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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Turkey Wings

Turkey wings can be grilled, baked or fried. Cook like chicken legs.

 

Turkey Noodle Casserole

  • 1 Package Extra wide Egg Noodles, cooked
  • 3 cups cubed cooked turkey or chicken
  • 1 can Peas, or frozen
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 10 oz Milk (just fill a can)
  • Salt & Pepper to taste
  • Italian Style Bread Crumbs 

In a large bowl, combine all ingredients except bread crumbs. Transfer to a greased 11 x 7 baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.

Turkey Dish

  • 1 (8 ounce) package cooked noodles, rice or pasta
  • 3Tbs butter
  • Slice of onion, chopped
  • 1/2 Pepper, chopped
  • 3 cloves garlic, chopped
  • mushrooms, sliced
  • 3Tbs all-purpose flour
  • 1/2 c turkey gravy mixed with 1 c water
  • 1 cup milk
  • 2/3 cups grated Parmesan cheese
  • 2 cups chopped cooked turkey
  • Salt & pepper to taste
  • 1/2 Tomato chopped and divided
  • 1 cup bread crumbs
  • 1 Tbs grated Parmesan cheese

Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat. Add onion, pepper, garlic and mushrooms and sauté until tender, Stir in flour. Mix in turkey gravy mixed with water, milk, parmesan cheese, turkey, salt and pepper to taste. Gently fold in half the tomatoes. Mix most of the sauce with noodles and spread in baking dish. Pour the rest of the sauce over top. Sprinkle the rest of the chopped tomatoes, then some Italian style bread crumbs then some parmesan cheese. Bake in 350 oven until top is golden, approximately 30-45 minutes.

Thanksgiving Leftovers Turkey Stuffed Shells

  • 1 (12 ounce) box jumbo pasta shells, cooked
  • 2 cups cubed cooked turkey
  • 1 1/2 cups leftover stuffing or a 6 ounce package of instant stuffing, prepared
  • 1 (4 ounce) package cream cheese, softened
  • 1/2 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups leftover turkey gravy, can/jar turkey gravy or can of cream of chicken soup

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in a mixing bowl with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix until well blended. Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese. Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Turkey a la King

  • 2 tablespoons butter
  • 3 fresh mushrooms, sliced or 1 4 oz can sliced mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup chopped cooked turkey
  • 1/3 cup frozen peas, thawed
  • salt and pepper to taste 

In a large skillet on medium low, heat butter until melted. Sauté mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper. Serve over mashed potatoes, noodles, rice or pasta.

Black Friday Pie/Turkey Shepherd's Pie

  • Left-over veggies or can or bag mixed veggies
  • Leftover gravy or 2 cans or jars
  •  Leftover mashed potatoes
  • Leftover dressing (stuffing)

In casserole dish large enough to fit your ingredients, layer in order veggies, gravy, stuffing then potatoes. Bake in 350° oven for 30-45 minutes or until hot throughout.

Turkey Cordon Bleu Casserole 

  • 2 cups cubed or sliced fully cooked ham
  • 4 cups cubed cooked turkey
  • 1 cup shredded Swiss cheese
  • 1 large onion, chopped
  • 1/3 cup butter or margarine
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cups milk

Topping:

  • 1 1/2 cups soft bread crumbs
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup butter or margarine, melted 

In a saucepan, sauté the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from heat. In a greased 2-qt. baking dish, layer the turkey, cheese and ham. Pour sauce over top. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly.

Quick Turkey Casserole

  • 2 cups sliced onions
  • 1/2 teaspoon sugar
  • 2 teaspoons butter or stick margarine
  • 2 teaspoons canola oil
  • 3 ounces cream cheese
  • 1 (10.75 ounce) can cream of mushroom soup
  • 2 cups cooked rice
  • 1 1/2 cups cubed cooked turkey
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  • 1/4 cup cornflake crumbs
  • Paprika 

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss cornflake crumbs with onions and arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through. 

