Free Online Recipes

Ingredients:

• 4 tablespoons butter or margarine
• 1 medium onion, chopped
• 1 (4 ounce) can diced green chiles
• 1 (8 ounce) jar taco sauce
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (10 ounce) can consomme
• 3 cups cooked turkey or chicken, shredded or chopped
• 12 corn tortillas, 1-inch strips
• 1 pound Monterey jack cheese, shredded
• 1 pound Cheddar cheese, shredded

Directions:

• Melt butter.
• Add onions and cook until tender.
• Add green chiles, taco sauce, both soups (undiluted) and turkey or chicken.
• Place layer of tortilla strips on bottom of 2-inch deep casserole.
• Place alternate layers of soup mixture, tortillas and cheese.
• Repeat for 3 layers, ending with cheese.
• Bake at 350 degrees F for 30 minutes to 1 hour, until thoroughly heated and cheese is melted.

Ingredients:

• 12 ounces cooked turkey, coarsely chopped
• 1 cup fresh, thinly sliced mushrooms
• 1-1/2 cups shredded zucchini
• 2 green onions sliced
• 1 red bell pepper cut into 1/4-inch x 1-inch strips
• 3/4 cup grated mozzerella cheese
• 1/2 teaspoon each salt and pepper
• 3 pita pocket breads, 6-inch, cut in half

Directions:

• In medium-size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper.
• Cover and refrigerate. Turkey mixture will keep up to four days in refrigerator.
• To serve, place 1 cup turkey mixture into each pita pocket half.

Ingredients:

• 1 package, 16 ounce, uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Directions:

• Preheat oven to 350F. Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil.
• Add spaghetti and cook for 8 to 10 minutes or until al dente.
• Drain and place in the prepared baking dish.
• Melt butter in a medium saucepan over medium heat.
• Stir in flour. Mix in chicken broth and milk.
• Cook and stir until the mixture comes to a boil.
• Stir in about 1 1/3 cups Parmesan cheese and remove from heat.
• Mix chicken broth mixture and turkey with spaghetti.
• Top with remaining cheese.
• Bake 1 hour in the preheated oven until surface is lightly browned.

Ingredients:

• Turkey carcass with 2 cups cooked meat remaining on carcass
• 2 tablespoons canola oil
• 3 cups sweet onions thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme leaves
• 1-1/2 cups celery cut into 1-inch pieces
• 2 cups carrots peeled and sliced thin

Directions:

• Remove meat from carcass and chop into bite size pieces.
• Cover and reserve in refrigerator.
• Chop turkey carcass into several large pieces.
• Heat oil in a large Dutch oven over medium heat.
• Saute onions until soft and light brown.
• Stir in turkey bones, salt, pepper, herbs and 2 quarts water.
• Increase heat to high and quickly bring mixture to a boil.
• Immediately reduce heat to low.
• Cover and simmer for one hour, stirring occasionally.
• Remove and discard carcass pieces.
• Stir in vegetables, cover and continue to simmer for 20-25 minutes.
• Increase heat to high, bring mixture to a quick boil.
• Lower heat to medium and cook 8-12 additional minutes until vegetables are tender.
• Stir in reserved turkey.
• Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F.

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon garlic powder
• Dash white pepper
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 1/4 cup chopped onion
• 2 cups rotini pasta, or other small pasta, cooked and drained
• 1 cup sliced pitted black olives
• 1 package, 8 ounces, frozen artichoke hearts thawed and well drained
• 3 cups cubed cooked turkey
• Leaf lettuce

Directions:

• In small bowl, combine oil, vinegar, garlic powder and pepper.
• In large bowl, combine carrot, celery, onion and rotini.
• Add oil mixture. Toss to coat.
• Add olives, artichokes and turkey. Toss gently.
• Cover and chill thoroughly.
• To serve, spoon each portion onto lettuce leaves.

Ingredients:

• 8 ounces fusilli pasta, uncooked
• 1 cup mayonnaise
• 1 cup yogurt
• 1/4 cup chopped green onions
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 cups, 1 pound, cubed, cooked turkey
• 1 cup chopped celery

Directions:

• Cook pasta according to package directions.
• Drain, rinse with cold water and drain again.
• In a large bowl, combine mayonnaise, yogurt, onions, salt and white pepper.
• Gently stir in turkey, pasta and celery.
• Cover and chill until serving time.

Ingredients:

• 4 cups cooked turkey, medium dice
• 1/4 cup onion small dice
• 3 stalks celery, chopped
• 1/2 cup butter
• 1 cup water
• 1 package croutons
• 2 cans, 10 3/4 ounces per can, cream of chicken soup
• 1 can, 10 3/4 ounces, cream of celery soup

Directions:

• In bottom of 9-X 13-inch pan, spread turkey.
• In medium saucepan, saute onions and celery in butter.
• Add water. Pour over croutons and mix. Spread on top of turkey.
• In a medium bowl, combine soups with enough milk to pour.
• Spread on top of crouton mixture. Bake 1 hour at 350F.

Ingredients:

• 2 cups turkey, diced, may use chicken, ham or fish
• 1 cup croquette sauce
• Salt and pepper to taste
• 3/4 cup bread crumbs
• 1 egg, beaten
• Croquette sauce:
  • 3 tablespoons butter
  • 5 tablespoons flour, sifted
  • 1 cup milk
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon steak sauce
  • 1 teaspoon grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

• Combine diced turkey with sauce, salt and pepper. Shape into balls.
• Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat.
• Pour remaining croquette sauce over balls. Serve hot.
• Chopped pimientos, green pepper or mushrooms may be added.
• Croquette sauce:
  • Melt butter. Add flour.
  • Blend thoroughly. Add remaining ingredients.
  • Cook until thickened, stirring constantly.

Ingredients:

• 1 cup chopped green bell pepper
• 1 1/4 cups chopped onion
• 2 cloves garlic, minced
• 3 tablespoons oil
• 2 cans, 15 1/2 oz each, kidney beans, drained
• 1 can, 28 ounces, stewed tomatoes, crushed
• 1 cup red wine
• 3 cups cooked turkey, cut into 1/2-inch cubes
• 1 tablespoon chili powder
• 1 tablespoon cilantro or 1 teaspoon dried
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

Directions:

• In 3-quart saucepan over medium high heat, saute bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp.
• Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
• Increase heat to high and bring mixture to a boil.
• Reduce heart to low and simmer mixture, uncovered, for 25 minutes.
• To serve, garnish with additional chopped onion or cilantro, if desired

Ingredients:

• 1 package, 6 ounce, dry bread stuffing mix
• 1 container, 16 ounce, sour cream
• 1 can, 10.75 ounce, condensed cream of mushroom soup
• 1 can, 10.75 ounce, condensed cream of celery soup
• 1 package, 1 ounce, dry onion soup mix
• 2 cans, 14.5 ounce, French-style green beans, drained
• 2 cups cooked, chopped turkey meat

Directions:

• Preheat oven to 350F. Prepare stuffing according to package directions.
• In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
• Spread the green beans in a 9×13 inch dish. Top with a layer of turkey.
• Pour the soup mixture over the turkey. Top with stuffing.
• Bake in the preheated oven 30 minutes or until browned and bubbly.