Three Leftover Turkey Recipes You’ll Be Thankful For
November 21, 2019
The best part of Thanksgiving is spending time with your family and being grateful for your many blessings. The second-best part about Thanksgiving is the food! We often cook way too much for our families. Even though everyone fills themselves to the brim with food, we still manage to have so many leftovers, especially turkey. Today, The Balancing Act is giving you three turkey leftover recipes that can infuse your holiday extras with a tasty twist.
Turkey Noodle Soup
- 1 Tbsp. butter
- ½ cup chopped onion
- ½ cup peeled and sliced carrots
- 1 tsp. minced garlic
- Salt and pepper
- ½ tsp. dried thyme
- 6 cups chicken or turkey broth
- 3 cups chopped or shredded cooked turkey
- 6 oz. dry egg noodles
- 2 Tbsp. chopped fresh parsley
- Melt butter in large pot over medium high heat.
- Add onion, celery and carrots. Season the vegetables with salt and pepper.
- Cook 4-6 minutes or until vegetables are softened.
- Add garlic. Cook for 30 seconds more.
- Add thyme, broth and turkey to pot. Bring to simmer. Cook for 20 minutes or until vegetables are tender.
- Add noodles to pot. Cook for time listed on noodle package.
- Stir in parsley. Add more salt and pepper.
- 1 package/7 oz thin spaghetti (broken in half)
- 2 cups cubed cooked turkey
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 3 Tbsp. butter
- 1 can/10 ¾ oz. condensed cream of undiluted mushroom soup
- 1 cup whole milk
- ½ tsp. poultry seasoning
- 1/8 tsp. ground mustard
- 1 cup shredded cheddar cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 Tbsp. shredded Parmesan cheese
- Minced fresh parsley
- Cook spaghetti according to package directions.
- Drain and place in a greased 11×7 inch baking dish. Top with turkey. Set aside.
- Sauté mushrooms and onion with butter in a large skillet until tender.
- Whisk in soup, milk, poultry seasoning and mustard until blended.
- Add cheddar cheese. Cook and stir over medium heat until cheese is melted.
- Pour over turkey.
- Sprinkle mozzarella and parmesan cheeses until dish is full.
- Bake uncovered at 350o for 25-30 minutes or until heated through.
- Sprinkle with parsley. Serve.
- 1 ½ cups uncooked rotini pasta
- 1 ½ cups cooked diced turkey
- 2 cups frozen peas NOT thawed
- 1 can/10.5 oz can condensed mushroom or celery soup cream NOT diluted
- 1 can/10.5 oz can condensed chicken soup cream NOT diluted
- ½ cup milk
- ½ cup panko breadcrumbs (regular good too)
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. melted butter
- Preheat oven to 350o. Spray 8-inch square dish with cooking spray. Set aside.
- Cook pasta in boiling water (9 minutes). Drain.
- Stir in turkey, peas, condensed soup and milk.
- Transfer pasta mixture to prepared dish.
- Combine breadcrumbs, parmesan cheese and melted butter in small bowl.
- Sprinkle over casserole.
- Bake uncovered for 25-30 minutes or until heated through and golden brown on top
We hope that you and your family will enjoy these recipes so that the spirit of Thanksgiving will live past November 28 through fabulous food and a bounty of blessings.
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