If I had turkey....I would make turkey a la king....
But I don't!

Thanks a bunch, Linda but what about the recipe? I've been known to change my mind about what I'm fixing for a meal. LOL

jude

Recipe? me???
Start with a basic white sauce, 2 T butter, 2 T flour and 1 cup milk....but use chicken broth instead of the milk....and when you have added the broth and cooked it a minute or so, add a cup of cream....or milk.
meanwhile, sautee a couple of tablespoons of chopped onion and maybe half a box of mushrooms sliced in a little butter until soft and add to the sauce...
Then add a cup or more of turkey...or chicken, a couple of tablespoons of canned roasted red pepper slices....a couple of teaspoons of sherry...heat and serve over biscuits or patty shells or rice....or even toast points.
Or in shortcut version....make a veloute sauce, add sauteed onions and mushrooms, cooked turkey, some roasted red pepper and season to taste with sherry.
Sounds so good I may have to thaw a couple of chicken breasts!
Linda C

We just finished a batch of Turkey Chili that was excellent! I used Ina garten's recipe for Chicken Chili and subbed turkey.

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.

See Linda, that's why you are so good. You are innovative and can come up with a meal at the drop of a hat. I don't have that gene. sigh....

Alexa, I'm taking a good look at your recipe. Love the way Ina cooks. She may use things that are out of season but not exotic foods that can't be found, and she always seems so down to earth in her cooking.

jude

Enchiladas! Shred the meat, mix with grated cheddar and jack cheese, chopped green onions, sour cream, chili powder.

Heat tortillas one at a time in frying pan with a little oil.

Coat bottom of baking pan with enchilada sauce, fill tortillas and roll, coat with the sauce, until pan is fulll, cover with rest of the sauce.

Bake about 25 minutes, grate more cheese over the top and continue to bake another 5-10 minutes.

I am saving that Chicken Chili recipe, too! I love Ina's recipes!

Here are a couple more ideas for you.

Chicken (or Turkey)Alfredo Pizza
Adapted from the best of Cooking Light

1 c shredded, cooked chicken breast
1 c fresh spinach, chopped
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
12 inch pizza crust
1/2 c bottled alfredo sauce
3/4 c shredded fontina cheese

Preheat oven to 400F.

Combine chicken, spinach, lemon juice, salt & pepper and toss together.

Spread minced garlic over unbaked pizza crust, top with alfredo sauce, then chicken/spinach mixture, then cheese. Bake 12-15 minutes or until crust is crisp and cheese is golden brown. Cut into 8 wedges and serve.

My first thought was turkey and broccoli crepes! YUM!

Chicken And Broccoli Crepes (or turkey or ham or shrimp)

8 crepes
3 Tbl butter
2 Tbl shallot, minced
2 garlic cloves, minced
3 Tbl flour
2 Cup milk
dash tobasco
2 Tsp Worcestershire
salt and pepper to taste
1 Cup grated cheddar
2 Cup Chicken cooked and cubed
broccoli florets, Cooked until Just Tender crisp

Melt butter and cook shallots and garlic over low heat for 1 or 2 minutes. Add flour and cook , stirring for 2 minutes. Gradually add milk and cook until thickened. Add salt, pepper, Tabasco, Worcestershire and cheese. Remove 1/2 the sauce.

Add chicken pieces and broccoli to the sauce. Divide mixture among crepes. Place rolled crepes, seam side down, on a buttered oven proof dish. Spoon reserved sauce over crepes. Sprinkle with parmesan.

Heat in the oven at 375 for 10 - 15 minutes and then broil to brown lightly. Serve immediately. Can substitute asparagus, mushrooms or seafood.

Crepes: 2 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 2 T melted butter.

Combine all until smooth, let sit 30 minutes. 12 crepes (or you can use store bought flour tortillas)

LindaC, I had that last night, but mine was made with leftover turkey, leftover gravy and some peas, carrots and mushrooms that I sauteed before adding the gravy. I like it best over hot biscuits but used leftover mashed potatoes instead because the refrigerator is overflowing...

Yum, Sharon, that sounds good, but I'd have to make crepes and my turkey is all gone. Sigh. I wanted to buy an extra while they were on sale here just for leftovers, not a "heritage" turkey like we have for the holiday meal, just a 39 cents per pound butterball or something. No freezer room, so it didn't happen and now I'm sad, I want leftover turkey!

Annie

Jude :
I just made a large batch of Turkey, Potato Salad.
Good for a couple of days.
Lou

"39 cents per pound butterball" REALLY??????? The cheapest I found Butterball for this past Thanksgiving was $1.88/lb and I bought it for the deep fried turkey because I was hesitant to "waste" the $3.49/lb for the Amish farmers fresh turkey in case it was disappointing again (the method, not the turkey).

Needless to say, if I saw ANY turkey at $.39/lb I would have bought 2 and cooked one now and froze the other just because the only thing I can get here for $0.39/lb is rock salt for the sidewalk!!!!!!

Plus, DH wants another fried turkey in the next few weeks so I can make LindaC's sons fried potato thingies for him..... but I digress.

Alexa

Yes, Alexa, 39 cents. That's why I wanted to buy one, plus I have a coupon I got on-line for $2 off a Butterball. I figured I could buy a 15 pound turkey for about $3.85. Sigh. Now I'm working hard to make freezer room in case the same deal comes along in December.

I guess there is an occasional good thing that comes out of Michigan being the worst hit by the recession, the food prices are low. I got butter for $1.25 a pound last week too.

Annie

Good recipes, hard to choose but...I picked Linda's Turkey Spaetzle soup partly because it took me back to the trip I made to Germany in October where spaetzle was present on a lot of menus. I was not disappointed at all. Very good, and sushipup I stuck what I didn't use in the freezer for enchiladas in the near future. I'm sure I'll be making some of the other offerings, as well, before long.

Thanks a bunch, y'all.

jude

I meant to mention I was able to use some of the home made turkey stock I canned a few days ago!

Life is good!

jude