Turkey leftovers

After Thanksgiving and now after Christmas I've been using these two turkey recipes a lot.

Brown Rice Turkey Soup

• 1 cup diced sweet red pepper
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 2 garlic cloves, minced
• 2 tablespoons butter or stick margarine
• 3 (14.5 ounce) cans reduced sodium chicken broth
• 3/4 cup white wine or additional reduced-sodium chicken broth
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups cubed cooked turkey breast
• 1 cup instant brown rice
• 1/4 cup sliced green onions
• 
  
• Directions

1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.

I like making soups because I can get Reagan to eat a ton of vegetables that I normally wouldn't. He's not a bad vegetable eater, just not good at opening his vegetable horizons sometimes. I threw in some extra celery and lima beans to this soup. I also used regular brown rice, not instant, so it absorbed a lot of the chicken broth and I ended up adding 2 more cups of it the next day when we had left overs. I almost think it was better the next day!

--------------------

Turkey Tetrazzini (from Taste of Home's Complete Guide to Country Cooking)

1/4 cup margarine

2 cups sliced fresh mushrooms

1/4 cup all-purpose flour

2 cups chicken broth

1/4 cup half and half cream

1 tsp parsley

1 tsp salt

1/8-1/4 tsp ground nutmeg

1/4 tsp pepper

3 tbsp dry white wine, optional

3 cups cubed cooked turkey or chicken

8 oz. spaghetti, cooked and drained

3/4 cup shredded parmesan cheese

additional parsley

In a skillet, melt butter over medium heat. Cook mushrooms until tender. Still in flour; gradually add the broth. Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper and wine if desired. Fold in the chicken and spaghetti. Transfer to a greased 13 in x 9 in x 2 in baking dish; sprinkle with parmesan cheese. Bake uncovered, at 350 degrees for 30 minutes or until heated through. Garnish with parsley.

I tried a few different tetrazzini recipes and now this one is by far my favorite and go-to. I think it's the nutmeg. Zach and Reagan both really like this one too.