Give turkey leftovers a makeover

Excuse me if I’m getting ahead of myself, but with only three days left before the Thanksgiving feast I’m already thinking about ways to give the turkey leftovers a makeover.

This week’s recipes are tasty examples of how a bit of cooked turkey, a few vegetables, cheese and a hot oven can transform leftovers into dishes that grown-ups and kids alike will gobble-up.

Everyone loves pizza so try this turkey club version loaded with what else but turkey, bacon, tomato and lots of cheese baked to bubbly perfection. Same goes for enchiladas filled with turkey and canned green chilies (mild to hot, to your taste) smothered in a creamy southwestern-seasoned cheese sauce. Yum!

Even cranberry sauce is elevated to a new level when combined with sour cream and horseradish to make a sweet and zesty dipping sauce for crispy oven-baked turkey fingers.

So on the big day, eat hearty but save some for later. You’ll be thankful you did. Have a Happy Thanksgiving!

Turkey Club Pizza

1 prepared pre-baked pizza crust or 1 loaf frozen bread dough, thawed, shaped and lightly baked in 425 degree oven

1/3 cup mayonnaise

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/8 tsp. pepper

2 T. Dijon mustard

2 cups cubed cooked turkey

1 1/2 cups shredded Muenster cheese

6 slices bacon, cooked crisp and crumbled

2 tomatoes, chopped and seeded

1 1/4 cups shredded Swiss cheese

1/4 cup grated Parmesan cheese

Directions: Cool baked crust. In small bowl, combine mayonnaise, basil, thyme, pepper and mustard. Stir in turkey. Spread mixture on crust. Top with remaining ingredients in order given. Bake at 425 degrees for 10 to 15 minutes, or until crust is golden brown and cheese is melted. To serve cut into small wedges. Serves 8 to 10.

Turkey Fingers with Cranberry Dip

1 cup cranberry sauce

1/4 cup sour cream

1 T. prepared horseradish

1/2 cup sour cream

2 T. buttermilk

1 T. lemon juice

Dash white pepper

1 cup dry bread crumbs

1/2 cup ground nuts

Roasted turkey, cut into 1-inch wide strips

2 T. melted butter

Directions: For dipping sauce combine cranberry sauce, 1/4 cup sour cream, horseradish and dried cranberries in small bowl. Blend well and set aside.

Combine 1/2 cup sour cream, buttermilk and lemon juice in a shallow bowl. Next combine bread crumbs and ground nuts in another shallow bowl. Dip each turkey strip in the sour cream mixture then roll in bread crumb mixture.

Place on greased baking sheet. Drizzle with melted butter. Bake at 350 degrees for 10 to 13 minutes, or until turkey is heated through and the bread crumb coating is crisp. Serve with cranberry dip. Serves 6 to 8.

Green Chile Turkey Enchiladas

3 cups milk

4 1/2 T. flour

3/4 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. ground cumin

1 1/2 cups shredded Monterey Jack cheese

2 (4-ounce) cans chopped green chilies

2 cups shredded cooked turkey

10 flour (8-inch) tortillas

Cooking spray

Sour cream, salsa and shredded lettuce for garnish

Directions: In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper. Cook 5 to 6 minutes or until sauce thickens. Stir in 1 cup cheese and cool till melted. Remove 1 cup cheese sauce and reserve. Add 1 can chilies to remaining sauce.

In medium bowl combine turkey, remaining can of chilies and reserved cheese sauce. Spread 1/4 cup turkey mixture on each tortilla and roll up. Place tortillas seam-side down in 9×13-inch baking dish sprayed with cooking spray. Pour remaining sauce over the tortillas. Sprinkle with the remaining 1/2 cup cheese. Bake in 350 degree oven 20 minutes or until hot and bubbly. Serve with garnishes. Serves 5.

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