Here are some recipes:
CHICKEN or TURKEY NOODLE CASSEROLE\t\t\t
2/3 c. chopped onion\t\t\t
1 garlic clove, minced\t\t\t
1 Tbsp. olive or canola oil\t\t
1-1/2 lb. boneless, skinless cooked turkey or chicken, cut into ¾-inch cubes\t
14.5 oz. can chicken broth\t\t\t\t
1-1/2 c. carrots, chopped\t\t\t
3 celery ribs, chopped\t\t\t\t\t
3 Tbsp. butter
3 Tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1-1/2 c. 2% milk
1-1/4 c. shredded cheddar
8 oz. wide egg noodles, cooked and drained
In a large nonstick skillet, sauté onion and garlic in oil until tender. Add turkey or chicken and sauté until browned and heated. Add broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10 to 15minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Pour over chicken mixture. Add cooked noodles and mix well.
Transfer to a 3-quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 15 to 20 minutes or until bubbly.
Makes 8 servings.
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SOUTHWESTERN CHICKEN or TURKEY SOUP
49 oz. can reduced-sodium chicken broth\t
14-1/2 oz. can crushed tomatoes, undrained\t
14-1/2 oz. can diced tomatoes, undrained\t
1 lb. boneless skinless cooked chicken or turkey, cut into 1-inch cubes\t
1 large onion, chopped\t\t\t
1/3 c. minced fresh cilantro or parsley\t
4 oz. can chopped green chilies
1 c. shredded reduced-fat cheddar or Mexican blend cheese
1 garlic clove, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 c. frozen corn, thawed
Baked tortilla chips
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In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat, simmer for one hour. Add corn and cook 10 minutes longer. Top each serving with tortilla chips and sprinkle with cheese.
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ALMOND TURKEY CASSEROLE
2 celery ribs, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup butter, softened and divided
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
4 cups shredded cooked turkey
8 hamburger buns, split and toasted
In a saucepan, sauté the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients.
Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns. Yield: 8 servings.
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BARBECUED TURKEY PIZZA
1 cup water (70° to 80°)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons active dry yeast
3/4 cup barbecue sauce
1-1/2 cups cubed cooked turkey breast
1/2 cup fresh or frozen corn, thawed
1 small red onion, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup grated Parmesan cheese
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.
Roll dough into a 14-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
Spread barbecue sauce over crust. Layer with half of the turkey, corn, onion, green pepper, garlic and cheese. Repeat layers. Bake at 400° for 25-30 minutes or until the crust is golden brown. Yield: 8 servings.
Note: If you don't want to mess with making your own pizza dough, buy the dough at your supermarket. Sometimes local pizzarias will sell balls of dough, too.
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TURKEY SOUP FOR THE CROCK POT
2 cups chopped cooked turkey
1 onion, chopped
2 stalks celery, chopped
3 potatoes, peeled and cubed
1 cup carrots, chopped
1 cup corn kernels
2 tablespoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
32 fluid ounce container chicken stock
Salt and ground black pepper to taste
Dumplings:
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted
Place the turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder, and garlic powder into a slow cooker, and pour the chicken stock over the turkey and vegetables. Mix well and season to taste with salt and black pepper. Set the cooker on Low, cover, and cook until the vegetables are tender, about 6 hours.
Whisk the flour, baking powder, and 1 teaspoon of salt together in a bowl, and mix in the melted butter. Stir the dumpling dough until it begins to firm up, 1 to 2 minutes. Drop the dough by tablespoon into the simmering soup. Replace lid; simmer about 15 minutes.
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TEX-MEX TURKEY SOUP
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
10.75 ounce can condensed tomato soup
28 ounce can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
14 ounce can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
