Do you have lots of turkey left over after Thanksgiving? Is your family like mine & they start complaining after 1 meal of turkey sandwiches that “they don’t like turkey” or “leftovers AGAIN”? This soup is the perfect remedy, it uses up some of the turkey you have left in the fridge and the family will think its something ‘new’ and might not even realize that its leftovers again.
The flavor is reminiscent of pot pie and is just the thing for a cold day. If you want a soupier soup don’t add the cream cheese. If its still not soupie enough add more broth. No peas in the freezer, leave them out and the soup will still be delicious.This is a recipe you can use all winter substituting leftover chicken instead of turkey. Add some rolls or bread and your family will happily eat leftovers.
Stay warm, enjoy the leftovers and may you have a sweet morning!!
Turkey Wild Rice Soup
2 Tbsp butter
½ lb diced carrots
½ small onion, diced
2 Tbsp flour
2 cups milk
5 cups chicken broth
1 cup wild rice
1-2 cups cooked, shredded turkey or chicken
2 tsp poultry seasoning
salt and pepper to taste
1 cup peas (I used frozen)
2 oz cream cheese (optional)
In a saucepan melt butter with carrots, garlic, and onions. Cook over low heat 5-7 minutes to soften vegetables.
Add flour and stir for 1 minute.
Slowly add milk stirring constantly.
Add broth, wild rice, turkey, poultry seasoning and salt & pepper. Simmer over low heat for about 1 hour (if I have time I simmer it longer …just seems to taste better and the house smells good).
Add peas and cream cheese, stirring to melt the cream cheese and simmer about 15 minutes or until the cream cheese is melted and the peas are cooked.
I have leftover turkey that must be used tonight. My family is tired of sandwiches and the other turkey meals I have been serving so it’s time to pull out the big guns, enchiladas. We love enchiladas!!!! They are an oft requested meal but unless I have leftover chicken it doesn’t appear on the table. The leftover turkey is the perfect excuse for enchiladas. Best of all I shredded all of the turkey and doubled the recipe. The extras will be frozen and pulled out when they are requesting enchiladas and I don’t feel like making them.
The enchiladas are easy to make and adaptable. Adjust the amount of cheese and salsa to suit your family. I always have salsa on the table so those of us that like extra heat can add it. Add some rice and a salad and you have a complete meal. Oh, they are great warmed up as lunch too!!
Leftover Turkey Enchiladas
adapted from Pace
Printer Friendly Recipe
1 onion, minced
1 tbsp butter
2 cups cooked shredded turkey
3 oz cream cheese
1-2 cups shredded mozzarella cheese
2-4 cups salsa
6 flour tortillas
Preheat oven to 350.
Spray a 9×13 pan with cooking spray
In a saute pan over low heat saute onions with butter until the onions are softened, about 10 minutes.
Add shredded turkey, cream cheese, 1 cup of mozzarella cheese, and about 2 cups of salsa.
Stir to combine.
Cook until mixture is warm and cream cheese is melted.
Spoon mixture into tortillas.
Roll and place in prepared pan.
Cover with additional salsa and mozzarella cheese.
Cover pan with foil.
Bake 25-30 minutes (remove foil with 5 minutes remaining to melt cheese)
Adjust salsa to your preference, adding or subtracting.
These can be frozen and cooked directly from freezer increasing cook time by 15-20 minutes.