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Planned Over Turkey Recipes

Gator Pam

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I was hoping for some recipes by now, but I'll share the ones I make.


Oh gosh, I must have 30 cups of leftover turkey left between Thursday's bird and the eight birds I made for the two community dinners for 90+ people each last weekend. B"H I have lots of different recipes for planned over poultry (I substitute cooked turkey for cooked chicken in lots of reicpes). We'll probably have planned over turkey three times a week for awhile...


Here are the many recipes we enjoy. For any recipe that calls for cooking the chicken or turkey first, skip that part and proceed here the poultry is already cooked.


Chicken Cheese Lasagna



1/2 cup butter

2 cloves garlic, crushed

1/2 cup flour

2 cups milk

1-1/2 cups chicken broth

1/2 cup dry sherry

2 cups shredded Mozzarella

1/2 cup grated Parmesan

1 onion chopped

1 tsp salt

1 tsp basil

1/2 tsp oregano

1/4 tsp pepper

8 ounces uncooked lasagna noodles (9-12 noodles)

2 cups ricotta cheese

1/2 lb portabello mushrooms, grilled and sliced

2 cups cooked chicken breast

2 pkgs (10 oz each) chopped spinach or broccoli, thawed and well-drained

1/2 cup grated Parmesan


Heat butter in a 2 quart saucepan over medium heat until melted. Add onion, sauté until translucent. Add garlic, sauté until the garlic aroma is noticeable. Stir in flour. Cook, stirring constantly until bubbly. Remove from heat and stir in milk, broth and sherry. Return to burner, raise heat and bring to a boil, stirring constantly. Stir in mozzarella, 1/2 cup Parmesan, onion, salt, basil, oregano, and pepper. Reduce to low heat, stirring constantly until cheese is melted.


Spread 1/4 of the cheese sauce (about 1-1/4 cups) in a nongreased rectangular (13x9") baking dish and top with 3 or 4 noodles (uncooked), overlapping if necessary. Spread 1/2 of the ricotta over noodles. Layer the portabello mushroom slices, slightly overlapping, Top with 1/2 of the spinach. Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining ricotta. Top with chicken, remaining spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce. Sprinkle with 1/2 cup Parmesan. Cook uncovered in 350°F degree oven until noodles are done, 35-40 minutes. Let stand 10-15 minutes before cutting (to firm up a bit). Makes 12 servings.


Chicken Pie



1 chicken, cooked, boned and cut up (save broth)

1 10 oz cream of chicken, celery or mushroom soup

1-1/2 cups chicken broth

1/2 stick butter

1-1/2 cups milk

1-1/2 cups Bisquick


Mix the milk and Bisquick together and put aside. Place the chicken pieces in a large casserole dish. (I used a 9X11) Cover with soup and broth. Pour milk mixture slowly and evenly (some will sink down as it is liquidy) over the chicken and soup. Dot with pats of butter. Bake for 1 hour at 350° or until lightly browned.


Chicken Tetrazzini


8 oz. thin spaghetti

3 TBS butter

3 TBS flour

1/2 tsp. pepper

1 tsp. salt

2 cups chicken broth

3/4 cup half and half

2 cups cooked diced chicken

3/4 cup freshly grated Parmesan cheese

1/2 lb. sliced mushrooms

1/4 cup freshly grated Parmesan cheese


Cook pasta; drain. Heat butter in pan, add mushrooms and cook until moisture is released. Add flour & cook 2 minutes, stirring constantly. Add salt & pepper & slowly stir in broth. Bring to a boil & stir until thick. Stir in cream, chicken & cheese. Combine pasta with cream mixture, in a 9x13 pan. Sprinkle with cheese. Bake, uncovered, at 375ºF for 25 minutes.


King Ranch Chicken Casserole

(Southern Living, November 2000)


1 large onion, chopped

1 large green bell pepper, chopped

2 TBS vegetable oil

2 cups chopped cooked chicken

1 (10 3/4-ounce) can cream of chicken soup, undiluted

1 (10 3/4-ounce) can cream of mushroom soup, undiluted

1 (10-ounce) can diced tomato and green chiles

1 tsp chili powder

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper

12 (6-inch) corn tortillas

2 cups (8 ounces) shredded Cheddar cheese, divided


Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.


