Turkey Tetrazzini

Ingredients

• 2 cups shredded turkey

• 16 oz. pasta shape of your choice

• 1 can cream of mushroom

• 1 cup sour cream

• 2 cups chicken broth

• 1 cup parmesan cheese

• 1 TBSP garlic powder

• 1 tsp. black pepper

• 1 package (frozen or canned) peas

• 1 cup shredded monterey jack cheese

Cook pasta in boiling water until cooked all the way through. In a large skillet, mix turkey, canned soup, sour cream, chicken broth, parmesan cheese, and spices and cook until combined. Add peas and mix with cooked pasta.

Bake in a 9x13 baking dish at 350 for 30 minutes. Top with jack cheese and bake another 10 minutes.

Turkey Pot Pie

Ingredients

• 2 cups cooked, shredded turkey

• 2 cups diced potatoes

• 2 cups diced carrots

• 1 diced onion

• 4 stalks diced celery

• 1 can corn

• 2-4 cups chicken broth

• heavy cream

• butter

• 1 tsp salt

• 1/2 tsp pepper

Cook all vegetables and turkey with broth until the vegetables are cooked and soft. Add the butter and heavy cream at the end to help it thicken and taste for salt and pepper. If it needs more thickening, you can add some instant mashed potato flakes or a cornstarch/water mixture.

Place into pie crust or top with biscuits and bake at 375 for 30-40 minutes.

Turkey Corn Chowder

Ingredients

• 2 cups cooked, shredded turkey (or chicken)

• 6 cups chicken broth

• 1 can corn

• 4 diced potatoes

• 1/4 cup corn starch mixed in 1/2 cup water

• 1 tsp thyme

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 bay leaves

Cook in Instant Pot for 30 minutes on high. If you would like it thicker, add a couple TBSP instant mashed potatoes and taste for salt. Add more salt if needed!