Healthy Turkey leftover Recipes? Anybody?

You can make turkey enchiladas and try using some of the low/no fat/whole wheat substitutes (not sure how it will taste though)

Essentially you saute some onions, garlic and stuff; toss in some shredded turkey; mix in some cheeses, salsa and a bit of sour cream; roll in tortillas; pour a bit of salsa in the bottom of baking dish; lay in your tortillas; top with more salsa; top with cheese and bake for 30 minutes at 375. Put some cilantro and black beans in there somewhere if you like them.

Turkey Hash! Yummmmmm....(I guess it would be healthy if you used olive oil instead of butter?! lol)

Turkey Hash! Yummmmmm....(I guess it would be healthy if you used olive oil instead of butter?! lol)

No Douglas, it would still be deadly.

Turkey casserole with veggies. Cut up turkey, mix with cooked veggies, place in casserole dish and cover with cheese. Melt butter,crush crackers in butter and spread on top and cook fr 45 minutes. Works with chicken and ham also.

Hubby's gonna make some turkey and rice soup. It's cold and rainy here, so soup sounds good. We don't have a recipe. He plans to saute onions, then add coarsely chopped celery and turkey. Add reduced-fat canned chicken broth, what little gravy is left over, and uncooked brown rice. Add a bay leaf or two, some of the fresh sage that is left over, and some pepper. Cook until rice is done.

EDIT: Oh, yeah, add carrots too if you have them for some more color.

my favorite is Turkey Tetrazzini. Here is one recipe. I would leave out the nutmeg and add heavy cream. Its a great dish though not exactly low cal or healthy.

from cooks illustrated
Turkey Tetrazzini

Serves 8. Published November 1, 1998.
Tetrazzini is also great with leftover chicken. Using a shallow baking dish without a cover and a very hot oven benefits both texture and flavor. Don?t skimp on the salt and pepper; this dish needs aggressive seasoning.

Ingredients

Topping 1/2 cup fresh breadcrumbs
Pinch table salt 1 1/2 tablespoons unsalted butter melted 1 ounce Parmesan cheese , grated (about 1/4 cup) Filling 6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish 8 ounces white mushrooms , cleaned and sliced thin (3 cups) 2 medium onions , chopped fine (1 1/2 cups) 3/4 pound spaghetti or other long-strand pasta, strands snapped in half 1/4 cup unbleached all-purpose flour 2 cups chicken stock or canned low-sodium chicken broth 3 tablespoons dry sherry 3 ounces Parmesan cheese , grated (about 3/4 cup) 1/4 teaspoon fresh grated nutmeg 2 teaspoons lemon juice from 1 small lemon 2 teaspoons minced fresh thyme leaves 2 cups frozen peas 4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces Instructions

1. 1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
2. 2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and saut?, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
3. 3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, saut?ed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

White turkey chili?
Turkey and dumplings soup?

Publix on 98 had the front cooler display full of white bread, iceberg lettuce and mayo.

No Douglas, it would still be deadly.

Well, I am frying up a huge pan full right now and it smells divine! Thanks for giving me the idea! lol

Hot on my stove sits a pot-full of fresh-made turkey soup. Nothing but turkey trimmings (lots of little dark pieces), turkey pan drippings, chicken broth, water, celery, carrots, parsnip, bellpepper, sauteed onion, a little fresh ginger, and juice of half of a ripe Myers lemon (I throw in rind as the soup cooks, and remove before serving). Add a bit of McCormick Mediterranan Spice with Sea Salt, pepper, rosemary, and basil. Simmer that until the broth is tasty (30-45 min); add additional seasoning and salt as you like. Turn off heat. Throw in some chunky diced yellow squash and zuchinni and let sit for 15 minutes or so (keeps them crisper than mushy). Serve with whatever you like (Barefoot Pinot Noir, Baby Swiss cheese, and Two-and-a-Half Men?).

White turkey chili?
Turkey and dumplings soup?

Publix on 98 had the front cooler display full of white bread, iceberg lettuce and mayo.

now you're talking. only thing that really makes any sense for leftover turkey!!! the BEST.

Y'all are killing me!

Oh well, guess it is lettuce with a little turkey on top. The goal here was healthy, not artery clogging!

BR- Bdarg did make a little turkey, broth, and brown rice last night. It was OK.

Hot Chicken Salad Casserole (using turkey instead of chicken)!!!!!

Hot Chicken Salad

• 2 cups cooked chicken breast meat, cubed
• 1 cup diced celery
• 1/2 cup slivered almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh lemon juice
• 1 cup mayonnaise
• 1 cup grated sharp Cheddar
• 2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Hot Chicken Salad Casserole (using turkey instead of chicken)!!!!!

Hot Chicken Salad

• 2 cups cooked chicken breast meat, cubed
• 1 cup diced celery
• 1/2 cup slivered almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh lemon juice
• 1 cup mayonnaise
• 1 cup grated sharp Cheddar
• 2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

OK- you are really funny. Mayo, cheese, AND potato chips? Let me just go eat butter with a spoon and be done with it!

OK- you are really funny. Mayo, cheese, AND potato chips? Let me just go eat butter with a spoon and be done with it!

sorry, its all I got. I suppose you can just wrap the turkey in some lettuce, add sprouts and ground flax seeds, and enjoy your healthy self!!! I ain't there yet. Plus, turkey recipes are suppose to be comforting and yummy! we either need to change your question (title of thread) or start an alternate one: Real good recipes for leftover turkey.

I am ready for some healthy recipes too, but not necessarily with leftover turkey. Seriously, I think the best healthy thing to do with turkey is soup! or a wrap with healthy crap on it.

That Hot Chicken Salad is truly a tasty comfort food. Its worth every calorie.

OK- you are really funny. Mayo, cheese, AND potato chips? Let me just go eat butter with a spoon and be done with it!

I suggest that to cut back on the calories you could leave out the turkey, diced celery and lemon juice.

I'm a little late in the game on this one but I'd make pot pie, cut up your own veggies and saute or buy frozen Veg-all and saute, add 1 can cream of potato, 1 can reduced fat cream of celery soup with 1/2 cup skim milk and a little sage and thyme and black pepper and a pound or so of meat, pour into a casserole dish and bake at 350 till bubbly. Sometimes I eat with crackers, sometimes I do drop biscuits out of self rise flour and skim milk as a topper.

I love chicken and rice so I'd say turkey and rice-you could saute a little onion and bell pepper then do some brown rice cooked in low sodium chicken broth, when rice is done, stir in shredded carrot and turkey meat to heat thru and serve