Janet Bostwick wrote in rec.food.cooking:

>
> I have about 2 cups of bits and pieces of turkey pulled from the
> carcass. That's all that is left. I did turkey shepherds pie last
> night, we had one meal of leftover dinner and had turkey sandwiches.
> What can I do with these bits and pieces? I don't want to do
> something eggy and would 'prefer' not to do mayonnaise something as
> since my surgery mayonnaise and I are not friends. I can go to the
> store if needed. I have onions, celery, mushrooms, pasta, rice,
> potatoes and the usual frozen veggies. Help
> Janet US

See if any of these fit. I filtered them out for another but somemay
meet your needs.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hearty Turkey Noodle Soup
Categories: Cyberealm, Soups
Yield: 4 Servings

2 tb Margarine, softened
1 c Onion, chopped
1 c Frozen Carrots, diced
1/2 c Celery, diced
2 qt Water
3 tb Chicken Soup Base
2 c Medium Egg Noodles, uncooked
2 c Cooked Turkey, diced

Saute onion, carrots, and celery in margarine. Stir in water, chicken
soup base and noodles. Heat to boiling, stirring frequently. Reduce
heat and add turkey. Gently boil until noodles are tender and flavors
are blended, 8-12 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Turkey and Apple Soup (Wash)
Categories: Soups/stews, Turkey, Washington
Yield: 6 Servings

2 c Water
3/4 c Pearl rice
1 1/2 c Chicken stock; or consomme
1 sm Red onion; minced
1 md Carrot; peeled and chopped
1 ts Salt
2 ts Cinnamon
1 ts Black pepper
2 ts Thyme
1/4 ts Tabasco sauce
3 tb Curry
2 Granny smith apples; cored,
-peeled and chopped
1 lb Cubed turkey; cooked
Dry chow mein noodles

Place water, pearl rice and chicken stock in a soup pot and cook rice
until fluffy, about 20 minutes.

Add the onion, carrot, salt, cinnamon, pepper, thyme, Tabasco sauce,
curry, apples and turkey. Bring to a slow boil and reduce heat.
Simmer for 30 minutes. Thin with water as needed. Garnish with dry
chow mien noodles. Yield 4 to 6 servings.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington &
Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams >

Recipe by: Colophon Cafe & Deli, Bellingham

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Turkey Soup Continental
Categories: Soups
Yield: 8 Servings

1/4 c Butter or margarine
2 T Finely chopped onions
1 c Cooked turkey
2 c Diced raw potatoes
1 c Diced celery
2 c Turkey broth
1 cn Creamed style corn
2 c Half and half cream
1 t Salt
1/4 t Paprika
1/4 t Ginger
1/8 t Pepper
2 T Chopped parsley

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth. Simmer until vegetables are
tender-crisp. Add corn, cream and seasonsings. Heat thoroughly,
stirring occasionally.
Garnish with parsley and serve with crustly rolls. From: Carol
Shenkenberger Date: 12-01-99 Cooking

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sylvia's Easiest Best Crockpot Stock
Categories: Soups, Crockpot
Yield: 1 Servings

MMMMM------------------COPYRIGHT 1995 S.STEIGER-----------------------
1 Turkey or chicken carcass
Water

MMMMM--------------------VEGETABLES OF CHOICE-------------------------
1 Onions
2 Carrots

MMMMM----------------------HERBS OF CHOICE---------------------------
1 ts Celery seed; or stalks
2 Bay leaves
2 tb Parsley
1 tb Sage leaves
2 tb Oregano leaves
1 tb Rosemary leaves
Water

Cram as much of turkey carcass & leavings as will fit into crockpot.
(I usually only manage to get about 1/2 of a carcass in.) Use all the
leavings, including skin, even if you plan on defatting the stock. Add
remaining ingredients and cover with water to within an inch or so of
the top. Cover crockpot and cook on low at least 2-3 DAYS (not a
tyop!). Strain out solids, package in pints or quarts, and freeze
until needed.

Sylvia's comments: This recipe, that I developed, is the easiest I've
ever seen, and it produces the richest, most flavorful stock. If it's
inconvenient to let it cool and package it after 3 days, let it cook
another day or so until it is convenient. You can't overcook it (at
least I haven't managed to), the longer it cooks the richer it gets.
I do check it every day or so to see if I need to add water, but I
rarely have to. Since the stock is unsalted, it is great for anyone
trying to restrict sodium intake. And it tastes so good that I try
to snag turkey or chicken carcasses whenever I can. Let others take
home the meat and stuffing, I want the carcass! <g> I also make
stock from the bones of the whole KFC Rotisserie Gold chicken we buy
occasionally.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
or , moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: TURKEY-TOMATO SOUP
Categories: Soups, Kump, Turkey
Yield: 6 Servings

1 md Onion; minced
2 tb Butter
1 Bay leaf
1/2 ts Minced thyme
1 qt Chicken or turkey stock
2 lb Tomatoes
- peeled, seeded, finely
- chopped (including juice)
Salt and pepper
2 c Shredded cooked turkey

SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock,
tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey
and simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with
additional minced thyme if desired.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Turkey on Rice
Categories: Main dish, Diabetic, Rice, Curries, Turkey
Yield: 4 Servings

1 Apple, chopped
1 Onion, chopped
3 tb Margarine
1/4 c Flour
1/2 ts Salt
2 ts Curry powder (2-3 tsp taste)
1 c Lowfat milk
2 c Diced cooked turkey
Cooked brown rice

Saute the apple and onion in the margarine until the onion is tender.
Stir in the flour, salt, and curry powder. Slowly add the milk.