Yield: Makes 6 to 8 servings


Chicken & Chile Chimichangas



4 cups water

1 pound boneless, skinless chicken breasts

1/2 tsp ground cumin

1 cup (4 ounces) shredded Monterey Jack cheese

1 can (4 ounces) diced mild green chilies

6 - 18 inch flour tortillas


Preheat oven to 400°

Place water in large saucepan

Bring to a boil over high heat.

Add chicken.

Cover and remove from heat.

Let stand 15 minutes.

Drain and cool.

Tear chicken into chunks and sprinkle with cumin.

Add cheese and chilis and stir to combine.

Spoon 1/2 cup of the mixture down center of tortilla.

Fold, brush with water and place on cookie sheet.

Bake 12 to 15 minutes until crisp and golden.


Hoisin Cranberry Turkey Wraps


From: Betty Crocker's Best Christmas


6 servings

1 TBS vegetable oil

1 TBS grated gingerroot or 1 tsp ground ginger

2 cloves finely chopped garlic

1/2 cup thinly sliced fresh ****ake or regular white mushrooms

1/2 cup thinly sliced snow (Chinese) pea pods

4 medium green onions, thinly sliced (1/4 cup)

1/4 tsp crushed red pepper, if desired

1 1/2 cups cubed cooked turkey

1/2 cup shredded carrot (about 1 small)

1/3 cup hoisin sauce

3 TBS frozen (thawed) cranberry juice concentrate

1 tsp soy sauce

1 can (15 oz) cooked wild rice, drained

6 whole wheat flour tortillas (8-10 inches in diameter)


Heat oil in 12 inch skillet over medium high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until ginger is softened and garlic is golden.


Stir in mushrooms, pea pods, onions and red pepper. Cook 3-5 minutes, stirring frequently, until vegetables are crisp tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through.


Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling.


Delight your guests and family by packaging these yummy sandwiches with ribbons of green onion. To make ribbons, heat 10 inch lengths of green onion tops in 1.4 inch water in a large skillet over medium heat for 1-2 minutes or until tender and bright green; drain. Run cold water over onions; dry on paper towels. Tie onions around wraps.


Turkey Cranberry Wreath - So Pretty!


2 packages (235g each) refrigerated crescent rolls

1/2 cup mayonnaise

2 TBS honey Dijon mustard

1/2 tsp coarsely ground pepper

2 cups cooked turkey, chopped

1/2 cup celery, sliced

3 TBS fresh parsley, snipped

1/2 cup dried cranberries

4 oz Swiss cheese, shredded (1cup)

1/4 cup walnuts, chopped (optional)

1 egg, separated


Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Per serving: 363 calories; 17g protein; 24g fat; 20g carbohydrates; 521 mg sodium


Rainforest Cafe Rasta Pasta

Yields: 2 servings



1 (8oz) box bow tie pasta

1 tsp chopped garlic

2 Tbsp olive oil

1 cup chopped fresh spinach

1 cup broccoli florets

1 medium red pepper, roasted

1 cup grilled chicken, sliced into 1/2-inch wide pieces

1 cup prepared Alfredo sauce

1/8 cup prepared basil pesto

1 tsp Italian seasoning

2 Tbsp shredded Parmesan cheese



1. Cook pasta according to pkg directions.

2. Drain well and set aside.

3. In a 10” saute pan, saute garlic in olive oil.

4. Add spinach, broccoli, red pepper and grilled chicken; toss to combine

5. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes.

6. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl.

