Leftover Turkey Recipes
November 27, 2009 by USA Post
By Jimmy Downs
Here we offer you a few leftover turkey recipes including 2 turkey soup recipes you can use it to prepare a great turkey soup or another dish from your turkey leftovers.
The ingredients you need for your turkey soup include shredded turkey leftovers (4 cups), olive oil or walnut oil (1 table spoon), minced onion and garlic (half onion and 3 cloves of garlic), chilli powder (2 teaspoons), cumin, oregano (each half teaspoon), water (4 cups), canned condensed tomato soup (10 ounces or 1 can), canned diced tomatoes (28 ounces), dried parsley (1 tablespoon), chicken bouillon cubes (3), source cream (half cup), and chopped fresh cilantro (a quarter cup).
Add olive oil and minced onions in a large saucepan over medium heat and heat it for about 4 or 5 minutes or enough time to soften onions. Add garlic, chili powder, cumin and oregano, stir and cook the mix for 1 minute.
Add while stirring water, tomato soup, diced tomatoes, shredded turkey, parsley and bouillon cubes and bring to a boil. Then reduce heat and simmer for 4 to 6 minutes or to a point you see bouillon cubes dissolve.
Add sour cream and cilantro and simmer for 15 minutes.
Add some salt to boost up the taste and flavor.
Those who like walnut oil can add 1 teaspoon of it to the turkey soup to make it complete.
For those who don’t have all the ingredients or just can’t be so patient to prepare such a turkey soup from leftovers, here is another turkey soup recipe to help you turn your turkey leftovers into a delicious soup easily.
8 cups water
4 cups shredded turkey leftovers
1 teaspoon onion powder
1/2 teaspoon ginger powder
1 tablespoon corn starch
1 teaspoon olive oil
1 teaspoon cumin powder or curry powder
1/4 or less chopped cilantro
1 can condensed tomato soup
Add corn starch to water in a saucepan and stir to make it dissolve in water and then heat the saucepan over medium heat to 85 to 100 oC.
Add tomato soup and and shredded turkey leftovers to the pan and simmer for 20 minutes.
Add the rest ingredients and simmer for 5 minutes.
Add some salt to enhance the taste and flavor.
1) Barley, Turkey and Butternut Squash Casserole
Turkey leftovers can be mixed into a leftover turkey soup, tossed with pasta and vegetables, added to a salad, or used in a variety of one-dish entrées.
This leftover turkey recipe should be easy to use.
Cooking oil spray
2 small butternut squash, halved
2 tsp. olive oil
1 green bell pepper, seeded and diced
1/2 cup minced onion
1 tsp. dried sage
Freshly ground black pepper, to taste
2 cups fat-free, reduced-sodium chicken broth
3/4 cup barley
1/2 lb. leftover turkey breast, cubed or diced
1/2 cup crumbled feta cheese
Preheat oven to 350 oF . Coat a 4-quart baking dish with cooking spray.
Add water and bring to a boil, and then add Squash halves for 5 minutes or until almost tender. Drain squash and dice it when cool. Set aside.
Add oil in a large saucepan over medium heat.
Add green pepper, minced onion and diced suqash and saute 3 minutes.
Add sage and petter and stir to coat and add broth bring to a boil . Then add barley and return to boil.
Lower heat to low, cover and cook 10 minutes until barley is tender and the liquid is absorbed.
Mix in diced turkey leftovers. Transfer the mixture to prepared baking sih and top with feta cheese. Bake 30 minutes or until cheese becomes golden.
This leftover turkey recipe makes 6 servings. Per serving: 221 calories, 4 g. total fat (2 g. saturated fat), 30 g. carbohydrate, 17 g. protein, 6 g. dietary fiber, 345 mg. sodium.
Updated on Nov 27, 2009
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