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Thanksgiving
Recipes
 What To Do
with Leftovers
Turkey Pasta Fagioli
Ingredients:
1 lb. uncooked rigatoni pasta
1 small garlic clove, minced
2 Tbsp. olive oil
2 bunches broccoli-rabe, cleaned and trimmed
1-1/2 cups cooked Honeysuckle White turkey pieces
1 can (15-16 oz.) cannellini beans, drained
1/4 c. drained sundried tomatoes, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. grated Parmesan cheese
Instructions:
In a large saucepot of boiling salted water, cook pasta as package directs. Meanwhile, in a large nonstick skillet,
over medium heat, sauté garlic in oil until lightly browned. Add broccoli-rabe and toss to coat; cover and cook
about 3 minutes, until just wilted. Stir in turkey, beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5
minutes. Drain pasta; toss with the bean mixture. Sprinkle with cheese.
Turkey Cashew Casserole
Ingredients:
2 - 10 oz. cans condensed cream of mushroom soup
1/4 c. water or milk
1 - 8 oz. can water chestnuts, drained and sliced
1 c. chopped celery
1/4 c. chopped green onions
2 c. diced cooked turkey
2 - 3 oz. can chow mien noodles
1/2 c. broken cashews
Instructions:
Preheat oven to 325 F. Combine all ingredients and put half of mixture into a casserole, sprinkle with chow mien
noodles. Top with rest of the turkey mixture and sprinkle cashews over the top. Bake 30 minutes.
Maple Turkey Waldorf Salad
Ingredients:
3 small apples, cored, pared and chopped
1 Tbsp. lemon juice
1/2 lb. diced turkey
2 stalks celery, diced
1/2 c. walnuts, chopped
1 c. grapes, halved
1/2 c. green onions, chopped
2 Tbsp. mayonnaise
2 Tbsp. plain yogurt
3 Tbsp. apple juice
1/4 tsp. celery seed
Instructions:
Toss the apples with the lemon juice. Add the turkey,
celery, walnuts, grapes and onions. In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery
seed. Spoon over the apple mixture, and toss gently. Chill 24 hours before serving.
Turkey and Barley Chowder
Ingredients:
3 c. chicken broth
3 carrots, cut into julienne strips
1 c. sliced leeks
3/4 c. quick cooking barley
1/2 tsp. dried savory
Salt and freshly ground black pepper to taste
1-1/2 c. milk
1-1/2 c. chopped cooked turkey
1/4 c. mashed potatoes or more to thicken
Instructions:
In a large stock pot combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer, covered for 15
minutes, or until the vegetables are tender. Stir in the milk, turkey and mashed potatoes. Heat through and serve
immediately.
Happy Eating
The Party Girl
© Party411.com
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