Type what you have

Ingredients

• ✓ turkey meat
• egg
• sweet pickle
• mustard-mayonnaise blend
• mayonnaise

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 In a large bowl, thoroughly mix eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.

By Ann Sizemore

Ingredients

• ✓ turkey meat
• onion
• green bean
• cream of mushroom soup
• cheddar cheese
• cheddar cheese
• mashed potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until heated through.

By Peggikaye Eagler

Ingredients

• ✓ turkey meat
• kidney bean
• tomato
• chili seasoning mix
• green chile pepper
• tomato sauce
• onion
• water

Instructions

1. 1 In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

By CORWYNN DARKHOLME

Ingredients

• ✓ turkey meat
• egg
• ham
• green onion
• tomato
• parsley
• green bell pepper
• cheddar cheese

Instructions

1. 1 Spray or lightly grease a large skillet and heat over medium heat.
2. 2 Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
3. 3 Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.

By BECKY M

Ingredients

• ✓ turkey meat
• sauerkraut
• butter
• marble rye bread
• swiss cheese
• thousand island dressing

Instructions

1. 1 Place turkey onto a microwave-safe plate, and place sauerkraut into a microwave-safe bowl. Warm separately in the microwave for 30 seconds each.
2. 2 Spread butter generously onto one side of each rye bread slice. Place bread onto a work surface with the buttered sides facing down. Spread Thousand Island dressing on the top of each slice.
3. 3 Divide warmed sauerkraut between two slices of bread. Top those slices with 1/2 of the turkey, then 1/2 of the Swiss cheese. Flip the remaining two bread slices over and place on top to create sandwiches.
4. 4 Heat a large skillet over medium-low heat. Place sandwiches into the hot skillet and cook until bread is lightly browned and cheese is melted, about 3 minutes per side.

By The-Baby-Bow-Lady

Ingredients

• ✓ turkey meat
• celery
• green onion
• red bell pepper
• mayonnaise
• mustard
• cider vinegar
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked turkey, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
3. 3 Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.

By Gloria Burris

Ingredients

• ✓ turkey meat
• water
• salt
• pepper
• all-purpose flour
• biscuit dough

Instructions

1. 1 Place turkey, water, salt, and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes until a broth has formed.
2. 2 Spread flour on a medium cutting board or another flat surface. Roll out biscuit dough and cut it into 1x2-inch pieces.
3. 3 Drop dough pieces into broth and cook over low heat until cooked through, about 15 minutes.

By Joan

Ingredients

• ✓ turkey meat
• focaccia bread
• mayonnaise
• dijon mustard
• provolone cheese
• cucumber
• garlic-pepper seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
3. 3 Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.

By Robert Lockwood

Ingredients

• ✓ turkey meat
• cilantro
• jalapeno pepper
• taco seasoning mix
• chicken broth
• flour tortilla

Instructions

1. 1 Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
2. 2 Cook on Low for at least 3 hours.
3. 3 Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

By kim

Ingredients

• ✓ turkey meat
• mayonnaise
• dressing
• hoagie roll
• mustard
• ham
• swiss cheese
• dill pickle
• olive oil

Instructions

1. 1 In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. 2 Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

By Maruchy Ramos-Lachance

Ingredients

• ✓ turkey meat
• bread
• mayonnaise
• mustard
• ham
• swiss cheese
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice.
3. 3 Top with alternate slices of ham, turkey, and Swiss cheese.
4. 4 Close sandwich with remaining bread slice, mayonnaise-side down.
5. 5 Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat.
6. 6 Dip sandwich into egg mixture to coat on both sides.
7. 7 Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted.
8. 8 Serve hot.

By carolyn overton

Ingredients

• ✓ turkey meat
• vegetable oil
• bacon
• onion
• tomato puree
• brown sugar
• mustard
• salt
• black pepper
• kidney bean
• cannellini bean

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Ingredients

• ✓ turkey meat
• flour tortilla
• cheddar cheese
• cranberry sauce
• jalapeno pepper
• green onion
• cilantro

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ turkey meat
• chicken broth
• water
• green onion
• wild rice
• bacon
• margarine
• all-purpose flour
• salt
• poultry seasoning
• black pepper
• half-and-half
• sherry

Instructions

1. 1 In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. 2 Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. 3 When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

