Cheesy Turkey with Pasta
1 (16 ounce) package rigatoni pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup turkey stock
1/2 cup pasta sauce
1 cup water
1/2 (1 ounce) package dry onion soup mix
1 teaspoon crushed garlic
salt and pepper to taste
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded sharp Cheddar cheese
1 pound cooked turkey breast, cubed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper. Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
1 (10 inch) flour tortilla
1 1/2 teaspoons butter or margarine, softened
1/4 cup shredded Monterey Jack cheese
2 slices deli smoked turkey
1 cup Salsa
Spread one side of tortilla with butter. Place tortilla greased side down on griddle. Sprinkle with cheese, then top with turkey.
Fold tortilla in half. Cook over low heat for 2-3 minutes on each side or until golden brown and cheese is melted. Serve with salsa if desired.
2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small bowl, combine the cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.
Turkey 'n Stuffing Bake
3 cups stuffing
1 (6 ounce) can French fried onions
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey, cubed
1 (10 ounce) package frozen green peas, thawed
Combine stuffing and 1/2 can onions.Spoon stuffing mixture into a 9 inch shallow baking dish. Press stuffing across bottom and up sides of dish to form a shell. Combine undiluted soup, milk, turkey, and peas; pour into stuffing shell. Bake, covered, at 350 degrees F (175 degrees C) for 30 minutes. Top with remaining onions. Bake, uncovered, 5 minutes longer. Serve hot.
Turnaround Turkey and Rice
2 tablespoons butter
2 stalks celery, chopped
1 small onion, chopped
1 cup cooked turkey, cut in cubes
1 1/2 cups water
1 (.87 ounce) package McCormick Turkey Gravy Mix
1/4 cup milk
2 tablespoons flour
1 teaspoon McCormick Season-All Seasoned Salt
In a saucepan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until tender, stirring occasionally.
Add cooked turkey. Blend water, Gravy Mix, milk, flour and Season-All; pour over turkey mixture. Stir. Bring to a boil.
Reduce heat and simmer 5 minutes. Serve over rice.
Broccoli Turkey Bake
1 cup uncooked white rice
2 cups cooked, chopped turkey meat
1 (10 ounce) package frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 (7 ounce) package whole wheat crackers, crushed
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and
simmer for 20 minutes. In a 9x13 inch baking dish combine turkey, broccoli, cheese and cooked rice. In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy.
Leftover Turkey Soup
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
Cook onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
Stir in chicken broth, water and dressing mix. Bring to boil.
Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
Mexican Turkey Dinner
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
2 cups chopped cooked turkey
1/2 cup Taco Bell Home Originals Salsa
1 large tomato, chopped
Cook Macaroni as directed on package; drain. Return to saucepan.
Stir in Cheese Sauce and remaining ingredients. Cook on medium-low heat 5 min. or until heated through, stirring occasionally.
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 lb. chorizo, cut into small chunks
1 tsp. oil
2 cans (14-1/2 oz. each) stewed tomatoes, undrained
1-1/2 cups water
2 cups chopped cooked turkey
1 Tbsp. Cajun seasoning
3 cups Minute White Rice, uncooked
Cook and stir celery, green pepper, onion and chorizo in hot oil in large skillet on medium-high heat 5 minutes or until chorizo is cooked through.
Add tomatoes with their liquid, the water, turkey and seasoning; mix well. Bring to boil.
Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Remove from heat. Let stand, covered, 5 minutes. Mix lightly before serving.
1 pkg. (9.4 oz.) Kraft Deluxe White Cheddar on Rotini Pasta with Broccoli
1 cup frozen peas, thawed
2 cups chopped cooked turkey
1 can (4 oz.) sliced mushrooms, drained
1/4 cup 2% milk
1/2 cup Kraft Shredded Cheddar Cheese