Tag Archives: turkey

Gramma’s wild turkey and rice casserole

By Ian Malepeai IDFG
A good ol’ fashioned casserole with canned soup


1 onion
1 bell pepper
1 box wild rice, cook according to directions
1 can cream of celery
1 can diced water chestnuts
2 cups diced wild turkey (cooked)
1 can French-cut green beans
1/4 cup mayonnaise
Juice from 1 lemon
Salt & pepper
Shredded cheddar cheese


Dice and sauté onion and green pepper in a splash of olive oil, salt, and pepper

Mix all of the ingredients (except the cheese) together in a cast iron pan or casserole dish

Add additional salt and pepper to your liking

Cover with shredded cheese

Cook at 350 degrees for 35 minutes, or until casserole bubbles

Turkey Casserole

By Makinze Gore
6 Servings


2/3 c. panko
3/4 c. freshly grated Parmesan, divided
6 tbsp. butter, divided, plus more for pan
Kosher salt
1 small yellow onion, chopped
1 1/4 c. sliced cremini mushrooms
1/4 c. all-purpose flour
4 c. low-sodium chicken stock
2 c. shredded cheddar
3 c. cubed cooked turkey
8 oz. egg noodles, cooked
1 c. frozen peas
3 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. lemon juice
Freshly ground black pepper


Preheat oven to 425F. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.

In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into saucepan and bring to a boil.

Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted.

Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.

Brush a 9″-x-13″ baking dish with butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.

Top with more parsley before serving.

Turkey Noodle Soup

By Makinze Gore
6 Servings


2 tbsp. extra-virgin olive oil
2 medium carrots, peeled and chopped
2 stalks celery, sliced
1 medium yellow onion, chopped
1 leek, cleaned and chopped, whites and light green parts only
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
4 c. turkey stock (or low-sodium chicken broth)
3 c. water
small bunch thyme
Small bunch rosemary
1 bay leaf
1 tsp. dried oregano
Pinch crushed red pepper flakes
1 (12-oz.) package egg noodles
3 c. cooked shredded turkey


In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.

Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.

Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.

Turkey Pot Pie

By Kat Boytsova
6 – 8 Servings


For The Crust

1 1/2 c. (3 sticks) butter, cut into small pieces
3 3/4 c. cups all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. granulated sugar
1 1/2 tbsp. apple cider vinegar, chilled
6 tbsp. ice water, plus more if needed

For The Filling

3 tbsp. butter, plus more for greasing baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
3/4 c. white wine
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. frozen peas
3 tbsp. freshly chopped parsley
3 sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt


Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.

Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.

Make filling: Preheat oven to 375F. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.

To assemble: On a lightly floured surface, roll out one disk of dough into a large round about 1/4″ thick. Place into a greased, shallow 9″ pie dish or deep skillet, trim edges to leave a 1″ overhang and then add cooled filling. Roll out second disk of dough into a large round about 1/4″ thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.

Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.

Let pie cool for 15 minutes before serving.

Turkey Enchiladas

By Kat Boytsova
6 Servings


8 tbsp. vegetable oil, divided
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 jalalpeños, seeded, thinly sliced
3 (10-oz.) cans enchilada sauce
12 small yellow corn tortillas
3 c. cooked shredded turkey meat
1 (14-oz.) can pinto beans, drained and rinsed
2 1/2 c. shredded Monterey jack, divided
3/4 c. sour cream, plus more for serving
Kosher salt
1/2 c. cilantro leaves and tender stems
3/4 c. crumbled Cotija
1/4 c. toasted pepitas


Preheat oven to 375F. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onion, garlic, and jalapeño and cook until onion is soft, 5 minutes. Add enchilada sauce and cook until slightly thickened, about 8 minutes.

Meanwhile, heat remaining 6 tablespoons oil in a medium skillet over medium high until hot. Using tongs, dip each tortilla into hot oil, making sure to get it covered in oil, just until they are pliable—they don’t need to take on any color. (This will make rolling them easier!) Transfer to a paper towel lined plate until ready to use.

In a medium bowl, combine turkey, pinto beans, and 2 cups Monterey jack. Add 1 cup enchilada sauce mixture and 3/4 cup sour cream and toss to combine, then season with salt.

Place 1 1/4 cups enchilada sauce to a 9″-x-13″ baking dish and spread evenly across the bottom. Add a small scoop of the turkey mixture in the center of a tortilla, then roll up and place seam side down in the dish of enchilada sauce. Repeat with remaining tortillas. Spread remaining enchilada sauce on top and sprinkle with remaining 1/2 cup Monterey jack.

Bake until cheese is bubbling and melty, 15 to 20 minutes.

Garnish with cilantro, cotija, and pepitas and serve with sour cream.

Turkey Tetrazzini

By Makinze Gore
8 Servings


Cooking spray
1 lb. spaghetti
6 tbsp. butter, divided
2 cloves garlic, minced
1 lb. sliced baby bella mushrooms
1/2 c. white wine
1/4 c. all-purpose flour
2 1/2 c. low-sodium chicken broth
1 c. heavy cream
Kosher salt
Freshly ground black pepper
2 lb. leftover roast turkey, chopped (about 5 cups)
1 c. shredded white cheddar
1 c. frozen peas
1 tsp. dried oregano
1 c. panko bread crumbs
1/2 c. freshly grated Parmesan
2 tbsp. extra-virgin olive oil


Preheat oven to 350F and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain.

In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes.

Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper.

Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish.

In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture.

Bake until top is golden and cheese is melty, 25 minutes.

Let cool 10 minutes before serving.

Dry-Rubbed Roast Turkey

8–10 Servings


1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 12–14-lb. turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 2×1″ strips orange zest


Step 1 Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.

Step 2 Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.

Step 3 Place an oven rack in middle of oven; preheat to 450F. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.

Step 4 Tie legs together with kitchen twine and pour 1 cup water into baking sheet.

Step 5 Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Step 6 Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.

Step 7 Reduce oven temperature to 300F and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by 1/2-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150F (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

Grilled Turkey Breast with Chili Cumin Rub

Servings 8


2 tablespoons packed brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon garlic pepper blend
1/2 teaspoon salt
5- to 6-lb bone-in whole turkey breast, thawed if frozen
2 tablespoons firm butter or margarine


If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.

Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.

Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.

– Betty Crocker

Turkey Biscuit Stew

yield: 8 servings


1/3 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3/4 cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (10 ounces) refrigerated buttermilk biscuits


In a 10-in. ovenproof skillet, saute onion in butter until tender.

Stir in the flour, salt and pepper until blended. Gradually add broth and milk.

Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Add the turkey, peas and carrots; heat through.

Separate biscuits and arrange over the stew.

Bake at 375 for 20-25 minutes or until biscuits are golden brown.


Consider making this recipe with chicken. Leftovers work well in this dish.

– Taste of Home

Turkey Tetrazzini

Makes 8 servings


1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika


Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375F for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Chef’s Notes

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

By Southern Living