Wednesday, November 16, 2005

Turkey Recipes - For Thanksgiving Leftovers

The Following Recipes have been provided by the
National Turkey Federation. To learn more about the
benefits of Turkey and access to over 800 recipes
check out

Turkey Enchiladas

Ingredients 2 Cups COOKED TURKEY, cubed

1 Can (10 ounces) mild enchilada sauce
1 Can (4 ounces) chopped green chilies
1 Teaspoon dried onion
1 Teaspoon dried cilantro
12 Corn tortillas (6-inches in diameter)
2 Tablespoons onion, chopped
1 Cup tomato, chopped
1/4 Cup chopped ripe olives
1 Cup cheddar cheese, shredded

1. In medium bowl combine turkey, 1/2 cup enchilada sauce, chilies, onion and cilantro.

2. Soften tortillas in oven for 1 minute.
3. Spoon 2 heaping tablespoons turkey mixture onto tortilla.
4. Roll up and place in a 9-X 12-X 2- inch baking dish.
5. Top tortillas with remaining enchilada sauce, onions, tomato, olives, and cheese.
6. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly.

Nutrition Facts:
Calories: 349
Total Fat: 12g
Cholesterol: 56mg
Total Carbohydrate: 38g
Protein: 24g

Turkey Fried Rice

Yield: 6
Meal Type: Main Course, Entree
Preparation Method: Stir Fry
Product Type: Cooked Turkey


1/4 Cup broccoli flowerettes
1/4 Cup thinly sliced carrots
1/4 Cup green onions
1/4 Cup celery
2 Teaspoons canola oil
1/4 Cup sliced water chestnuts
1/4 Cup sliced mushrooms
1/4 Cup bean sprouts
1/4 Cup frozen peas
1 Cup long-grain rice, cooked according to package directions
1-1/2 Tablespoons soy sauce
1/2 Teaspoon sesame oil
1/2 Teaspoon black pepper
1 Egg, beaten

1. In large non-stick skillet or wok, over medium-high heat, stir-fry broccoli, carrots, onion and celery in oil 1 to 2 minutes. Add water chestnuts, mushrooms, bean sprouts and peas; stir-fry 1 to 2 minutes. Stir in rice, turkey, soy sauce, sesame oil and pepper and stir-fry 1 to 2 minutes or until well blended and hot.
2. Make well in center of turkey and rice mixture. Pour egg into well, reduce heat to low; stir egg, turkey and rice mixture until egg is cooked.

Nutrition Facts:

Calories: 202
Total Fat: 4g
Cholesterol: 53mg
Sodium: 296mg
Total Carbohydrate: 29g
Protein: 11g

West Coast Turkey Chili

Yield: 8
Meal Type: Soup, Stew, Chili
Preparation Method: Simmer
Product Type: Cooked Turkey

1 Cup green pepper, seeded and cut into 1/4 inch cubes
1-1/4 Cups onions, coarsely chopped
2 Cloves garlic, minced
3 Tablespoons canola oil
2 Cans (15-1/2 ounces) kidney beans, rinsed and well drained
1 Can (28 ounces) crushed tomatoes (low sodium)
1 Cup dry red wine
3 Cups COOKED TURKEY, cut into 1/2 inch cubes
1 Tablespoon chili powder
1 Tablespoon fresh cilantro, coarsely chopped
1 Teaspoon crushed red pepper

1. In a 3-quart saucepan over medium-high heat, saute green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp.
2. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes.
3. To serve, ladle into bowls and garnish with additional onion or fresh cilantro.

Nutrition Facts:

Calories: 356
Total Fat: 11g
Cholesterol: 54mg
Total Carbohydrate: 35g
Protein: 30g


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