Waldorf Turkey Sandwiches

1 cup cubed cooked turkey breast
1 small apple, chopped
1/4 cup diced celery
3 T. mayo
2 T. plain yogurt'2 T. chopped walnuts
1 T. raisins
1/8 tsp. nutmeg
1/8 tsp. cinnamon
8 slices bread, toasted
4 lettuce leaves

Makes 4 delicious sandwiches with leftover turkey meat!

In a bowl, combine the first 9 ingredients.  Cover and refrigerate for 1 hour.  Spoon 3/4 c. mixture onto bread and add lettuce leaves.

Ham and Cheese Dinner Braid

From my class at Pantry Secrets

Using basic bread recipe, use one of the bread loaf doughs (1/4 of recipe).

Roll the dough out into a rectangle the size of a cookie sheet, place in pan and roll to edges. Cut 1 inch strips all down both sides of the pan. Put filling along center (ham and swiss). I've also made this with turkey. Fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes.

I like to serve it with a cream sauce over the top made of 1/2 cream of chicken soup, 1/2 sour cream.

Leftover Turkey Soup

Leftover Turkey Soup

½ cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 tbsp oil
2 cans chicken broth
1 ¾ cups water
1 package Italian dressing mix
½ cup pasta of choice, uncooked

Pour oil a large saucepan and add onion, carrot, and celery; cook 3 to 5 minutes until slightly tender. Stir occasionally. Add chicken broth, water, and dressing mix. Stir until incorporated. Bring to a boil. Add turkey and pasta, cover. Reduce heat to medium-low and simmer for 10 to 12 minutes or until pasta is cooked. Serve.

Turkey Pillows

Turkey Stuffed Crescent Rolls (Basically like my chicken pillows except with turkey)

2 cups cubed leftover turkey
3 ounce package cream cheese, softened
2 tbsp margarine, melted
2 tbsp milk
Salt and pepper to taste
1 tbsp chopped onion
1 8-ounce package of crescent rolls

Make filling by combining cream cheese and margarine. Add turkey, milk, onions, salt and pepper to the cream cheese mixture. Separate the crescent rolls into 4 rectangles, and press the dough perforations to seal. Place about 1/3 cup of turkey mixture onto center of each rectangle. Bring the corners together and press to seal. Brush rolls with melted butter, and bake at 350° F for about 20 minutes, or until golden brown.

Turkey Tostadas

Another way to use up leftover turkey.

Turkey Tostadas

2 cups cooked turkey, cubed
1 package taco seasoning mix
Water as needed
4 6-inch corn tortillas
¼ cup canned refried beans
½ cup Pepper Jack cheese, shredded
½ cup tomatoes, chopped
½ cup lettuce, shredded
2 tbsp onion, chopped
½ cup taco sauce
1 cup sour cream
1 cup guacamole

In a large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.

Arrange tortillas on a large cookie sheet. Bake at 375° F for 5 to 7 minutes, or until tortillas are crispy and lightly browned. Spread each tortilla with one tablespoon of beans. Top with ¼ turkey mixture and cheese. Return to oven for 2 to 3 minutes or until cheese is melted. To serve, top with tomatoes, lettuce, onions, and taco sauce.

Serve with sour cream and guacamole.

Leftover Turkey Sandwich

Supreme Leftover Turkey Sandwich

2 slices whole wheat bread
1 tbsp mayonnaise
2 ounces cooked turkey, sliced or shredded
½ cup stuffing
2 tbsp cranberry sauce

Spread mayonnaise on one of the slices of bread. Layer cranberry sauce, stuffing, and turkey on the other slice. Place the slice with mayonnaise on top and serve. Try it toasted too!

I love cranberry sauce, and love this sandwich. I don't usually have leftover stuffing, and I usually add lettuce to my sandwich when I make it.

Turkey-Stuffing Pot Pie

Another way to use up leftover turkey

Turkey-Stuffing Pot Pie

1 2/3 cups hot water
1 cup prepared stuffing
3 cups cooked turkey, chopped
1 1/4 cup frozen mixed vegetables, thawed
1 1/2 cups turkey gravy

Preheat oven to 375° F. Mix turkey and vegetables and place into a 2 quart casserole dish. Pour gravy over turkey mixture, stir to combine. Top with stuffing. Bake 30 minutes or until heated through.

