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Dining in: When Thanksgiving's over, but the turkey isn't



Southwest casserole

    1 box (6.5 oz.) corn muffin mix
    1 Tbsp. chili powder
    2 c. cooked turkey, cut into 1/2-inch chunks
    1 can (16-oz.) baked beans
    1 can (14.5-oz.) can Mexican stewed tomatoes, undrained
    1 Tbsp. smoky barbecue sauce
    1 1/2 c. cooked green beans (tender, crisp)
    Prepare corn muffin mix to batter stage according to package directions; set aside. In a medium frying pan, add the turkey chunks and coat with chili powder. Add baked beans, tomatoes, barbecue sauce, and green beans. Simmer mixture until heated through, 5 to 10 minutes, stirring occasionally. Spoon into a greased 9x13-inch baking pan.
    Spoon corn muffin batter on top of bean mixture around outside edge of baking pan. Bake at 400 degrees for 20 to 25 minutes or until topping is golden. Remove from oven. Serves 6 to 8.

Turkey croquettes

    2 c. finely chopped cooked turkey
    36 saltine crackers, finely rolled (about 1 1/3 c. crumbs)
    1 Tbsp. finely chopped onion
    1 Tbsp. chopped parsley
    2/3 c. mayonnaise
    1 egg
    1/4 c. almonds, chopped
    1/8 tsp. ground black pepper
    2 Tbsp. vegetable oil
    In large bowl, thoroughly mix turkey, 1 cup cracker crumbs, mayonnaise, onion, parsley, and pepper. Shape into 4 patties. Coat with remaining crumbs.
    In medium skillet, over medium heat, heat oil. Add croquettes and brown slowly on all sides. Serve warm.

Turkey and cheese pot pie

    2 c. turkey gravy
    3 oz. cream cheese, softened
    3 c. cut-up cooked turkey
    2 c. frozen or left over vegetables
    1/2 c. grated Romano cheese
    1 Tbsp. minced onion
    1 tsp. dried thyme
    2 c. prepared baking mix
    1 c. milk
    2 eggs
    3/4 c. shredded cheddar cheese
    Heat oven to 375 degrees. Heat gravy and cream cheese in 3 qt. saucepan, stirring frequently, until cream cheese melts. Stir in turkey, vegetables, 1/4 cup Romano cheese, onion, and thyme. Spread in ungreased 13" x 9" x 2" baking dish.
    Stir baking mix, milk, eggs, Cheddar cheese and remaining Romano cheese until blended. Pour over turkey mixture.Bake 30 to 35 minutes or until golden brown. Makes 8 to 10 servings.

Italian turkey salad

Salsa:
    1 c. finely diced plum tomatoes
    1/4 c. finely diced onion
    2 Tbsp. chopped fresh basil
    1 Tbsp. olive oil
    4 Kalamata olives, pitted and chopped
    Pinch of crushed hot pepper flakes or to taste (be careful; they're hot)
    1 tsp. red wine vinegar
Salad:
    Thinly-sliced cooked turkey
    6 c. mixed salad greens
    1 Tbsp. olive oil
    2 tsp. red wine vinegar
    Salt and pepper
    Fresh basil leaves
    To make salsa, combine tomatoes, onion, basil, olive oil, olives, red pepper, and vinegar. Add salt and pepper to taste and cover. Let stand.
    Combine salad greens in large bowl. Sprinkle with olive oil and vinegar. Toss to coat. To assemble salad, divide the greens evenly among 4 large plates. Arrange turkey slices, fanning them on the greens and top with a spoonful of the salsa. Garnish with fresh basil. Serves 4.

Turkey and cranberry salad

    1 head red leaf lettuce
    12-16 slices cooked turkey
    1/2 c. coarsely chopped walnuts
    1 c. whole berry cranberry sauce
    2 Tbsp. vinegar
    1 Tbsp. sugar
    1 c. crumbled Feta cheese
    1/2 c. oil
    Line 4 salad plates with lettuce. Arrange 3 or 4 slices of turkey on plates. Sprinkle each with 2 tablespoons of walnuts. Set aside.
    Put cranberry sauce, vinegar, sugar and half of the Feta cheese in a blender. Blend for a few seconds on high speed. Remove the cap in the center of the blender lid. Place lid back on blender. With the blender running, slowly add oil through the hole in the lid. Stir in remaining Feta cheese.
    Serve salad with dressing drizzled on top or on the side of individual ramekins.

Easy turkey salad

    4 c. cooked turkey
    1/2 c. thinly sliced celery
    1/4 c. thinly sliced green onion
    1/2 c. mayonnaise
    1 Tbsp. lemon juice
    1/2 tsp. seasoning salt
    1/4 c. toasted slivered almonds
    Stir together mayonnaise, lemon juice, and seasoning salt. Cut turkey into chunks and place in bowl with celery and green onions. Add mayonnaise mixture and mix well. Sprinkle with slivered almonds and serve. Serves 4 to 6.

Turkey casserole

    1 1/2 c. angel hair pasta, broken in thirds
    2 c. left over turkey
    1/4 c. green pepper, diced
    1/4 c. red pepper, diced
    1/2 c. onion, chopped
    1 can mushroom soup, undiluted
    1/2 c. water
    Pepper
    2 c. sharp cheddar, grated, divided
    Cook pasta according to directions. Place turkey, peppers, and onions in a casserole. Mix together soup, water, peppers, 1 1/2 c. cheese and drained pasta. May add salt if needed, but be careful, canned soup is generally high in sodium.
    Toss together. Sprinkle with remaining cheese on top. Bake 30 minutes at 350 degrees.

Turkey souffle

    4 c. diced cooked turkey
    8 slices white bread
    1/2 lb. fresh mushrooms, sliced
    1/4 c. butter
    1/2 c. mayonnaise
    8 slices sharp cheese
    4 eggs, well beaten
    2 c. milk
    1 can cream of mushroom soup
    1 can celery soup
    1 jar (2 oz.) pimiento, finely chopped
    2 c. buttered bread crumbs (coarse)
    Line a large flat buttered pan with bread. Top with turkey. Cook mushrooms in butter for 5 minutes. Pour over turkey. Dot with mayonnaise. Cover with cheese. Combine eggs and pimiento and spoon over mixture. Cover with foil and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours, then uncover and sprinkle with crumbs and bake 15 minutes more. Serves 8.

Turkey au gratin

1/4 stick butter
    1 c. rice, uncooked
    2 1/4 c. chicken broth
    1/4 tsp. thyme
    1 large bay leaf
    1 Tbsp. chopped parsley
    3 c. cooked turkey or chicken, diced
    2 Tbsp. flour
    2 c. medium cream
    Salt and white pepper to taste
    1/2 c. Gruyere cheese, grated
    Bring the chicken broth to a boil and add the thyme, bay leaf, parsley, and rice. Stir well. Cover and cook over low heat until the rice is tender and the liquid has been absorbed (about 20 minutes). Take out the bay leaf and discard. Pack the rice around the sides of the casserole, leaving the center vacant. Fill center with the cubed turkey. Melt the butter in saucepan. Stir in flour and blend well. Gradually add cream as you stir. Keep stirring until mixture reaches boiling point. Remove from heat. Add salt and white pepper to taste and half the cheese.
    Return to very low heat and cook and stir for about 5 minutes. Pour this mixture over turkey and rice in casserole. Sprinkle with remaining cheese. Bake at 400 degrees for 10 to 15 minutes or until top is delicately browned. Serves 4.