Anita Weekes/Fuquay Independent
If you have additional leftover turkey, here are some great menu ideas.

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Another holiday meal will come and go where traditionally we bake, smoke or fry yet another bird. Ask anyone and they will tell you they look forward to enjoying turkey sandwiches all week long. And then if you take time, the turkey carcass makes wonderful soup, warm and comforting and delicious.

If you have additional leftover turkey, here are some great menu ideas, just as delicious! They are good enough to feed a crowd while delighting in every last bite. Enjoy!

Cheesy Turkey Spaghetti

Shredded Turkey (approximately 2 lbs.)

2 cans Cream of Mushroom/Chicken soup (already combined) or

1 can each Cream of Mushroom and Cream of Chicken Soup

2 cans Mild Rotell (diced tomatoes and green chilies)

1 lb. Velveeta Cheese, cubed

1 lb. spaghetti, cooked according to package directions

Mix all ingredients together (except spaghetti), in a large pot over medium heat, stirring constantly until cheese is thoroughly melted.

Pour turkey mixture over prepared spaghetti noodles and toss until evenly coated.

Note: This is a fairly quick and easy recipe that makes a good meal for a large crowd.

Mrs. Brown

Turkey in Rice Pie Shell

2 1/2 c. cooked long grain rice

2 eggs, beaten

¼ c. butter, melted

¼ t. pepper, freshly round

¼ c. butter

5 T. flour

2 c. chicken broth

2 T. dry Vermouth

½ t. pepper, freshly ground

4 T. onion, chopped

½ c. fresh mushrooms, sliced

2 c. cooked turkey, diced

¼ c. parmesan cheese, freshly grated

Butter

Combine cooked rice with eggs, butter and pepper. Press into an ungreased 9” pie plate. Melt butter in a saucepan and blend in flour. Cook for 2 minutes; do not allow to brown. Add chicken broth, Vermouth and pepper. Cook, stirring, until mixture bubbles and thickens. Add onions and mushrooms which have been sautéed in butter for 5 minutes. Add turkey and mix well. Pour into prepared pie shell. Sprinkle cheese on top and dot with butter. Bake for 45 minutes at 350 degrees. Let stand 5 to 10 minutes before cutting into wedges for serving.

Mrs. Edward Montgomery, Jr.

Turkey Tetrazzini

7 oz. spaghetti noodles, broken into 2 inch pieces

2 c. turkey, cubed

1 c. cheddar cheese (4 oz. shredded)

1 (10 ¾ oz.) can cream of mushroom soup, Campbell’s Healthy Request

1 whole medium onion, chopped

2 (4 oz.) can mushrooms, drained

1/3 c. milk

¼ c. green pepper, chopped

1 (2 oz.) jar pimientos, chopped

¼ t. salt

1/8 t. pepper

2 oz. cheddar cheese,

Preheat oven to 375 degrees. Cook spaghetti according to packing directions; drain. Transfer to a large bowl; add turkey, cheese, mushrooms, can of mushroom soup, onion, milk, green pepper, pimentos, salt and pepper. Mix well and spoon into a 2 ½ quart casserole dish. Sprinkle with additional cheese if desired. Bake uncovered at 375 degrees for 40 to 45 minutes. Makes 8 servings.

Cathy DeWitt

One Pot Turkey Tetrazzini

One medium onion, chopped

2 T. butter or margarine

2 cans chicken broth (or homemade chicken or turkey stock)

1 ½ c. water

Pepper to taste

1 can (3 oz.) sliced mushrooms, drained

2 T. grated Parmesan cheese or to taste

¾ c. milk, reg. or skim

3 c. cooked, diced turkey

8 oz. uncooked spaghetti

Sauté onion in butter or margarine in a large heavy pot. Add broth or stock, water, pepper and bring to a boil. Gradually add spaghetti, broken in half. Cook until spaghetti is tender. Add more water if necessary.

When pasta is tender, add mushrooms, Parmesan cheese, milk and turkey. Cover and heat for about 5 minutes. Turn into serving dish and garnish with parsley.

ALW

Turkey Salad

1/2 c. mayo

2 c. chopped turkey

½ c. sweet grapes

¼ c. celery, chopped

Salt & pepper, to taste

Mix all ingredients together. Add more mayo, grapes and celery to your liking.

Rose Renken