Turkey Pot Pie

One more idea for how to use up that leftover turkey!

What You Need

4 c diced leftover Turkey

4-6 c cooked veggies and potatoes ( I really like to use carrots, celery, and onion)

1 can Cream of Chicken with Herbs Soup

1/2 c Sour Cream

1 package Pilsbury Crescents

Directions

Combine turkey and veggies and place in casserole dish. Combine Soup and sour cream and pour over turkey veggie mixture. Top with unrolled crescents. Bake at 400 degrees for 20 minutes, or until crescent dough is brown and flaky. Serve as is, or with extra veggies on the side.

Turkey Noodle Soup

Here is another idea for using up that leftover Turkey in the fridge!

What You Need

6-8 c turkey, or chicken stock (or water with chicken bouillon)

2-4 carrots, peeled and diced

1 small onion, diced

2-4 celery stocks, diced

4 c Leftover turkey, diced or shredded

1 bag egg noodles (frozen, or dry work fine)

Directions

Place all ingredients except noodles in crock-pot. Cook on low all day (6-8 hours). Around 1/2 hour before serving add noodles, and turn the temp up to high. Cook until noodles are tender. Serve as is, or on top of those leftover mashed potatoes.

Turkey and Stuffing Casserole

If you guys are anything like me, you have a lot of leftover Turkey! Here is a tasty recipe to help weed out some of those leftovers!

What You Need

4c diced Turkey

1 can Cream of Mushroom Soup

1/2 c sour cream

1 box worth of stuffing (leftover, or freshly made works)

Directions

Place Turkey in bottom of casserole dish. Mix soup and sour cream together, and pour over turkey. Top with prepared stuffing. Cover and bake in the oven at 350 degrees for 30 minutes, or until warmed through. Serve with a side or 2 of leftover, or freshly made veggies!

(You can also use chicken for this recipe. If using raw chicken, up the cooking time to 1 hour)

Chicken and Cheese Enchilada Chowder

This is a recipe that my husband's cousin, Katrina, posted on her blog. It looked so good I thought I would share it with all of you. I know I can't wait to try it tonight!!!

What You Need

3-4 chicken breasts

1 can black beans, drained/rinsed
1 can diced tomatoes, drained
1 package frozen corn
1/2 c. onion, chopped
1/2 c. pepper, chopped
1 10 oz. can green enchilada sauce
1 can cream of chicken soup
2 cups milk

1 c pepperjack cheese

1 c cheddar cheese

Directions

Place all ingredients, except cheese, in crock-pot and cook on low 6-8 hours. Add cheese and stir in to melt, right before serving. Serve with sour cream, avocado, salsa, tortilla chips, or any other burrito topping of choice.

Baking Sauce for Meat

I got this recipe from my sister-in-law Jenn. She made meatballs with this sauce, and I loved it so much I had to have the recipe and share it with all of you! Enjoy!

What you Need

2 TBS butter
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1/2 cup chopped green pepper (optional)
1 Cup ketchup
1 cup water
2 TBS Worcestershire sauce
2 TBS Brown sugar
1/8 tsp pepper
((I've also added garlic salt to taste.))

Directions

Saute onion (and celery and green pepper if used) in butter. Add remaining ingredients mixing well. Bring to boil and remove from heat.
Pour over chicken breasts (bake at 350 deg. for 1 hour) for oven barbecued chicken OR in crockpot! Also yummy with meatballs. Serve with mashed, or baked, potatoes and veggies.

Veggie & Chicken Alfredo

What you Need

2-4 c Mixed Frozen Veggies

4-6 Chicken Breasts, sliced into 2 in. strips

1/2 Bag Penne Noodles

1 jar Alfredo Sauce

Directions

In large skillet saute veggies over medium high heat for 5 minutes. Add Chicken and cook through. In medium saucepan boil water and add Penne Noodles, cooking till noodles are al dente. Add noodles to chicken/veggie mixture and top with sauce. Reduce heat to low and warm through. Serve as is, or with a salad and garlic bread.