Thanksgiving dinner was delicious and now you must decide what to do with the remnants of your turkey. There are always turkey sandwiches, but here are three new ways to use leftover turkey that your family will gobble up. These recipes are tasty, simple, use very few ingredients and can be prepared in less than 30 minutes.

Turkey Reuben Party Sandwiches

  • ½ package of rye or pumpernickel cocktail bread
  • 1/3 cup Thousand Island dressing 8 oz. chopped turkey
  • ¾ cup sauerkraut
  • ¼ pound sliced Swiss cheese – cut each slice into four even squares

Place 15 slices of bread on a baking sheet. Spread dressing on each piece of bread. Cover the dressing with a layer of chopped turkey and add a tablespoon of sauerkraut. Top each sandwich with cheese and place in a 375° oven until cheese begins to melt. Serve as an appetizer or with a salad for lunch.

McKinney Online

Turkey Stroganoff

  • 2 Tbsp. butter
  • 8 oz. sliced mushrooms
  • 1 small yellow onion – chopped
  • 1 clove of garlic – minced
  • 2 Tbsp. flour
  • 1 Tbsp. tomato paste
  • 1 pound chopped turkey
  • 1½ cups chicken stock
  • ½ cup sour cream
  • Salt and pepper – to taste
  • 3-4 cups cooked buttered noodles

Melt butter and sauté mushrooms, onions and garlic for 4-5 minutes. Add flour, tomato paste and turkey. Cook an additional 3-4 minutes. Add stock, making sure to scrape sides of pan. Simmer until sauce is thick, about 3 minutes. Take pan off heat and add sour cream, salt and pepper. Serve over hot noodles. Serves 4.

McKinney Online

White Turkey Chili

  • 1 Tbsp. olive oil
  • 2 cloves of garlic – minced
  • 1 medium yellow onion – chopped
  • 1 yellow or orange bell pepper – chopped
  • 1 jalapeños – chopped (optional)
  • 2 tsp. cumin
  • 1 can (15 oz.) cream corn
  • 1 can (15 oz.) corn – drained
  • 1 can (7 oz.) chopped green chiles
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white navy or cannellini beans – drained
  • 2 cups milk
  • 3-4 cups shredded turkey 4 oz. Monterey Jack cheese (optional)
  • ¼ cup cilantro – chopped

In a large soup pot, heat oil over medium heat. Add garlic, onion, bell pepper and jalapeños and cook until vegetables are soft, about 4-5 minutes. Add cumin, corns, chiles, sauce, milk, beans and turkey. Simmer for 10 minutes. Serve with cheese and cilantro. Serves 6-8.