What to do with that Left Over Turkey!

Just when you were wondering what to do with those turkey leftovers, I found two good recipes to try. The Turkey Tetrazzini is in the oven right now and the soup is on the stove. I made a few adjustments to the original recipes from All Recipes.com. Like always, I say use what you have or like to make it your own.

Turkey Tetrazinni

Ingredients

• 1 (16 ounce) package uncooked spaghetti (I used fettuccini noodles)
• 1/2 cup butter
  
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese ( I used an Italian mix of Parmesan/Romano/Mozzerella)
  
• 4 cups chopped cooked turkey
• I also added a small pkg of frozen peas and carrots
  
  
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
   
   
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
   
   
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
   
   
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
   
   
   

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 594

• Total Fat: 24.1g
• Cholesterol: 106mg
• Sodium: 964mg
• Total Carbs: 51.9g
• Dietary Fiber: 1.6
• Protein: 40g
  
  
  

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Turkey Wild Rice Soup

Ingredients

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutritional Information

Turkey Wild Rice Soup

Servings Per Recipe: 9
Amount Per Serving
Calories: 433

• Total Fat: 32.9g
• Cholesterol: 55mg
• Sodium: 1113mg
• Total Carbs: 16.8g
•  Dietary Fiber: 0.8g
• Protein: 17.2g

NOTES:

Ok, they may think this is 9 servings, but it is so good that it would never feed 9 people.  So I added 2 more cans of broth to the soup pot, I made some white rice (yes the boil in bag kind) and added it, and I added some frozen spinach.  I also doubled the turkey.  My husband practically licked his bowl clean...but if you know him this is not that unusual.