Recipes with turkey stock

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Mancha Manteles, the Mexican 'tablecloth stainer,' simmers turkey and chorizo in a rich mole of ancho, pasilla, and serrano chiles, almonds, and sesame, sweetened with pineapple, apple, and banana. Sweet, smoky, and spicy.

Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.

Scalloped turkey and cauliflower baked in a light turkey stock gravy. A low-calorie main dish that puts leftover turkey to good use.

Orzo with turkey and fennel combines cooked turkey, sautéed fennel, orzo pasta, fresh tomatoes, and parmesan in 30 minutes. Italian-style leftover turkey dinner with sage and basil.

Spicy brown rice pilaf with leftover turkey, toasted cumin seeds, cardamom, cloves, raisins, and cashews. A fragrant way to use up holiday turkey with warm Indian-inspired spices.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

This is a tasty burritos, nutritional and healthy too.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.