When you make this dish, your family may not even know that it is a turkey leftover! For pasta lovers everywhere – this is a definite must!

Turkey Pasta Primavera:

2 cups of shredded cooked turkey

1 cup of uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1-inch pieces

2/3 cup of carrot, julienned

3 tablespoons butter

4 large fresh mushrooms, sliced

1/2 cup of chopped yellow summer squash

1/2 cup of chopped zucchini

1 medium tomato, chopped

1 envelope of Italian salad dressing mix

1 cup of heavy whipping cream

1/2 cup of grated Parmesan cheese

• Cook pasta according to package directions.
• In a large skillet, saute asparagus and carrot in butter for about 3 minutes.
• Add the sliced mushrooms, yellow squash and zucchini and saute until crisp-tender.
• Stir in the turkey, tomato, dressing mix and cream.
• Bring to a boil; cook and stir for 2 minutes.
• Drain pasta; add to vegetable mixture and gently mix to combine.
• Sprinkle with cheese and gently mix again.

Hope you enjoy this recipe and I will welcome any comments, suggestions or experiences you can send me!

This dish will taste just like your Thanksgiving dinner! Or very close to it at least. Again – you can make it tonight or use turkey meat you have saved in your freezer – you will not be disappointed!

Best Ever Turkey Casserole:

4 cups of cubed cooked turkey

6 medium potatoes, peeled and cut into chunks

1-1/4 cups of chopped celery

3/4 cup of chopped onion

1/2 cup butter, cubed

6 cups of unseasoned bread cubes

1 teaspoon of poultry seasoning

1/4 teaspoon of sage

1 cup of chicken broth

2 cans of condensed cream of chicken soup, undiluted

1 teaspoon of garlic powder

3/4 cup sour cream, divided

4 ounces of softened cream cheese

1/2 teaspoon of pepper

1/4 teaspoon of salt

1-1/2 cups of shredded cheddar cheese

• Place potatoes in a large saucepan and cover with water, bring to a boil.
• Reduce heat; cover and cook for about 15 minutes or until tender.
• In another large skillet, saute celery and onion in butter until tender. Remove from the heat.
• In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture.
• Transfer to a greased 13-in. x 9-in. baking dish.
• Combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture.
• Drain potatoes and mash them. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture.
• Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes .

Enjoy this dish and check out all the other recipe for leftover turkey!

These enchiladas make an excellent dish and chances are your family will be asking for them even when you no longer have turkey leftovers!

Turkey Enchiladas:

3 cups of cubed cooked turkey

1 cup of chicken broth

1 cup of cooked long grain rice

2 plum tomatoes, chopped

1 medium onion, chopped

1/2 cup of canned green chillies, chopped

1/2 cup of sour cream

1/3 cup of sliced, ripe olives

1/4 cup of minced, fresh cilantro

1 teaspoon of ground cumin

8 flour tortillas ( 10 inch size)

1 can (28 oz.) of green enchilada sauce, divided

2 cups of shredded Mexican cheese blend, divided

• In a large saucepan, combine first 10 ingredients. Bring to a boil, Reduce heat and simmer, uncovered, for 20 minutes.
• Remove from heat.
• Place 1/2 cup of turkey mixture down center of each tortilla, top with 1 teaspoon of enchilada sauce and 12 tablespoon of cheese.
• Roll up and place seam edge down in a greased 13 x 9 inch baking dish.
• Pour remaining enchilada sauce over top, sprinkle with remaining cheese
• Cover and bake at 350F for about 30 minutes
• Uncover and bake for about 10 minutes longer – until bubbly.

These enchiladas can be easily made form turkey meat you have frozen after your Thanksgiving dinner – or save the recipe and make them later – when your family is ready for more turkey!