Leftover turkey recipes

I hope that the old year is ending well for you and that the New Year will be even better. Today I will be signing off for a couple of weeks. I will be at home. If you have a problem…jot me an email and I will try to help you. I am just going to relax and enjoy my family. Love and God’s Blessings to all of you. Thanks so much for being a part of my life…I’ll be seeing you around…Agnes

As requested: Leftover Turkey Recipes

Turkey Tetrazzini By Jean Teller

1 package (8 ounces) noodles

3 to 4 tablespoons margarine

2 teaspoons salt

6 tablespoons flour

½ teaspoon pepper

½ teaspoon celery salt

2 cups chicken stock

½ cup dry sherry, optional

1 can (6 ounces) sliced mushrooms

1 can (10 ¾ ounces) cream of mushroom soup

½ cup slivered almonds, toasted

3 cups cooked, chopped turkey or chicken

1 cup grated cheese

3 tablespoons minced parsley

Cook noodles (wide lasagna noodles are suggested) according to package directions; drain. Heat oven to 350°F. In small saucepan, melt margarine. Blend in salt and flour. Add pepper, celery salt and chicken stock. Cook over low heat until thick. Add sherry, mushrooms, soup and almonds. In greased 2-quart casserole, alternate layers of noodles, turkey and sauce. Top with cheese and parsley. Bake, uncovered, for 45 minutes. Yields 8 to 10 servings.

Leftover Turkey Gumbo

In a large pot put the following:

1 Turkey Carcass and skin of turkey

3 chicken bouillon cubes

Water to cover about 1 inch

Bring to a boil, reduce to a strong simmer, cover and cook for about 1 hour. Strain broth and put aside. Discard turkey bones and scraps. In the pot put (in order listed):

1 tablespoon olive oil and 1 tablespoon butter, heat

½ cup each minced onion and celery

1 package sausage, sliced (Use brand that you like)

1 -2 cups sliced okra (if desired). Cook, stirring, for a few minutes and add:

2 cups chopped left-over cooked turkey

Cook, stirring, for a few minutes and add:

1 quart of tomatoes (put in blender or food-processor)

1 package Saturnine Gumbo mix

1 quart of broth: Slowly bring to a boil, reduce to simmer and cook for the required time on the package. If necessary, add more broth, ½ cup at the time, to get to the desired thickness. If you like more rice, cook white rice using remaining broth as liquid. Serve with hot sauce and cornbread.

Turkey Sandwich

Put a serving of dressing on an oven proof plate. Add sliced turkey and gravy and heat. Top with a slice of cranberry sauce, a slice of toast and more gravy. Serve at once.

Cranberry Salad (The first part of the recipe came from my sister, Mildred. It is more like a relish and is delicious with fresh pork.)

•1 pound fresh cranberries

2 oranges

1 lemon

Cut oranges and lemon in thick wedges and de-seed by cutting off the white center and taking out the seeds. Put all in the food processor and chop. Cover with 1 ½ cups sugar and stir. Set aside.

•Mix the following:

1 cup diced celery

1 large apple, finely chopped

1 cup chopped nuts, optional

Stir in cranberry mixture. Dissolve 1 large box of cherry Jell-O with 1 cup boiling water. Add 1 cup ice water. When Jell-O begins to jell mix with the cranberry mixture and pour in a 9 by 13 glass serving dish and refrigerate overnight. This makes a delicious salad.

Cranberry Freeze

8 ounces soften cream cheese, room temperature

3 tablespoons mayonnaise

6 tablespoons sugar

1 can whole cranberry sauce

½ cup chopped nuts

1 9ounce can crushed pineapple (juice and all)

1 large carton Cool Whip (Please do not substitute.)

Cream cheese, mayonnaise, and sugar. Add pineapple and cranberry sauce. Stir in nuts and fold in cool whip. Put in flat casserole dish and freeze. Take out a few minutes before serving.