RECIPES: What to do with the leftovers

Buffalo Chicken (or Turkey!) Dip from Sara Laite, Devils Lake

I always like to find ways to use my leftovers, so last year, when we had guests for the long Thanksgiving weekend, I decided to make my husband’s favorite appetizer the day after Thanksgiving. Nobody knew I snuck the turkey in it.

1 brick cream cheese

½ cup Ranch dressing

½ cup hot sauce

1-2 cups shredded cheddar cheese

1-2 cups diced chicken (or turkey)

Put everything in a Crock-Pot. Heat on high setting for 1 to 2 hours until hot and bubbly or on low setting for 2 to 3 hours, stirring periodically. Serve with an assortment of vegetables, crackers or tortilla chips. Note: You can substitute lower fat Neufchatel cheese for the cream cheese and low-fat options for the salad dressing and cheese.

Oriental Turkey Salad from Deb Egeland, Bismarck

8 cups torn Romaine lettuce

1 cup mandarin oranges

½ cup toasted sliced almonds

1 cup red or orange pepper strips

2 cups cooked, chopped turkey marinated for 10 minutes in meat marinade

Optional: 1 cup chopped broccoli or cauliflower or a mixture

Meat Marinade

1/3 cup apple juice or wine

½ cup soy sauce

1/2 tsp. ground ginger

¼ tsp. garlic powder

1/3 cup brown sugar

¼ cup vinegar

Dressing

1/3 cup Gulden’s Spicy Brown Mustard

1/3 cup Miracle Whip Lite

1/3 cup honey (Add honey last)

Turkey Stew from Jean Noland, Grand Forks

This recipe comes from NDSU Extension Service.

2 tsp. vegetable oil

½ cup chopped onion

1 finely chopped garlic clove or ½ tsp. garlic powder

4 chopped carrots

2 chopped celery stalks

2 chopped potatoes

1 15-oz. can tomatoes, diced

2 cups water

2 cups cooked turkey or chicken, chopped

Salt and pepper to taste

Italian seasoning or oregano, basil or thyme to taste*

Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for two minutes. Add potatoes, tomatoes and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender. Add turkey and cook another five minutes or until heated. Season to taste before serving. Refrigerate leftovers. Makes four servings.

You may substitute canned tomatoes with Italian seasoning for plain tomatoes and omit the added spices.

Quick Turkey Rice Soup from Jean Noland, Grand Forks

I am an Extension agent with the Expanded Food Nutrition Education Program with NDSU Extension Service. I like the soup recipe because you can throw the rice in and not have to cook it ahead of time. I promote using the brown rice in my classes as it is a whole grain.

2 tsp. olive or vegetable oil

1 cup chopped onions

1 clove garlic, minced (or substitute ¼ teaspoon garlic powder)

1 15-ounce can diced tomatoes

3 14-ounce cans low-sodium chicken broth

1 10¾ ounce can sodium-reduced cream of chicken soup

1 cup uncooked instant brown or white rice

2 cups frozen or fresh chopped broccoli

2 cups chopped cooked turkey

½ teaspoon pepper

1 cup sliced fresh white mushrooms (optional)

Heat oil in large saucepan over medium-high heat. Add onions, mushrooms and minced garlic, if using. Cook, stirring often, until onion is tender, about five minutes. Add tomatoes, broth, soup, rice and garlic powder, if using. Cover and cook until rice is nearly tender, 15 to 20 minutes.

Stir in the broccoli and turkey. Return to boil.

Reduce heat and simmer, partially covered until broccoli is tender and turkey is heated through, about five minutes. Remove from heat. Stir in pepper.

Best Ever Turkey Noodle Hot Dish from Rochelle Wetsch, Grand Forks

The kitchen is the heart of our home. It’s where my husband and I catch up on our day. We love cooking and experimenting with leftovers to try the wildest combinations. This recipe is definitely a “foodie” hot dish that we both created.

1 12-oz. package frozen egg noodles

1 11-oz. can cheddar cheese soup

1 5-oz. can evaporated milk

½ cup whole milk (no substitutes)

2 tsp. instant minced onion

½ cup chopped yellow onion

3 cups leftover turkey pieces

1 4-oz. can mushroom pieces, drained

1 10-oz. package chopped broccoli, thawed

1 10-oz. package frozen peas, thawed

2 cups shredded mild cheddar cheese

Preheat oven to 350 degrees. Cook noodles in boiling water for 20 minutes. Blend soup and both milks into a smooth sauce over a low heat. Add onions and mushrooms to sauce. Drain noodles. Turn sauce and noodles into a large mixing bowl. Add turkey pieces, broccoli, peas and shredded cheese. Mix thoroughly.

Pour into a very lightly greased 9x15-inch baking dish or oblong pan. Bake uncovered for 45 to 50 minutes. To serve, cut into squares. Leftovers freeze well.

Wild Rice and Turkey Casserole from Celine Leyendecker, Jamestown

1 pkg. wild rice mix

1 cup diced celery

1 cup sour cream

1 small onion, chopped

1 can mushroom soup

½ cup cheddar cheese, grated

1 can water chestnuts, sliced and drained

2 to 3 cups turkey, cut up

Cook wild rice as directed. Combine all remaining ingredients and add to the cooked rice. Place into baking dish and bake at 350 degrees for one hour.

Tags: thanksgiving 2011, food, updates, recipes