Gobble up those Thanksgiving leftovers

While there is nothing wrong with an old-fashioned turkey sandwich, these recipes offer alternative ways to put that leftover Thanksgiving turkey to good use.

Turkey tortilla soup

1 cup chopped onion

1 teaspoon olive oil

1 4-ounce can chopped green chilies

1 1.25-ounce package taco

seasoning mix

1 16-ounce can tomatoes

6 cups turkey broth or

reduced-sodium chicken bouillon

1 10-ounce package frozen corn

2 cups cooked turkey,

cut into 1/2-inch cubes

1/3 cup chopped fresh cilantro

4 ounces unsalted tortilla chips,

coarsely crumbled

½ cup grated Monterey Jack cheese

 

In a 5-quart saucepan, sauté onion in hot oil over medium heat for 3-4 minutes, or until translucent. Stir in chilies and taco seasoning mix, and cook for 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low, and simmer for 5 minutes. Add cilantro.

Ladle into bowls and top with tortilla pieces and cheese.

Source: National Turkey Federation

 

Barbecue-sauced turkey pizza

8 ounces cooked turkey breast, shredded

½ cup prepared honey-mustard

barbecue sauce, divided

1 16-ounce baked pizza crust

1/3 cup chopped sweet onion

1/3 cup seeded and chopped

green pepper

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 teaspoons cornmeal

 

Shred cooked turkey into ¼-inch strips. Toss in a bowl with ¼ cup barbecue sauce. Let stand for 15 minutes.

Meanwhile, place a pizza stone/pan or baking sheet on center oven rack, and preheat oven to 450 degrees F.

Brush remaining ¼ cup barbecue sauce on pizza crust. Place turkey strips atop crust. Top with onion and peppers. Sprinkle with cheeses.

Remove stone/pizza pan from oven and dust with cornmeal.

Bake pizza in preheated oven for 8-10 minutes, until crust is crisp and cheese bubbles.

Source: National Turkey Federation

 

Turkey potato cheesy breakfast casserole

2 cups cubed turkey

1 cup low-fat sour cream

1 10-ounce can cream of chicken soup

¼ cup milk

1 cup shredded cheddar cheese, divided

1 30-ounce bag frozen hash brown

potatoes, thawed

½ onion, diced

½ cup corn flake cereal

1 cup Wholly Guacamole

 

In mixing bowl, combine turkey, sour cream, soup, milk, ½ cup cheese, hash browns and onion. Spread in bottom of greased 2-quart dish.

Bake, uncovered, at 350 degrees F for 1 hour.

Add additional ½ cup of cheese and corn flakes, and bake another 5-10 minutes until bubbly and slightly browned.

Let cool for 10 minutes, and serve with a dollop of Wholly Guacamole.

Makes 8 servings

Source: Wholly Guacamole

 

Editor’s note:

For more than 1,100 turkey recipes, including recipes for soups, salads, appetizers, sandwiches, wraps and entrees, visit the National Turkey Federation website at eatturkey.com. The site also includes cooking videos for many of the featured recipes.