THANKSGIVING TURKEY HOT DISH.
It's also a fun way to turn leftovers into something totally new. Plus, there's croissants, turkey, gravy AND tater tots involved.
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease a square baking dish or 10 inch skillet.
- Line the croissants, cut side up, in the baking dish and place a small pat of butter on each. Add the turkey in an even layer and then drizzle the gravy overtop. Top with a layer of cheese and then add the prosciutto. Arrange the tater tots in an even layer. Transfer to the oven and bake for 30-40 minutes or until the tater tots are crisp. Serve!
Nutrition Facts : Calories 480 kcal, Carbohydrate 32 g, Protein 18 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 103 mg, Sodium 807 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
HEALTHY TURKEY HOT DISH
Tasty, easy and healthy. What more can you ask for? You can add any kind of vegetables or more of what's listed.
Provided by Madson7
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients and simmer for 15 minutes.
- Season to taste.
Nutrition Facts : Calories 464.1, Fat 9, SaturatedFat 2.2, Cholesterol 59.8, Sodium 93.6, Carbohydrate 76.6, Fiber 5.7, Sugar 5.6, Protein 21.4
TURKEY TATER TOT HOTDISH
Make and share this Turkey Tater Tot Hotdish recipe from Food.com.
Provided by Toadi
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put turkey into a 9x13-inch pan.
- Saute onions in olive oil until tender.
- In a bowl, combine soup, milk, miracle whip, sauted onions and salt & pepper. Mix well. Pour over turkey.
- Sprinkle with cheese.
- Top with tatertots.
- Bake 350 for 60 minutes.
- Enjoy!
- Update: Made this with cooked chicken instead of turkey and my family loved it!
DINER-STYLE HOT TURKEY SANDWICHES
For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- For the turkey breasts:
- Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
- For the stuffing:
- Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
- For the gravy:
- Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
- To serve:
- Preheat the oven to 375 degrees F. Place the rack in center of oven.
- Bring the stuffing to room temp, then bake until crispy on top and hot through.
- Reheat the gravy over medium heat, partially covered and stirring occasionally.
- While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
- For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
STOVE TOP EASY TURKEY BAKE
Our STOVE TOP Easy Turkey Bake is made with leftover cooked turkey, broccoli, cream of chicken soup and cheddar cheese. Why wait? Try it tonight.
Provided by My Food and Family
Categories Turkey
Time 45m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Combine turkey and broccoli in 13x9-inch baking dish sprayed with cooking spray. Mix soup, milk and cheese until blended; pour over turkey mixture. Top with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g
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FARMHOUSE TURKEY HOT DISH RECIPE - ANDREW ZIMMERN
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Servings 6-8Total Time 3 hrs 40 minsCategory Turkey Legs
- In a large saucepan, combine the turkey legs with the chicken stock and, if necessary, water to cover. Bring to a boil, then reduce the heat to moderately low and simmer until the meat is cooked through, about 1 hour. Using tongs, transfer the turkey to a cutting board and let cool. Simmer the stock over moderately high heat until reduced to 4 cups, about 20 to 40 minutes. Shred the meat and discard the skin and bones.
- Preheat the oven to 425°. In a large pot, melt 4 tablespoons of the butter. Add the carrots, celery, onion, fennel, thyme and nutmeg and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the reduced stock, bring to a boil and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the turkey, cream, peas and parsley, season with kosher salt and pepper and cook over moderate heat, stirring occasionally, for 5 minutes. Spread in a 9-by-13-inch baking dish.
- In a large skillet, melt the remaining 3 tablespoons of butter. Add the mushrooms and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tarragon. Spread the mushroom mixture over the turkey in the baking dish.
- Spread the tots over the mushroom mixture. Bake for 45 minutes, until bubbling and golden. Sprinkle with sea salt and serve with hot sauce, if desired.
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