By Jordanna Novak

Ingredients

• ✓ turkey meat
• bread
• margarine
• provolone cheese
• bacon
• mayonnaise
• cranberry sauce
• tomato
• lettuce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cut loaf into 4 sandwich-sized pieces and slice each one open, leaving one long side attached. Spread butter on the cut sides and place them cut-side up on a baking sheet.
3. 3 Broil under the preheated broiler until toasted and lightly browned, 1 to 2 minutes.
4. 4 Top each bottom half with turkey, cheese, and bacon. Return to the broiler until the cheese just melts, about 1 minute.
5. 5 Spread mayonnaise on each top half and cranberry sauce on each bottom half. Add tomato slices and lettuce, then close sandwiches. Serve warm.

By SHOCKLEY1

Ingredients

• ✓ turkey meat
• hoisin sauce
• barbecue sauce
• ginger root
• sesame oil
• salt
• pepper
• green onion
• english muffin

Instructions

1. 1 Preheat the broiler.
2. 2 In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
3. 3 In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
4. 4 Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

By Janice

Ingredients

• ✓ turkey meat
• mayonnaise
• sweet pickle relish
• mustard
• sugar
• almond
• cranberry
• salt
• black pepper
• celery salt

Instructions

1. 1 Mix turkey, mayonnaise, sweet relish, Dijon mustard, and sugar together in a bowl. Fold in almonds and cranberries. Season with salt, pepper, and celery salt. Chill for at least 1 hour before serving.

By joni

Ingredients

• ✓ turkey meat
• avocado
• bacon
• blue cheese
• egg
• tomato
• watercress
• iceberg lettuce
• mustard
• white sugar
• black pepper
• salt
• garlic
• worcestershire sauce
• lemon juice
• olive oil
• vegetable oil
• water
• red wine vinegar

Instructions

1. 1 Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
2. 2 Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

By Peach822

Ingredients

• ✓ turkey meat
• olive oil
• celery
• carrot
• onion
• parsley
• bay leaf
• beef stock
• chicken stock
• salt
• black pepper
• rotini pasta

Instructions

1. 1 Heat oil in a large pot over medium heat. Add celery, carrots, onion, parsley, and bay leaf; cook until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and black pepper; bring to a boil. Reduce heat, cover pot, and simmer until soup is heated through, about 15 minutes.
2. 2 Stir rotini into soup; cook until pasta is tender yet firm to the bite, about 15 minutes.

By Margaret Bannon

Ingredients

• ✓ turkey meat
• olive oil
• onion
• red bell pepper
• garlic
• chili powder
• tomato
• chicken broth
• hominy
• salt
• pepper
• cilantro

Instructions

1. 1 Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ turkey meat
• pepperoncini pepper
• kalamata olive
• olive oil
• turkey sausage
• onion
• button mushroom
• salt
• white wine
• chicken broth
• marinara sauce
• water
• heavy cream
• rigatoni pasta
• mozzarella cheese
• parmigiano-reggiano cheese
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Chop leftover turkey and place in a mixing bowl. Add pepperoncini peppers and kalamata olives; set aside.
3. 3 Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook until sausage is browned and crumbled, breaking it up into small pieces, about 5 minutes. Add diced onions, mushrooms, and salt. Cook until onions are soft and start to get translucent, 3 to 4 minutes.
4. 4 Deglaze the bottom of the pot with white wine and simmer until wine has evaporated, about 5 minutes. Add chicken broth, marinara sauce, water, and cream. Add turkey mixture and bring to a simmer. Reduce heat to medium low and simmer about 15 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, about 10 minutes. Drain. Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Transfer the cooked rigatoni into the sauce pot and mix well. Transfer mixture to a large casserole dish. Dot surface with mozzarella cheese and push inside the pasta mixture. Sprinkle the top with freshly grated Parmesan cheese.
7. 7 Bake in the preheated oven until sauce is bubbling around the edges, and the top is nicely browned, 40 to 45 minutes. Remove from oven and let sit for 10 to 15 minutes. Sprinkle with parsley.
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ turkey meat
• black pepper
• salt
• black bean
• worcestershire sauce
• brown sugar
• beer
• chicken broth
• tomato
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• bell pepper
• sweet onion
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
2. 2 Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

By Brooks Lough

Ingredients

• ✓ turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• dried cranberry
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1