Next Day Turkey Primavera Recipe
- 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
- 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.
Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina
- 1/4 cup prepared basil pesto
- 8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
- 8 ounces very thinly sliced roast turkey breast
- 1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
- 6 ounces fontina cheese, thinly sliced, to cover the bread slices
- 1 tablespoon extra-virgin olive oil
Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.
Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.
Brush the outsides of each sandwich lightly with some of the olive oil.
Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.
Source: Food Network
Smokey Turkey Quesadillas
These tasty bites are perfect for enjoying more football with friends. Simple, quick, easy and delicious–just the way cooking’s supposed to be. (Prep 10 minutes, Cook 10 Minutes, Serves 4 – 6)
2 Cups Leftover Turkey, chopped
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
4 Tablespoons Butter, separated
4 Large Flour Tortillas
4 Cups Pepper-Jack Cheese, grated
Sour Cream and Salsa, to serve
Combine the first three ingredients into a bowl and mix until evenly combined; set aside. Meanwhile, melt a tablespoon of butter at a time into a non-stick skillet. When butter has melted, add one tortilla into the pan. Arrange ½ cup chopped turkey, and 1 cup of cheese onto one side of the tortilla. Using tongs or a spatula, carefully fold over the other side of the tortilla to cover the ingredients. Allow the tortilla to cook and slightly brown on one side, flip and repeat on the other side. Remove from pan, cut into even wedges, and serve with sour cream and salsa. Repeat process for remaining ingredients.
Source: Art of Manliness
Turkey and Veggie LasagnaIngredients
- 4 tablespoon(s) margarine or butter
- 1 package(s) (10-ounce) sliced mushrooms
- 1 small onion, finely chopped
- 1 clove(s) garlic, crushed with press
- 1/3 cup(s) all-purpose flour
- 2 cup(s) low-fat (1%) milk, warmed
- 1 can(s) (14- to 14.5-ounce) chicken broth (1 3/4 cups)
- 8 no-boil lasagna noodles
- 1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
- 2 cup(s) leftover cooked turkey, cut into 1/2-inch pieces
- 3/4 cup(s) freshly grated Parmesan cheese
- 1 cup(s) shredded part-skim mozzarella cheese
- In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms, onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.
- Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
- Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
- Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.
I wish I had more leftovers to make one of these dishes. They all sound fantastic!