ASK PAT: Turkey leftovers will delight the taste buds

By Star & Enterprise Staff Reports

Published: December 4, 2008

Some people like turkey sandwiches better than a turkey dinner, but after you are tired of sandwiches try something different with those leftovers. Today I’m offering recipes for Crock-pot Turkey and Rice and Turkey Broccoli Quiche. Give them a try.

Crock-pot Turkey and Rice

2 cans (10.75 oz.) creamed soup, mushroom, celery, potato, etc.
2 1/2 cups water
2 1/2 cups uncooked converted white rice
1 cup sliced celery
2 cups cubed cooked turkey
2 cups frozen peas and carrots (or veggie of your choice)
1 teaspoon poultry seasoning
2 tablespoons minced onion

Pour soup and water into crock-pot and mix. Add remaining ingredients and stir. Cook 5 to 7 hours on Low or 2 1/2 to 3 1/2 hours on High. Check from time to time to make sure rice does not get mushy.

Serves: 8; Source: About.com – Southern Food

Turkey Broccoli Quiche

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

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 degrees for 15 minutes. Reduce heat to 325 degrees and continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

Serves: 6 to 8; Source: About.com – Southern Food