Turkey Mornay

Turkey Mornay.jpeg

For Leftover Turkey

  • 1 stick butter
  • ¾ cup flour
  • ½ cup green onions, white onions
  • 5 cups milk
  • 4 oz. parmesan cheese
  • ½ lb. mellow cheese
  • 2 cups spinach
  • Leftover sliced turkey, 15/20 slices
  • Salt, pepper and paprika

Make thick white sauce: Melt butter, and saute onions. Stir in flour, add milk. Add cheese and cook until melted. Add salt, paprika and pepper to taste. Place spinach in bottom of greased 2 quart baking dish. Place turkey slices on top. Cover turkey slices with sauce. Repeat layering of turkey and sauce until all turkey has been used. Sprinkle liberally with paprika. Bake at 350 degrees F for 1 hour. This may be prepared the day before and is a delicious way to use “leftover” turkey.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Turkey Leftovers

Turkey Leftovers

Creamed Turkey

Ingredients:

  • ¼ cup margarine
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp. salt
  • Dash of pepper
  • ¼ cup pimento, chopped
  • ¼ cup green pepper, chopped
  • 1 tsp. Worcestershire sauce
  • 2 cups diced turkey
  • 1 can mushroom soup
  • 1 tbsp. grated onion

Method:

Melt margarine in saucepan; blend in flour. Stir in milk gradually. Cook, stirring constantly, until thick. Add salt, pepper, pimento, green pepper, Worcestershire sauce, diced turkey, mushroom soup and grated onion. Heat thoroughly. Serve on crisp toast. Yield: 6 servings.

Turkey Hawaiian

Ingredients:

  • 1 small onion, diced
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • ¼ cup margarine
  • 2 cans mushroom soup
  • ½ cup milk
  • 1 can pimento, chopped
  • 1 No. 2 can pineapple chunks
  • 1 can water chestnuts, diced
  • 3 to 4 cups cooked turkey, cut in cubes

Method:

In large skillet, cook onion, celery and green pepper in margarine till just fork tender; do not overcook. Add mushroom soup and milk; stir till smooth. Add remaining ingredients. Cook slowly till it comes to a boil. Serve over cooked rice, noodles or in pattie shells. Yield: 6-8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com