TURKEY ENCHILADAS WITH OLIVES

TURKEY LEFTOVER ENCHILADAS WITH OLIVES

Serves 6–8

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INGREDIENTS

For the Filling

• 2 ½–3 cups cooked turkey, shredded

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 can (4 oz) diced green chiles

• 1 cup black olives, sliced (reserve a few for topping)

• 1 cup corn (fresh, frozen, or canned)

• 1 ½ cups shredded Monterey Jack or cheddar

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp oregano

• Salt & pepper to taste

For the Enchiladas

• 8–10 soft corn or flour tortillas

• 2 cups red enchilada sauce (homemade or canned)

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or pepper jack)

• ½ cup sliced olives for topping

• Fresh cilantro or green onions for garnish

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INSTRUCTIONS

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish.

• Spread ½ cup enchilada sauce over the bottom of the pan.

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2. Make the Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and sauté 4–5 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Stir in turkey, green chiles, sliced olives, corn, cumin, chili powder, oregano, salt, and pepper.

5. Cook 2–3 minutes to blend flavors.

6. Remove from heat and mix in 1 ½ cups shredded cheese.

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3. Warm the Tortillas

To prevent tearing:

• Warm tortillas briefly in a skillet
  or

• Microwave wrapped in a damp towel for 20–30 seconds.

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4. Assemble Enchiladas

1. Place a spoonful of filling on each tortilla.

2. Roll tightly and arrange seam-side down in the baking dish.

3. Pour the remaining enchilada sauce over the top.

4. Sprinkle with 1 ½ cups cheese.

5. Add extra sliced olives across the top.

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5. Bake

• Bake 25–30 minutes until bubbly and golden.

• Let rest 5 minutes before serving.

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SERVING SUGGESTIONS

• Garnish with cilantro or green onions

• Serve with lime wedges

• Add sour cream or avocado on top

• Pair with Spanish rice or a fresh salad

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OPTIONAL VARIATIONS

Creamy Verde Version

Use green enchilada sauce + add ½ cup sour cream to the filling.

Spicy Chipotle

Add 1 chopped chipotle pepper in adobo + ½ tsp smoked paprika.

Fiesta Bake

Layer tortillas casserole-style instead of rolling them.

OTHER RECIPES

A great Turkey leftover recipe to try !

INGREDIENTS

• 3 tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• 1/2 cup onion, chopped
• 3 cups cooked turkey, chopped
• 1 can cream of chicken soup, undiluted
• 1 cup sour cream
• 1/2 cup pimento-stuffed olives
• 1/2 cup toasted almond slivers
• 2 tsp chili powder
• 8 corn tortillas
• oil
• 1/2 cup cheddar cheese, grated

INSTRUCTIONS

Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder.

Briefly cook tortillas in hot oil until softened; drain on paper towels.

Place 1/3 Cup turkey mixture in center of each tortilla.

Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada.

Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer depending on oven.

The Turkey leftover recipe with olives is ready to serve !
turkey-pasta-toss

VIDEO:

LATTICE-TOPPED TURKEY PIE

Serves 6–8

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INGREDIENTS

For the Filling

• 3 tbsp butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1 ½ cups chicken or turkey broth

• 1 cup milk or half-and-half

• 3–4 cups cooked turkey, chopped or shredded

• 1 cup frozen peas

• 1 tsp dried thyme

• ½ tsp dried sage

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: ½ cup cooked mushrooms or corn

For the Crust

• 1 double pie crust (store-bought or homemade)

• 1 egg + 1 tbsp water (egg wash)

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INSTRUCTIONS

1. Make the Filling

1. Melt butter in a large skillet over medium heat.

2. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

3. Add garlic and cook 1 minute.

4. Sprinkle flour over the vegetables; stir and cook 2 minutes to form a roux.

5. Slowly whisk in the broth until smooth.

6. Add milk/half-and-half and simmer until thickened (2–3 minutes).

7. Stir in turkey, peas, thyme, sage, salt, and pepper.

8. Let filling simmer 3 minutes, then remove from heat and cool slightly.

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2. Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Line a deep 9-inch pie dish with the bottom crust.

