What To Do With Your Thanksgiving Leftovers

Got leftover turkey? Why not turn it into something different than Thanksgiving Dinner Take Two? Here are two recipes to transform those leftovers into something new:



Garden-Fresh Turkey Salad with Dijon-Poppy Seed Dressing

  • ¼ cup plain nonfat Greek-style yogurt
  • 2 Tbsp. Dijon Mustard
  • 2 Tbsp. honey
  • 1 Tbsp. red wine vinegar
  • 1 tsp. poppy seed
  • 1 pkg. (10 oz.) torn mixed salad greens
  • 10 oz. cooked turkey, cut into thin strips (about 2 cups)
  • 1 cup cherry tomatoes, halved
  • 2 green onions, diagonally sliced
  • ¼ cup Sliced Almonds, toasted


BEAT first 5 ingredients with whisk until blended. Refrigerate 1 hour. COVER 4 plates with salad greens; top with turkey and tomatoes. DRIZZLE yogurt mixture over salads; top with onions and nuts.


Zippy-Turkey-Pot-Pie-25396Turkey Pot Pie

  • ¾ cup milk
  • ¼ cup Mayonnaise
  • 1 Tbsp. flour
  • 1 ½ cups Shredded Sharp Cheddar Cheese
  • 3 cups chopped cooked turkey (about 1 lb.)
  • 1 pkg.  (10 oz.) frozen mixed vegetables (peas, carrots, green beans, corn), thawed
  • ¼ cup chopped onions
  • 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)


HEAT oven to 400°F. MIX milk, Mayonnaise and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. or until sauce is thickened, stirring after each min. Stir in cheese; microwave 1 min. Mix until well blended. Add turkey, mixed vegetables and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.  PLACE crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.  BAKE 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.



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