7. Pour Alfredo sauce mixture over bow ties.

8. Sprinkle with Italian seasoning and Parmesan.


Fusilli and Turkey

Serves 6

You can substitute fresh spinach for the broccoli rabe


1 TBS olive oil

5 cloves garlic, peeled and cut into slivers

2 red bell peppers, seeded and julienned

1/2 to 1 tsp. hot red pepper flakes

1 1/2 cups turkey or chicken stock, warmed

salt and freshly ground black pepper, to taste

12 oz. tri-color fusilli (tri-colored pasta)

2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut into 2" to 3" pieces

freshly grated Parmesan cheese (optional)


Bring a large pot of water to a boil.


Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the garlic, red pepper and hot red pepper flakes until the vegetables are starting to brown, 5 to 7 minutes.


Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season with salt and pepper to taste, cover and keep warm over low heat.


Cook the pasta in the boiling water for about 7 minutes; stir in the broccoli rabe leaves and cook for 2 minutes moe.


Drain the fusilli and greens and transfer to a serving bowl. Add the sauce and toss well. Serve at once with a bowl of Parmesan.


Turkey Pappardelle with Capers and Bron Butter


Serves 4




2 cups cooked turkey broken into bite size pieces

8 ounces dry pappardelle pasta (or wide egg noodles)

4 tablespoons capers

4 tablespoons unsalted butter

1 tablespoon sliced garlic

1 ½ cups chicken stock

1/4 cup chopped sage or parlsey

Optional: shaved parmesan




Set aside left over turkey.


Blanche the pappardelle until al dente and drain.


In a 12" saute pan heat the butter until it begins to brown. Begin by adding the capers and cook until slightly crisp. Then add the garlic and cook for 30 seconds. Add the pasta, turkey and stock, and bring to a simmer. Finish by adding chopped sage or parsley. Mix well and serve immediately.


Chicken Parmesan Stromboli


1 lb. boneless, skinless chicken breasts (I'm using bone in breasts...will boil first then proceed with directions)

2 tsp. olive oil

2 cups shredded mozzarella

1/2 cup spaghetti sauce

2 tbsp parmesan cheese

1 tbsp chopped parsley

1 lb. pizza or bread dough


Preheat oven to 400°. Sprinkle chicken with salt and pepper. Heat oil in skillet over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into shreds. In a bowl combine cooked chicken, mozzarella, spaghetti sauce, parmesan cheese, and parsley; set aside. Press dough to form a 10x12 inch rectangle. Arrange chicken mixture in the center of the dough. Fold dough in thirds over the mixture and pinch the seams to seal.

Arrange on a cookie sheet, seam side down and shape into a 12 x 4 inch loaf. Bake 35 minutes or until dough is cooked.


Turkey Chili

Recipe from: Cooking Live



2 tbsp butter

1 c chopped red onion

2 large celery stalks, chopped

1 (14.5 oz) can chicken broth

1 (14.5 oz Rotel tomatoes

1 c water

1 (8 oz) can tomato sauce

4 tbsp chili powder

2 tbsp garlic powder

1 tbsp cumin

1 tbsp dried thyme

1 tsp oregano

1 tsp cayenne pepper

1 (15 - 16 oz) can kidney beans, drained

1 (12 oz) can whole kernel corn, drained

4 c diced cooked turkey


Melt butter in heavy large saucepan over medium heat. Add onion & celery and sauté until vegetables begin to soften, about 5 minutes. Add spice mixture to saucepan. Toast spices until aromatic. Add chicken broth, tomatoes and water, tomato sauce. Mix in beans and corn. Bring mixture just to boil. Reduce heat to medium-low and simmer chili until heated through, about 3 minutes. Season with salt, pepper and additional red chili pepper, if desired. Makes 8 cups


Turkey & Pecan Casserole

Lynda's SIL (LyndaMc994)


8 c turkey, cooked & cubed

1/2 tsp poultry seasoning

3 tbsp butter

4 cloves garlic, minced

2 scallions, chopped

2 tbsp brandy (opt)

1 c white wine (or turkey broth)

