With Thanksgiving right around the corner (Holy Cow!!!), I thought I should start working on some "leftover" recipes for our favorite Thanksgiving foods. This one I made for dinner tonight. If you don't have leftover turkey, it also works great with leftover chicken. This recipe is a tasty change from normal turkey salad and it's very simple to make. It'll take you 15 minutes to prep and 20 minutes to bake. If you're as busy as we are during the holiday season, it's nice to have a great meal that doesn't take a lot of work. Enjoy!
Turkey Curry Melts
Ingredients:
1 Loaf of French Bread
2 Cups Chopped Turkey or Chicken
1 & 1/2 Cups Cooked Corn (cooled)
1/2 Cup Mayonnaise
2 Cups Shredded Mozzarella Cheese
1 Tbsp Curry Powder
1 Tbsp Seasoning Salt
1 Large Green Pepper
1. Preheat oven to 350 degrees. In a large bowl, mix together turkey, corn, mayo, cheese, curry powder and seasoning salt.
2. Spray a baking sheet with nonstick cooking spray. Slice loaf of bread in half long ways. Place two halves onto baking sheet. Spread turkey salad onto the two halves of bread. Slice green pepper into thin circles. Place on top of turkey salad.
3. Bake for 20 minutes. Serves 4 to 6 people.
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This is a great meal if you're ever in a hurry. It's also a non-traditional way to use leftover turkey.
Mexican Turkey Skillet
Ingredients:
1 Box Spanish Style Rice-a-Roni
3 Cups Cooked Turkey, Cut Bite-Sized
1 Cup Corn (Canned, Frozen, or Leftover)
1 Can Diced Tomatoes
1 Can Water (use tomato can)
1/2 TBSP Dried Cilantro
1 & 1/2 Cups Colby Jack Cheese
1. Follow instructions on rice box. Brown rice in olive oil or butter. Add turkey, corn, tomatoes, water and cilantro. Bring to a boil. Turn heat down to a simmer and cook for 15 to 20 minutes until rice is cooked.
2. Mix in cheese. Cool for 3 to 5 minutes before serving.
Celia and Charlie LOVE corn on the cob, but after they eat so many pieces I have to draw the line. Celia has eaten leftover corn on the cob for breakfast many times. Over the holiday weekend, we found ourselves with 4 halves of corn on the cob leftover and I was tired of serving it that way. The corn found itself in a great corn and bean salad. The first night we at it as a side dish salad, the second night I used it on steak tostados, the third night I topped nachos with it and brought them to our neighbors for dinner. Needless to say this is a very delicious and versatile dish. Let me know how you use it!
Corn and Black Bean Salad
Ingredients:
1 Can Black Beans Drained
1 Can Rotel, Mexican Lime & Cilantro Style, Drained
2 Cups Cooked Corn (about 2 ears, corn on the cob)
4 oz Chive and Onion Cream Cheese
1/2 Cup Diced Vidalia Onion
1/2 Tsp Taco Seasoning
2 & 1/2 TBSP Guacamole Dip (the pre-made dip style)
Mix all ingredients together in a large bowl. Refrigerate until ready to eat or use.
