Turkey Gobbler

1 can cream of celery soup, undiluted
1 8 ounce can of oysters, drained (reserve the liquid)
2 cups of diced, cooked turkey
1 tablespoon chopped pimiento 
1/2 cup cubed, jellied cranberries

Crumb Topping:
2 tablespoons of butter, melted
1&1/2 cups of coarse cornflake crumbs

Combine the soup and the oyster liquid in a 1&1/2 quart, greased casserole. Add: turkey, pimiento, and oysters. Then, make the crumb topping and sprinkle over the top. Finally, garnish with the cubes of cranberry sauce. Bake at 400° for 20-25 minutes.

4 cups diced, cooked turkey (or more)
2 cups soft bread crumbs
2 cups cooked rice
3 cups milk
4 eggs, well beaten 
1/4 cup butter or oleo 
1/2 cup chopped celery

Mix all ingredients together well. Pour into a greased 9 x 13 inch pan. Cover with additional bread crumbs. Bake al 350° for one hour.

1 1/2 pounds broccoli
1/2 cup water
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup butter
1 cup chicken broth
1/4 cup blue cheese
1 cup heavy cream
12 ounces sliced cooked turkey
3/4 cup freshly grated Parmesan cheese

Extra freshly grated Parmesan cheese for sprinkling

1. Cut broccoli into serving pieces. Cook in water in a saucepan until tender-crisp; drain. Place in a baking dish.
2. In a saucepan, blend flour, salt, and butter. Cook until bubbly, stirring constantly, then slowly stir in chicken broth. Cook until thickened, stirring constantly; remove from the heat.
3. Add blue cheese and stir until melted. Whisk in cream. Spoon 1/2 of the sauce onto the broccoli and top with sliced, cooked turkey. Stir grated Parmesan cheese into the remaining sauce and spoon over the turkey. Sprinkle with grated Parmesan cheese.
4. Bake at 375*F for 15 minutes, or until bubbly.

Makes 6 servings.

2 cups all-purpose flour
1/2 cup shredded cheddar cheese
2/3 cup vegetable shortening
6 tablespoons ice cold water
1 potato, peeled and diced
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
3 cups chopped cooked turkey
1 (16-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can stewed tomatoes
1 (11-ounce) can corn, drained
1 (4-ounce) jar sliced pimientos
1 teaspoon chili powder
1 1/2 cups shredded cheddar cheese

1. To make the crust, combine flour, 1/2 cup shredded cheddar cheese and cut in shortening until the mixture resembles coarse crumbs. Add 5 to 6 tablespoons cold water to make a soft dough. Divide in half, then roll out on a floured surface and place one sheet in a 8 or 9-inch pie pan; set aside.
2. In a saucepan, bring to a boil, peeled, diced potato in water. Reduce the heat, cover, and simmer until tender, about 5 minutes. Drain.
3. In a skillet, saute in oil, chopped onion until tender. Add turkey, black beans, stewed tomatoes, corn, sliced pimientos, and chili powder. Bring to a boil, remove from the heat and stir in shredded cheddar cheese. Spoon the turkey mixture into the prepared pie crust, cover with remaining dough and trim the edge, flute, cut slits in the top crust, and bake at 400 degrees for 40 to 45 minutes.

Makes 8 servings.

Delight your family with this turkey casserole, a great use of leftover turkey!

3 cups Honeysuckle White Whole Turkey, cooked, cubed
1 package frozen mixed vegetables
1 (10 1/2-ounce) can cream of chicken soup
1 (10 1/2-ounce) can cream of celery soup
1 (10-count) can refrigerator biscuits

1. Combine both cans of soup in a bowl with one can of water. Thaw the vegetables in the microwave. Place the turkey in a casserole pan with half of the soup mixture. Add the vegetable mixture and cover with the remaining soup mixture. Bake at 350°F until hot and bubbly.
2. Place the individual biscuits on top of the casserole and bake until the biscuits are done.

Makes 6 servings.

Nutrition Facts
Amount Per Serving
Calories: 581
Calories from fat: 422
Total fat: 47 gm
Saturated fat: 12 gm
Cholesterol: 127 mg
Sodium: 481 mg
Carbohydrate: 14 gm
Protein: 24 gm

1 (16-ounce) package stuffing mix
3/4 cup chicken broth
1 large egg
1/2 cup butter, melted
1 (4-ounce) can mushrooms
1/2 cup chopped onion
1 tablespoon butter
3 cups chopped cooked turkey
1 cup frozen peas
1 package brown gravy mix
1 cup water
2 tablespoons chopped pimientos
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
4 ounces American processed cheddar cheese, cut into strips

1. Preheat oven to 325*F.
2. Combine stuffing mix, chicken broth, egg, and 1/2 cup melted butter in a bowl; mix well. Press over the bottom and sides of a 10-inch pie plate. Drain canned mushrooms, reserving the liquid. Saute the mushrooms and chopped onion in 1 tablespoon butter in a skillet. Add chopped, cooked turkey, peas, brown gravy mix, water, chopped pimiento, 1 teaspoon worcestershire sauce, parsley, and thyme. Blend flour with the reserved mushroom liquid and stir into the turkey mixture. Cook until thickened and bubbly, stirring constantly. Spoon into the prepared pie plate then bake for 20 minutes.
3. Arrange cheese strips in a lattice-pattern on top.
4. Bake 5 minutes longer.

Makes 6 servings.

Try this day after Thanksgiving soup when faced with roasted turkey and lots of fresh vegetables.

1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion, peeld and finely diced
3 (14.5-ounce) cans chicken broth
1 cup corn kernels
2 cups diced roasted turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced

1. In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon.

Makes 4 servings.

Note: Leftover rice may be substituted for the corn.