Question: November 26th, 2009

Question: Do you have any easy recipes for leftover turkey?

 

Answer: We’ve gone beyond the turkey sandwich to create speedy, satisfying meal ideas that use your holiday leftovers! Try these fun and easy ideas:

Apple Cheddar Turkey Panini

Makes 4 servings.

 

2 Michigan Apples, thinly sliced

8 slices Meijer 100% whole wheat bread

2 T. Meijer honey mustard

4 slices (approx. 4 oz.) Kraft 2% milk sharp cheddar cheese

8 thin slices Markets of Meijer deli roasted turkey (or use your leftover turkey)

 

Preheat the panini press or George Foreman grill. Spread the honey mustard evenly over each slice of bread. Layer apple slices, cheese and turkey over 4 slices of the bread. Top each with the remaining bread slices.

 

Lightly coat the press or grill with vegetable cooking spray. Grill each sandwich for approx. 3 to 5 minutes or until bread is golden brown and cheese has melted. Remove from pan and cut in half.

 

Adapted from Michiganapples.com.

 

 

Turkey Alfredo Pizza

Yield: 6 servings (serving size: 1 wedge)

 

1 cup shredded cooked turkey breast

1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry

2 t. Meijer lemon juice

1/2 t. salt

1/4 t. black pepper

1 garlic clove, halved

1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli) (or whole wheat crust)

1/2 cup light Alfredo sauce

3/4 cup (3 ounces) shredded fontina cheese

1/2 t. crushed red pepper

 

Preheat oven to 450°.

 

Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.

 

Nutritional Information

Calories:316 (29% from fat)

Fat:10.3g (sat 5.2g,mono 3.5g,poly 1.1g)

Protein:19.2g

Carbohydrate:35.6g

Fiber:0.6g

Cholesterol:39mg

Iron:2.5mg

Sodium:837mg

Calcium:351mg

Cooking Light, NOVEMBER 2001

 

Turkey Rice Salad

(Serves 4)

 

3 cups cooked brown, white or wild rice

2 cups cubed (cooked) turkey or chicken breast

1 cup seedless grapes, halved

½ cup chopped red or green bell pepper

¼ cup chopped sweet onions

¼ cup oil/vinegar salad dressing, such as Italian salad dressing

 

Mix together ingredients. Chill for about one hour before serving to allow flavors to blend.

 

 

White Turkey Chili

(Serves 8)

 

1 T. Meijer canola oil

1/4 cup onion, chopped

1 cup celery, chopped

4 cups cooked turkey, chopped

2 cans (15.5 oz.) Great Northern beans, drained

2 cans (11 oz.) Meijer corn, undrained

1 can (4 oz.) chopped green chilies

4 cups turkey or chicken broth

1 t. ground cumin

 

Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in

a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring

occasionally until thoroughly heated.

Source: Mary Torell, Public Information Officer, Nebraska Dept. of Agriculture, Poultry and Egg Division

No comments (Add your own)

Add a New Comment

Enter the code you see below:
code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.