5 ways to use up leftover Thanksgiving turkey

Tired of turkey sandwiches already? It’s not often that I have a lot of leftover turkey during the holidays, but then I cook turkey year-round because of its high protein, low fat, and plenty of meat for leftovers. Here are some favorites that will put the humble turkey sandwich to shame.

TURKEY STUFFED MANICOTTI

Will need

• 1/4 to 1/2 pound fresh mushrooms, sliced ​​or chopped
• Vegetable oil
• 2 cups turkey meat, I prefer breast but any mixture is fine
• 1 10-ounce box frozen spinach, thawed and drained
• 1 egg
• 1 box, 16 ounces, manicotti shells, uncooked
• Salt and pepper to taste

Preheat the oven to 375 degrees. Sauté the mushrooms in a little oil in a skillet over medium heat until tender.

Combine with the chicken and spinach in a food processor fitted with the metal blade. Add the egg and salt and pepper to taste. Process until combined.

Fill the shells with the chicken and spinach mixture. Set up a shallow, greased baking dish. For 1/2 cup of water.

Cover with foil and bake for 1 hour.

Serve with a dash of Parmesan cheese or my family will love it if I add some mozzarella to it a few minutes before the dish is ready. The cheese will melt and form a very nice crust. Just add mozzarella slices to the top of the manicotti about 5 minutes before it’s done. Remove the aluminum foil and return to the oven. The cheese will become bubbly and slightly golden.

TURKEY TETRAZZINI

Preheat the oven to 350 degrees.

Will need

• 1 8-ounce package spaghetti, cooked and drained
• 3 cups diced cooked turkey meat
• 1 6 1/2 ounce can mushrooms, drained
• 1 to 1 1/2 cups cooked bacon, crumbled
• 8 ounces Velveeta cheese, diced

In a lightly greased 13-by-9-inch baking dish, layer spaghetti, turkey, mushrooms, bacon, and cheese. Top with sauce and bake as directed below.

To make the sauce you need

• 1/2 cup butter or margarine
• 1/4 cup all-purpose flour or 2 tablespoons cornstarch
• 4 teaspoons chicken bouillon granules (Herb Oz is a sodium-free brand that we love)
• 3 1/2 cups of milk plus 1/2 cup of milk
• 2 ounces sliced ​​almonds for garnish
• Pinch of pepper

Melt the butter in a medium skillet over low heat. Add the flour, stock, and pepper. Add 1/2 cup milk, stirring constantly to avoid lumps. If you use cornstarch, dissolve it in 1/2 cup of cold milk before adding it to the melted butter. Add the remaining milk. Cook and stir over medium heat until thick and bubbly. For the sauce over the turkey mixture. Bake for 45 minutes. Garnish with sliced ​​almonds.

FRIED CHICKEN TURKEY FINGERS

Will need

• Turkey meat slices, preferably cut into ‘fingers’ or you can also cut them into small pieces
• 1 egg with 1 teaspoon milk, lightly beaten
• 1 cup soft breadcrumbs
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• Oil for frying

Mix the salt and pepper with lemon in the breadcrumbs.

Drain turkey first in flour, then in egg, then roll in breadcrumbs.

Fry in oil until the breadcrumbs are golden brown and the meat is hot. Since there is leftover turkey and it is already cooked, this is a very quick dish that children will love. You could also turn it into a sandwich, but we’ve had enough turkey sandwiches in a while.

MAC AND SLOW COOKING TURKEY CHEESE

Will need

• 1 8-ounce package macaroni
• 1 12-ounce can evaporated milk
• 3 beaten eggs
• 1/2 cup butter, melted
• 3 cups shredded spicy cheddar OR 1 cup spicy cheddar, freshly grated Parmesan, and mozzarella cheese (I prefer all 3 cheeses as it allows more turkey flavors to come out, mix them together)

Cook and drain macaroni according to package directions. Combine milk, eggs, butter, and 2 1/2 cups cheese in a bowl and cook well.

Transfer the mixture to the slow cooker. Sprinkle the remaining 1/2 cup cheese on top. Cover and simmer for 3 hours. Do not stir or remove the lid until the time is up.

You can also bundle frozen peas or broccoli cuts to make a one-dish meal. If so, do it before putting the cheese on top and cooking.

TURKEY SAUTE

Will need

• 2 cups cooked turkey, cut into small pieces
• 1/2 cup snow peas
• 1/2 cup sliced ​​water chestnuts (you can use canned ones, make sure they are well drained)
• 1 small onion, diced
• 1 small red bell pepper
• 1 small green bell pepper
• 1 clove garlic, minced
• 6 ounces frozen yellow corn
• 1 box broccoli cuts, drained
• 1 tablespoon of olive oil
• Soy sauce

In a hot wok or large skillet, sauté the onion, bell peppers and garlic until soft. Add the snow peas. Cook 1 minute. Add the corn, broccoli, and water chestnuts and stir. Add the turkey. Season to taste with soybeans. Serve over pasta or rice.