What to do with those Thanksgiving Leftovers:

Coco Dietz

Did you have a great Thanksgiving but now find yourself drowning in the leftover turkey? Have no fear! Here are some delicious recipes you have to try with those leftovers!

Turkey Enchiladas:

2 ½ Cups Chopped Turkey

1 ½ Cups Grated Cheese 

2 Cups Cream of Chicken Soup 

½ Cup Milk 

¼ Cup Chopped Green Chilies 

12 Flour Tortillas 

Heat soup, milk, and pepper and keep warm; add about 2 Tablespoons to the chopped turkey. Warm tortillas on a hot griddle and fill with 1/12 of the turkey and cheese each. Place in a lightly greased 13x9x2” pan. Pour soup mixture over top and top with grated cheese. Bake at 350 degrees for 45-50 minutes or until the cheese is hot and bubbly.

Turkey Stew:

16 oz Mixed Frozen Veggies (California Blend)

2 Cups Cubed Cooked Turkey 

I can Cream of Potato Soup

1 Cup Milk 

½ Shredded Cheese 

½ Cup Sauteed Onion 

½ Teaspoon Seasoned Salt 

Uncooked Biscuits 

Mix all ingredients except biscuits and pour into a 9x13x2” pan. Bake at 350 degrees for 20 minutes. Place biscuits on top and bake for 15 minutes more or until biscuits are golden brown.

Three Cheese Turkey Bake:

½ Cup Chopped Onion 

½ Cup Chopped Green Pepper

3 Tablespoons Butter 

1 Can Cream of Chicken Soup  

1 Can sliced mushrooms, drained

1 Jar of Chopped Pimentos, drained 

½ Teaspoon Dried Basil

8 oz Noodles, cooked

3 Cups diced, cooked Turkey 

2 Cups Ricotta Cheese or Cottage Cheese

2 Cups Shredded Cheddar Cheese

½ Cup Grated Parmesan Cheese

¼ Cup Buttered Bread Crumbs 

In a skillet, saute onion and green pepper in butter until tender. Remove from heat. Stir in the soup, mushrooms, pimentos, and basil; set aside. In a large bowl, combine noodles, turkey, and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9x2” baking dish. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.

Tortilla Soup:

30 oz Chicken Broth 

1 Cup Diced Onion 

2 Cloves Garlic

1 Teaspoon and 1 Tablespoon Fresh Parsley or Cilantro

½ Teaspoon Salt 

⅛ Teaspoon Pepper

8 oz Chopped Turkey

1 Can Chopped Tomatoes 

1 Tablespoon Green Chilies 

2-3 Juiced Limes 


Tortilla Strips 


Sour Cream 

Boil broth, onion, garlic, parsley, salt, pepper, and chicken until chicken is done. Add tomatoes, chilies, and lime juice and heat through. Serve with shredded cheese, tortilla strips, avocado, and sour cream as desired. For tortilla strips: slice corn tortillas thinly and bake at 400 degrees stirring frequently until browned.

Cheesy Turkey Chowder:

3 Cups Chicken Broth 

2 Cups Diced, Peeled Potatoes 

1 Cup Diced Carrots 

1 Cup Diced Celery 

½ Cup Diced Onion 

1 ½ Teaspoons Salt 

¼ Teaspoon Pepper

¼ Cup Butter 

⅓ Cup Flour 

2 Cups Milk 2 Cups Shredded Cheese

2 Cups Diced, Cooked Chicken 

In a 4-quart saucepan, bring broth to a boil. Reduce heat and add vegetables. Cover and simmer for 15 minutes until the veggies are tender. Melt butter in a medium saucepan, add flour and mix well, gradually stir in milk and cook until thick. Add cheese and cook until melted. Add cheese sauce and chicken to soup and heat through.