2 tsp tomato paste

2 tbsp whole wheat flour

1 c fresh mushrooms, chopped

2 c turkey broth

1 lb bag pecans, chopped

1 1/2 c sour cream

1/2 c fresh parsley, chopped


Season turkey with poultry seasoning. In skillet, melt half of the butter and brown the turkey. Place turkey in an ovenproof casserole with lid. In same skillet, sauté garlic and scallions. Add brandy and wine. Increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered, 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups turkey sauce into bowl. Stir in sour cream & return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. Serves 6


Turkey Nachos


Recipe By : QC Nov/Dec 98

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Holiday



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can condensed cheddar cheese soup -- undiluted

3/4 cup salsa

1 cup cubed cooked turkey or chicken

tortilla chips


Combine soup and salsa in a saucepan or microwave-safe bowl. Stir in turkey. Cook until heated through. Serve warm with tortilla chips.


Chutney Curried Turkey Salad


Recipe By : SL Dec 98

Serving Size : 1 Preparation Time :0:00

Categories : Poultry Salads

Holiday Leftovers


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup mango chutney -- see note

1 tablespoon grated orange rind

2 tablespoons fresh orange juice

1 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon pepper

4 cups cubed cooked turkey

1/2 small purple onions -- thinly sliced

3 green onions -- chopped

1 8 oz can sliced water chestnuts -- rinsed and drained

1/2 cup slivered almonds -- toasted

spinach leaves


Stir together first 8 ingredients in a large bowl. ADd turkey and next 4 ingredients; toss well. Cover; chill 3 hours. Serve on spinach-lined plates.



- - - - - - - - - - - - - - - - - -


NOTES : Substitutes for mango chutney: 1/4 cup orange marmalade + 1 tsp balsamic vinegar or red wine vinegar. Omit orange rind and orange juice.


Turkey Stroganoff


Recipe By : Sue Klapper

Serving Size : 4 Preparation Time :0:00

Categories : Poultry


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups broccoli -- frozen -- cut

1 tablespoon butter or margarine

1/4 cup onion -- chopped

3 tablespoons all-purpose flour

1 can chicken broth

2 cups turkey -- cooked -- cubed

1 cup sour cream

1 can mushroom -- sliced -- drained

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

hot cooked noodles


Cook broccoli according to package directions. Drain and set aside. In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every

2 minutes. Add remaining ingredients except noodles. Cook on high for 2 to 3 minutes or until heated through, stirringonce. Serve over noodles. Source: Taste of Home Magazine:


June/July 1995.


Home-Style Turkey Turnovers


1/2 cup quartered fresh mushrooms

1/2 cup chopped fresh green beans

1 small onion, finely chopped

1 clove garlic, crushed

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 TBL vegetable oil

1 TBL all purpose flour

1/3 cup whipping cream

1 cup chopped cooked turkey

1/4 tsp salt

1/4 tsp pepper

1 (17.25 oz) pkg frozen puff pastry sheets, thawed


Cook first 6 ingredients in oil in a skillet over medium-high heat until crisp-tender, stirring often. Add flour, and cook, stirring constantly, 1 minute. Stir in whipping cream.

Cook, stirring constantly, until thickened; remove from heat. Stir in turkey, salt, and pepper; cool 5 minutes.

Unfold pastry sheets, and cut each sheet into 4 squares.

Spoon turkey mixture evenly in center of each square. Brush pastry edges lightly with water; fold in half to form triangles. Press edges to seal; crimp with a fork. Place on ungreased cookie sheet.

Bake at 400 degrees for 15 minutes or until golden brown.

Yield: 8 servings


Turkey Caesar Salad

8 cups romaine lettuce, torn into bite-sized pieces

1-2 cups cooked turkey, cubed

3/4 cup shredded Parmesan Cheese ( not grated)

fresh ground cracked black pepper to taste

1 1/2 cup croutons

1 red pepper, diced

In large bowl, combine ingredients. Toss with Caesar dressing just before serving.


Caesar Dressing

6 TBL olive oil

2 TBL red wine vinegar

1 TBL mayonnaise

2 cloves garlic

1/2 tsp Dijon mustard

1/4 tsp Worcestershire

Blend all ingredients on high until well mixed.

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