Thanksgiving Turkey Calzones

Another way to use up leftover turkey

Thanksgiving Turkey Calzones

1 8-ounce tube refrigerated crescent dinner rolls
4 2-ounce slices of cooked turkey
4 ounces Monterey jack cheese, grated
4 ounces canned mushroom slices, well drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling

Separate crescent roll dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangles. Top each rectangle to within ½ inch of edge with 1 slice of turkey, 1 ounce of grated cheese, 2 tbsp sliced mushrooms, and ½ tsp tarragon.

Fold dough in half, forming a square, and pinch edges to firmly seal. Dip each calzone in beaten egg, then coat with bread crumbs. Spray baking sheet with nonstick cooking spray. Place calzones on a baking sheet. Bake in a preheated 375° F oven for 20 to 25 minutes or until crust is a deep golden brown. Top calzones with hot turkey gravy, if desired.

Turkey Curry

Another way to use up leftover turkey

Turkey Curry

2 tbsp curry powder
4 tbsp butter
1 ½ cups chopped onion
2 tbsp flour
½ tsp ginger
2 cups chicken broth
1 can crushed pineapple, with juice
3 cups cooked turkey, shredded or diced
2 tbsp lemon juice

Cooked white or brown rice in a pan, melt butter and add curry powder. Stir for about 2 minutes. Add chopped onions and stir until onions soften. Add flour and ginger. Stir until combined. Add chicken broth and pineapple. Stir in turkey. Cover and simmer for 10 minutes, or until heated through. Stir in lemon juice. Serve over hot rice.

Kentucky Hot Brown

Kentucky Hot Brown

8 slices of bacon

4 slices of turkey breast

4 slices of toast

4 slices of tomato

1 tablespoon flour

1 tablespoon butter

1 cup millk

1 1/2 cups grated cheddar cheese, swiss cheese, parmesan cheese combination (I just use whatever I have on hand)

extra Parmesan cheese to sprinkle on top

• Cook the bacon until crisp.
• To make the mornay sauce, in a saucepan, melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens. Add cheese and stir until well blended.
• Place toast in a baking pan placing a slice of turkey on each piece of toast.
• Pour cheese sauce over turkey and place a tomato slice in the center of each sandwich.
• Then put a piece of bacon on either side of the tomato.
• Place under the broiler until the cheese starts to bubble and begin to turn slightly brown.

The Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. When Tara came out to visit, she stayed at the Brown Hotel, and it was really fun to hear all about the history of this hotel and the creation of the Kentucky Hot Brown.

I first had this at Lynn's Paradise Cafe, one of our favorite restaurants while we lived in KY. Here's a couple of pictures of us the last time we were there (we flew out in 2005 just for Thunder Over Louisville). Will was only 4 months old. What a cutie pie!

I usually make these open face sandwiches (they're called sandwiches, but there's no way you want to eat this without utensils) every year after Thanksgiving time with our leftover turkey. Yummy, cheesy goodness! And it always reminds us of the good old KY days.

Monte Cristo Sandwiches

Monte Cristo Sandwich- serves 4 (from Mique and One More Moore)

8 Slices of Texas Toast Bread (the thick, square slices)
4 Slices of Virgina Baked Ham
4 Slices of Turkey
4 Slices of Swiss Cheese
Mustard
2 Eggs
1 1/2 Cups Milk
1 tsp Nutmeg/Cinnamon or a Apple Pie Spice Mix
Raspberry Preserves
Powdered Sugar

Directions:
Spread mustard on 4 slices of the bread
Layer slices of the following: cheese, turkey, ham
Place bread on top to make sandwich
Combine eggs, milk & spices in a bowl & mix.
Dip the entire sandwich in the mixture (you'll need to turn over the sandwich to make sure both sides are covered)
Grill in a grill pan lightly sprayed with pam to prevent sticking
Give the sandwich a sprinkle of powdered sugar & a dollup of raspberry jam