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SECRETS SERVED: Thanksgiving Turkey Tips and Leftover Recipes

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For Thanksgiving Turkey tips, visit the Iowa Turkey Federation website here.

Turkey Ruben

    • 1/4 Cup unsalted butter, softened
    • 8 Slices rye bread
    • 1/2 Cup Thousand Island dressing
    • 8 Slices Swiss cheese
    • 1 Pound OVEN ROASTED TURKEY BREAST, sliced thin
  • 1/2 Cup sauerkraut, well drained

 Spread butter on one side of each bread slice. Spread the other side of each slice of bread with Thousand Island dressing. 

Top four of the bread slices (dressing side up) with 1 slice cheese, 4-ounces sliced turkey and 2 tablespoons well-drained sauerkraut. Place remaining cheese and bread slices atop each sandwich. 

Heat a large skillet over medium high heat. Grill sandwiches until browned, then turn and grill until heated through and cheese is melted.

 Serve with French fries and pickles.

 Turkey Cobb Sandwich

    • 3 slices bacon
    • Nonstick butter flavored spray
      1 roll or hamburger bun
      ¼ ripe avocado
      1 teaspoon crumbled blue cheese
      2 thin slices tomato
  • 1 medium egg
    4 thin slices cooked turkey
    2 spinach leaves

 Cook bacon in a skillet over medium heat until crisp.  Transfer to paper towels to drain, and wipe skillet clean.

Spray nonstick butter flavored spray on cut sides of the roll or bun.  Heat skillet over medium-high heat.  Place roll or bun, buttered sides down, in skillet and cook until golden brown.

Mash avocado and blue cheese in a small bowl.  Spread mixture on bottom half of roll or bun.  Top with tomato and bacon.

Spray skillet with non-stick spray.  Add egg and cook until white is set, flip egg and cook until yolk is runny.  Remove from pan.  Add turkey to pan and heat through.

Place turkey and egg on top of tomato.  Top with spinach leaves.  Top with remaining half of roll or bun.  Serve immediately.

 Simple Turkey Soup

    •  8 cups turkey or chicken broth
    • 1 tablespoon poultry seasoning
    • 3 carrots, sliced diagonally
    • 1 stalk celery, sliced thin
    • 1 cup finely chopped cabbage
    • 3 ounces wide egg noodles
    • 1 ½ cups shredded cooked turkey
  • Salt and pepper

 Bring broth to a boil.  Add poultry seasoning.

 Add carrots, celery, cabbage and noodles.  Return to a boil.  Reduce heat and simmer until carrots and celery are tender and noodles are al dente, about 4 minutes.

 Stir in turkey and simmer for 1 minute.  Taste and season with salt and pepper as needed.

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