Turkey & Rice with Goodies 

  • 4-6 cups cooked rice
  • 3 slices bacon
  • 1/2 onion, chopped
  • 2 stalks celery, diced
  • 1 carrot, chopped
  • 1/2 cup peas
  • 1 cup mushrooms, sliced
  • 1-2 cup cooked, chopped turkey
  • 1 teaspoon chicken soup base
  • 3 tablespoons soy sauce
  • 1/2 cup chopped parsley
  • ground black pepper to taste 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. 
Mix the onion, celery, carrot, peas, mushrooms, in the skillet. Slowly cook and stir over medium heat until tender. 
Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot. 

Turkey Macaroni Bake

  • 2 cups cubed cooked turkey
  • 3-4 cups cooked elbow macaroni
  • 2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 1/4 teaspoon pepper
  • Frozen veggies

In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt, baking dish. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Turkey Tetrazzini 

  • 16 ounce packages angel hair pasta or thin spaghetti, cooked
  • 1/4 cup butter
  • 2/3 cup sliced onion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground mustard
  • 1 cup shredded sharp Cheddar cheese, divided
  • 2 tablespoons chopped pimento peppers (optional)
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 pound cooked turkey, sliced 

Preheat the oven to 400 degrees F (200 degrees C). Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add un-drained mushrooms to cheese sauce. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top. Bake for about 25 minutes or until sauce is bubbly and cheese on top is toasted. 

Scalloped Potatoes W/Turkey & Broccoli

  • Green Onions (Scallions) Chopped
  • Celery Stalk, Finely Chopped
  • Cooked turkey in Chunks
  • 8 oz shredded cheddar cheese (Optional)
  • Large Potatoes, Sliced Thin (Peeling is optional)
  • Fresh or frozen broccoli, thawed
  • 1 Onion, Sliced Thin
  • Flour
  • Milk
  • Margarine
  • Salt & Pepper to Taste
Mix scallions, celery, turkey, brocolli and cheese if desired. In Oblong baking dish, put a layer of potatoes down. Sprinkle with flour, some scallion mix, pepper and salt and top off with several pats of margarine. Last, layer the sliced onions on the very top and pour milk in until it reaches the top of the the potatoes. Line baking rack with foil (to catch any spills). Place on middle rack in a 350° oven and bake 45-90 minutes or until potatoes are fork tender.
 

Veggie Turkey Casserole 

  • 3 cups cubed cooked turkey or chicken
  • 2 cups frozen mixed vegetables
  • 2 cups frozen broccoli florets
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 10 oz Milk (just fill a can)
  • 1/2 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery seed 

In a large bowl, combine all ingredients. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. Stir before serving. Serve over or beside potatoes, pasta, rice, stuffing, biscuits etc. 

Turkey Noodle /Rice Soup

  • Turkey carcass & Bones
  • Leftover Turkey, white & dark meat
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic, chopped (or minced)
  • 1 onion (whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can* (Optional)
  • 4 ounces fresh or frozen peas or small can* (Optional)
  • 4 Oz Frozen Corn* (Optional)
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill with water. Add celery, garlic, onion, bullion and some salt. Put on stove on high until boil. Reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots, peas and corn if they are fresh or frozen. Leaving pot on slow simmer, carefully take the bones out. When cool enough, pick carcass clean and return any meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 - 30 minutes for rice. Serve piping hot with crackers.

 * Carrots, peas and corn are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Broccoli Chicken/Turkey Bake

  • 3 cups cooked white rice, Alternately you can use Cooked Pasta
  • 2 cups cooked, chopped chicken or Turkey
  • 1 (10 ounce) package frozen broccoli, thawed 
  • 1 cup shredded Cheddar cheese 
  • 1 (7 ounce) package whole wheat crackers, crushed 
  • 3 tablespoons butter, melted

In saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a 9x13 baking dish combine chicken, broccoli, cheese and cooked rice. In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. Bake in 350° oven for 20 to 30 minutes, or until crackers are crispy. 

