onto the dough and fold over the top and
pinch the sides. You should have small air holes across the top.
Bake at 350 ° for 20 - 25 minutes until golden
brown. Heat ½ cup of milk or water with mushroom soup in
small pot. Pour mixture over crescents and serve. Makes about
4 servings.
Turkey on the Tear
2 pound package frozen hash brown potatoes
1 can cream of chicken soup
1 cup milk
1 pint sour cream
4 tablespoons melted butter
1 cup chopped onions
1 cup chopped red or green peppers
1 cup grated cheddar cheese
4 cups chopped cooked turkey or chicken.
Toss all ingredients into a large bowl and give
them a good mix. Take a 9 x 13 baking dish and grease. Pour in
mixture and bake at 350° for approximately 1 hour.
Gives you about a dozen servings.
No-Pain, Rice-Grain Turkey Casserole
1 cup long grain or wild rice (makes 2 cups cooked)
1 large onion chopped
2 tablespoons butter
10 oz chopped broccoli
1 can cream of mushroom (or cream of chicken) soup
6 oz old cheddar cheese (grated)
2 ½ cups cooked turkey or chicken
½ teaspoon basil
Prepare rice as directed on package. Sauté
onions in butter until cooked. Mix remaining ingredients in a
casserole dish and bake for approximately 30-35 minutes.
Turkey Tortillas
6 - 8 inch flour tortillas
¾ cup low fat sour cream
1 cup chopped turkey
½ cup salsa
4 oz shredded low fat cheese
2 tablespoons chopped cilantro
Spread 1 ½ tablespoons sour cream on one
side of the tortilla. Place a thin layer of chopped turkey on
½ of the tortilla and dab on salsa. Sprinkle with shredded
cheese and cilantro. Fold over the remaining ½ of the tortilla
so mixture is entirely wrapped in the tortilla.
Place on microwaveable dish or plate. Nuke on high
for approximately 1 minute or until the cheese is thoroughly
melted. Serve.
Turkey Salad
1 package white and wild rice
2 ripe avocados
1 tablespoon lemon juice
3 cups diced cooked turkey
4 scallions (chopped)
1 cup Italian dressing
½ cup toasted sliced almonds
1 cup cherry tomatoes
Cook rice as directed on package. Dice avocados and mix in lemon
juice. Stir chicken and scallions in with rice. Add dressing and
toss thoroughly. Pour into serving bowl and chill. Sprinkle on
avocado, nuts, and cherry tomatoes. Makes approximately 6 servings.
Turkey Topper
8 oz cream cheese
1- 10 oz can cream of mushroom soup
1 - 10 oz can drained mushroom slices
2 cups chopped turkey (or chicken)
½ cup red or green pepper
salt and pepper as desired
Microwave cream cheese until soft. Mix together
thoroughly with soup and mushrooms. Add turkey and stir. Microwave
for about 1 - 2 minutes on high until heated throughout. Add salt
and pepper to taste. Mixture can be served hot on toast, pastry
puffs, or on rice or potatoes.
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