3. Add the turkey filling, spreading evenly.

4. Roll out the second crust and slice into strips (½–¾ inch wide).

5. Lay half the strips across the top; weave the remaining strips at a 90° angle to form a lattice.

6. Trim edges and crimp to seal.

7. Brush lattice with egg wash.

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3. Bake

• Bake 35–45 minutes or until the crust is golden brown and the filling is bubbling.

• If the edges brown too quickly, cover them with foil for the last 15 minutes.

Let cool 10–15 minutes before slicing.

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OPTIONAL UPGRADES

🌿 Herb Crust

Mix 1 tsp thyme or parsley into the dough.

🧀 Cheesy Twist

Stir ½ cup shredded cheddar or gruyere into the filling.

🍄 Mushroom & Wine Version

Add 1 cup sautéed mushrooms + ¼ cup dry white wine to the filling.

OTHER RECIPES

Try this nice turkey leftover recipe....!!

INGREDIENTS

• 2 cups chopped cooked turkey
• 1 10 oz. pkg frozen English peas
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 1 cup diced celery
• 1/2 cup soft breadcrumbs
• 1/4 cup chopped onion
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup mayonnaise
• 3 dashes hot sauce
• 1 (8 oz.) can crescent dinner rolls
• 2 tsp sesame seeds
• radish slices (optional)
• fresh parsley (optional)

INSTRUCTIONS

Combine first 10 ingredients; mix well. Spoon into a 12x8x2 -inch baking dish.

Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. 

 Arrange strips in a lattice design across the top of your casserole. 

 Sprinkle with sesame seeds. Bake at 350 for 35 minutes. 

 Garnish with radish slices and fresh parsley sprigs, if desired. 

The turkey leftover recipe is ready...enjoy !
fruit-turkey-salad.

VIDEO:

Turkey Supreme Leftover

Turkey Supreme Leftover

Turkey Supreme (Leftover) is a creamy, layered baked dish that turns holiday turkey into an elegant yet easy comfort meal. Tender turkey is combined with vegetables and a rich sauce, then finished with a golden, cheesy topping. It’s nostalgic, satisfying, and perfect for using up Thanksgiving or roast-dinner leftovers.

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⭐ Why You’ll Love Turkey Supreme

• Elevates leftovers into a “company-worthy” casserole

• Creamy, savory, and well-balanced

• One-dish meal with minimal prep

• Freezer-friendly & make-ahead

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🧾 Ingredients (Serves 6)

Base

• 3 cups cooked turkey, diced or shredded

• 1½ cups cooked rice or egg noodles (optional but traditional)

• 1 cup mixed vegetables (peas, carrots, green beans)

Supreme Sauce

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1½ cups chicken or turkey broth

• ½ cup heavy cream or half-and-half

• ¼ cup sour cream

• ½ tsp salt (to taste)

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp poultry seasoning or dried thyme

Topping

• 1 cup shredded cheddar, Colby-Jack, or Swiss

• ¼ cup grated Parmesan

• 2 tbsp butter, melted

• ½ cup buttered breadcrumbs or crushed crackers

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🔥 Instructions

1️⃣ Preheat & Prep

1. Preheat oven to 190°C / 375°F.

2. Grease a 9×13-inch baking dish.

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2️⃣ Make the Supreme Sauce

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour; cook 1 minute until smooth.

3. Gradually whisk in broth; cook until thickened.

4. Stir in cream, sour cream, salt, pepper, paprika, and poultry seasoning.

5. Remove from heat.

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3️⃣ Assemble the Casserole

1. Spread rice or noodles evenly in the dish (if using).

2. Layer turkey and vegetables over the base.

3. Pour sauce evenly over everything.

4. Sprinkle with cheddar and Parmesan.

5. Toss breadcrumbs with melted butter and scatter on top.

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4️⃣ Bake

• Bake 30–35 minutes until bubbly and golden.

• Let rest 10 minutes before serving.

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🌟 Variations & Upgrades

• Creamier: Add 2 tbsp cream cheese to the sauce

• No-Rice Version: Skip starch and add more vegetables

• Herb-Forward: Add fresh parsley, sage, or tarragon

• Crispy Onion Top: Replace breadcrumbs with fried onions

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🧊 Storage & Make-Ahead

• Refrigerate: Up to 4 days

• Freeze (unbaked): Up to 2 months

• Bake from frozen: 180°C / 350°F for 50 minutes (covered), then uncover 10 minutes

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🍽️ Serving Suggestions

• Cranberry sauce or lingonberry jam

• Steamed broccoli or buttered peas

• Simple green salad

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🏆 Pro Tip

For true retro “Supreme” flavor, add 1 tsp Worcestershire sauce to the cream sauce—it deepens savoriness without overpowering the dish.

