Kid Friendly Leftover Turkey Recipes

Some children can be extremely picky eaters and it can be difficult to get them to eat healthy. As difficult as that can be children, getting some children (even some adults) to eat leftovers can be impossible. These recipes have been kid tested by me and have passed with flying colors. The most wonderful thing about these recipes is that not only are they kid friendly but they are economical.

 Ingredients:

1 tbsp oil

1 tbsp wine vinegar

1 tsp chili powder

1 tsp celantro

1/4 tsp salt

1/4 tsp pepper

1 1/2 cup leftover turkey, chopped

1 large green pepper, chopped

1 large tomato. chopped

1/2 cup onions, chopped

1 cup chunky salsa

1 small can sliced mushrooms

1 samll can black olives, sliced

1 clove garlic, minced

1 cup shredded mexican cheese

5 - 6 pita breads, halved

Directions:

Combine oil, vinegar, chili powder, celantro, salt and pepper and set aside.

In large bowl, place turkey, green pepper, tomato, salsa, onions, mushrooms, black olives, and garlic.

Stir the oil mixture and add to turkey mixture mixing well.

Stir in shredded mexican blend cheese.

In a lightly buttered griddle or large frying pan heat pita on both sides.

Spoon turkey into each pita half.

 Ingredients:

3 cups precooked noodles

2 cups leftover turkey, chopped

1/2 cup plain unflavored yogurt

1/2 cup sour cream

1 small can sliced mushrooms

1/2 tsp salt

1/2 tsp pepper

1/4 tsp poultry seasoning

1 cup shredded four cheese blend

Directions:

Preheat oven to 350 degrees.

Combine all of the ingredients except cheese into an ungreased 13" x 9" baking pan. 

Sprinkle cheese on top.

Bake for 30 to 40 minutes.

Ingredients:  

1 can (10 3/4 oz) cream of chicken soup

1 cup milk

1 tsp minced onion

1/2 tsp garlic powder

1/4 tsp crazy mixed up salt or seasoned salt

1 cup hot water

2 tbsp butter

2 cups stuffing mix

3 cups leftover turkey, chopped

1 pkg frozen mixed vegetables, thawed

Directions:

Preheat oven to 350 degrees.

Mix soup, milk, onion, garlic, and seasoned salt together and pour into ungreased 2 quart casserole dish and set aside.

Combine hot water, and stuffing mix, stir until water is absorbed.

Add turkey and thawed mixed vegetables to casserole dish and stir until well combined.

Spoon stuffing mix over top, cover with foil and bake for 30 minutes.

Uncover and bake until stuffing topping becomes golden brown and crunchy, ususally about 15 minutes.

 

 Ingredients:

1 1/2 to 2 cups leftover turkey, chopped

1 can (14oz) chicken broth

1 can diced tomatoes

1/2 uncooked bowties pasta

1 tsp chili powder

1/2 tsp celentro

1/8 tsp garlic powder

1 to 2 cups frozen mixed vegetables

Directions:

Stir together turkey, broth, tomatoes, pasta, chili powder, celantro, and garlic powder.

Bring to a boil, reduce heat , simmer covered for 5 minutes.

Stir in frozen vegetables and bring to a boil.

Simmer, covered for another 5 to 10 minutes or until bow tie pasta is tender.

 Ingredients:

2 stalks celery, chopped

1/2 cup onion, chopped

1/4 cup green peppers, chopped

1/2 cup petite chopped tomatoes

1/4 cup brown sugar, packed

3 tbsp Worcestershire sauce

1 tsp chili powder

1/2 tsp garlic powder

1 tsp salt

1/8 tsp pepper

1/8 tsp hot pepper sauce

4 cups shredded leftover turkey

8 hamburger buns

Directions:

Saute celery, onion and green pepper in butter until tender.

Add everything but the turkey and bring to a boil.

Reduce heat, cover and simmer for about 5 minutes.

Add turkey, blend well and simmer for another 5 minutes.

Serve on hamburger buns.