I made Turkey Tetrazzini with the leftovers I brought home.

Chicken Tetrazzini

Serves 6

1/4 c butter
1/4 c flour
1/2 tsp salt
1/4tsp pepper
1 c chicken broth
1 c heavy cream
2 T sherry
2 c diced chicken
8 oz fresh mushrooms, sliced
7 oz linguini or spaghetti
1/2 c grated parmesan

Preheat oven to 350F. Melt butter in large saucepan, whisk in flour and seasonings. Cook over low heat until smooth. Whisk in broth and cream and heat to boiling, stirring constantly. Boil and stir one minute. Stir in wine, chicken and mushrooms. Toss with cooked linguini and put into a 2 qt casserole. Sprinkle with parmesan, bake uncovered for 30 minutes or until bubbly and browned.

I also often add some frozen peas to the casserole

Turkey is also good on the Chicken Alfredo Pizza that I have posted here in the past.

This soup is super easy and really good. I make my own Spaetzle, but you could easily sub egg noodles, if you prefer.

Turkey Spaetzle Soup
Source: Betty Crocker

2T vegetable oil
I large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
1/4 c all purpose flour
2 tsp dried thyme
1/4 tsp black pepper
2 c diced, cooked turkey
6 c chicken broth
1 bag (12oz) frozen spaetzle
Chopped fresh parsley (optional)

In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp-tender, about 2 minutes.
Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil.
Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 c each)

Linda

Outside of cold and hot turkey sandwiches...I love a turkey pot pie.
No recipe, I just simmer some carrot buttone, some celery pieces and chopped onion in chicken broth until tender...strain out and make a white sauce using the broth as part of the liquid and milk or cream for the rest.
Add some cut up turkey to the veggies and some frozen peas add some of the sauce...make it as saucy as you like...put into a casserole and cover with a biscuit crust....either home made biscuit, or Bisquick or out of a can...top with some biscuit....patted very thin, no more than 1/2 inch thick...sprinkle with dried parsley and a little parmesam cheese and bake until the filling is bubbley and the crust browned....if it's still warm from cooking the sauce, about 20 to 30 minutes....more if the filling is ice cold.
Linda C

Gosh, one can pretty much do the same things with leftover turkey as with chicken. Both my husband and I though, are so enamored of leftover turkey over leftover mashed potatoes with leftover gravy, leftover stuffing etc that I don't get a chance to do much more than make a few pot pies. I always make a ton of gravy, so I use that. I simmer the vegetables in the gravy so their flavor isn't lost, then thicken it a bit more (the veggies release some liquid, and I like pie gravy thicker than table gravy) before adding the turkey and making the pies. I make individual serving pies and freeze them (crust unbaked), wrapped tight in plastic wrap and foil. They make terrific Winter day lunches, bubbling hot when my husband has a very cold, wet day of work.

This is absolutely our favorite chicken chili recipe.... I used turkey and it is fantastic.

Alexa

Chicken Chili from Ina
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 45 min
Level:
Easy
Serves:
6 servings
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

doucanoe - have you ever tried the Black Forest Inn's spaetzle? Of course it's fabulous at the restaurant. But you can buy it in Byerly's and some other stores in the freezer section.

Teresa

I made a dish several years ago that got several very disdainful comments on the recipe. No one actually made it I thought it was good and so did my family!

I've also made it for a Boxing Day brunch...again well received.

I used puff pastry instead of pizza dough and I didn't add the oregano.

Here is a link that might be useful: Christmas Braid Brunch

We had Thanksgiving at my SIL's and I only got "some" turkey to bring home. Thanksgiving night I was still pretty stuffed, so I had a small bowl of cereal. Friday night we had turkey club sandwiches the way they used to be. 3 slices of toasted bread, mayo, turkey, bacon, lettuce and tomato. No cheese or ham which, nowadays, is often added if you eat out. Saturday night we had the same thing. Now there's just enough turkey for one more sandwich. We may have to draw for it or cut it in half.

LindaC, I thought of you and your BLT's this summer and I was right beside you on those.

jude

LindaC, I thought of you and your BLT's this summer and I was right beside you on those.

Sob!! no more yummy tomatoes!....

So far my leftovers have been dog food, Pancho and Cooper have been loving it. I've had three turkey dinners in a week and a couple of meals of leftovers.

Sharon, I just can't get my head around the mashed potatoes in there, but the turkey/cranberry/cheese combo in the crust sounds really good.

Annie

I have stock simmering down for tomorrow's dinner, terazzini, which is very similar to Doucanoe's except there's some soft bread crumbs in the topping. Mine has a pound of spaghetti....it makes a ton, so we'll make two dishes and freeze one.

The rest of the mashed potatoes, stuffing and gravy will be turkey croquettes for the freezer. I can't find the recipe I used last year, but it's basically chopped turkey, stuffing, mashed potatoes and an egg, formed into croquettes, rolled in a little panko and baked, with the gravy served over. They freeze well (with gravy in a separate container).

I'll have enough stock and meat left to freeze a container for turkey and noodles. We've had about enough turkey... tonight we're craving homemade pizza.

I just got done making my traditional turkey scrapple. I make it every time we have roast turkey. I've never been a fan of turkey soup, so years ago when a friends introduced me to this dish, I tried it and have been making it ever since.

Simmer the carcass with herbs & spices for several hours, strain, pick off all the pieces of meat. I follow the recipe from the Alber's box for cornmeal mush but use the heavily seasoned turkey broth. Simmer everything until the cornmeal is quite thick and spoon into meatloaf pans. Let cool & chil overnight. Then in the morning, slice the scrapple, dredge in flour, and fry until crispy on both sides. I've served it with honey, maple syrup, leftover gravy, and even leftover cranberry sauce. It's one of our favorite breakfasts. My husband would be sorely disappointed if I didn't make it.

I also make a pie. Put a layer of frozen spinach (lightly cooked in boiling water and drained) in the bottom of a casserole. Make a béchamel with butter, flour, and milk. Leave it quite thick. Add salt and pepper and cut up turkey. Put it in the casserole in a layer over the spinach. Put a layer of stuffing over the turkey. Warm up leftover mashed potato and add milk and butter to thin it a bit. Smooth over the pie. Sprinkle with Parmesian. Bake for about 30 minutes, and slide under a broiler for a few minutes to brown the top, if desired.

Katie, my original Tetrazzini recipe and others I have seen do call for it, but I don't care for bread crumb topping so I rarely, if ever make a casserole with it.

Joshct, that cassserole sounds good, I may have to try that!

Linda

I also make a pie. Put a layer of frozen spinach (lightly cooked in boiling water and drained) in the bottom of a casserole. Make a béchamel with butter, flour, and milk. Leave it quite thick. Add salt and pepper and cut up turkey. Put it in the casserole in a layer over the spinach. Put a layer of stuffing over the turkey. Warm up leftover mashed potato and add milk and butter to thin it a bit. Smooth over the pie. Sprinkle with Parmesian. Bake for about 30 minutes, and slide under a broiler for a few minutes to brown the top, if desired.

Sharon, that looks pretty good to me! Thanks for sharing; copied and pasted!