Turkey Stew/Dumplings/Pot Pie

  • Turkey carcass & Bones
  • Leftover Turkey, white & dark meat
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can
  • 4 ounces fresh or frozen peas or small can
  • 2 1/2 Lbs potatoes, cubed
  • 4 Tbs Cornstarch
  • 8 Tbs Cold Water
Place bones and meat in very large pot and fill with water. Add turkey meat, celery, garlic, onion, bullion and some salt. Cook on high until boil, reduce to low and slow simmer for 2-3 hours refilling water as needed. Add potatoes, carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take turkey carcass and bones out and pick meat off. Return meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Slow simmer until veggies are done. Remove from heat. Mix cornstarch and cold water until well blended and stir into pot slowly to thicken. Let cool a little before serving.
Dumplings Dumpling Batter: Bisquick or another brand baking mix and water or milk for dumpling batter. Prepare according to directions.
I usually double the recipe on the Bisquick Box *Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4 Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or margarine, 1/3 cup milk. Mix flour, baking powder and salt in large mixing bowl. In separate bowl, lightly beat egg, melted butter and milk together. Stir into flour mix to make a stiff batter.
Omit Corn Starch from stew recipe. Drop dumplings in boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover and cook 20 minutes, (or as directed on dumpling package).
Pot Pie:   Biscuit mix for crust: Bisquick or another brand baking mix and water or milk for biscuit batter. Prepare according to directions.
I like to have enough crust to line inside as well as top outside of large casserole bowl Biscuit mix for crust, Homemade: 2 Cups flour, 1/2 Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup shortening or margarine, 2/3 cup milk. Mix dry ingredients in large mixing bowl. Cut shortening in and blend until looks like coarse meal. Add milk and stir just until dough forms around fork. Turn dough onto lightly floured surface and need 14 times. Pat or roll 1/2 inch thick or slightly thinner.
Omit Corn Starch from stew recipe. Remove from heat and allow to cool 15-30 minutes. Now is a good time to begin to prepare biscuit mix. Line inside of large and tall bowl with layer of biscuit mix like a pie, if desired. Pour in stew and cover with biscuit mix, like a pie top. Seal to sides and cut slits in top. Cook in 425° oven 25-30 minutes or until crust is nicely browned.

Turkey Gravy & Potatoes

  • Leftover Roasted Turkey, cut or broken into small, bite-sized pieces
  • Leftover Gravy (Or instant Turkey Gravy, cooked)
  • 1/2 Cup Leftover Stuffing (Optional)
  • 1/2 - 1 Cup Water
  • Leftover Mashed Potatoes (Or Instant Mashed Potatoes, Cooked)
Mix gravy, turkey, stuffing and water in a large pot and heat slowly over medium-low heat stirring frequently until hot throughout. If using leftover mashed potatoes, heat in microwave. Scoop turkey gravy mixture over potatoes on dinner plates and serve. Mmmm!

Turkey Dinner

  • Turkey (Butter & Pepper)
  • Mashed Potatoes ( Butter, salt, milk)
  • Gravy (Cornstarch & water)
  • Stuffing (Bread, butter, celery, onion, seasonings)
  • Green bean Casserole (Can beans, cream mushroom soup, milk, fried onions, pepper)
  • Sweet potato Casserole (sweet potatoes, ?)
  • Candied Yams (yams, brown sugar, marshmallows)
  • Dinner Rolls (rolls & butter)
  • Cranberry sauce
  • Pies: Apple, pumpkin, minced meat, lemon meringue
Appetizers:
  • Cheese & Crackers
  • Deviled Eggs
  • Cream cheese stuffed Celery
  • Peanut butter stuffed celery
  • pickle spears
  • black olives
  • green olives
  • Veggies (broccoli -cauliflower- carrot sticks) & dip
Dinner: Pies: 
  • Apple
  • pumpkin
  • minced meat
  • lemon meringue
  • Dutch Apple
  • Banana Cream
  • Coconut Cream
  • Chocolate Cream
  • Key lime
  • Blueberry
  • Cherry
  • Strawberry

 
 

Please feel free to contact us with Questions, Comments, Concerns, Compliments: E-mail us

 

 

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