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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


November 17, 2001 - Issue 49


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Let's Talk Turkey


"The turkey is a much more respectable Bird and withal a true original Native of North America". Remarked Benjamin Franklin, the scientist cum statesman, who was in favor of making Turkey the national Bird, instead of Bald Eagle.


 You've had your feast, now what to do with all the leftovers?

Turkey Crunch



  • 3 c Diced cooked turkey
  • 4 oz Mushrooms
  • 1/2 c Celery, chopped
  • 1/4 c Onion, chopped
  • 1/4 c Green pepper, chopped
  • 1/2 ts Poultry seasoning
  • 2 cn Cream of mushroom soup
  • 1 c Milk
  • 3 oz Chow mein noodles

Combine turkey, mushrooms, celery, onion, green pepper, and poultry seasoning into 2 quart casserole greased with butter.

Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top.

Bake in slow (325 degree) oven for 30 minutes.


Turkey Broccoli Casserole


  • 1 1/4 lb Broccoli Cooked (or 2-10oz
  • 5 c Cooked Turkey, Coarsely diced
  • 6 tb Butter or margerine
  • 6 tb Flour
  • 2 ts Salt
  • 1/4 ts Pepper
  • 3 c Milk
  • 1/2 c Mayonnaise
  • 1 ts Lemon juice
  • 1 c Cheddar cheese, grated
  • 2 tb Butter or margerine
  • 1/2 c Bread crumbs


  1. Layer broccoli on bottom of greased 9x13" baking dish. Layer turkey over broccoli
  2. In a saucepan, melt the butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat.
  3. Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.
  4. Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole.
  5. Bake at 350F for 35-40 minutes.

Lattice Topped Turkey Pie


  • 2 c Turkey, cooked, chopped
  • 10 oz Peas
  • 4 oz Cheddar cheese, shredded
  • 1/2 c Breadcrumbs
  • 1/4 c Onions, chopped
  • 1/4 ts Salt
  • 1/8 ts Black pepper
  • 1 c Mayonnaise
  • 1 cn Crescent dinner rolls
  • 2 ts Sesame seeds

Preheat oven to 350.

Combine turkey, peas, cheddar, breadcrumbs, onions, salt, pepper and mayonnaise; mix well.

Spoon into a 12"x8"x2" baking dish.

Separate crescent dough into 2 rectangles; press perforations to seal.

Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of your casserole. Sprinkle with sesame seeds.

Bake for about 35 minutes


Turkey Enchiladas


  • 1 1/2 c Turkey; shredded cooked
  • 1/2 c Onion; chopped
  • 1 1/2 c Sharp cheese; shredded
  • 1 c Cream of mushroom soup
  • 1 c Tomato soup
  • 10 oz Enchilada sauce; mild
  • 12 ea Corn tortillas


Combine turkey, onion and 1/2 cup of the cheese and set aside.

Combine Cream of Mushroom Soup and Tomato Soup with the Enchilada Sauce. and set aside

Top each tortillas with a heaping tablespoon of the turkey mixture, roll up and then place seam side down in 13x9 inch baking dish.

Pour sauce over and top with 1 cup of the cheese.

Bake 350 degrees for 1/2 hour.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.


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