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When you have cleared the table and put away the china, there is still the question of what to do with the leftovers. Here are two great turkey leftover recipes for you to enjoy from Sandra Lee Semi-Homemade Money Saving Meals. Enjoy!
In a Dutch oven, melt butter over medium heat. Add celery, mushrooms, onions, and garlic; cook for 2 minutes. Add turkey and peas and carrots. Add broth. Whisk in turkey gravy mix. Bring to a boil over medium heat. Meanwhile, for dumpling dough, in a medium bowl, combine baking mix, sour cream, sage, and pepper, stirring until a soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup. Maintain a low boil and cook, uncovered, for 10 minutes. Cover and cook for 10 minutes more. Dumplings are done when they are dry in the center. Ladle soup and dumplings into warm soup bowls and serve hot.
1 can (14-ounce) reduced-sodium chicken broth, Swanson®
2 tablespoons butter
1 package (1.6-ounce) Alfredo sauce mix, Knorr®
1 3/4 cups finely shredded Swiss cheese
2 1/2 cups sliced leftover turkey
4 English muffins, split, Thomas’®
4 slices Canadian-style bacon
1 tomato, sliced
1 can (15-ounce) asparagus spears, drained and rinsed, Green Giant®
Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1?1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup Swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.