Sloppy Maple-BBQ Turkey Joes

Here is a take on a recipe from Rachael Ray. Her recipe calls for using ground turkey, but this would work with leftover cooked turkey, too! Enjoy!

Sloppy Maple-BBQ Turkey Joes

• 1 tbsp evoo
• 1 - 2 lbs leftover turkey meat, shredded
• 1 tablespoon poultry seasoning (a scant palmful)
• Salt and pepper
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce
• 1/4 cup dark amber pure maple syrup
• About 3 tablespoons soy sauce
• About 2 tablespoons cider vinegar
• About 2 tablespoons brown sugar
• 1 rounded tablespoon dijon mustard
• 8 soft burger rolls, split
• Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping

1. In a large skillet, heat the EVOO over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors. Serve the sloppy turkey on the rolls with the toppings. ENJOY!

Open-Faced Turkey Sammies (no Gravy kind!)

This recipe is from canadianliving.com. I love the idea of these. We tend to always have at least one open-faced turkey sammie with our leftovers, but it is usually smothered in gravy (and peas!). And while I really enjoy those, I think I would enjoy these just as much!!! Let me know if you try them! Enjoy!

Open-Faced Turkey Sammies

• 1 1tbsp vegetable oil
• 2 large onions , thinly sliced
• 1/4 tsp each salt and pepper
• 4 thick slices country-style white bread , toasted
• About 6 oz leftover turkey
• 2 tbsp chopped fresh parsley
• Cranberry Mayonnaise:
• 1/3 cup (light) mayonnaise
• 1 tbsp minced dried cranberries
• 1 tbsp frozen cranberry juice concentrate or cranberry sauce

1. In skillet, heat oil over medium heat; fry onions, salt and pepper, stirring occasionally, until golden, 5 minutes. Reduce heat to medium-low; fry, stirring, until tender and caramelized, 25 minutes (*See my blog on how to caramilize onions for further instructions).
2. Cranberry Mayonnaise: In bowl, stir together mayonnaise, cranberries and cranberry cocktail concentrate.
3. Spread cranberry mayo over toast. Top with caramelized onions and turkey. Sprinkle with parsley. Serve and ENJOY!

Turkey Enchiladas

This recipe comes from allrecipes.com. I haven't tried it, but love enchiladas, so know that we would really enjoy these! Enjoy!

Turkey Enchiladas

• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small bowl, combine the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Serve and ENJOY!

Turkey Empanadas

Another recipe from about.com that sounds super easy and super delicious. I would personally make my pie crust from scratch, but if you opt for the store-bought kind, this meal would almost be super quick to make! Enjoy!

Turkey Empanadas

• 1 package (about 14 ounces) refrigerated pie crusts
• 1 1/2 cups diced cooked turkey
• 1/3 cup cold turkey gravy
• 3/4 cup cold seasoned mashed potatoes
• 2 tablespoons finely chopped parsley
• 3/4 cup leftover dressing
• salt and pepper
• 1 egg white beaten with 1 teaspoon water
• leftover cranberry sauce

1. Heat oven to 400°.

2. On a lightly floured surface, roll each pastry round to about 12-inches. Cut out 3 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.

3. In a small bowl, combine the turkey with the gravy; set aside. Combine the mashed potatoes with parsley in another small bowl.

4. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper. Wet the edges with water, fold over, and seal with the tines of a fork. Cut a few slits in the top of each empanada and arrange on a parchment or silicone lined baking sheet.

5. Beat egg white with 1 teaspoon water and brush each empanada lightly with the mixture. Bake for about 12 to 14 minutes, until nicely browned. Serve with cranberry sauce and ENJOY!

Turkey, Ham and Swiss Casserole

I haven't tried this recipe (from about.com) but sure want to. It sounds wonderful. If anyone tries it, please write a review! Enjoy!

Turkey, Ham and Swiss Casserole

• 8 ounces mini fusili or farfalle pasta, macaroni, or other pasta shapes
• 3 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup diced ham
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon dried leaf marjoram or thyme
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups shredded Swiss cheese
• 2 cups diced turkey
• 1 cup frozen peas and carrots, optional
• ***Topping***
• 1 cup soft bread crumbs
• 1 tablespoon butter

1. Heat oven to 350°. Grease a 2-quart baking dish.

2. Cook pasta in boiling salted water following package directions. Drain and rinse; set aside

3. Heat butter in a large skillet and saute the onion and celery over medium-low heat until softened. Add ham and stir in flour until well combined. Gradually stir in the milk until thickened. Add marjoram, salt, and pepper. Stir in the cheese, turkey, and peas and carrots, if using. Add the cooked pasta and blend thoroughly. Spoon the pasta mixture into the prepared baking dish.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the top of the casserole.

5. Bake for 25 to 30 minutes, until bubbly and topping is browned. Serve and ENJOY!

Turkey and Rice Soup

Here's another turkey recipe I made last week. Perfect for this time of year! Enoy!

Turkey and Rice Soup

• splash of EVOO
• 1 small onion, diced
• 3 cups organic chicken or veggie broth
• 2 cups cooked turkey meat, in small pcs
• 1 cup frozen mixed veggies
• 1 cup instant rice
• s&p

1. In a large pot, soften onions in oil over med heat. Once transparent and just starting to brown, pour in broth and stir.
2. Add turkey, veggies and rice to pot and stir. Simmer over med heat for 15-30 minutes, or until rice is tender and you are ready to eat. Season with s&p as desired. Serve and ENJOY!

Turkey Salad Salad

'Tis the season to eat lots of turkey! And after those delicious turkey dinners, the ideas pour in on what to do with the leftovers. If you have pounds of leftover turkey, but are short on ideas yourself, I'm here to help! I plan to post a bunch of recipes to give you inspiration when using up all that leftover turkey. Gobble Gobble! Enjoy!

(This first recipe we made last week. The cashews were a nice compliment!)

Turkey Salad Salad

• 2 cups leftover turkey, cut into small pcs
• 1/2 red pepper, finely diced
• 1/4 cup cranberries
• 1/4 cup cashew pcs
• 1/3-1/2 cup mayo
• splash lemon juice
• s&p
• Lettuce, bread (optional)

1. Combine everything in a med size bowl. Toss to evenly coat. Add more mayo, to desired creaminess. Eat on a bed of lettuce, or between 2 slices of fresh bread. ENJOY!