Cook, stirring constantly, until thickened. Stir in the turkey.
Simmer, stirring occasionally, until hot and bubbly. Serve on the
rice. (My note: quantity of rice is not stated. Assume it is not
included in the nutritional values.)

1/4 recipe - 353 calories, 3 lean meat, 2 bread, 1 fat exchange 32
grams carbohydrate, 26 grams protein, 13 grams fat 306 mg sodium, 408
mg potassium, 56 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/diabetic.zip

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Turkey Broccoli Casserole
Categories: Main dish, Diabetic, Cheese, Low-fat, Turkey
Yield: 6 Servings

2 10 oz pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)

Preheat oven to 375 F. Cook broccoli according to package directions.
Layer in 12 x 8 inch baking dish. Spread turkey evenly on top.

Combine soup with milk, mix until smooth and pour over turkey.
Sprinkle grated cheese on top.

Bake for 30 min. Let stand 5 min.

* 1/6 recipe - 199 calories, 2 med-fat meat, 2 veg * 20.3 gm protein,
9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 * mg
potassium, 2.3 gm fiber, 47 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: After Thanksgiving Salad
Categories: Turkey
Yield: 6 Servings

3 1/2 c Diced turkey
4 Celery ribs; sliced
4 Green onions; chopped
1/2 c Toasted pecans; chopped
1/2 c Red bell pepper; chopped
1/2 c Low-fat mayonnaise
1 tb Dill weed
Salt and pepper; to taste
Lettuce

In a large bowl, combine turkey, celery, onions, pecans and bell
pepper.

Combine mayonnaise, lemon juice, dill weed, salt and pepper in small
bowl and stir into turkey mixture. Refrigerate until serving.

Arrange turkey salad on lettuce leaves.

Recipe by: American Cancer Society, Eastern Area Office

Posted to EAT-L Digest by Bill Hatcher > on Nov 21,
1997

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheesy Tomato and Turkey Bake
Categories: Casserole, Pasta, Turkey
Yield: 6 Servings

1 lb Pasta; tubular ie macaroni
-cooked
2 c Turkey; 1" cubes
-cooked
1 cn 28 oz Tomatoes
-drained & coarsely chopped
500 ml Cottage cheese;low fat
1 c Cheddar cheese; shredded
4 Green onions; chopped
1 ts Marjoram, dried
1/2 ts Pepper, freshly ground
1/2 c Breadcrumbs, fresh
1 tb Butter; cut in tiny cubes

In lightly buttered 9"x13" baking dish, toss together cooked papsta,
turkey, tomoatoes, cottage cheese, cheddar, green onions, marjoram and
pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be
prepared up this point, covered and refrigerated for up to 4 hours.)
Bake at 350F till casserole is bubbling and top is lightly browned,
about 30 minutes. Source: The Toronto Star

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheesy Turkey and Rice Bake
Categories: Casserole, Leftovers, Turkey
Yield: 6 Servings

3 c Cooked Rice
2 c Cooked Turkey Or Chicken;
-Cubed
md Green Bell Pepper;; Chopped
md Onion; Chopped
1 c Monterey Jack Or Mozarella
-Cheese
c Milk
1 ts Ground Mustard; (Dry)
1/2 ts Red Pepper Sauce
1/4 c Parmesan Cheese; Grated
4 Whole Eggs; Slightly Beaten
1 ts Salt
1/2 ts Dried Basil Leaves
1/8 ts Pepper

Recipe by: EASY ONE-DISH RECIPES Heat oven to 325 degrees. Grease
square pan, 9x9x2". Mix rice, turkey, bell pepper, onion and shredded
Monterey jack cheese. Spread in pan. Mix remaining ingredients except
Parmesan; pour over rice mixture. Sprinkle with Parmesan cheese. Bake
uncovered 45-50 minutes or until set. Let stand 10 min. Cut into
squares. Posted to recipelu-digest by "Diane Geary"
> on Mar 8, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Leftover Turkey
Categories: Turkey
Yield: 4 Servings

1 Clove garlic; minced
1/2 c Chopped onion
3 tb Margarine
1/2 c Chopped celery
2 tb Curry powder
1/4 c Flour
1 c Turkey broth
3/4 c Skim milk
Salt; if desired
2 c Diced cooked turkey

Sauce onion and garlic in margarine until soft but not browned. Add
celery and curry powder and cook 2-3 minutes longer.

Stir in flour. Add broth, milk and salt. Cook, stirring until sauce
boils thoroughly. Add turkey and heat through.

Serve over rice. Makes four 3/4 cup servings.

NEWSPAPER ARTICLE

RECIPE FROM BUREAU OF NUTRITION,

NEW YORK DEPARTMENT OF HEALTH

From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Turkey Noodle Casserole
Categories: Main dish, Pasta, Casserole, Turkey
Yield: 4 Servings

1 cn Condenced cream of
- celery soup
1/2 c Milk
2 c Cooked medium egg noodles
1 c Cooked peas
2 tb Chopped sweet red pepper
1 1/2 c Turkey; cooked & cubed
1 tb Butter or margarine
2 tb Dry bread crumbs

In a 1 1/2 qt casserole, combine soup and milk. Stir in the noodles,
peas, red pepper and turkey. Bake at 400 degrees F. for 25 minutes
or until hot; stir. Meanwhile, in a small saucepan over medium heat,
stir bread crumbs in hot butter until lightly browned. Top casserole
with the crumbs, then bake
5 minutes more.

Serves 4 (microwave 30 minutes or less).

From OFF DUTY/AMERICA magazine. February-March 93.

Shared by Robert Rostrup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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