OTHER RECIPES

Turkey Leftover Recipes Ingredients:

* 1/4 cup butter
* 1/4 cup flour
* 1 cup hot chicken broth
* 1/2 teaspoon salt
* dash pepper
* 1 cup half-and-half
* sliced turkey breast, about 12 to 16 ounces
* cooked rice or noodles
* 1 to 2 tablespoons chopped toasted* almonds

Turkey Leftover Recipes Instructions:

Melt butter in a saucepan over low heat; add flour, stirring until smooth. 

Pour hot chicken broth into the flour mixture and stir until smooth. 

Add salt and pepper. 

Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. 

Cook over low heat for 10 minutes, stirring constantly.

 Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.

Serves 4 persons....enjoy the Turkey leftover !

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Turkey leftover recipes: leftover-turkey-and-stuffing-casserole

VIDEO:

Leftover Turkey and Stuffing Casserole

Leftover Turkey and Stuffing Casserole

This Leftover Turkey and Stuffing Casserole layers tender turkey, savory stuffing, vegetables, and a creamy sauce into one cozy, oven-baked dish. It’s the easiest, most satisfying way to turn holiday leftovers into a hearty family meal—often called the “Thanksgiving casserole” for good reason.

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⭐ Why This Casserole Is a Winner

• Built for leftovers (turkey, stuffing, gravy, veggies)

• Rich, moist, never dry

• One-dish meal—minimal cleanup

• Perfect for make-ahead & freezing

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🧾 Ingredients (9×13-inch casserole)

Base Layers

• 3 cups cooked turkey, chopped or shredded

• 4 cups prepared stuffing (bread or cornbread)

• 1–1½ cups leftover gravy

• 1 cup mixed vegetables (green beans, peas, carrots, or corn)

Creamy Binder

• 1 can (10½ oz) cream of mushroom or chicken soup
  or 1 cup homemade white sauce

• ½ cup milk or broth

• ½ tsp black pepper

• ½ tsp poultry seasoning or dried thyme

Optional Toppings

• ½ cup shredded cheddar or mozzarella

• 2 tbsp butter, melted

• Fresh parsley or chives for garnish

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🔥 Instructions

1️⃣ Preheat & Prep

1. Preheat oven to 190°C / 375°F.

2. Lightly grease a 9×13-inch baking dish.

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2️⃣ Build the Casserole

1. Spread turkey evenly in the dish.

2. Scatter vegetables over the turkey.

3. In a bowl, whisk soup, milk, pepper, and poultry seasoning.

4. Pour mixture evenly over turkey and veggies.

5. Spoon stuffing over the top—do not pack tightly.

6. Drizzle gravy over stuffing for moisture and flavor.

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3️⃣ Add Toppings (Optional)

• Sprinkle with cheese.

• Drizzle with melted butter for a golden top.

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4️⃣ Bake

• Cover loosely with foil and bake 25 minutes.

• Uncover and bake 15–20 minutes until hot, bubbly, and lightly crisp on top.

• Rest 10 minutes before serving.

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🧀 Delicious Variations

• Cranberry Twist: Add ½ cup cranberry sauce between layers

• Extra Creamy: Mix 4 oz cream cheese into the soup mixture

• Mashed Potato Layer: Spread mashed potatoes under stuffing

• Crispy Top: Add fried onions or crushed crackers

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🧊 Storage & Freezing

• Refrigerate: Up to 4 days

• Freeze (unbaked): Up to 2 months

• Bake from frozen: 180°C / 350°F for 50–55 minutes

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🍽️ Serving Suggestions

• Simple green salad with vinaigrette

• Cranberry relish or chutney

• Steamed green beans or roasted carrots

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🏆 Pro Tip

If your stuffing is dry, sprinkle ¼ cup warm broth over the top before baking—it ensures a moist, spoonable casserole without sogginess.

OTHER RECIPES

A nice turkey leftover recipe to try !

