Turkey: If you’ve got it, use it

Published: Wednesday, November 21, 2012 at 01:38 PM.

PANAMA CITY — Before you get burned-out on Thanksgiving turkey, or can’t imagine eating another turkey sandwich, use your leftovers for exciting new creations.

Hannelore Holland, who will be teaching a Turkey Leftovers cooking class on Nov. 29 at Somethin’s Cookin’, shared recipes for Bettina’s Bean Soup and Walnut-Cranberry Turkey Salad that are easy and cost effective. After the holidays have passed, chicken may be substituted for turkey.

If you are ready for inspiration from an entirely different country, you can’t go wrong with turkey quesadillas. Just stop by and pick up fresh homemade flour tortillas at La Fuente, 2909 U.S. 98, in St. Andrews. Put a tortilla in the skillet, then add cheese and shredded turkey along with your choice of toppings. When the cheese is melted, fold the tortilla over and serve it with sour cream and salsa.

Bettina’s Bean Soup

2 cups chopped, cooked turkey breast

2 cups peeled, chopped tomatoes or 1 carton Pomi tomatoes

1 cup canned red kidney beans, drained and rinsed

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