This tasty turkey casserole recipe is made with leftover turkey, leftover stuffing and gravy, and a little cranberry sauce for topping.

Cook Time: 30 minutes

Ingredients:

·     4 cups prepared turkey stuffing

·     2 cups cooked cut up or sliced turkey

·     1¾ to 2 cups prepared turkey gravy

·     1/3 cup jellied or whole cranberry sauce, cubed

Preparation:

Butter bottom and sides of 2-quart baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350 degrees for 30 minutes. Serves 4. 

 By Diana Rattray, About.com

IN 3 EASY STEPS

2¼ Cups cooked turkey, cubed

2 Cups celery, diced

2 Cups Granny Smith apples, cored and diced

¼ Cup golden raisins

2 Tablespoons reduced-calorie mayonnaise

2 Tablespoons low-fat plain yogurt

¼ Teaspoon freshly grated nutmeg

¼ Teaspoon ground cinnamon

Salt and pepper

1. In a large bowl combine turkey, celery, apples and raisins.

2. In a small bowl combine mayonnaise, yogurt, nutmeg & cinnamon; fold into turkey mixture

3. Season to taste with salt and pepper.

 

Recipe Source: Recipe by The National Turkey Federation

½ oz dried mushroom pieces 
2 Quarts turkey broth or low-sodium chicken broth
2 Medium carrots, peeled and finely chopped
2 Medium celery stalks, thinly sliced
2 Tablespoons shallots, thinly sliced
2 oz dry angel hair pasta
1 Cup cooked turkey, finely chopped
3 Tablespoons chopped fresh parsley
To Taste freshly ground black pepper

  

Rehydrate dried mushrooms by covering with warm water. Let stand 15 minutes. Rinse under cold water. Place broth in a Dutch oven and bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to a boil, immediately reduce heat and simmer, uncovered, 15-20 minutes or until vegetables are tender. Add pasta and continue cooking until it is al dente, about 4 to 5 minutes. Stir in the cooked turkey and parsley and cook 1 to 2 minutes or until thoroughly heated.

Yield: 8

Ingredients:

8 oz fat-free cream cheese

1 Can (4 ounces) chopped green chilies, with juice

¼ Cup finely chopped red onion

1 Tablespoon Dijon-style mustard

8 (8-inch) flour tortillas

3 Cups lettuce, shredded

1½ Pounds SMOKED TURKEY BREAST, shaved

½ Cup grated reduced-fat Cheddar cheese, divided

8 Thin slices sweet red onion

 
In small bowl combine cream cheese, chilies, onions and mustard.
Spread 3 tablespoons cream cheese mixture over each tortilla. In center of each tortilla, top with 1/3 cup lettuce, 3 ounces of turkey, 1 tablespoon cheese and 2 onion slices. Fold up lower edge of tortilla over filling and fold in left and right sides.

*** Roll-ups may be made several hours before seving. Wrap tightly in plastic wrap and refrigerate.
 

 

Thought you might like like this great idea that I got from Good Housekeeping Home Cooking sent in by Liz Brown of Lincoln Mass.

TURKEY AND STUFFING BURGERS
1-1/2 cups (1 inch pieces) leftover roast turkey meat
4 cups leftover cooked stuffing
2 large eggs, lightly beaten
Sliced red onion, green salad, and cranberry sauce (optional)

1. Preheat oven to 450º Grease jelly roll pan.
2. In food processor with knife blade attached, pulse turkey until chopped. In large bowl, stir turkey, stuffing, and eggs until well mixed.
3. Scoop stuffing mixture by lightly packed 1/2 cups into 8 mounds, placing them 2 inches apart, in prepared jelly-roll pan. With hand, flatten each mound into 3 inch round . (If burgers fall apart, return to bowl and add water by tablespoons to stuffing mixture, stirring until moist enough to hold together.)
4. Roast burgers 20 minutes, without turning over, or until lightly browned on both sides and hot throughout (internal temperature should reach (165º) Serve burgers on onion slices with a green salad and top with cranberry sauce if you like.

(I would probably add some cranberry sauce to the mixture before cooking to moisten and sweeten the burgers.)