Recipes using Thanksgiving leftovers from Monitor readers

You gave us some delicious recipes for turkey enchiladas, quiche, casseroles, and more.

Turkey Enchiladas

1 tablespoon cooking oil

1 medium sized onion, diced

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4 cloves garlic

1 cup mushrooms, sliced (optional)

7 oz. can of green mild chilies, diced

3 cups turkey, cubed

1 teaspoon cumin

1/2 cup leftover yams, cubed (optional)

1 to 2 cups Cheddar or Monterey Jack cheese, grated

1 package of flour tortillas

prepared salsa or enchilada sauce

For the filling: Dice and sauté in cooking oil onion, garlic, and mushrooms until tender. Add diced green mild chilies. Stir in the turkey and cumin until heated through. Add yams.

To make the enchiladas: Heat a tortilla in a dry pan or griddle until warm and soft. Spoon some filling into tortilla and add a sprinkling of cheese, then roll into a tube. Set into a pan or glass baking dish. Repeat with the rest of tortillas, placing them next to each other in the pan. Top with prepared salsa or enchilada sauce and a light sprinkle of cheese. Cover pan lightly with foil and put in preheated 350-degree-F. oven for 15 to 20 minutes or microwave (in glass pan) until heated through.

Makes 6 to 8 enchiladas. Serve with a side of salad and leftover pie.

Susan Hill

Friday Harbor, Wash.

Sweet and Sour Turkey

20 oz. can of pineapple chunks in juice

1/3 cup vinegar

1/4 cup brown sugar

2 tablespoons corn starch

1 tablespoon soy sauce

1/2 teaspoon salt

2-1/2 cups cooked turkey, diced

3/4 cup bell pepper, cut in 1-1/2 inch strips

1/2 cup thinly sliced onion

Drain pineapple, reserving 1 cup juice. Set aside. Combine pineapple juice with vinegar, sugar, cornstarch, soy sauce, and salt in a large skillet. Cook over low heat, stirring constantly, until thickened and clear. Remove from heat and add turkey. Let stand for 10 minutes. Place green pepper slices in a separate medium pan, cover with two cups of boiling water, and let stand for 5 minutes. Drain. Add pepper, onion, and pineapple (to taste) to turkey mixture and heat through. Serve over hot rice. Serves 4 to 6.

Helen Borgens

Sacramento, Calif.

Gould Turkey Quiche

1/2 cup thinly sliced onion

1 tablespoon butter

1-1/2 cups of turkey, diced

3 spoonfuls of gravy

8 oz. cheese, grated (Colby, Monterey Jack, or mild cheddar)

2 tablespoons flour

2 eggs, beaten

1 cup evaporated milk

1 tablespoon parsley flakes

3/4 teaspoon seasoned salt

1/2 teaspoon garlic salt

freshly ground pepper, to taste

1 unbaked pie crust

1 cup of leftover stuffing

Preheat oven to 375 degrees F. Sauté onions in butter. Put sautéed onions in a large mixing bowl. Add all ingredients except the stuffing. Pour mixture into pie crust. Form seven balls of stuffing, each about 1 inch in diameter, and put them on top of the quiche, pushing them down to submerge them just below the surface. Bake for 45 minutes or until quiche is solid. Serves 4 to 6.

Richard Hobson

Zurich, Switzerland

Turkey Florentine

2 10 oz. packages chopped frozen spinach

2 teaspoons lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

2-1/2 cups cooked turkey, diced

1-1/2 cups cream sauce (see recipe below)

1/4 cup Parmesan cheese

Dash paprika

Preheat oven to 350 degrees. Thaw spinach to separate. Spread in a casserole (works best in rectangle dish). Sprinkle lemon juice, salt, and pepper on top. Spread turkey over spinach. Pour hot cream sauce over mixture. Sprinkle with cheese and paprika. Bake at 350 degrees F. for 20 minutes. Serves 6.

Cream sauce:

3 tablespoons melted butter

3 tablespoons flour

1/4 teaspoon salt

1-1/2 cups chicken broth or 1-1/2 cups milk

3 chicken bouillon cubes

Blend butter, flour, and salt together in medium pan. Heat, stirring constantly. Add broth or milk and bouillon cubes slowly; stir. Cook over low heat, stirring constantly, until thick and smooth.

Eleanor LePage

Santa Cruz, Calif.

Aunt Etta's Turkey Spaghetti Casserole

1/2 lb. sliced mushrooms

1 small onion

2 tablespoons of butter

8 oz. package of spaghetti, broken into pieces and cooked

1 chopped green pepper

1 cup sliced ripe or stuffed olives

1 can tomatoes (12 to 18 oz.)

8 oz. can tomato sauce

1 to 1-1/2 cups diced cooked turkey (or chicken or slivered almonds)

salt to taste

1 cup shredded sharp cheese

Preheat oven to 350 degrees F. Sauté the mushrooms and onion in butter. In separate bowl, mix together cooked spaghetti, green pepper, olives, tomatoes, tomato sauce, turkey (or chicken or almonds), and salt. Add onions and mushrooms. Top with shredded cheese. Bake at 350 degrees F. for 45 minutes. Mix in a handful of slivered almonds for a crunchy treat or substitute almonds for turkey for a vegetarian option.

Kim Dyer

Grand Rapids, Mich.

Leftover Pot Pie

The ingredients and amounts depend on the leftovers you've got in your 'fridge.

turkey, diced

stuffing

sweet potatoes

mashed potatoes

leftover vegetables (squash, succotash, mushrooms, broccoli, green beans)

cranberries

gravy

1 unbaked double pie crust

Preheat oven to 350 degrees F. Spoon leftover turkey, stuffing, sweet potatoes, mashed potatoes, vegetables, and cranberries into bottom crust. Pour gravy over all. Crimp top crust and bake at 350 or 375 degrees F. until crust is lightly browned, 30 minutes or so. Serve with a fresh green salad.

Judith Coscarelli

Bangor, Maine

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