Turkey leftover Recipe Ingredients:

* 4 cups prepared turkey stuffing
* 2 cups cooked cut up or sliced turkey
* 1 3/4 to 2 cups prepared turkey gravy
* 1/3 cup jellied or whole cranberry sauce, cubed

Turkey Leftover Recipe Instructions :
Butter bottom and sides of 2-quart baking dish. 

Arrange half of the stuffing in bottom of dish. 

Add half of the turkey then half of the gravy. 

Repeat layers. Top with cubes of cranberry sauce. 

Bake at 350° for 30 minutes.

The turkey leftover recipe is ready to serves 4 persons...nice ! Enjoy it !

turkey leftover recipes-turkey-broccoli-quiche

VIDEO:

HERBED TURKEY TETRAZZINI

HERBED TURKEY TETRAZZINI 

Herbed Turkey Tetrazzini is a creamy, oven-baked pasta casserole loaded with tender turkey, mushrooms, and aromatic herbs, finished with a golden, cheesy topping. It’s the perfect way to elevate leftover turkey into a cozy, crowd-pleasing meal that freezes and reheats beautifully.

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⭐ Why This Recipe Shines

• Luxuriously creamy without being heavy

• Herb-forward flavor that makes leftovers taste fresh

• Family-size & freezer-friendly

• Flexible with pasta, cheeses, and vegetables

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🧾 Ingredients (Serves 6–8)

Pasta & Protein

• 12 oz spaghetti or linguine, broken in half

• 3 cups cooked turkey, shredded or diced

Vegetables

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 8 oz mushrooms, sliced

• ½ cup frozen peas (optional)

Creamy Herb Sauce

• ¼ cup all-purpose flour

• 2 cups chicken or turkey broth

• 1 cup heavy cream (or half-and-half)

• ½ cup sour cream or crème fraîche

• 1½ tsp salt (to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp dried rosemary, crushed

• ¼ tsp nutmeg (optional, but classic)

Cheese Topping

• 1½ cups shredded mozzarella

• ½ cup grated Parmesan

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🔥 Instructions

1️⃣ Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta just to al dente (1 minute less than package directions).

3. Drain and set aside.

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2️⃣ Build the Flavor Base

1. Preheat oven to 190°C / 375°F.

2. In a large skillet, heat butter and olive oil over medium heat.

3. Sauté onion for 3–4 minutes until soft.

4. Add garlic and mushrooms; cook until mushrooms release moisture and begin to brown.

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3️⃣ Make the Creamy Herb Sauce

1. Sprinkle flour over vegetables; stir constantly for 1 minute.

2. Slowly whisk in broth until smooth and thickened.

3. Stir in cream and sour cream.

4. Season with salt, pepper, thyme, parsley, rosemary, and nutmeg.

5. Fold in turkey and peas; simmer 2–3 minutes.

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4️⃣ Assemble

1. Combine pasta and sauce until evenly coated.

2. Transfer to a greased 9×13-inch baking dish.

3. Sprinkle mozzarella and Parmesan evenly on top.

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5️⃣ Bake

• Bake 25–30 minutes, until bubbly and lightly golden.

• Broil 2–3 minutes for a deeper golden top (optional).

• Rest 10 minutes before serving.

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🌿 Flavor Variations

• Extra Herby: Add fresh sage, tarragon, or chives at the end

• Lighter Version: Use evaporated milk instead of cream

• Cheesy Upgrade: Swap mozzarella for Gruyère or fontina

• Crunchy Top: Add ½ cup buttered breadcrumbs before baking

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🧊 Storage & Make-Ahead

• Refrigerate: Up to 4 days

• Freeze (unbaked): Up to 3 months

• Bake from frozen: 180°C / 350°F for 45–50 minutes

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🍽️ Serving Suggestions

• Garlic bread or warm rolls

• Crisp green salad with lemon vinaigrette

• Roasted asparagus or Brussels sprouts

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🏆 Pro Tip

Reserve ½ cup pasta water before draining—if the casserole looks thick before baking, stir in a splash for perfect silkiness.

OTHER RECIPES

...a nice Turkey leftover recipe to try !
INGREDIENTS

• 1/4 cup chopped onion
• 1/4 cup fresh mushrooms
• 1/4 cup each flour & margarine
• 1 cup milk
• 1 cup chicken broth
• 1 Tbsp chopped fresh parsley
• 1 tsp dried whole tarragon
• 1/8 tsp pepper
• 1 dash of ground nutmeg
• 2-1/2 cups cooked spaghetti
• 1-1/2 cups turkey, cooked/chopped
• 1/2 cup shredded Swiss cheese divided
• chopped parsley
• lemon slice halves
• red pepper strips

INSTRUCTIONS

Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender. 

