Healthy Turkey leftover Recipes? Anybody? | SoWal Forum - South Walton Florida
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Jdarg

SoWal Expert
Feb 15, 2005
18,069
1,971
OK, just has a light turkey salad and a couple of measly crackers. :sosad:Carcass is in the freezer to make soup later. What kind of healthy dishes can I make with the approx. 4 pounds of turkey still sitting in the fridge? I have such a hard time imagining turkey without ...gravy. Sigh.
 

SHELLY

SoWal Insider
Jun 13, 2005
5,775
802
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.
 

KISH7374

Beach Fanatic
Jul 13, 2005
1,232
45
65
CLEVELAND,OHIO
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.
 
Last edited:

Teresa

SoWal Guide
Staff member
Nov 15, 2004
28,326
3,815
South Walton, FL
sowal.com
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.
 

NotDeadYet

Beach Fanatic
Jul 7, 2007
1,422
489
White turkey chili?
Turkey and dumplings soup?

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