Recipes for Leftover Thanksgiving Turkey

Here are two recipes to try using leftover turkey. The first is turkey tetrazzini and the next is turkey and dumpling stew.

Turkey and Dumpling Stew

Ingredients

3 cups chopped cooked Turkey

2 tbs margarine or butter

2 ribs celery, sliced

2 cups coarsely chopped cabbage

1 large can kidney beans, drained

1tsp dried thyme leaves

1 medium onion, sliced

1 large can of tomatoes, undrained and chopped

2 cans chicken broth

½ tsp salt

2/3 cup milk

2 cups buttermilk baking mix

Directions

Melt the butter in a large a saucepan or Dutch oven over medium heat. Add the onion and celery and saute until crisp-tender. Add in the turkey, cabbage, tomatoes, beans, broth, thyme and salt. Bring to a boil over high heat. Cover and simmer for 20 minutes or until the cabbage is tender.

For Dumplings

Combine the baking mix with milk and stir until a soft dough forms. Drop dough by spoonfuls onto the hot stew to make twelve dumplings. Cover and simmer 15 minutes until the dumplings are cooked.

Makes six to eight servings.

Turkey Tetrazinni

Ingredients

2 cups cooked turkey, cubed

¼ cup butter or margarine

½ tsp salt

1 cup chicken broth

1 (3 oz) can sliced mushrooms, drained or ½ package fresh, sliced

¼ cup all purpose flour

14/ tsp pepper

1 cup whipping cream

½ cup grated Parmesan cheese

1 pkg frozen chopped broccoli, lightly steamed

1 pkg (7 oz) spaghetti, cooked and drained

Directions

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Stir in the broth and cream. Return to stove and heat until boiling. Boil and stir for one minute. In a large casserole dish mix together the spaghetti, broccoli, mushrooms and turkey. Pour the sauce over it and mix well. Sprinkle with the cheese. Bake uncovered for 30 minutes or until bubbly. Serves six.

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