Posted By Vicki McClure Davidson on November 27, 2009
Leftover turkey… it either gives you the blissful knowledge that you can have as many turkey sandwiches as you would ever want, or the wincing knowledge that your family will start balking soon about having “turkey AGAIN” for lunch or dinner.
Using up turkey leftovers is so easy and frugal. But most folks only think “soup” and “sandwiches” to use up all those delectable leftovers. Remember, you can safely store cooked turkey in the refrigerator for 3-4 days (freezing will give you about 2 months storage).
There are so many recipes out there to keep your hungry family happy. Here are a couple of my favorites… easy and cheap to make.
Turkey & Cashew Rotini Salad
- 1 12 oz. package rotini (spiral) pasta
- 3 c. cooked turkey, diced
- 1 celery rib, chopped finely
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/4 c. green or red bell pepper, chopped
- 3/4 c. mayonnaise
- 6 T. brown sugar
- 2 tsp. cider vinegar or balsamic vinaigrette salad dressing
- 3/4 tsp. salt (optional)
- 1/4 tsp. black pepper
- 1/2 tsp. lemon juice
- 3/4 c. cashew halves
Cook rotini pasta according to package directions; drain well, don’t rinse.
Combine the cooked pasta, diced turkey, celery, green onions, garlic, and bell pepper in a large mixing bowl.
In a separate small bowl, combine the mayonnaise, brown sugar, vinegar or salad dressing, salt, pepper, and lemon juice. Pour the mixture over pasta mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in the cashews.
Serves 4 to 6.
Fiesta Turkey Casserole
- 3 T. canola or corn oil
- 1 small to medium brown onion, chopped
- 1 Anaheim or Hatch chili, seeds removed and chopped finely (or 1 small can chopped mild green chilis)
- 2 cloves garlic, minced
- 2 c. shredded cooked turkey
- 2 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 1 15-oz. can refried beans
- 1 15-oz. can diced tomatoes, drained
- 3 T. sour cream
- 2 c. crushed tortilla chips
- 3/4 c. grated cheese (Cheddar or Monterey Jack is good)
Lightly grease large (approx. 9 x 12) baking dish, put to the side.
Heat 3 T. oil in large skillet on stove top. Add onion and Anaheim chili to heated oil, cook on low to medium heat until onion starts to become translucent. Add garlic, heat for 2 minutes (don’t overcook, or garlic will become bitter). Add turkey, cumin, and black pepper, stir and cook on medium heat for about 1 minute.
Add refried beans, diced drained tomatoes, and sour cream. Mix together thoroughly, cooking on low heat for 2 minutes.
Line bottom of baking dish with crushed tortilla chips, saving 1/2 cup for topping.
Spoon in turkey mixture, distributing evenly and trying to not disturb the bottom layer of tortilla chips. Smooth turkey mixture so is level.
Top the mixture by sprinkling grated cheese and remaining crushed tortilla chips. Bake in oven, uncovered, 18 to 20 minutes at 350 deg. F. Let stand for 5 to 10 minutes before serving.
Note: Tortilla chips are salted, so adding additional salt is not necessary.
Serves 4 to 6.