Turkey Tetrazzini

[pepper60]

Cheddar Turkey Pockets

Makes 8 servings

1/4 cup plain low-fat yogurt
1/4 cup Cabot Light Sour Cream
1/2 cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey or chicken
1/4 cup chopped fresh broccoli
1/4 cup chopped apple
1/4 cup raisins
1/4 cup shredded carrot
1/2 cup grated Cabot 50% Light Cheddar
1/4 cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise

1. In small bowl, stir together yogurt, sour cream and ranch dressing.
2. In medium bowl, combine turkey or chicken, broccoli, apple, raisins, carrot, cheese and pecans. Add dressing mixture and toss to coat.
3. Spoon mixture into pita halves. Wrap each half tightly in plastic wrap and refrigerate for up to 24 hours.
4. Pack in insulated container with ice pack.

Preparation time: 15 minutes

Weight Per Serving 139g
Calories 286
Calories From Fat 94
Total Fat 11g
Saturated Fat 2g
Cholesterol 54mg
Sodium 418mg
Total Carbohydrate 26g
Dietary Fiber 3g
Calcium 80mg
Protein 23g
33% of Calories From Fat
36% from Carbohydrates
32% from Protein<>

[Modemouth]

I am thinking leftovers already...



Turkey Tetrazzini



Serves 4 to 6
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine or not.
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. Preheat oven to 375°F. Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/2 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

[Vanessa]

I am getting tired of the traditional seasoning for the turkey. I am looking to do something different on Thanksgiving. I found a great recipe for a pear glaze to put over the turkey (and now I can't find it)
Any suggestion for something yummy and different?

[Modemouth]

I was thinking about using this one that I found yesterday:

Maple Bourbon Turkey Glaze

1 cup bourbon

2/3 cup pure maple syrup

2/3 cup ketchup

1/3 cup soy sauce

2 tablespoons finely minced fresh ginger

2 tablespoons packed dark-brown sugar

Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting. Add 1/2 cup or more to taste to your favorite gravy recipe.

***Apricot Turkey Glaze***

Prep Time: 20 minutes
Yield: 2 cups glaze

• 1 cup Karo® Light or Dark or with real Brown Sugar Corn Syrup
• 1 cup apricot preserves
• 1 turkey (12 to 14 pounds)

1. Combine Karo® and apricot preserves in small bowl.
2. Brush glaze on turkey during last 20 minutes of cooking. May reserve and use any remaining glaze to heat and serve with turkey after carving, if desired.

***Turkey Glaze***

INGREDIENTS

• 1/4 cup sugar-free organic apple juice
• 1/3 cup melted butter
• 1/3 cup honey

DIRECTIONS

1. In a small bowl, whisk together the apple cider, butter and honey.
2. Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

[Karen]

Ooohh that sounds good!

[Kelly]

sounds like someones turkey is going to be yummy this year....lol

[Vanessa]

yummy that Maple Bourbon Turkey Glaze sound good. I might have to use that one. Thanks

[pepper60]

Turkey Crepes Mornay

Crepes:
1 C. flour
1/8 t. salt
3 eggs
1 1/2 C. milk
Melted butter or peanut oil

Filling and Sauce:
8 T. butter, divided
1/4 lb. mushrooms, chopped
6 green onions, chopped
2 T. parsley, chopped
2 C. cooked turkey, chopped
1 1/2 t. salt, divided
4 T. flour
2 C. milk
1/4 t. pepper
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
3/4 C. cream
2 T. melted butter
1/3 C. seasoned breadcrumbs

Beat flour, salt and eggs to form a thick paste. Slowly stir in milk
and beat smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan.
Stack between pieces of waxed paper. Freeze 8 crepes for another
use.

Sauté mushrooms, onions and parsley in 4 tablespoons butter until
tender. Add chicken and 3/4 teaspoon salt. Set aside. Melt remaining
4 tablespoons butter over medium heat. Stir in flour until smooth.
Slowly pour in milk and cook until it boils and thickens. Add 3/4
teaspoon salt and pepper. Add cheeses and stir to melt. Add 1 cup
sauce to chicken mixture. Stir cream into remaining cheese sauce.
Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over
crepes. Mix together butter and breadcrumbs. Sprinkle over crepes a
nd bake at 350° F. for 20-30 minutes.

Servings: 8

Note: You can now buy crepes already made in your grocery store.
Look in the deli or the dairy case.

[pepper60]

Spicy Hearty Turkey Soup

1 tablespoon olive oil
1 onion, chopped
1 can chopped green chiles, drained (4 ounce)
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups chicken stock
1 can tomatoes, diced (10 ounce)
2 cups cooked turkey breast, chopped
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey Jack cheese
Tortilla chips

Heat oil in large saucepan over medium-low heat.
Add onion and cook 4 minutes.

Add green chilies, chili powder, cumin, garlic, oregano,
and cayenne pepper. Cook and stir 1 minute.

Stir in chicken stock and tomatoes with green chilies.
Bring to a boil. Add turkey and simmer 3 minutes.
Add corn and cilantro, simmer 15 minutes.

Ladle soup into bowls. Sprinkle each serving with generous
amount of cheese and chips.

[pepper60]

Turkey Club Pizza

1 10 oz tube pizza crust
2 ts Sesame seeds
1/4 c Mayonnaise
1 t Lemon zest
1 c Shredded Jack cheese
1/2 tb Basil
4 oz Deli turkey meat or 2 cups chopped cooked turkey
6 Slices bacon cooked
1 sm Tomato thin sliced
1/2 c Shredded swiss cheese

Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
seeds. Bake for 10 minutes at 425. Now you can freeze the crust
well wrapped for up to 1 month. Tape freezer bags containing
turkey, cheese and bacon to top of frozen crust.

To serve: Thaw at room temperature. Mix mayo and lemon zest.
Spread over crust. Top with remaining ingredients in order listed
and bake at 425 degrees for 7-9 minutes.