SHREDDED TURKEY CASSEROLE RECIPES

Name: Leftover turkey casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 onions, finely chopped; 1 eating apple, cored and chopped; 2 tbsp olive oil; 1 tsp dried sage, or 5 sage leaves, chopped; 2 tbsp plain flour; 300ml vegetable or chicken stock; 2 tbsp wholegrain mustard; 2 tbsp runny honey; 400g-500g leftover turkey, shredded; about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

LEFTOVER TURKEY CASSEROLE RECIPE | BBC GOOD FOOD

Leftover turkey casserole recipe | BBC Good Food image

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Steps:

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Nutrition Facts : Calories 411 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 4 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.8 milligram of sodium

SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Shredded chicken enchilada casserole | Recipes | WW USA image

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 85 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 spray(s) Cooking spray
1.5 Tbsp Olive oil
3 cup(s), chopped Uncooked onion(s) divided
1 pound(s) Cremini mushroom(s) sliced 1⁄4 inch thick
2 medium Uncooked zucchini halved lengthwise and sliced 1⁄4 inch thick
1.5 tsp Table salt divided
28 oz Canned diced tomatoes fire-roasted (undrained)
1 item(s) Canned chipotle peppers in adobo sauce chopped (optional)
4 medium clove(s) Garlic clove(s) smashed
2 tsp Chili powder
2 tsp Ground cumin
1 tsp Dried oregano
12 oz Cooked boneless skinless chicken breast(s) shredded with two forks
18 small Corn tortilla(s) (4-inch)
6 oz Weight Watchers Reduced-fat Mexican style shredded cheese or jack cheese
0.75 cup(s) Reduced-fat sour cream

Steps:

Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
Serving size: 1/12 of casserole and 1 tbsp sour cream

Nutrition Facts : Calories 65 kcal

More about "shredded turkey casserole recipes"

BROCCOLI TURKEY CASSEROLE RECIPE: HOW TO MAKE IT

I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! —Muriel Shand, Isanti, Minnesota
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Dinner
Calories 344 calories per serving

In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
Freeze option: Sprinkle cheese and french-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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LEFTOVER TURKEY CASSEROLE RECIPE | BBC GOOD FOOD

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 411 calories per serving

Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

See details

SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA

Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving

Serving size: 1/12 of casserole and 1 tbsp sour cream

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BROCCOLI TURKEY CASSEROLE RECIPE: HOW TO MAKE IT

In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
Freeze option: Sprinkle cheese and french-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

See details

BROCCOLI TURKEY CASSEROLE RECIPE: HOW TO MAKE IT

In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
Freeze option: Sprinkle cheese and french-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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