What to Do With the Leftovers

The good people at Butterball know that some people plan to have leftovers and offer up a few tips on what to do with them

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    NEWSLETTERS

    The good people at Butterball know that some people plan to have leftovers and offer up a few tips on what to do with them.

    Four Cheese Turkey Mac & Cheese
    This classic comfort food puts turkey leftovers to good use with a delicious blend of four cheeses and a garlic breadcrumb topping.

    Prep Time: 20 minutes
    Total Time: 50 minutes
    Makes: 8 servings

    Ingredients: 

    • 2-1/2 cups uncooked elbow macaroni (about 10 ounces)
    • 2 cups chopped cooked leftover Butterball® Turkey
    • 1 can (12 ounces) evaporated milk
    • 3 eggs, slightly beaten
    • 2 tablespoons Dijon mustard
    • 2 teaspoons Worcestershire sauce
    • 1/4 teaspoon ground black pepper
    • 2 cups (8 ounces) shredded Cheddar cheese
    • 1/2 cup (2 ounces) EACH shredded Swiss, Mozzarella and Parmesan cheeses
    • 2 tablespoons butter, melted
    • 1/4 teaspoon garlic powder
    • 1 cup soft white or whole wheat bread crumbs

    Directions:

    • Preheat oven to 350°F.
    • Cook pasta according to package directions; rinse and drain.
    • Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.
    • Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlic powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated. Sprinkle bread crumb mixture over top of pasta.
    • Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.

    Artichoke Turkey Pizza
    Prebaked pizza crust topped with turkey, tomatoes, artichokes, olives and cheese

    Prep: 10 minutes
    Cook: 10 minutes or less
    Ready: Less than 20 minutes
    Make: 4 servings

    Ingredients
     

    • 1 12" baked thin pizza crust
    • 1 can (14.5 ounces) diced tomatoes, drained
    • 1 can (14 ounces) artichoke hearts, drained, chopped
    • 1 cup chopped leftover cooked Butterball® Turkey
    • 1 can (2.5 ounces) sliced black olives, drained
    • 1 1/2 cups (6 ounces) shredded mozzarella cheese
    • 1/2 cup (2 ounces) shredded Parmesan cheese

    Directions:

    • Preheat oven to 450°F.
    • Place crust on ungreased baking sheet.
    • Top with artichokes, tomatoes, turkey and olives. Sprinkle with mozzarella and Parmesan cheeses.
    • Bake 10 minutes, or until cheese is melted.


    Zesty Turkey Wrap
    Makes 6 wrap sandwiches

    Ingredients

    • 2 cups finely chopped cooked ButterballÒ Turkey
    • ¼ cup sliced green onions
    • ¼ cup finely chopped sun-dried tomatoes
    • ½ cup prepared ranch salad dressing
    • Lettuce leaves
    • 6 (7-inch diameter) flour tortillas or 4 pita pockets

    Directions:

    Combine turkey, onions, tomatoes and dressing in medium bowl. Place lettuce leaves towards one edge of each tortilla. Divide turkey salad among tortillas, placing on lettuce. Roll to wrap. If using pita pockets, cut pockets in half, line with lettuce and add turkey salad.