Turkey Cabbage rolls

Left over time again folks.

2 cups shredded, or cubed, cooked turkey
10 fresh cabbage leaves
1 can Chopped Tomatoes (UNdrained)
1/s cup Rice
1 med Onion, finely chopped
1/2 cup Cheese, shredded (your choice, but yellows & soft whites work best)
Garlic, Salt, & Pepper to taste
1/2 cup Water

Pre-heat oven to 350F. Bring a pot of salted water to boil. Put in cabbage leaves & boil 2-3 minutes. Drain well.

Mix turkey, rice, tomatoes, cheese & spices in a large bowl. Add water & stir to combine. Spoon 2Tbs turkey mix into each cabbage leaf, tuck sides in & fold top and bottom over (like a burrito). Place in baking dish. Top with remaining turkey mix, & shredded cheese if desired. Bake for 30-35 minutes, until cabbage is tender.

An interesting take on Polish style Cabbage Rolls. Feel free to add more tomatoes, or Ro-Tel but remember not to drain them. The rice will need the liquid to cook in the oven.

Turkey Enchiladas

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

Turkey & Veggie Pasta

This is a great way, of many, to use some of that left over turkey.

2 medium carrots, julianned & cut into 1/2 inch pieces
1/2tsp dried Basil, or 3 sprigs fresh
2 cups cooked turkey, cut into small (1/2 inch or so) pieces
2 8oz packages Fettuccine noodles (or shape of choice)
2 cups fresh mushrooms, sliced
1 cup Peas (canned work well, but fresh is good too)
1Tbs Margarine (or Butter works eve better)
Grated Parmesan (or 'shaky cheese' as the bottled stuff is called in our house)

Boil fettuccine noodles in well salted (or oiled) water for 5 minutes. Add carrot pieces & continue boiling 2 more minutes. Drain well. Add turkey, mushrooms, & peas tossing gently. Stir in butter & cheese, stirring gently to coat. Serve hot with garlic toast for a hearty, warm meal.