As good as Butterball turkey is, there always is leftovers. Don't let all that goodness go to waste. Try one of these recipes from www.butterball.com.
Leftover Turkey Crescent Bake
2 cups prepared BETTY CROCKER Homestyle Stuffing, any flavor
1 1/2 cups cubed cooked leftover BUTTERBALL Turkey
1/2 cup turkey gravy
1 can (8 ounces) PILLSBURY Crescent Recipe Creations
1 cup cranberry sauce
Preheat oven to 375 F.
Combine stuffing, turkey and gravy in 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Spoon mixture into ungreased 3-quart baking dish.
Separate or cut dough into four long rectangles. Place rectangles over stuffing mixture, leaving space between for steam to escape.
Bake 20 to 25 minutes or until dough is golden and stuffing mixture is hot and bubbly. Top with cranberry sauce and serve.
Leftover Thanksgiving Hand Pies
1 package (about 15 ounces) refrigerated pie crusts (2 crusts)
5 teaspoons cranberry sauce
1/2 cup chopped mixed Thanksgiving leftovers (stuffing, carrots, potatoes, sweet potatoes, corn, green bean casserole, etc.)
1/2 cup chopped cooked BUTTERBALL Turkey
1 egg, beaten
Additional cranberry sauce and/or leftover gravy
Preheat oven to 400 F. Grease large baking sheet. Let pie crusts stand at room temperature according to package directions.
Unroll 1 crust on lightly floured surface. Cut five 4-inch circles using biscuit cutter; place on prepared baking sheet. Spread 1 teaspoon cranberry sauce on each circle. Top with heaping tablespoonful leftovers and heaping tablespoonful turkey.
Unroll second pie crust and cut five more circles. Moisten edges of circles and place over filling. Crimp edges with fork to seal. Pierce tops with fork. Brush with egg.
Bake 12 to 15 minutes or until golden brown and heated through. Remove to wire rack; cool slightly. Serve warm with additional cranberry sauce and/or leftover gravy.
Day-After Thanksgiving Frittata
Nonstick cooking spray
1 can (about 14 ounces) diced tomatoes, drained
1 1/2 cups leftover cooked BUTTERBALL Turkey, chopped
1/2 cup chopped zucchini or green beans
8 large eggs, slightly beaten
1/4 cup shredded fresh Parmesan cheese
Preheat oven to 375 F. Spray medium ovenproof skillet with cooking spray. Cook drained tomatoes, turkey and zucchini in skillet over medium-high heat 3 minutes or until heated through, stirring occasionally. Pour mixture into 12-inch round baking pan.
Pour eggs evenly over turkey mixture. Reduce heat to medium. As edge begins to set, lift up using spatula to let liquid mixture flow underneath until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
Bake 20 minutes or until top is set and cheese is melted. Cut into six wedges to serve.
10 tablespoons butter, divided
4 cups sliced mushrooms
3/4 cup finely diced onion
1/2 cup dry white wine or dry sherry
4 cups shredded leftover cooked BUTTERBALL Turkey
1/4 cup chopped fresh Italian parsley
1/3 cup all-purpose flour
2 cups turkey or chicken broth
2 cups milk
2 cups whipping cream
1/8 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon black pepper
1 package (12 ounces) uncooked wide egg noodles
2 tablespoons melted butter
1/2 cup panko bread crumbs
1/2 cup (2 ounces) shredded Parmesan cheese
Melt 3 tablespoons butter in large skillet over medium heat. When butter starts to bubble, add mushrooms; cook 3 to 4 minutes. Add onion; cook about 7 to 8 minutes or until translucent, stirring occasionally.
Add wine; simmer 2 to 3 minutes. Cool slightly.
Add turkey and parsley; set aside.
Melt remaining 7 tablespoons butter in large saucepan over medium heat. Add flour when butter begins to bubble. Blend well, stir continuously to prevent overbrowning. Cook 2 minutes; cool slightly.
Whisk in broth; blend well. Add milk while continuously stirring. Add cream, nutmeg, salt and pepper. Bring to a boil, stirring continuously. Reduce heat and simmer 10 minutes. Stir occasionally to prevent scorching.
While sauce is simmering, prepare egg noodles according to package directions. Drain.
Lightly butter a 9 x 12-inch baking dish. Combine warm noodles with turkey and mushrooms in large bowl. Fold in cream sauce. Transfer to baking dish.
For topping, combine 2 tablespoons melted butter, bread crumbs and Parmesan cheese; blend well. Sprinkle evenly over tetrazzini.
Bake 25 minutes or until sauce is bubbling.
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