Living Jackson Magazine :: Holiday Recipes for your leftover Turkey

Holiday (leftover) recipes

Black Pepper Cracked Beef Tenderloin Stuffed with Turkey and spinach

Serves:8

Ingredients
1 each beef tenderloin, cleaned and trimmed
8 ounce leftover turkey breast cut into small cubes
6 cups of fresh spinach leafs chopped
6 ounces of goat cheese
1/2 cup of cranberry Sauce
1/2 cup of cracked black peppercorns
Salt and pepper to taste
1/2 cup Olive oil

Use a thin long knife to make a pocket through middle of beef tenderloin. In a bowl stir cranberry sauce into a goat cheese, the chopped spinach and turkey. Season with salt and pepper. Stuff the tenderloin with a mixture. Brush olive oil all over tenderloin and coat in black cracked pepper. Preheat oven to 400*F. Use the rest of the olive oil to sear the meat on all sides in a hot pan and finish in the oven. Cook to your desired temperature.
When cooked, let rest for 5 to 10 minutes before slicing.

Ham and Turkey Chili

Serves: 6

Ingredients
1 lb chopped leftover turkey and (or) ham meat
2 large yellow onions chopped
2 large onions, chopped (2 cups)
1/4 cup water
2 cloves garlic, minced
1 15-oz.can tomato sauce
1 14 1/2-oz.can no-salt-added tomatoes, cut up
1 cup water
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. sugar
1 15-oz. can pinto beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded reduced-fat cheddar cheese (2 oz.)

In a large saucepan, cook ground turkey until done; drain. Stir in onions, the 1/4 cup water, and the garlic. Cook about 5 minutes more or until tender, stirring occasionally. Stir in the tomato sauce, undrained tomatoes, the 1 cup water, the chili powder, cumin, and sugar. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
Stir in the beans and corn. Return to boiling; reduce heat. Cover and simmer for 10 minutes more, stirring occasionally. To serve, ladle into bowls and sprinkle with cheese.

Turkey Hamburgers

Serves: 4

Ingredients
1 egg white
1/3 cup fine dry wheat bread crumbs
1 Tbsp. milk
1 0.7-oz. envelope Italian salad dressing mix (5 teaspoons)
1 lb. uncooked ground turkey or chicken
4 pita bread rounds, toasted, or 4 whole wheat hamburger buns, split and toasted
Olive-Tomato Relish
1/4 cup crumbled feta cheese (1 oz.)

In a medium bowl beat egg white with a whisk; stir in bread crumbs, milk, and half of the dry salad dressing mix. Add turkey; mix well. (Reserve the remaining half of the dry salad dressing mix for Olive-Tomato Relish.) Shape turkey mixture into four 3/4-inch-thick patties. Place patties on the grill rack directly over medium heat; grill for 14 to 18 minutes or until turkey is done (165 degrees F), turning once halfway through grilling.
Serve the burgers on pita bread rounds with Olive-Tomato Relish and feta cheese. 4. Olive-Tomato Relish: In a small bowl stir together 2 tablespoons white wine vinegar, 2 teaspoons olive oil, and the remaining half of the dry salad dressing mix. Stir in 1 cup finely chopped tomato, 1/4 cup finely chopped cucumber, and 1/4 cup finely chopped pitted kalamata or ripe olives. Makes about 1-1/3 cups.

Turkey Quiche

Serves:6

Ingredients
5 large eggs
3 cups leftover stuffing
1 cup shredded Swiss cheese
1 cup diced cooked turkey
1/3 cup thinly sliced green onions
1/2 cup sliced mushrooms
1 cup half and half
salt and pepper to taste

Beat one egg till blended then add stuffing and mix well. Press stuffing mixture over bottom and up sides of a greased 10" pie pan or deep quiche pan. Bake on lowest rack of oven at 425° until stuffing is crisp and dry to touch, about 15 minutes. Remove from oven, reduce temperature to 350°
Sprinkle cheese over bottom and sides of stuffing crust, then top crust evenly with turkey, onions, and mushrooms.
Beat remaining eggs, then stir in half and half and season to taste with salt and pepper. Pour over turkey mixture.
Bake on lowest rack of oven until filling appears set when pan is gently shaken, about 30 minutes.
Let stand for at least 10 minutes before cutting into wedges.

Turkey Tetrazzini

Serves: 4

This dish was first made in a restaurant and was named for an opera star of the 1890s, Luisa Tetrazzini. Over the years, countless cooks have made the dish at home, resulting in numerous delicious variations like this turkey version.

Ingredients
8 ounces cooked spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup of milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm. In a medium saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the cheddar cheese until melted. Stir in turkey, mushrooms. Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread-crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.

Turkey Shepherds Pie

Ingredients
2 cups cubed cooked turkey
3/4 cup turkey gravy
1 cup shredded carrots
2 cups prepared stuffing
1 (15.25 ounce) can whole kernel corn, drained
2 cups warm mashed potatoes

In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325 degrees for 45-50 minutes or until edges of potatoes are browned.

Turkey and Black Bean Wraps

Servings:6

Ingredients
2 tablespoons olive oil
2 cups chopped, leftover turkey
2 green bell peppers, cut into 1/2 inch diced (about 2 cups)
2 cloves garlic, minced
3 teaspoons dried oregano
2 teaspoons ground cumin
1 10-ounce can tomatoes with green chiles
1 15 ounce can black beans, rinsed
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon chili powder
12 flour tortillas

In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until pepper softens, about 5 minutes.
Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes.
Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside.
With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired.
Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas and layer with seasoned turkey. Wrap and serve.

Turkey Frittata

Serves: 4

Frittatas are the perfect thing for a quick breakfast, lunch or even light supper. They're even good cold, so you can pack them for a picnic or a brown bag lunch.

Ingredients
4 eggs, lightly beaten
1 cup chopped onion
1 cup chopped red or green bell pepper
3-4 garlic cloves, minced
1 Table spoon olive oil
1/4 lb sliced mushrooms
1 medium red skin potato, cooked and cubed
1/2 tsp. fresh rosemary
salt and Pepper to taste
1 Cup of fresh Baby Spinach
2 Cups of shredded cooked turkey
1/4 Cup Parmesan cheese

In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.
Let cooked frittata sit for 5 to ten minutes before cutting.