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| Turkey, Cranberry and Brie Crescent Braid Via Spicy Southern Kitchen |
Thanksgiving is all about food, family, friends and being grateful. More often than not we over-deliver on the food! So what can we do with all those leftovers? We've found some great recipes to liven-up those leftovers! Check them out:
Turkey, Cranberry, and Brie Crescent Braid
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 1 braid
Author: Christin Mahrlig
Ingredients
1 (8-ounce) Pillsbury Crescents®
1/2 pound leftover turkey, sliced or a half pound of deli turkey
1/3 cup cranberry sauce, either homemade or from a can
4 ounces Brie
1 teaspoon chopped fresh Rosemary
1 tablespoon grated Parmesan cheese
Instructions:
Lightly grease a baking sheet or line it with parchment paper. and preheat the oven to 375 degrees.
Unroll crescent roll dough and place on baking sheet. Press on the perforations and edges to seal them.
Arrange turkey slices down the center. Spread cranberry sauce on top. (You only want the filling to take up about 3 inches in width so you have enough dough on the sides to pull over and cover it.)
Cut cheese into cubes and scatter evenly on top of cranberry sauce.
Cut slits about 1 1/2 inches apart on a diagonal going almost all the way to the filling.
Starting at one end pull one strip over to the other side and alternate going all the way down. On the ends, pull the dough up to seal the filling.
Sprinkle rosemary and Parmesan cheese on top.
Place in oven and bake for 15-18 minutes.
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| Aunt Bee's Leftover Turkey Casserole Via The Seasoned Mom |
Aunt Bee's Leftover Turkey Casserole
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Author: The Seasoned Mom
Yield: 4 -6 servings
Ingredients:
1 1/2 cups (4 ounces) uncooked rotini pasta (about 2 cups cooked pasta)
2 tablespoons butter
1 1/2 cups cooked, diced turkey (such as leftover Maple-Glazed Roasted Turkey Breast)
10 ounces frozen peas
1/2 can (5.25 ounces) cream of chicken soup (undiluted)*
1/2 can (5.25 ounces) cream of celery soup (undiluted)
4 tablespoons Parmesan cheese
Paprika
Instructions:
Preheat oven to 350 degrees F. Spray a 2-quart (or 11 x 7-inch) dish with cooking spray and set aside.
Cook pasta in boiling water until just al dente (about 9 minutes). Drain, toss with butter until butter melts, and stir in turkey, peas, and soups.
Transfer pasta mixture to prepared dish. Sprinkle with Parmesan cheese and paprika.
Bake, uncovered, for 20-25 minutes, or until heated through.
Notes
*I used Campbell’s Healthy Request soups.
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| Fiesta Turkey Soup Via Home Bases Mom |
Fiesta Turkey Soup
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings
Author: Leigh Anne Wilkes
Ingredients:
1 cup onion chopped
1 tsp canola oil
2 tsp minced garlic
4 cups chicken or turkey broth
3 cups chicken or turkey chopped
1 15 oz. can black beans drained
1 11 oz. can whole kernal corn with red and green peppers drained
1 10 can diced tomatoes with green chiles
1 14.5 oz. can diced tomatoes
1 tsp chili powder
1 tsp cumin
1/8 tsp salt
1/8 tsp pepper
Toppings: sour cream grated cheese, tortilla chips
Instructions:
Saute onion in a pan over medium heat in oil.
Add in garlic and saute one minute.
Add in all ingredients except toppings.
Bring to a boil and reduce heat and simmer for 15-20 minutes.
Serve with desired toppings.
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