Turkey recipes to use your leftovers

Turkey Pot Pie Soup
1 package frozen egg noodles
1 package mixed vegetables
2 cups diced turkey
½ cup diced onion
½ cup celery
5 Herb Ox chicken bouillon cubes
3 quarts water
4 Tbsp. cornstarch
Lawry’s Seasoned Salt sea salt

Cook egg noodles until tender. Steam vegetables to crisp-tender. Sauté onions and celery in 3 Tbsp. butter. Bring 3 quarts water to boil. Add bouillon cubes and cornstarch. Cook until thick. Add all ingredients to pot and simmer. Season to taste.

Wild Rice and Turkey Soup

4 cups water
½ cup diced celery
½ cup diced carrots
1 small onion, diced
½ cup wild rice (rinsed)
3 cups milk
4 Tbsp. butter
4 Tbsp. unbleached flour
2 Herb Ox chicken bouillon cubes
¼ cup sliced almonds
1 cup diced cooked turkey
salt and pepper to taste

In a large saucepan, combine water, celery, carrots, onion, and rice. Cook until tender. In a separate saucepan, heat milk until scalded. In a small saucepan, melt butter. Add flour and stir to make a paste. Add paste to scalded milk to thicken. Add bouillon cubes, milk paste, and almonds to rice and vegetable mixture. Stir in turkey. Stir until creamy. Salt and pepper to taste.

Baked Chicken Salad
4 cups cooked turkey cubes
Sauté in butter; season with pepper, garlic powder, paprika,
cilantro (optional) and basil (optional). Brown lightly.

Toss turkey together with:
1 T lemon juice4 cups chopped celery
1 cup toasted slivered almonds
1 cup mayonnaise
1 cup Cheddar cheese, shredded
1 tsp. Lawry’s Seasoned Salt
Bake in 13x9-inch glass pan at 375 for 30 minutes.
*Optional: Crumble potato chips over top before baking.

Turkey Salad
3-lb. cubed turkey
2 cups Miracle Whip
2 Tbsp. mustard
3 stalks celery, diced
1 medium onion, diced
1 can diced water chestnuts
¼ cup sour cream
2 Tbsp. raw sugar
½ tsp. sea salt

In a large bowl, com¬bine Miracle Whip, mustard, celery, onion, water chestnuts, sour cream, raw sugar, and sea salt. Add turkey and mix well. Cover and chill.


Turkey ala King

2 cups cubed turkey
2-3 cups cooked mixed vegetables
1/4 cup diced onions, sautéed
Make white sauce


2 tablespoons butter
3 tablespoons all-purpose flour
3 cubes Herb ox chicken bouillon 1 1/2 cups boiling water
1 cup whole milk
pepper to taste
In a saucepan, melt butter. Stir in flour. Gradually add water with bouillon cubes dissolved and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with Kick’n Chicken and pepper. Add turkey, vegetables and onions to white sauce stir well. You can add a cheddar cheese blend to this and pour over rolls or biscuits.