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I may be jumping the gun talking about Thanksgiving leftovers while the bird is still in its packaging, but you'll thank me come Friday when the fridge is bursting with possibilities. From a simple turkey sandwich to an impressive casserole, this week's recipes are tasty examples of how a bit of cooked turkey, a few vegetables and some cheese can turn leftovers into luscious.
One such dish is a take on a popular Italian dish, parmigiana. Just dip turkey slices in egg, then a Parmesan bread crumb blend and saute till brown. Transfer to a baking dish, cover with spaghetti sauce and lots of mozzarella and bake till cheese is melted. Serve with a side of your favorite pasta and a tossed salad.
Turkey sandwiches are also a favorite of mine. For one that's a little bit different try sliced turkey breast on an onion bagel spread with cream cheese. Top with a sweet-tart sauce made with a combination of whole cranberry sauce and orange marmalade. Simple, and simply addictive.
Ditto for enchiladas filled with turkey and canned green chilies (mild to hot, to your taste) smothered in a creamy southwestern-seasoned cheese sauce. Yum!
Have the happiest of Thanksgivings!
Turkey Parmigiana
4 to 6 slices (3/8-inch thick) cooked turkey breast
2 eggs, lightly beaten
1 T. water
2 tsps. olive oil
1/2 cup seasoned dried bread crumbs
3/4 cup grated Parmesan cheese, divided
Vegetable oil
2 1/2 cups spaghetti sauce
2 tsps. dried oregano leaves, crushed
3/4 cup shredded mozzarella cheese
Directions: Combine eggs, water and olive oil in a shallow dish. Set aside. Combine bread crumbs and 1/2 cup Parmesan cheese in another shallow dish. Dip turkey slices into egg mixture, then coat with bread crumb mixture.
Heat oil in a heavy skillet over medium heat. Brown turkey slices 2 to 4 minutes per side. Layer turkey in an 11×7-inch baking dish. Combine spaghetti sauce and oregano; pour over turkey. Top each turkey slice with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake in preheated 350-degree F. oven 20 to 25 minutes, or till cheese is melted. Serves 4.
Saucy Turkey Bagel Sandwich
1/4 cup orange marmalade
1 (16-ounce) can whole berry cranberry sauce
6 T. cream cheese, softened
6 onion bagels, split and toasted
1 pound thinly sliced leftover turkey breast
Directions: In small bowl, combine marmalade with cranberry sauce. Set aside.
Spread cream cheese over bottom of each bagel. Top with turkey and cran-orange sauce. Place bagel top over. Makes 6. (Tip: Make these using mini-bagels for a yummy appetizer or a kid-friendly lunch.)
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 F. oven 20 minutes or until hot and bubbly. Serve with garnishes. Serves 5.