Turkey Hot Dish Recipes

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THANKSGIVING TURKEY HOT DISH.



Thanksgiving Turkey Hot Dish. image

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

4 croissants (halved)
4 tablespoons butter
cup leftover turkey (warmed (at least 1 ))
cup leftover gravy (warmed (at least 1 ))
1 1/2 cups shredded sharp cheddar cheese
3 ounces prosciutto (torn (optional))
2 cups tater tots
leftover cranberry sauce
fried sage (for serving)

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



Healthy Turkey Hot Dish image

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

1 lb ground turkey, cooked
2 cups brown rice, cooked
1 (15 ounce) can baby corn, drained
1 (28 ounce) can chop suey vegetables
1 (8 ounce) can water chestnuts, sliced and drained
1/2 cup onion, sliced
1 cup pea pods
salt
pepper
red pepper flakes
soy sauce

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



Turkey Tater Tot Hotdish image

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

4 cups cooked turkey, diced
1/2 cup onion, chopped
2 tablespoons olive oil
1 (10 1/2 ounce) can cream of mushroom soup
3/4 cup milk
2 tablespoons Miracle Whip
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup cheddar cheese, shredded
1 cup colby-monterey jack cheese, shredded
28 ounces frozen tater tots

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



Diner-Style Hot Turkey Sandwiches image

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

1 stick softened butter
1/4 cup finely chopped fresh herbs, such as thyme, sage and parsley
2 boneless turkey breasts (2 1/2 to 3 pounds each)
2 large fresh bay leaves
Olive oil spray
Kosher salt and coarse black pepper
8 tablespoons butter
1/4 cup fresh herbs, such as thyme, sage and parsley, finely chopped
3 to 4 ribs celery with leafy tops, chopped
2 small apples, chopped
2 small to medium yellow onions, chopped
1 bay leaf
Salt and freshly ground black pepper
6 cups stuffing cubes, such as Pepperidge Farms
3 to 4 cups chicken stock
4 tablespoons butter
Coarse black pepper
3 tablespoons flour
3 cups turkey or chicken stock
About 1/4 cup Worcestershire sauce
1 egg yolk
1 round tablespoon Dijon mustard, optional
Salt
A couple cups stock, to reheat sliced turkey
Sliced good quality white or wheat bread
Chopped fresh parsley, garnish

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



STOVE TOP Easy Turkey Bake image

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

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

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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