Recipes Using Leftover Roast Turkey

You'll find some great recipes ideas here for using up your leftover turkey. Make a quick and easy turkey pot pie, turkey scaloppine, turkey roll ups for lunches or turkey rice slaw!

Turkey Pot Pies

6 tbsp. Watkins Grapeseed Oil
1/2 cup/125 mL chopped onion
1/2 cup/125 mL all-purpose flour
2 tsp/10 mL Watkins Parsley
3/4 tsp/4 mL Watkins Poultry Seasoning
1/4 tsp/1.2 mL Watkins Lemon Pepper
3 cups/750 mL water
3 tbsp/45 mL Watkins Chicken Soup Base
3 cups/750 mL cubed, cooked turkey
1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained
1/4 cup/60 mL chopped pimento
1 package refrigerated biscuits (6 per package)

Cooking Directions:
Heat grapeseed oil in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in turkey, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450 deg. F/230 deg. C for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 servings.

Turkey Scaloppine

Speed up preparation of this recipe by using leftover cooked turkey slices in place of the tenderloins. Add the cooked turkey with the peas.

2 tsp/10 mL Watkins Garlic Liquid Spice
1 tsp/5 mL Watkins Garlic and Parsley Grapeseed Oil
1 tsp/5 mL Watkins Rosemary
1 tsp/5 mL Watkins Thyme
1-1/2 pounds/680 g turkey tenderloins, cut diagonally into 1/2-inch/1-cm slices
1-1/2 cups/375 mL fresh or frozen baby carrots
1 medium onion, halved and sliced
1/2 cup/125 mL water
3 tbsp/45 mL Watkins Chicken Soup Base
2 tsp/10 mL Watkins Lemon Peel
1/2 tsp/2.5 mL Watkins Lemon Pepper
1-1/2 cups/375 mL fresh or frozen sugar snap peas
6 cups/1.5 L hot cooked angel hair pasta, tossed with:
2 tbsp/30 mL Parmesan cheese
1 tbsp/15 mL Watkins Parsley

Cooking Directions
Heat Liquid Spice and oil in large nonstick skillet over medium-high heat. Stir in rosemary and thyme. Cook 2 minutes, stirring constantly. Add turkey slices; cook 2 minutes. Turn and cook an additional 2 minutes. Add carrots, onion, water, soup base, lemon peel and lemon pepper. Cover; cook 10 to 15 minutes or until turkey is no longer pink and carrots are crisp-tender. Add peas; mix well. Cover; cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve over pasta.

Nutrition Facts: Makes 6 servings. Nutritional Information Per Serving: Calories 450, Protein 44 g, Carbohydrates 49 g, Sodium 540 mg, Fat 8 g, Saturated Fat 2 g, Cholesterol 80 mg and Dietary Fiber 5 g.

Turkey Roll Ups

These make a lovely appetizer and are handy for packed lunches. The kids will love them! Watkins has over a dozen snack and dip flavors for you to choose from.

1 cup/240 mL real mayonnaise
4 tbsp/60 mL Watkins Snack and Dip mix ( flavor of your choice)
6 slices turkey breast meat, sliced 1/8 inch/3 mm thick
Watkins Paprika
6 10-inch/25-cm flour tortillas

Combine mayonnaise and dip mix. Spread a thin layer on each tortilla and top with sliced turkey. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 12 hours. Remove from plastic and cut into diagonal slices. Sprinkle with paprika. Serve remaining mayonnaise mixture on the side, if desired.

Turkey & Rice Slaw

This salad can also be made with leftover turkey or rice which speeds up the preparation time considerably.

2 cups/500 mL water
2 tsp/10 mL Watkins Chicken Soup Base
1 tsp/5 mL Watkins Garlic Flakes
1Watkins Bay Leaves
1 cup/250 mL Brown and Wild Rice Blend
3 tbsp/45 mL cider vinegar
1-1/2 tbsp/25 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL honey
4 tsp/20 mL Watkins Coleslaw Seasoning
1/8 tsp/0.6 mL Watkins freshly-ground Sea Salt
2 cups/500 mL shredded red cabbage
2 cups/500 mL shredded green cabbage
1 cup/250 mL sliced celery
2 cups/500 mL smoked turkey, cut into small cubes
2 red delicious apples, cored and diced
1/3 cup/80 mL dried sweetened cranberries (craisins) or raisins
1/4 cup/60 mL chopped green onions
2 tbsp/30 mL chopped pecans

Cooking Directions
In medium saucepan, bring water, soup base, garlic flakes and bay leaf to a boil. Stir in rice blend; cover and reduce heat to a simmer. Simmer 25 to 30 minutes; remove from heat and let stand 5 minutes. In large salad bowl, add vinegar, oil, honey, Cole Slaw Seasoning and salt; whisk until well-combined. Toss warm rice with vinegar mixture. Add cabbage, celery, turkey, apple, cranberries and onion; toss gently. Sprinkle pecans over top. Serve at room temperature.

Nutrition Facts: Makes 8 servings. Nutritional Information Per Serving: Calories 220, Protein 9 g, Carbohydrates 36 g, Sodium 340 mg, Fat 5 g, Saturated Fat 1 g, Cholesterol 13 mg, andDietary Fiber 3 g

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