By Cheryl Radkiewicz

What’s your favorite dish from Thanksgiving dinner?  Honestly, for me it’s NOT the turkey…unless I can turn it into leftovers with great flavors. 

My favorite parts of the dinner are the stuffing, gravy, mashed potatoes and desserts.  During Covid when we were all quarantined from other family members, my husband and I made prime rib…however, many members of the family are traditionalists.  I am, to a certain point, however, if given the choice between the two, I always pick the beef.

We’re back to dining with family and friends, so what do we do with leftover turkey besides packing “to go” bags?

Here are some simple, easy and very tasty leftover turkey dishes:

Texas Turkey Casserole:

1-16 oz. pkg. medium-wide egg noodles
1 medium onion, chopped
2 Tbsp. butter or margarine
3-4 cups cooked cubed turkey
Pepper and seasoning salt to taste
3-4 oz. cans green chili peppers, chopped
3-10 ½ oz. cans cream of chicken or cream of mushroom soup, undiluted
2-3 cups grated sharp Cheddar cheese

Prepare noodles according to package directions and drain.  Sauté onion in butter until lightly browned.  Spread ½ of noodles in buttered 3-4 quart casserole ; add ½ turkey; sprinkle lightly with salt and pepper.  Add, in order, ½ of the onion, chilies, cheese and soup; repeat with remaining ingredients.  Bake in 350 degree oven for 45 minutes.  May be prepared in advance.  To reheat, set oven to 300-325 degrees and cover lightly with aluminum foil.  Makes 12 servings.

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Goodbye Turkey Casserole:

2 cups milk
3 Tbsp. flour
1 tsp. salt
1 tsp. onion powder
1 ½ cups Minute Rice
1 can chicken broth
1 ½ cups water
8 oz. grated cheese
2 cups chopped turkey
1 small jar pimiento

Make a white sauce with milk, flour, onion powder, salt and pepper and set aside.  In casserole dish layer in following order: rice, water and chicken broth, ½ of the grated cheese, pimiento and turkey.  Cover with the sauce and rest of grated cheese.  Bake at 350 degrees for 20 minutes.  

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Turkey Taco Bake:

2 cups  cooked turkey, chopped
1 small onion, chopped
1 Tbsp. butter
¾ cup water
1 -1 ¼ oz. pkg. taco seasoning
1-15 oz. can tomato sauce
1-8 oz. pkg. shell macaroni, cooked
1-4 oz. can chopped green chilies
2 cups Cheddar cheese, shredded

Sauté onion in butter until onion is soft.  Add water, taco seasoning and tomato sauce; mix.  Bring to boil, then simmer for 15 minutes.  Add cooked turkey meat and simmer for 5 more minutes.  Stir in macaroni, chilies and 1 ½ cups cheese.  Pour into greased (or sprayed)  1 ½ quart baking dish.  Sprinkle with remaining cheese and bake in 350 degree oven for 30 minutes or until heated through.

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Turkey Breakfast Hash:

2 Tbsp. butter
½ medium onion, finely chopped
1 clove garlic, finely chopped
2 Tbsp. all-purpose flour
1 ½ cups milk
½ tsp. salt
¼ tsp. black pepper
½ tsp. poultry seasoning
2 cups chopped roasted turkey

In large skillet, heat butter over medium heat.  Add onion and cook until soft.  Add garlic and cook another minute.  Add flour and stir to coat for about 2 minutes.  Gradually whisk in milk, stirring constantly until sauce reaches consistency of gravy.  Season with salt, pepper and poultry seasoning and stir to combine.  Add turkey and heat through, stirring constantly, before serving. Serve with waffles.

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Turkey Soup:

6 cups turkey or chicken stock
2 cups cooked diced turkey
1 onion, chopped
1 garlic clove, minced
½ cup chopped celery
2 carrots, diced
Salt and pepper, to taste
2 Tbsp. fresh parsley, chopped
1 bay leaf
2 potatoes, peeled and diced
1 cup whipping cream
Rice or small pasta

Place all ingredients except cream and pasta in large soup pot.  Simmer for 2-3 hours or until vegetables are tender.

Remove bay leaf.  Stir in cream.  Heat through.  Serve hot with cooked rice or small pasta.

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Happy Thanksgiving from our house to yours!