Turkey

Most of us have used up our leftover turkey already. But for the next time you're in the mood to cook up a turkey - something I did a week ago, once the holidays were over - you can use these for the leftovers. Not sure which food emailing list/forums I got them from...

TURKEY POT PIE

Ingredients:

1 1/2 cups frozen peas and carrots, thawed under cold water

5 tablespoons butter

5 tablespoons all-purpose flour

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups turkey or chicken broth

2/3 cup milk

2 1/2 to 3 cups diced cooked turkey or chicken

Pastry for 9-inch two crust pie, prepared or purchased

Preparation:

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.

Serves 6.

TURKEY CURRY

Use leftover turkey to make this tasty turkey dish.

Ingredients:

2 tablespoons curry powder

4 tablespoons butter

1 1/2 cups chopped onion

2 tablespoons flour

1/2 teaspoon ground ginger

2 cups chicken broth

1 can (8 to 9 ounces) crushed pineapple, undrained

3 cups cooked diced turkey

2 tablespoons lemon juice

hot cooked rice

Preparation:

In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes. Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.

Serves 4.

TURKEY MACARONI CASSEROLE

Turkey casserole recipe with macaroni and cheddar cheese, almonds, butter, celery and other ingredients.

Ingredients:

2 cups uncooked macaroni

1/4 cup butter

1 1/2 cups chopped celery

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2 cans (10 3/4 ounces) condensed cream of chicken soup

2/3 cup milk

2 cups shredded Cheddar cheese

1 1/2 to 2 cups cooked chopped turkey

1 jar (4 ounces) chopped pimiento, drained

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup toasted sliced almonds*

Preparation:

Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.