Add flour, stirring well. Cook one minute, stirring constantly. 

 Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly.

Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well.

Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes. 

 Sprinkle remaining cheese over the top and bake an additional 5 minutes. 

 Garnish with parsley, lemon slices, and pepper strips. The Turkey leftover recipe is ready to serve....enjoy !
fruit-turkey-salad.

VIDEO:

Creamy Turkey Leftover Pie

Creamy Turkey Leftover Pie

This Creamy Turkey Leftover Pie is the ultimate way to transform holiday leftovers into a rich, cozy, family-favorite meal. Tender turkey, vegetables, and herbs are wrapped in a velvety cream sauce and baked under a golden crust. Think elevated turkey pot pie—simple, satisfying, and deeply comforting.

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⭐ Why This Recipe Works

• Perfect for leftovers (turkey, veggies, even gravy)

• Ultra-creamy filling without being heavy

• Freezer-friendly & make-ahead

• Flexible—use what you already have

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🧾 Ingredients (9-inch pie)

Crust

• 1 double pie crust (top & bottom)
  or 1 bottom crust + puff pastry top

Filling

• 2½ cups cooked turkey, diced

• 1 cup mixed vegetables (peas, carrots, corn, green beans)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1½ cups chicken or turkey broth

• ½ cup heavy cream (or half-and-half)

• ¼ cup leftover gravy (optional but amazing)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ¼ tsp sage or poultry seasoning

• 1 tbsp fresh parsley, chopped (optional)

Egg Wash

• 1 egg + 1 tbsp milk

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🔥 Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 200°C / 400°F.

2. Line a 9-inch pie dish with the bottom crust.

3. Chill while preparing the filling.

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2️⃣ Make the Creamy Filling

1. Melt butter in a large skillet over medium heat.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic; cook 30 seconds until fragrant.

4. Sprinkle in flour; cook 1 minute, stirring constantly.

5. Slowly whisk in broth until smooth and thickened.

6. Stir in cream and gravy (if using).

7. Add turkey, vegetables, thyme, sage, salt, and pepper.

8. Simmer 3–5 minutes until rich and creamy.

9. Remove from heat and cool slightly.

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3️⃣ Assemble the Pie

1. Spoon filling into chilled crust.

2. Top with second crust or puff pastry.

3. Seal edges, crimp, and cut 3–4 vents.

4. Brush with egg wash for a golden finish.

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4️⃣ Bake

• Bake 35–40 minutes until crust is deep golden and filling is bubbling.

• If crust browns too quickly, tent loosely with foil.

• Rest 10–15 minutes before slicing.

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🧀 Optional Enhancements

• Extra Creamy: Add 2 tbsp cream cheese or mascarpone

• Cheesy Twist: Stir in ½ cup grated white cheddar or Gruyère

• Herb Boost: Fresh rosemary or tarragon

• Crunchy Top: Sprinkle flaky sea salt over crust

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🧊 Storage & Freezing

• Refrigerate: Up to 4 days

• Freeze (unbaked): Up to 3 months

• Bake from frozen: 190°C / 375°F for 50–55 minutes

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🍽️ Serving Suggestions

• Cranberry sauce or chutney

• Simple green salad

• Roasted Brussels sprouts or carrots

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🏆 Pro Tip

If your leftovers include mashed potatoes, spread a thin layer over the filling before topping with crust—this creates a luxurious, casserole-style interior.

OTHER RECIPES

An amazing turkey leftover recipe to try !

Turkey Leftover Recipe Ingredients :

* 1/4 cup chopped sweet onion
* 1/4 cup thinly sliced celery
* 4 tablespoons butter
* 1/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground pepper
* 2 cups chicken broth
* 2/3 cup half-and-half
* 3 to 4 cups diced turkey
* 1 tablespoon chopped pimiento
* 1 teaspoon Worcestershire sauce
* Topping
* 2 cups biscuit baking mix
* 2 tablespoons shortening
* 1/3 cup milk

Turkey Leftover Recipe INSTRUCTIONS
Heat oven to 450°.

