One of the best parts of Easter, Thanksgiving, and Christmas is the leftover turkey! I think I like the leftover turkey more than the fresh turkey – the possibilities are endless! I’ve gathered my favorite leftover turkey recipes for you – some old, some new, all super tasty just in time for American Thanksgiving and with lots of time before Christmas. First is a new recipe that actually calls for chicken, which I used at the time because it’s November, and in spite of Braden telling me a couple of weeks ago “Mommy, are you going to make turkey supper for supper? Because I want to have turkey supper!”, we haven’t had turkey recently. Ummm….no son, sorry I didn’t just wanna run out to the store in a blizzard to cook you a turkey dinner for supper on a whim! Regardless, turkey and chicken are interchangeable, so let’s pretend I used turkey!
It’s really easy to throw together, the ‘hardest’ part is frying the bacon. Yup – there’s bacon! Place turkey in bottom of slow cooker, cover with chopped veggies and bacon, sprinkle seasoning, and drizzle all of gravy on top – turn on low for 6-8 hours, and yum.
- 3-4 cups cooked, cubed turkey or 8 boneless skinless chicken thighs
- 6 slices precooked bacon, crumbled
- ½ bag (1 lb size) baby carrots, cut in half lengthwise (about 2 cups)
- 4 medium red potatoes, each cut into 4 pieces
- 1 tsp dried marjoram, basil, oregano, or thyme
- 1 can (10 oz) or 1 package turkey gravy mix
- 1 bag Green Giant Frozen Cut Green Beans; thawed
- 6 tbsp butter or margarine, melted
- 4 cups herb-seasoned stuffing cubes (from box; two 120 g boxes)
- If cooking chicken, spray large skillet with nonstick cooking spray; heat over medium heat until hot.
- Add chicken; cook about 3 to 5 minutes, per side until browned.
- Spray 4- to 5-quart slow cooker with cooking spray & place chicken in cooker.
- Top with bacon, carrots, potatoes, marjoram and gravy.
- Cover; cook on low heat setting 6 to 8 hours.
- Gently stir thawed green beans into chicken mixture.
- In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to high; cover and cook 15 minutes longer or until green beans are tender.
Recipe adapted from LifeMadeDelicious.ca
This recipe was great! It was packed full of flavor and really tasted like Thanksgiving in a bowl! As my husband suggested you could add some onion, mushrooms, really any veggie you wanted too. It would also be REALLY great with some hot gravy drizzled over the top – YUM!!! Also? I served this with cheddar bay (aka Red Lobster) biscuits and they were YUMMY! Recipe coming soon!
This next turkey recipe is a new one too. If you don’t want to prep your butternut squash this way that the recipe reads:
Feel free to use any way you want, next time I’m definitely buying the pre-cut & cubed package from Costco or try this method from Davison Orchards as I am not very well versed in the world of the butternut squash!
Sorry, there’s just no way to make this dish look pretty but it’s REALLY tasty and the kids loved it!
- Serves: 4
- Serving size: 1¼ cup
- Calories: 383
- Fat: 15 g
- Saturated fat: 8 g
- Carbohydrates: 37 g
- Sodium: 828 mg
- Fiber: 8 g
- Protein: 2 g
- Cholesterol: 85 mg
- 1 (2.5 lbs) medium butternut squash
- ¾ cup finely chopped onion
- 2 tbsp butter
- 2 cups seasoned salad croutons or 1 boxed stuffing
- ½ tsp salt
- ½ tsp poultry seasoning
- ½ tsp pepper
- 2 cups cubed cooked turkey
- 1 cup chicken broth
- ½ cup shredded cheddar cheese
- Cut squash in half and discard seeds. Place cut side down in a backing pan and add ½ inch of hot water. Bake uncovered at 350 for 45 minutes.
- Drain water from pan and turn squash cut side up. Bake 15-20 minutes longer or until tender.
- Scoop out pulp, mash, and set aside.
- In a large frying pan, saute onion in butter until tender.
- Stir in croutons or boxed stuffing, salt, poultry seasoning, and pepper. (I used boxed stuffing and didn't add these seasonings).
- Cook 2-3 minutes longer or until the croutons are toasted.
- Stir in the squash, turkey, and broth; heat through.
- Transfer to greased 1.5 quart baking dish.
- Bake, uncovered, at 350 for 20 minutes.
- Sprinkle with cheese and bake for 5-10 more minutes or until edges are bubbly and cheese is melted.
This is my all time favorite leftover turkey recipe and it’s SO simple and hearty! My advice is to cook this long enough at the end so it doesn’t taste like flour at all – do a little taste test if you have to because it does NOT taste good if it’s too flour-y!
- 2 tbsp butter or margarine
- 2 tbsp all-purpose flour
- ¼ tsp salt
- Dash of pepper
- 1½ cups milk
- 2 cups cooked turkey cubed
- In a small saucepan melt butter.
- Stir in flour, salt, and pepper over low heat until combined evenly, making a roux.
- After fat & flour are combinew ith no lumps, slowly add milk.
- Stir constantly with a wooden spoon or whisk to evenly blend fat-flour mixture and milk.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for at least 1 more minute to cook the flour into the sauce.
- Stir in turkey.
- Make and butter toast
- Top toast with cream of turkey like an open face sandwich.
- Season with salt and pepper.
I hope you enjoy these turkey recipes. You can find a lot more on the Life Made Delicious website.
Disclosure: I am part of the Life Made Delicious. Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
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