A Tasty Twist on Turkey Leftovers

Date : 11/15/2012 @ 5:00AM
Source : Marketwired

A Tasty Twist on Turkey Leftovers

(Family Features) When you're planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there's a lot more you can do with this tasty bird.

Breakfast or Brunch -- Wake the family up to a hearty breakfast casserole that's a creamy blend of turkey, sour cream, cream of chicken soup, cheese and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is pop it into the oven in the morning.

Lunch -- Enjoy lunch on the lighter side with a turkey salad sandwich. Instead of mayo, this dish gets flavor and 20 nutrients from the avocado in Wholly Guacamole. For extra zip, go with the spicy variety.

Dinner -- For another make-ahead meal, try a zesty turkey and corn enchilada casserole. This dish is easy to put together, and you may have all the ingredients in your pantry already. A cornbread base, your favorite enchilada sauce, turkey, cheese, and a generous serving of your favorite guac all add up to a new family favorite. Get more leftover ideas with a twist at www.eatwholly.com.

Quick Turkey Tidbits Need some more inspiration for turkey leftovers? Try one of these easy snack ideas:

Turkey nachos -- Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guac, salsa or sour cream.

Turkey bites -- Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guac.

Mini mexi-pizzas -- Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guac.

Turkey Potato Cheesy Breakfast Casserole
Serves: 8
2      cups cubed turkey
1      cup low-fat sour cream
1      10-ounce can cream of
       chicken soup
1/4    cup milk
1      cup shredded cheddar
       cheese, divided
1      bag (30 ounces) frozen hash
       brown potatoes, thawed
1/2    onion, diced
1/2    cup corn flake cereal
1      cup Wholly Guacamole

In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.

Spread in bottom of 2 quart dish (greased).

Bake, uncovered, at 350 degrees F for 1 hour.

Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned.

Let cool for 10 minutes and serve with a dollop of Wholly Guacamole.

Guacamole Turkey Salad
Serves: 6
2      tablespoons canola oil
1/2    teaspoon salt, divided
1      cup of turkey, diced
1/4    teaspoon black pepper
3/4    teaspoon cumin, ground
1      lime zested
2      limes, juiced, divided
1/4    teaspoon sugar
1/4    teaspoon Mexican
       chili powder
1/4    cup red bell pepper, diced
1/4    cup yellow bell pepper, diced
1/4    cup red onion, diced
2      tablespoons cilantro,
       rough chop
1      cup Wholly Guacamole dip

Mix oil, 1/4 teaspoon salt, black pepper, cumin, sugar, chili powder, lime zest and juice of 1 1/2 limes.

Add to turkey and allow to marinate for at least 20 minutes -- do not exceed 30 minutes.

Mix in bell peppers, onion, cilantro, dip, turkey, the rest of the lime juice and remaining salt.

Serve in a pita, on a whole wheat bun, as a lettuce wrap, or with crackers.

Turkey and Corn Enchilada Casserole
Serves: 6
First Layer
  1        15-ounce can corn, drained
  1        15-ounce can creamed corn
  8        ounces sour cream (non-fat)
  1/2      cup ricotta (low-fat)
  1        8 1/2-ounce package corn
           bread mix
Second Layer
  1        cup turkey, shredded
  1        cup shredded cheese
  1        cup enchilada sauce, divided
           Wholly Guacamole dip,
           for garnish

Mix together all first layer ingredients in a casserole dish.

Bake at 350 degrees F for 30 minutes or until firm.

Take out of oven, poke fork holes all around it.

Pour 1/2 cup red enchilada sauce over corn bread.

Top with turkey and cheese.

Put back in oven until cheese melts.

Top with remaining enchilada sauce, guacamole dip; serve.

About Family Features Editorial Syndicate This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.

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Matthew Barksdale mbarksdale@familyfeatures.com 1-888-824-3337 http://editors.familyfeatures.com

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