Turkey Waldorf Salad

 

Tender chunks of turkey (white or dark meat) with granny smith apples, grapes, celery and walnuts to give it the perfect crunch.  Served on crisp buttery club crackers. So good this way but I made enough for later this week to serve on a nice soft buttery croissant or Kaiser roll. I love this salad and it's so easy to make.

Turkey Waldorf Salad

2 cups cooked leftover turkey breast, cubed

1 cup seedless red grapes, halved

1/2 Granny Smith apple, cored and cubed

1/2 cup celery, chopped

1/2 cup walnuts

1/2 cup mayonnaise

1/2 cup vanilla yogurt

2 teaspoons lemon juice

Salt and pepper to taste

 

 

 

Lightly toss turkey with grape halves, apple, celery and walnuts in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat. Salt and pepper to taste.

 

 

 

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Creamy Wild Rice and Turkey Soup

 Creamy Wild Rice and Turkey Soup

This thick and creamy soup is the perfect solution to leftover turkey.  Served with leftover dinner rolls or homemade biscuits, it is the ultimate comfort food! 

Creamy Wild Rice and Turkey Soup

1/2 cup butter, cubed

1 carrot, diced small

2 celery ribs, chopped small

½ cup onion, chopped

1/2 cup all-purpose flour

3 cups chicken or turkey broth

2 cups cooked wild rice

2 cups cubed cooked turkey

1 cup heavy cream

1 cup half and half (half cream/half whole milk)

1/2 teaspoon salt

1/4 teaspoon pepper

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.

Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.  

For thinner soup add more broth.

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Classic Triple Decker BLT Turkey Club

 

I love a good challenge.  Especially one that involves food.  Like trying to fit my mouth around this triple-decker bacon lettuce tomato turkey club sandwich.  I love club sandwiches.  I love how the simplicity of these five things can make such a delicious sandwich!   Good quality mayo, bacon is crisp, turkey is flavorful, and lettuce and tomatoes are fresh. But the best part of the sandwich is the perfectly toasted bread. 

 Classic Triple Decker BLT Turkey Club

White bread

good quality mayonnaise

iceberg lettuce leaves

slices ripe tomatoes

salt and black pepper

slices crispy cooked bacon

thick sliced roasted turkey

frill toothpicks

Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into neat stacks.  Set aside.

To make a triple-decker club

 On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper to taste. 

Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.

Pin the sandwich’s layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

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Thanksgiving Enchiladas

Thanksgiving Enchiladas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So what to do with all that turkey and stuffing…. Here’s another good idea to use it all up... and a tasty one too. You will love this recipe! 

 

Thanksgiving Enchiladas 

 

2 cups leftover cooked turkey (shredded)

2 cups leftover stuffing

2 cups shredded Monterey Jack cheese (divided)

8 soft flour tortillas

3 Tablespoons butter

3 Tablespoons flour

1 1/2 cups chicken broth

1 cup sour cream

1/2 teaspoon garlic powder

1/4 teaspoon pepper

 

Preheat oven to 350 degrees. Grease a 9 x 13 pan using non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.  Stir in sour cream, garlic powder, and pepper.  Lower to simmer while it gets thick and bubbly.  If too thick add a little more broth. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a medium bowl, mix turkey and stuffing together. Set aside.

  

Pour ½ cup of sauce in baking dish and spread out from end to end.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Warm tortillas in microwave for a few seconds just to make them warm so they are easier to work with.  Lay out flat and place a tablespoon of mixture down the center of each tortilla. Roll each one up and place in on Roll up in tortillas and place in pan seam side down. Line them up close together side by side.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the rest of the sauce on top and all around sides of enchiladas and cover with remaining cheese.  Spray aluminum foil with non-stick cooking spray and cover dish. 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake 20-22 minutes.  Uncover and place under broiler for a minute or two to brown cheese.

   

 

 

 

 

 

 

 

 

 

   

 

Serve with some cranberry sauce on top!  YUM.

 

 

 

 

 

 

  

 

 

 

 

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