Recipes for that Leftover Turkey


Hot Turkey Sandwich


Leftover turkey, sliced or shredded Leftover gravy


2 slices of French bread for each person


Butter, optional


Leftover Turkey and Stuffing Casserole


4 cups prepared turkey stuffing 2 cups cooked cut-up or sliced turkey


1 3/4 to 2 cups prepared turkey gravy


1/3 cup jellied or whole cranberry sauce, cubed


Turkey Divan Soup


1 Tbsp. butter 1 med. onion, chopped


2 1/2 cups turkey stock or chicken broth


1 med. clove garlic, minced 2 cups whipping cream or heavy cream


1/8 tsp. ground black or white pep- per


1/8 tsp. ground nutmeg 2 1/2 cups shredded Cheddar cheese


Melt butter over medium-low heat in a Dutch oven or stockpot; sauté on- ion until soft. Add stock and garlic. Stir in cream and seasonings. Heat for 10 minutes, but do not boil. Add cheese, broccoli, turkey and ham; continue to heat, stirring, until cheese melts. Serve immediately. NOTE: Serves 6


Butter bottom and sides of 2-quart


baking dish. Arrange half of the stuff- ing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350° for 30 minutes. NOTE: Serves 4.


1/2 to 3/4 cup chopped blanched broccoli or thawed frozen broc- coli


2 cups leftover cooked turkey 4 oz. ham, cut into strips


Heat gravy in a small saucepan. Arrange 2 slices of lightly buttered bread on each plate and top with tur- key. Drizzle with hot gravy and sprinkle with salt and pepper. Serve with left- over cranberry sauce and warmed left- over dressing. If desired, add warmed leftover mashed potatoes.


Creamy Turkey Pie


1/4 cup chopped sweet onion 1/4 cup thinly sliced celery 4 Tbsp. butter 1/3 cup flour 1 teaspoon salt


1/2 tsp. coarsely ground pepper 2 cups chicken broth 2/3 cup half-and-half 3 to 4 cups diced turkey 1 Tbsp. chopped pimiento 1 tsp. Worcestershire sauce .


Topping


2 cups biscuit baking mix 2 Tbsp. shortening 1/3 cup milk


Heat oven to 450°. Prepare filling:


In a skillet, melt butter over medium-low heat. Add onion and cel- ery; saute, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add half-and-half, stirring. Continue cooking, stirring, until mix- ture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cook- ing gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch bak- ing dish. Keep warm in the oven while making the biscuit topping.


Prepare topping:


In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times. Pat dough into a rectangle about 11x7-inches to fit baking dish. Cut 4 to 6 slits in top of the dough then carefully fit over the hot filling. Bake for about 15 to 20 minutes, until topping is browned and filling is bubbly. NOTE: Serves 6


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