Creamy Mushroom Turkey

Y'all know I'm all about Cream of Mushroom soup, right? Well here's a recipe that uses turkey with crm of mushroom soup! (Chicken can be traded for turkey)

• 3 -4 pounds boneless turkey breast
• 2 cans cream of mushroom soup
• 1 can mushroom pieces, drained (1/2 c. fresh mushrooms can be used too.)
• 1 envelope dry onion soup mix
• 1 cup sour cream

Place turkey breast in a greased 4 1/2 to 6 qt crock pot. In a bowl, mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8-10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before sering, break turkey breast into large chunks with 2 forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10-12 servings.

You can serve this over rice or noodles. Brown rice would be super yummy too!!

Turkey wraps

Pennywise Potato-Turkey Wraps

¾ pound (12 ounces) potatoes, cut into ½-inch dice
1 tablespoon water
1 tablespoon canola oil
¾ pound (12 ounces) ground lean turkey
1 large carrot, shredded
1/3 cup sliced green onions with tops
1 can (8 ounces) tomato sauce
2/3 cup shredded cheddar cheese
1 teaspoon dried Italian herb seasoning or basil
Salt and pepper, to taste
4 large (9 to 10-inch) whole wheat or high fiber tortillas
Light sour cream (optional)

Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place ¾ cup hot turkey mixture on each; fold and roll up as for burritos. Cut in halves and place on serving plates. Accompany with sour cream, if desired

Makes 4 main-dish servings

Recipe from the United States Potato Board as posted on:

Rio Grande Turkey Salad

Yum - this fresh and fun combination of ingredients makes this Tex-Mex main dish salad recipe so delicious.

INGREDIENTS:

• 2 cups ziti pasta
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/4 cup mayonnaise
• 2 Tbsp. milk
• 2 cups cubed smoked turkey
• 1/2 cup sliced olives
• 1 cucumber, peeled, seeded, and chopped
• 1/4 cup chopped cilantro
• 1 cup grape tomatoes
• 1 cup cubed Pepper Jack cheese

PREPARATION:

Cook pasta according to package directions. Meanwhile, in large bowl mix sour cream, salsa, mayonnaise and milk. When pasta is cooked, drain well and add to sour crea mixture. Stir in remaining ingredients and mix gently.

Cover and chill for 1 hour before serving.

Beans & Wild Rice Turkey

Ingredients:
1 package instant brown and wild rice
2 tablespoons butter or margarine
1 small onion, finely chopped
1/2 cup finely chopped celery
16 ounces can kidney beans, drained
5 ounces canned chunk turkey, drained and flaked
1/2 teaspoon thyme
1/4 teaspoon hot sauce

Directions:

Prepare rice mixture according to pkg. directions, reserving seasoning pkt. In large skillet over med.-high heat, melt butter. Add onion and celelry and cook 3-5 min., or until tender. Stir in reserved seasoning pkt., rice, beans, turkey, thyme, and hot water. Cook until thoroughly heated.

Serves 4.

Turkey Tetrazzini

Another great recipe from Carol!
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This is the original recipe as I originally got it. We find to be a little too salty due to the bread crumbs. If the bread crumbs have salt in them, I would eliminate the extra salt in the recipe. I have a mushroom hater in my household so I don't add those either. It tastes great with or without them.


Turkey Tetrazzini

1 Pkg (7 Ounces) Spaghetti
2 Cups Canned Turkey Chunks
1 Cup Sliced Mushrooms
3 Tablespoons Butter
1 Can (10.3 Ounces) Cream Of Mushroom Soup
1 Cup Milk
½ Teaspoon Poultry Seasoning
½ Teaspoon Salt
3 Cups Italian Blend Cheese
½ Cup Italian Style Bread crumbs

Cook spaghetti according to package instructions. Drain and place in a 11"x7"x2" baking pan sprayed with non-stick cooking spray. Top with turkey and set aside. In a skillet sauté mushrooms in butter until tender. Whisk in canned soup, milk and seasoning. Stir in cheese and cook until cheese is melted. Pour sauce over turkey and pasta. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes