Next Day Turkey Primavera

Ingredients

1 cup uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1-inch pieces

2/3 cup julienned carrot

3 tablespoons butter

4 large fresh mushrooms, sliced

1/2 cup chopped yellow summer squash

1/2 cup chopped zucchini

1-1/2 cups shredded cooked turkey

1 medium tomato, chopped

1 envelope Italian salad dressing mix

1 cup heavy whipping cream

1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.

Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.

Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Originally published as Next Day Turkey Primavera in Taste of Home December/January 2008, p28

Goodbye Turkey Tetrazzini

Kraft Recipes

Ingredients:

3/4 cup egg noodles, uncooked

1 Tbsp.  butter

2 cups sliced fresh mushrooms

1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 cup chicken broth

3 cups  chopped cooked turkey

1 cup frozen peas

Directions:

COOK noodles as directed on package.

MEANWHILE, melt butter in large skillet. Add mushrooms; cook and stir until tender. Stir in reduced-fat cream cheese and broth. Bring to boil; simmer on low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook until heated through, stirring frequently.

DRAIN noodles. Serve topped with turkey mixture.

Turkey Panini Sandwiches with Cranberry Relish

Recipe courtesy of This Mama Cooks

Ingredients:

2 tablespoons light agave nectar

8 slices sourdough bread (gluten free or organic)

12 slices leftover turkey

1 cup shredded low fat Jarlsberg cheese

2 tablespoons buttery spread

Cranberry sauce

Directions:

To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).

Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.

Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)

Cut into 4 triangles and place on a serving tray.

Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.

Thanksgiving Leftovers Stuffed Shells

 allrecipes

Ingredients

• 1 (12 ounce) box jumbo pasta shells
• 2 cups cubed cooked turkey
• 1 1/2 cups leftover stuffing
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup Parmesan cheese
• 1/3 cup mayonnaise
• 4 cups shredded mozzarella cheese
• 1 1/2 cups leftover turkey gravy
• 
  

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.

Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.

Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.

Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Thanksgiving Update

Boy, oh, boy have i been busy! Which is why I haven't been able to post the past two days, but don't be disappointed.  I've been working on many new recipes and after Thanksgiving passes, you will get them all.  Stay tuned for my T-day leftover top picks!

With today being the day before Thanksgiving, I've been baking apple pies, pumpkin pies, and pecan pies. My guests will be able to choose whether they want a traditional piece of pie for dessert or a Pumpkin Crunch Parfait, which I also prepared today.  The kids love the parfaits while most of the adults go the traditional route.

I can't wait to watch the 85th Annual Macy's Thanksgiving Day Parade in the morning while cooking the bird and the side dishes that will accompany it!

Hope you all have a wonderful Thanksgiving!

Oh, and try these Banana Cornflake Crumble Breakfast Muffins...dee-lish. (Featured as one of FoodBuzz's Top 9 on 11/23/2011) Great job, Sarah-Jane!