• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, chopped
• 1 tablespoon plus 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 stalks celery, chopped
• 4 large carrots, sliced
• 1 cup frozen peas
• 1½ cups all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups shredded cooked turkey or chicken
• 1 cup mashed sweet potato, about 3/4-pound sweet potato, cooked and mashed
• 2 teaspoons baking soda
• 1½ cups buttermilk

Turkey Sweet Potato Potpie

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• 1 medium head green cabbage  
• 12 ounces uncooked ground turkey breast   
• 1/2 cup onions, diced   
• 1/2 cups cooked brown rice, regular or instant   
• 1 large egg 
• 1/2 teaspoon garlic powder   
• 1/4 teaspoon ground cinnamon   
• 1/4 teaspoon salt   
• 1/4 teaspoon black pepper   
• 28 ounce can diced tomatoes   
• 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

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• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup dry sherry
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese, in all
• 4 cups chopped cooked turkey
• 1 (16-ounce) package spaghetti, cooked to al dente, drained
• 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

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• 8 slices whole-grain bread
• 6 ounces thinly sliced Fontina cheese
• 8 ounces sliced leftover turkey
• 1/2 cup leftover cranberry relish
• 1 cup arugula leaves
• Extra-virgin olive oil

Turkey Fontina Panini

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• 1½ cups turkey, diced
• 1 quart chicken or turkey broth
• 1 cup light cream
• 4 tablespoons flour
• 4 tablespoon butter
• 1/4 teaspoon salt (approx.)
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg or mace
• 1 tablespoon parsley or chives, minced
• 1/2 cup cooked carrots, diced (optional)
• 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

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Filling

• 2½ cups shredded cooked turkey
• 1 cup Creamy Curried Dressing
• 4 flour tortillas (6-inch)
• 1 large papaya, peeled, seeded and sliced
• 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
• 1/4 cup blanched slivered almonds, toasted
• Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

• 1/2 cup chutney
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

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• 2 cups butter
• 1/4 cup onion juice
• 1/4 cup garlic juice
• 1/4 cup Louisiana-style hot sauce
• 1/4 cup Worcestershire sauce
•  tablespoons ground black pepper
• 1 teaspoon cayenne pepper
• 7 fluid ounces beer
• 3 gallons peanut oil for frying, or as needed
• 12 pound whole turkey, neck and giblets removed

Click for 5 different Injection marinades

Cajun Fried Turkey

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• 1 1/2 cups pre-packaged chopped, fresh seasoning blend (onions, celery, bell peppers)
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon black pepper
• 1 1/2 tablespoons Creole seasoning-spice mix
• 1 1/2 tablespoons minced garlic
• 1 pound boneless, skinless chicken or turkey (may be cooked or raw), cut in irregular sized pieces
• water or chicken broth, as needed
• 1/2 pound crumbled cornbread
• 1 pouch Stove Top stuffing for chicken (herbs already added)
• 3/4 cup Reising’s New Orleans seasoned French bread stuffing mix 
• 4 eggs
• 1 stick margarine, cut into pieces

Dunbar's Hearty Mixed Bread Stuffing

• Turkey Stock (recipe follows)
• 1 pound andouille or  smoked sausage, sliced into 1/4-inch half-moons
• vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 3 or 4 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon dried thyme
• Creole seasoning to taste
• meat picked from leftover smoked, grilled, fried or roasted turkey carcass(es)
• 1/2 cup (heaping )chopped green onions
• 1/2 cup (heaping ) minced parsley
• hot cooked Louisiana rice
• filé powder (optional)

Click here for Susan's turkey stock recipe

 Turkey Bone Gumbo

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• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 1 15 ounce can diced tomatoes
• 1 teaspoon black pepper
• 4 cups in all, mixed beans, corn, peas, diced potato, as desired
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized
• grated parmesan, as needed

Turkey Vegetable Soup

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