Prepare filling:
In a skillet, melt butter over medium-low heat. Add onion and celery; saute, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add milk, stirring. Continue cooking, stirring, until mixture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cooking gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch baking dish. Keep warm in the oven while making the biscuit topping.

Prepare topping:
In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times. 

Pat dough into a rectangle about 11x7-inches to fit baking dish. 

Cut 4 to 6 slits in top of the dough then carefully fit over the hot filling. 

Bake for about 15 to 20 minutes, until topping is browned and filling is bubbly. 

The turkey leftover recipe is ready to serves 6 persons...great ! Enjoy it !
fruit-turkey-leftover-salad.

VIDEO:

Turkey Broccoli Quiche

Turkey Broccoli Quiche

This Turkey Broccoli Quiche is rich, creamy, and packed with savory flavor—perfect for brunch, lunch, or an easy dinner. Tender turkey, crisp-tender broccoli, and melty cheese are baked into a silky custard inside a flaky crust. It reheats beautifully and can be made ahead.

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⭐ Why You’ll Love This Quiche

• Balanced & hearty: Protein-rich turkey with fresh vegetables

• Versatile: Works for breakfast, brunch, or dinner

• Make-ahead friendly: Tastes even better the next day

• Customizable: Swap cheeses or vegetables easily

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🧾 Ingredients (9-inch quiche)

Crust

• 1 9-inch pie crust (store-bought or homemade), unbaked

• Optional: 1 tsp olive oil for brushing

Filling

• 1½ cups cooked turkey, diced or shredded

• 1½ cups broccoli florets, finely chopped

• 1 cup shredded cheese (Swiss, sharp cheddar, Gruyère, or mozzarella)

• 4 large eggs

• 1 cup heavy cream (or ¾ cup milk + ¼ cup cream)

• 1 small onion, finely diced

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg (optional but recommended)

• ½ tsp dried thyme or Italian seasoning

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🔥 Instructions

1️⃣ Prep the Crust

1. Preheat oven to 190°C / 375°F.

2. Fit the pie crust into a 9-inch dish.

3. Prick the bottom with a fork and blind bake for 8–10 minutes until lightly set.
   (This prevents a soggy bottom.)

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2️⃣ Cook the Vegetables

1. Heat 1 tsp olive oil in a skillet over medium heat.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic and broccoli; cook 2–3 minutes until broccoli is bright green and just tender.

4. Remove from heat and cool slightly.

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3️⃣ Make the Custard

1. In a large bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme.

2. Stir in turkey, broccoli mixture, and shredded cheese.

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4️⃣ Assemble & Bake

1. Pour filling into the pre-baked crust.

2. Smooth the top gently.

3. Bake for 35–45 minutes, until the center is just set and the top is golden.

4. Rest for 10–15 minutes before slicing.

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🧀 Flavor Variations

• Low-Carb: Skip the crust and bake in a greased dish

• Extra Creamy: Add 2 tbsp cream cheese to the egg mixture

• Smoky: Use smoked turkey and smoked cheddar

• Herb-Forward: Add fresh parsley, chives, or tarragon

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🧊 Storage & Reheating

• Refrigerate: Up to 4 days, tightly covered

• Freeze: Up to 2 months (cool completely before freezing)

• Reheat: 160°C / 325°F oven for 15 minutes or microwave gently

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🍽️ Serving Ideas

• Fresh green salad with lemon vinaigrette

• Roasted potatoes or sweet potatoes

• Light fruit salad for brunch

OTHER RECIPES

A nice Turkey leftover recipe to try !

Turkey Leftover Recipe Ingredients :

* 1 9-inch pie shell, unbaked
* 3/4 cup chopped fresh broccoli
* 2 tablespoons finely chopped onion
* 1 tablespoon butter
* 3/4 cup chopped cooked turkey
* 1/2 cup shredded Gruyere or Swiss cheese
* 3 eggs
* 1 1/4 cups half-and-half
* 1 teaspoon curry powder
* 1/2 teaspoon salt

Turkey Leftover Recipes Instructions :
In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.

Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes.

 Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.
The Turkey leftover recipe is ready to serve...nice !
Turkey leftover - Lattice-topped-turkey-pie.

VIDEO: