By Mike Thayer

Turkey BreastSo you've got a bunch of turkey leftover from the Thanksgiving dinner you made, or turkey you were given to take home....  You can't just keep slicing a big thick slice of it off and eating it as is.....  Well, you can, but there's no variety in that.

What else can you do with it?

Lots.

There's the obvious, make a sandwich.  Some turkey, Muenster cheese, a little mustard between a couple slices of bread or in a bun....  It's another dose of YUM!

You could grab a box of scalloped potatoes from your pantry, make the potatoes per the box instructions, chunk up some of that turkey, throw that in before popping those taters in the oven and boom!  Dinner.  To add a little kick, finely dice up some jalapeno pepper to include in the mix.  TASTY!

You could do a similar thing by grabbing that box of mac & cheese from the pantry and in about 10 minutes, you'll have another lunch or dinner.  With noodles in mind you could also simply grab a jar of Alfredo sauce, boil up some noodles for an impromptu Turkey Alfredo.  Heck, add some chopped turkey to a package of chicken flavored Ramen for a quick meal.

Dice some turkey up and put it in the fridge for later use.  You can quickly grab that diced turkey for a number of dishes.....  Diced turkey on a salad;  turkey fried rice; turkey & assorted veggies along with some broth in the crock pot for a nice soup; Grab some tortillas to make turkey & cheese quesadillas; open up a tube of crescent rolls and bake them up with turkey. cream cheese and green onion.

There's all kinds of things you can do with leftover turkey, have fun with it!

Here's one of my favorite recipes for leftover turkey, Scalloped Turkey!

Ingredients:

  • 3 cups cooked turkey meat, roughly chopped

  • 1/2 cup butter

  • 1/2 cup flour

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cayenne pepper

  • 2-1/4 cups chicken broth

  • 1 cup heavy cream

  • 1/4 cup olive oil

  • 1 box of turkey or chicken flavored stuffing mix

  • 1/2 cup onion, chopped

  • 1 teaspoon garlic powder

  • 1/2 cup celery, chopped

  • 1 small can of mushrooms (4 ounces), drained

  • 1/4 Parmesan cheese, grated

Directions:  Preheat oven to 350 degrees.  In a saucepan over medium heat, melt the butter, then stir in the flour, salt, pepper, cayenne pepper, lower the temperature while constantly stirring until the mixture is bubbly and golden.  Gradually whisk in 2 cups of the chicken broth and the cup of heavy cream, continuing to whisk, simmering for about 4 minutes.  Add the turkey meat and set the sauce aside.  In a saucepan over medium heat, saute the onion, celery and mushrooms in the olive oil, stirring for a couple minutes until the onions and celery starts to caramelize.  Add the garlic powder, the seasoning mix for the stuffing, the bread cubes and the remaining 1/4 cup of chicken broth.  Stir to incorporate.  Pan spray a large casserole dish, pour in the bread/veggie mixture, then pour in the turkey sauce.  Top with the grated Parmesan, cover and bake for about 45 minutes.  Uncover and bake another 10 minutes until the Parmesan is golden, brown and delicious.  Enjoy!

$pend Wisely My Friends.....