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Double Stuffed Turkey Tacos

Looking for a low-cal Cinco de Mayo recipe or a way to use your leftover turkey? Try this amazing recipe!

Double Stuffed Turkey Tacos
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1/2 cup diced red pepper
  • 2 teaspoons Polaner Ready to Use Chopped Garlic
  • 1 pound ground turkey or 2 cups turkey cubes
  • 3/4 cup water
  • 1 Ortega Grande Taco Dinner Kit – includes 8 hard taco shells, 8 soft tortillas,
  • 1 package (1.25 ounces) taco seasoning,
  • 1 package (1.25 ounces) taco sauce and
  • 1 package Land O’Lakes cheese sauce
  • 1 1/2 cups Ortega Refried Beans
  • 2 cups shredded cheddar cheese
  1. Preheat oven to 350°F. In skillet, heat oil and cook onion, red pepper and garlic until onion is translucent, about 3 minutes. Add ground turkey, water and taco seasoning and mix thoroughly. Heat another 5 minutes until meat is cooked through. Meanwhile, in separate sauce pan, warm refried beans.
  2. To assemble double-stuffed tacos, take each hard corn taco and carefully spread some refried beans on inside with rubber spatula. Sprinkle with some shredded cheese. Then carefully, so as not to break taco, stuff one soft tortilla inside one hard taco and spoon turkey mixture inside. Top with taco sauce, cheese sauce and more shredded cheese. Place in baking dish and repeat with all tacos. Bake 10 minutes, until cheese is melted.
Source: Ortega via Family Features


Cashew Turkey Croissants

This is a wonderful turkey leftover recipe. You can change it up a bit by using pitas instead of croissants too.

Cashew Turkey Croissants
  • 2 cups cooked and chopped Turkey
  • 1/2 cup sliced celery
  • 1/3 cup chopped cashews
  • 1/4 cup mayonnaise or salad dressing
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons Major Grey mango chutney
  • 1/2 teaspoon curry powder
  • 4 croissants*
  1. In bowl, combine turkey, celery, and cashews. In small bowl, stir together mayonnaise, yogurt, chutney, and curry powder. Stir mayonnaise mixture into turkey mixture. Spoon 1/4 of filling on bottom of each croissant. Cover with croissant tops.
Source: Jennie-O Turkey Store via Family Features


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Elegant Turkey, Cranberry and Brie Quesadilla

Turkey and cranberries now extend their superstar status throughout the year with this turkey, cranberry and brie quesadilla.

Elegant Turkey, Cranberry and Brie Quesadilla
  • Chive Topping
  • 1/2 cup low-fat sour cream
  • 1/2 cup thinly sliced chives
  • 1 teaspoon fresh minced garlic
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • [br]
  • Quesadilla
  • 1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
  • 2 cups Brie, rind removed
  • 8 low-fat 8-inch flour tortillas
  • 1 cup sweetened dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup thinly sliced chives
  1. Preheat oven to 350°F.
  2. Purée topping ingredients in food processor until smooth. Refrigerate.
  3. Sauté cutlets in lightly oiled skillet over medium heat approximately 5 minutes per side or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and shred turkey by hand.
  4. To make quesadilla: Spread 1/2 cup Brie over tortilla. Layer 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives. Top with second tortilla. Repeat 3 times.
  5. Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted. Cut into wedges. Serve with chive topping.


Spicy Cranberry Turkey Wrap

Got holiday leftovers? No problem! Create a meal that everyone will love with this turkey wrap recipe.

Spicy Cranberry Turkey Wrap
  • 1 cup orange juice
  • 1 cup sugar
  • 1 bag (12 ounces) cranberries, fresh or frozen
  • 1/2 cup currants or raisins
  • 1/2 cup diced onion
  • 1/4 cup red wine vinegar
  • 1 tablespoon seeded and diced jalapeño pepper (optional)
  • 1 teaspoon fresh minced garlic, from a clove or jarred
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 cups turkey
  • 1/2 cup spreadablecream cheese
  • 4 low-fat 10-inch flour tortillas
  • 4 large lettuce leaves, romaine or leaf
  • 1 tablespoon chopped fresh cilantro
  • 1 apple, thinly sliced
  • Salt and pepper
  1. To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.
  2. Cut turkey into strips.
  3. Spread 2 tablespoons cheese over tortilla to 1/2 inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro and several apple slices. Add salt and pepper to taste. Repeat 3 times.
  4. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.


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Turkey Fiesta Salad

This hearty salad is a delicious way to finish off turkey leftovers.

Turkey Fiesta Salad
  • 1/2 cup Hellmann’s® or Best Foods Real Mayonnaise
  • 1/2 cup prepared salsa
  • 6 cups torn romaine lettuce leaves
  • 2 cups diced cooked turkey
  • 4 slices bacon, crisp-cooked and crumbled
  1. Combine mayonnaise and salsa in small bowl; set aside.
  2. Combine remaining ingredients in large bowl. Just before serving, toss with mayonnaise mixture.
  3. Serve, if desired, with your favorite salad fixings, such as chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips.


Turkey Turnovers

Fast, easy and delicious, everyone will love this turkey leftover recipe – especially the kids.

Turkey Turnovers
  • 2 cups shredded cooked turkey
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1 cup chopped cooked broccoli
  • 1/2 cup Hellmann’s® or Best Foods Real Mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 packages (8 ounces each) refrigerated crescent rolls
  1. Preheat oven to 375°F.
  2. Combine all ingredients except crescent rolls in large bowl.
  3. Separate each package crescent rolls into 4 squares; press diagonal perforations to seal.
  4. Spoon turkey filling onto center of each square. Fold dough diagonally over filling to form triangles; press edges firmly to seal.
  5. Arrange turnovers on baking sheet; brush tops lightly with additional mayonnaise.
  6. Bake 12 minutes or until golden. Serve warm.


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