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Recipes for Turkey Dishes

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WHAT A TURKEY!

It's hard to soar with the eagles when you're surrounded by turkey.

You grilled a 22-pound turkey for the Holiday; the four of you ate about five pounds of it. You have enough turkey left for a small village. Now what? Here are some simple recipes to help you get rid of all that turkey:

BAR-B-Q-TURKEY SANDWICHES

Shred about 4 cups of cooked turkey meat; place it in a medium saucepan. Pour on about 2 cups of KEN DAVIS BAR-B-Q-SAUCE. Heat through. Serve on hamburger buns.

BARBECUED TURKEY PASTA

1 pound medium pasta (rigatoni, mostaccioli, shells, etc.)
1 medium green bell pepper, cut into 1/4-inch strips
1 medium red onion, thinly sliced
1/4 cup olive oil
1 cup prepared spaghetti sauce
1/2 cup KEN DAVIS BAR-B-Q-SAUCE
2 cups cut-up cooked turkey or chicken
1 can (4 ounces) sliced ripe olives
1 cup shredded Mozzarella cheese

Cook pasta as directed on package; drain. Cook and stir green pepper and onion in oil in a large deep skillet over medium heat until just tender. Stir in spaghetti sauce, KEN DAVIS BAR-B-Q-SAUCE, and turkey. Heat through. Stir in olives. Mix into drained pasta. Top each serving with cheese.

SPICY TURKEY-VEGETABLE SOUP

1/2 cup KEN DAVIS BAR-B-Q-SAUCE
2 cans (14 1/2 ounces each) chicken broth or 4 cups Basic Turkey Broth (below)
1 can (15 ounces) stewed tomatoes
*2 cups mixed raw vegetables (fresh or frozen), cut into 1/2-inch pieces
2 cups cut-up cooked turkey or chicken
2 ounces spaghetti, broken into 1-inch pieces

In a large saucepan heat the KEN DAVIS BAR-B-Q-SAUCE, chicken broth and stewed tomatoes to boiling. Break up tomatoes with a spoon. Add the vegetables; heat to boiling. Reduce heat; cover and simmer for 10 minutes. Stir in turkey and spaghetti. Cook about 10 minutes longer until spaghetti is tender.

Vegetarian Vegetable Soup: Substitute vegetable broth for the chicken broth; omit turkey.

*Choose firm vegetables such as corn, onions, potatoes, beans, peas, carrots, celery--whatever you need to clean out of the 'fridge.

BASIC TURKEY BROTH

*1 turkey carcass (bones, skin and whatever meat is left)
6 to 8 cups water
2 stalks celery, with leaves, cut into 2- to 3-inch pieces
2 carrots, cut in half
1 large onion, quartered
2 tablespoons chopped fresh or 2 teaspoons dried sage leaves
2 chicken bouillion cubes
1 small whole red chile pepper, if desired
1 teaspoon ground black pepper

Place all ingredients in a Dutch oven or stockpot; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 1 hour. Strain broth. Use broth immediately or freeze for future use.

* Plan ahead: When you cook the turkey, freeze the neck and giblets to use in this broth.

SMOKEY TURKEY SALAD

1 1/2 cups small pasta such as orzo or rosamarina
3 cups cut-up cooked turkey or chicken
2 cups cubed fresh pineapple or 1 can (16 ounces) pineapple chunks, drained
2 cups seedless green grapes
1 cup chopped celery
1/2 cup sliced green onions
1/2 cup mayonnaise or salad dressing
1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/2 cup slivered almonds

Cook pasta as directed on package; drain and rinse with cool water. Pour into large bowl. Stir in remaining ingredients except almonds. Serve immediately or chill. Just before serving, stir in almonds.

SMOKY TURKEY WRAP

1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1/2 cup mayonnaise
1 package (24 ounces) 10 1/2-inch flour tortillas (8 tortillas)
24 thin slices smoked turkey
24 thin slices Swiss cheese
1 cup deli cole slaw

Mix KEN DAVIS BAR-B-Q-SAUCE and mayonnaise. Spread each tortilla to edge with 2 tablespoons of the mayonnaise mixture. Place 3 slices turkey and 3 slices cheese on each tortilla, leaving a 1-inch edge. Top with a thin layer of slaw. Roll up tightly. Serve immediately, or wrap in plastic wrap and refrigerate up to 4 hours.
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