8 servings - Prep Time 15 min - Cook Time 12 min
Ingredients
2 cups shredded cooked turkey
1 cup shredded Cheddar cheese (4 oz)
1 cup cooked and chopped broccoli (sorry kelly! *L*)
1/2 cup Hellmann's Mayo
1/2 tsp. salt
1 tsp. ground black pepper (yeah! right! GROUND! I just shake the powdered in there! *L*)
2 pkgs refrigerated crescent rolls (8 oz each)
Directions
1. Preheat oven to 375 (190 C ) - In large bowl, combine turkey, cheese, broccoli (sorry again, Kelly) mayo, salt and pepper.
2. Separate each package crescent dough into 4 squares press diagonal perforations to seal.
3) Spoon turkey filling onto centre of each square.
Fold dough diagonally over filling to form triangles; press edges firmly to seal.
Place turnovers on cookie sheet; brush tops lightly with additional mayo.
4) Bake 12-15 min (yeah! I think my little toaster oven can handle this! :o) or until lightly browned.
Serve Warm!

Turkey Hash Quesadillas
Posted by Mai

Recipe courtesy Gourmet Magazine
2 medium boiling potato, cut into 1/4-inch dice
6 bacon slices, chopped
2 medium onions, chopped
5 tablespoons olive oil
2 cup chopped cooked turkey
1 cup coarsely grated Gruyere or Swiss cheese
2 tablespoons chopped fresh parsley leaves (rinse and spin dry before chopping)
8 (6 to 7-inch) tortillas
1/2 cup canned whole-berry cranberry sauce
16 fresh parsley leaves
Preheat oven to 500 degrees F.
Cut potato into 1/4-inch dice.
In a saucepan of boiling salted water simmer potato 5 minutes, or until barely tender, and drain in a colander.
In a heavy skillet cook bacon and onion in 1/2 tablespoon oil over moderate heat, stirring occasionally, until onion is softened, about 5 minutes.
Add potato and cook, stirring occasionally, 5 minutes, or until golden tender.
Cool mixture slightly and stir in turkey cheese, and chopped parsley.
Put 2 tortillas on a baking sheet and brush with some remaining oil.
Turn tortillas over and top each with half of turkey hash, spreading evenly.
Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.
Bake quesadillas in middle of oven until golden, 8 to 10 minutes.
Transfer quesadillas to a cutting board and cut into wedges.
Top wedges with cranberry sauce and parsley leaves.

Hot and Creamy Turkey Sandwiches
Posted by Starr

Here's one of our family favourites for leftover turkey.
Recipe courtesy Sara Moulton (Food Network)
1/4 pound white mushrooms, thinly sliced
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup whole milk, heated
1 cup chicken broth, heated
1/4 cup grated sharp cheddar
1/4 cup grated Parmesan
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
8 slices toasted country bread
8 ounces thinly sliced turkey
6 slices crumbled cooked bacon slices
Chopped fresh chives, for garnish
Cook the mushrooms in a large skillet in the butter over moderately low heat, stirring until most of the liquid the mushrooms give off is evaporated.
Add the flour and cook, stirring, for 3 minutes.
Add the liquids in a stream, whisking and bring the mixture to a boil. Simmer for 3 minutes and stir in the 2 cheeses, the herbs, and salt and pepper, to taste.
Preheat the broiler.
Arrange the bread slices in one layer on a sheet pan.
Divide the turkey slices evenly on top and spoon some of the sauce over each toast.
Broil the slices for 2 to 3 minutes or until golden and top each toast with some of the bacon and some of the chives.
YUM!!! Enjoy! HAPPY THANKSGIVING! *HUGS*

Turkey Enchilada Casserole
Posted by Sheri

Ok, I posted this last year but to meet the recipe challenge, changed the main ingredient to turkey. :)

Family favourite, and easy to make too :)
Yield: 4 servings
Temperature: 350 F. Cooking time: 25-30 minutes
Ingredients:
1 - 10 ounce can mushroom soup
one-third cup milk
12 ounces turkey, cut up into small pieces
one-half teaspoon salt
1 teaspoon garlic salt
12 corn tortillas
Shortening for frying
1 - 4 ounce can chopped green Chile (fresh or frozen may also be used)***
one-half cup chopped onion.
Directions:
1. Combine soup and milk.
2. Add salt and garlic salt to turkey.
3. Fry tortillas in one-half inch shortening on each side until soft.
4. Layer ingredients in a 2-quart casserole dish starting with tortillas, turkey, chile and onion; repeat.
5. Pour sauce over entire dish, cover, and bake 25 to 30 minutes at 350 F.
*** You can get canned green chile (mild) for those who do not like it hot.
When I make this, I usually make two casserole dishes, one with mild green chile for everyone in the family, and one with hot for me, LOL.