The first question that comes the following morning of Thanksgiving is – What should we do with all of the turkey leftovers? After spending the better part of a week preparing for the big meal, you may be in no mood for another complex cooking project according to indystar.com You may want to remake something more refined after the hard work that you have put in if you have more guests coming over (the ones who couldn?t make it to the main event).
Here are some easy turkey recipes according to tctimes.com
Turkey Pot Pie – 2 cans (10? ounce each) condensed cream of chicken and mushroom soup; 1 can (10? ounce) condensed chicken broth; 4 cups cut-up leftover turkey; 1 bag (12 ounce) frozen mixed vegetables (or leftovers from Thanksgiving feast); 2 cups Bisquick mix; ? teaspoon poultry seasoning; 1? cups milk
Heat oven to 375 deg F. In 4-quart saucepan, heat soup, broth, turkey and vegetables. Stir constantly.Bringitrees to boil for a min. Spread in ungreased 13- by 9-inch pan. Stir remaining ingredients separately until blended. Pour evenly over soup mixture (crust rises during baking). Bake for 30 minutes.
Turkey Noodle Soup – Cooking spray, 1 cup sliced carrots and celery each;, ? cup chopped onion; 4 garlic cloves, minced (can reduce to taste); ? teaspoon salt; 1/4 teaspoon salt and freshly ground black pepper; 6 cups chicken broth; 2 cups (3 ounces) uncooked egg noodles; 1 tablespoon soy sauce; 1 bay leaf; 2 cups shredded turkey (about 8 ounces)
Heat a large saucepan over medium-high heat. Coat with cooking spray. Add carrot, onion, garlic; saut? until onion is lightly browned. Add celery, salt, 1/4 teaspoon pepper; saut? 3 minutes. Add broth and next three ingredients; bring to a boil. Reduce heat, simmer 5 minutes. Add shredded turkey; cook 3 minutes
Turkey Pitas – 1/4 cup plain yogurt; 1/4 cup chopped peeled cucumber; 1/4 teaspoon of lemon-pepper seasoning and dried oregano; 1/8 teaspoon garlic powder; 1/4 pound cut up leftover turkey; 2 whole pita breads, warmed; 1 small tomato, sliced; 2 slices red onion, halved; 2 pitted Greek olives, sliced; 2 pepperocini, sliced; 1/2 cup shredded lettuce, 2 tablespoons crumbled feta cheese
Combine the first five ingredients. Stir in the turkey. Cover, refrigerate for 1 hour. Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperocini, lettuce and feta cheese. Fold in half.