Blog Archive:

Turkey Stroganoff

1 lb. ground turkey
8 oz. sour cream

1 can cream of chicken soup

8 oz. mushrooms, sliced

1 med. onion

1 lg. bag noodles, cooked

Salt & pepper to taste

Brown meat and onion, add soup, sour cream and mushrooms. Simmer for 15 minutes. Add cooked noodles. Salt and pepper to taste.

Turkey Stew

Turkey carcass & bones
In large pot, cover with cold water and simmer 2-3 hours
Remove all bones. Take off good meat and return to pot. Add: Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste
(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball’s seasonings.) Heat until vegetables are done.

Turkey Soup

8 c. chicken or turkey stock
1 (10 oz.) pkg. frozen mixed vegetables
3/4 c. barley
3 c. diced, cooked chicken or turkey
1/4 c. diced onion
1/2 c. diced celery
1 tsp. dill weed 

Place all ingredients in large Dutch oven and cook slowly until all vegetables are tender. This is a great make-ahead. Makes about seven 24 ounce cartons. Freeze up to 6 months in advance.

Turkey Sandwiches

6 c. diced turkey
3 c. diced cheese (American or Velveeta)

1 can cream of mushroom soup

1 can cream of chicken soup

1 onion, chopped

1/2 c. Miracle Whip

Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.

Turkey Salad Casserole

2 c. diced turkey
1 can cream of mushroom soup
1 c. diced celery
1/2 c. almonds
1 tsp. lemon juice
1 tbsp. diced onions
2/3 c. mayonnaise
2 hard boiled eggs, chopped
1 cup crushed potato chips 

Mix all ingredients together except chips. Pour into buttered casserole. Cover with potato chips. Bake at 350 degrees for about 40 minutes.

Turkey Royale

2 (8oz.) packages of Pepperidge Farm Seasoned Bread Crumb Dressing
3/4 C. Butter or Margarine
1 1/2 C. Warm Water
4 C. Turkey cooked and cubed
1 C. Chopped celery
1 C. Chopped Onion
1 C. Hellman’s Mayo
Egg mixture:|
2 eggs
1 C. Milk
Mix Well. Press half of the mixture into buttered 9×13 cake pan. Reserve other half for later.
Mix well. Spread evenly over the stuffing mixture. Spread remaining stuffing mixture over turkey.
Egg mixture:
Beat together and drizzle over pan mixture. Refrigerate overnight (covered). One hour before baking, mix:1 Can Cream of Mushroom Soup and 1/2 Soup Can of Milk. (may use evaporated milk). Pour over pan mixture. Bake uncovered in a 350 degree oven for 50 minutes.
Serves 12.

Turkey Quesedillas

2 tbsp. oil
1 (8″) flour tortilla shell
2 oz. Monterey Jack cheese, shredded or grated
1 oz. diced onion
1 oz. diced green pepper
3 oz. cooked meat (leftover chicken, ham, turkey or 6 cooked shrimp)
2 oz. favorite spicy tomato base sauce (spaghetti, pizza or enchilada)
1/2 oz. Monterey Jack cheese, shredded or grated
In a fry pan add the oil and spread it around so that the entire pan is covered. Place the tortilla shell in the pan and add the cheese, vegetables and meat. Heat on low until the underside of the tortilla shell is golden. Fold the shell in half and remove to a baking plate. Top with tomato sauce and cheese. Bake at 350 degrees until cheese is melted and the tortilla shell is brown on edges. Serve with sour cream. Garnish with chopped scallions and chopped peppers.

Turkey Pilaf

1 c. your choice of rice (wild, brown, etc.)
1 pkg. of frozen mixed vegetables
2 c. leftover turkey
Spices to taste, use your imagination
Prepare rice as per package directions, when almost finished, add frozen vegetables and spices. Add turkey last to avoid drying. Serves 4.

Turkey Pie

1 c. flour
1 c. milk

3 tsp. butter or margarine

2 c. diced turkey

1 pkg. frozen mixed vegetables

1 can whole kernel corn

1 can tiny English peas

1 can mushroom soup or cream of chicken soup

1 sm. can potato sticks

1 sm. can mushrooms (optional)



To make the batter for the pie, melt the butter or margarine in a large, flat pan sometimes used for sheet cakes. Mix together the flour and milk. Mixture will be lumpy, but this is normal. Pour mixture into pan on top of butter; set aside. Next cook 1 package of frozen mixed vegetables. Add 2 cups of diced turkey, can of soup, can of corn, English peas and small can of potato sticks. Mushrooms are optional, but tasty! Stir together and pour mixture onto batter. Put the majority of the mixture in the middle because it will even out as it cooks and the crust bakes around it. Cook at 350-375 degrees for about 30 minutes.

Turkey Or Chicken Pot Pie

2 cups left over turkey, diced
Leftover gravy
1 c. celery, chopped
1 c. onion, chopped
1 c. carrots, chopped
3 tbsp. flour and water mixture
1 pie crust for top, unbaked 

Cook and simmer turkey and gravy on stove. Separately simmer celery, onion, and carrots until tender. Add to meat. Cook for half an hour. Thicken with flour and water mixture. Pour into baking dish and salt and pepper to taste. Cover mixture with pie crust making sure edges touch sides of dish. Bake in 350 degree oven until crust is brown.