What to do with leftover turkey

BAKED TURKEY TETRAZZINI

3 Tbsp. butter

1 (8 oz.) package white mushrooms, sliced

1 onion, chopped

2 stalks celery, thinly sliced

3 Tbsp. all-purpose flour

3 1/2 cups milk

1/2 (8 oz.) package cream cheese

1 Tbsp. Worcestershire sauce

1 1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

3 cups cubed leftover cooked turkey

1 cup peas

1/2 (8 oz.) package egg noodles, or more to taste

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

3 Tbsp. melted butter

Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.

Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling watestirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.

Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.

Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

TURKEY SALAD

6 eggs

6 cups cooked turkey meat

1 (16 oz.) jar sweet pickles, chopped

1 1/2 (10 oz.) jars mustard-mayonnaise blend

3/4 cup mayonnaise

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. Makes 10 servings.

LEFTOVER TURKEY SOUP

2 quarts chicken broth

1 turkey carcass, skin and meat removed

1 onion, quartered

2 carrots, halved lengthwise

3 celery stalks, halved lengthwise

2 bay leaves

1 cup chopped carrots

1/3 cup chopped celery

1/4 cup chopped onion

2 cups penne pasta

3 cups chopped cooked turkey

1 (10.75 oz.) can condensed cream of mushroom soup (optional)

Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.

Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.

Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.

Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.