Wings

Turkey Pot Pie
1 c carrots
1 c potatoes
1 c chicken broth
1 c half and half
2 cups turkey, cooked and cubed
1/8 t thyme
1/8 t pepper
1 t salt
4 T flour
4 T margarine or butter

In small saucepan melt butter, stir in flour, add half and half, chicken broth, and seasonings, cook until thickened. Place vegetables and turkey in unbaked pie shell in a 9 or 10 inch pan. Pour sauce over turkey and vegetables. Put top crust on and crimp edges. Bake at 425 for 30-40 minutes.
Submitted by Ie Mei

Turkey Divan
8-10 slices leftover turkey
1 (10 ½ oz) can cream of chicken
¼ tsp curry powder
1 (10 oz) pkg frozen or 1 lb fresh broccoli spears
2 Tblsp milk
½ c mayonnaise
1 c cheese, shredded

Steam broccoli until tender but firm. Arrange broccoli in bottom of casserole dish. Top with sliced turkey. In a medium bowl, combine soup, milk, mayonnaise, and curry powder. Pour over top of turkey and broccoli. Sprinkle with cheese. Heat casserole 15 to 20 minutes at 350. Serve with rice.
Submitted by Alison

Turkey Enchiladas
Flour tortillas
cooked turkey, shredded
1 can refried beans
Green onion, chopped
Cheese, shredded

Layer beans, turkey, onion and cheese in tortilla and roll-up. Repeat this until you have enough to fill a 9x13 dish.

In a seperate bowl, mix 8 oz. sour cream and 1/2 can cream of chicken soup. Spread sauce on top of tortillas. Pour 1 can Enchilada sauce (Old El Paso is great) around edges of dish. Top with cheese and extra green onion. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 20 more minutes. Let set five minutes before eating.
Submitted by Alison

Turkey Chow-Mein
2 1/2 cups left over turkey
1/4 cup butter
3/4 cup onion
1 1/4 cup water
1 cup celery
1 cup frozen peas (or fresh pea pods if desired)
1/2 tsp. salt
Sprinkle pepper
1 can bean sprouts (drained and rinsed)

Sauce:
1/2 cup cold water
1 1/4 Tblsp. cornstarch
2 Tblsp. sugar
2 Tblsp. Soy Sauce

Sear the turkey in the butter. The Crispier the better. Add onion and cook until onion becomes tender. Add water, celery, peas, salt and pepper. Cover and cook 5 minutes. Add one can of drained and rinsed bean sprouts. Combine ingredients for sauce in a separate bowl then add to turkey mixture. Bring the mixture to a boil then serve over rice and/or chow mein noodles.
Submitted by Taunya