Turkey Day Leftovers

Southern Living, Nov 2004 by Poellnitz, Vicki A

Your family will be glad turkey is back on the menu with these easy recipes.

Looking for different ways to use up your inexhaustible supply of Thanksgiving turkey? Once you've enjoyed your fill of sandwiches, transform the rest of the bird into delicious dishes such as Fiesta Turkey Soup With Green Chile Biscuits or the familiar and comfortable Turkey à la King. All those leftovers will be gobbled up in no time. You can also use chicken in any of the recipes; you'll want to have them more often than just after the holidays. VICKI A. POELLNITZ

FIESTA TURKEY SOUP WITH GREEN CHILE BISCUITS

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 30 MIN.

1 medium onion, diced

1 teaspoon vegetable oil

1 garlic clove, minced

3 cups chopped cooked turkey or chicken

1 (15-ounce) can chili beans

3½ cups chicken or turkey broth

1 (11-ounce) can whole kernel corn with red and green peppers, drained

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

½ teaspoon chili powder

½ teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon pepper

Toppings: sour cream, shredded Mexican four-cheese blend

Green Chile Biscuits

SAUTÉ onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.

Green Chile Biscuits:

MAKES 1 DOZEN

PREP: 5 MIN., BAKE: 12 MIN.

2 cups all-purpose baking mix

1 cup (4 ounces) shredded Mexican four-cheese blend

1 (4.5-ounce) can chopped green chiles, drained

2/3 cup milk

STIR together baking mix and remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.

PAT or roll dough to a ½-inch thickness; cut with a 2½-inch round cutter, and place on an ungreased baking sheet.

BAKE at 450° 10 to 12 minutes or until biscuits are golden brown.

JACQUELYN W. BOYLES

MEMPHIS, TENNESSEE

NOTE: For testing purposes only, we used Bisquick all-purpose baking mix.

HOLIDAY LEFTOVERS CASSEROLE

MAKES 4 TO 6 SERVINGS

PREP: 30 MIN., COOK: 7 MIN., BAKE: 15 MIN.

1 (7-ounce) package spaghetti, broken into 2-inch pieces

2 cups chopped cooked turkey or chicken

¾ cup diced ham

1 (2-ounce) jar diced pimiento, drained*

¼ cup minced green bell pepper

¼ small onion, grated

1 (10¾can cream of mushroom soup

½ cup cken or turkey broth

1/8 teaspoon celery salt

1/8 teaspoon pepper

11/2 cups (6 ounces) shredded Cheddar cheese

PREPARE spaghetti according to package directions in a large Dutch oven. Drain well, and return spaghetti to pot. Stir in turkey and next 8 ingredients; cook 7 minutes or until heated through. Remove from heat, and stir in 1 cup cheese. Pour into a lightly greased 8-inch square baking dish. Sprinkle evenly with remaining ½ cup cheese.

BAKE at 350° for 15 minutes or until cheese melts. JEANNE WOOD

NEW ORLEANS, LOUISIANA

*1 jarred roasted red bell pepper, diced, can be substituted.

TURKEY À LA KING

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., COOK: 16 MIN.

1 tablespoon butter or margarine

1 bunch green onions, chopped

1 (10¾-ounce) can cream of celery soup

1 (10¾-ounce) can cream of chicken soup

1 cup milk

½ teaspoon chicken bouillon granules

¼ teaspoon seasoned pepper

1/8 teaspoon white pepper

3 cups chopped cooked turkey or chicken

Split biscuits or toast points

MELT butter in a medium saucepan over medium heat; add green onions, and sauté 8 minutes or until tender. Whisk in cream of celery soup and next 5 ingredients until smooth; cook 5 minutes. Stir in turkey; cook 2 to 3 minutes or until thoroughly heated. Serve over split biscuits or toast points.

JUDY GRIMES

BRANDON, MISSISSIPPI