Here's a great recipe to use up some of that turkey that could well be your dear friend for the next several days. This gets you off of the microwave and sandwich crutch and gives them something a bit different to enjoy.
Most of all, you can make this in snap as most the ingredients can be ready had in your pantry cupboard already.
3 tablespoons butter
2 large eggs
3/4 cup 2% milk
Dash cayenne pepper
3/4 cup all-purpose flour
2 tablespoons butter
3/4 cup sliced fresh mushrooms, or a small can
1 small onion, chopped
2 tablespoons all-purpose flour
3/4 cup turkey or chicken broth
1/4 cup milk
2 cups shredded cooked turkey
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper.
Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese