CREAMED TURKEY ON MASHED POTATOES
Use leftover fresh vegetables or your favorite frozen vegetable in this quick dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve with mashed potatoes.
Nutrition Facts : Calories 372 calories, Fat 12g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 594mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
CREAM TURKEY ON MASHED POTATOES
Make and share this Cream Turkey on Mashed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Turkey Breasts
Time 24m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender.
- Sprinkle with flour, salt, and pepper.
- Stir in the milk until blended.
- Bring to a boil, cook, and stir for 2 minutesnor until thickened, and bubbly.
- Add the turkey, and vegetables, cover and simmer until heated through.
- Serve with mashed potatoes.
Nutrition Facts : Calories 240.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 27.1, Sodium 632.1, Carbohydrate 32.9, Fiber 3.3, Sugar 9.6, Protein 7.8
TURKEY AND MASHED POTATO CROQUETTES
Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to enjoy.
Provided by Eddie Jackson
Time 1h30m
Yield about 18 croquettes
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
EASY AS CAN BE CREAMED TURKEY & VEGGIES
If you are searching for a recipe to use that last bit of turkey, look no further here it is. I serve this over mashed potatoes. You can even serve this over noodles or rice. Posted on December 1st, 2005.
Provided by Chef shapeweaver
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized bowl add soup and milk, mixing well.
- Pour soup mixture into a large skillet; add turkey and veggies.
- Bring to a simmer over medium heat. If it looks to thin, add cornstarch mixed with water; stir until thickened. Season with pepper to taste.
Nutrition Facts : Calories 114.5, Fat 5.3, SaturatedFat 2, Cholesterol 10.7, Sodium 506.5, Carbohydrate 12.5, Fiber 1.6, Sugar 1.3, Protein 4.3
LEFTOVER TURKEY AND MASHED POTATO PIE
Throwing together leftover turkey and mashed potatoes after Thanksgiving turned out to be one of my best kitchen creations!
Provided by Melissa Kay
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 31.6 g, Cholesterol 80.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 15 g, SaturatedFat 11.1 g, Sodium 747.8 mg, Sugar 4.1 g
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