Share your own recipe
Americans eat 46 million turkeys on Thanksgiving Day according to the U.S. Poultry and Egg Association. The average size of a turkey in grocery stores is about 20 pounds. What does that equate to? A whole lot of leftovers for many families. Other than a good turkey sandwich, what are your favorite ways to use leftover turkey? Here are a couple healthy recipe ideas from www.myplate.gov. Share your favorite turkey leftover ideas on USU Extension Tooele County Create Better Health facebook page for a prize. I hope you enjoyed time with family for Thanksgiving and enjoy some yummy turkey leftover recipes.
2 cups cooked turkey (cut into bite-size pieces, or 2 cups ground turkey, browned in a skillet and drained)
2 tablespoons taco seasoning (chili)
1 1/2 cups water
4 corn tortillas
1/4 cup refried beans (low-fat or fat-free)
1/4 cup Cheddar or Monterey Jack cheese (shredded, low-fat)
1/2 cup tomatoes (chopped)
1/2 cup lettuce (shredded)
2 tablespoons onion (chopped)
8 tablespoons taco sauce (1/2 cup)
plain yogurt (low-fat or fat-free optional)
guacamole (or mashed avacado optional)
Wash and prepare vegetables.
In a large skillet over medium heat, combine turkey, taco seasoning, and water.
Bring mixture to boil, reduce heat and simmer 5 minutes, stirring occasionally.
Place tortillas on a cooking sheet. Bake at 375° for 4-7 minutes or until tortillas are crispy.
Spread tortillas with a tablespoon of beans. Top with 1/4 meat mixture and cheese.
Return tortillas to oven to cook for 2-3 minutes or until cheese is melted.
Top with tomatoes, lettuce, onions and taco sauce. Garnish with yogurt and guacamole, if desired.
Tasty Turkey Tetrazzini
8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
4 tablespoons light butter (unsalted)
2 cups mushrooms, sliced (fresh or canned)
1 teaspoon dried thyme
1/2 cup all-purpose flour
2 cups reduced-sodium chicken broth
1 1/2 cups skim milk
4 cups chopped cooked turkey
1 cup peas (frozen)
2 tablespoons grated Parmesan cheese
Preheat oven to 400 °F. Lightly grease a 9×9-inch baking dish.
Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
Stir in flour until well blended. (Note: Start with ¹/3 cup flour and add more, if needed.)
While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
Bake until the sauce is bubbling and the cheese is golden brown, 25-35 minutes. Let cool 15 minutes before serving.
Turkey Salad with Orange Vinaigrette
1/4 cup orange juice
2 tablespoons vinegar, white wine
2 tablespoons onion (finely chopped)
1/4 teaspoon salt
1 dash pepper
1 tablespoon oil
2 teaspoons Dijon mustard
4 cups salad greens (torn)
2 cups cooked turkey breast (cut into julienne strips)
1 cup mandarin orange sections (drained)
1/2 cup celery (sliced)
1. In a jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. If you don’t have a container with a tight-fitting lid, place ingredients in a small mixing bowl and mix together with a whisk.
2. In large bowl, combine all salad ingredients; toss gently.
3. Serve with vinaigrette. If desired, garnish with fresh strawberries.
Darlene Christensen is an associate professor at the USU Extension – Tooele County office, which is located inside the Tooele County Health Department Building, 151 N. Main, Tooele. She can be reached at 435-840-4404, 435-277-2406 or at firstname.lastname@example.org.