Enjoy turkey long after the bird is carved

 

Thanksgiving is a time to acknowledge our blessings, visit with family and friends and feast on turkey, stuffing, mashed potatoes and pumpkin pie.

But don’t stuff yourself too much. As delicious as the holiday meal is, the leftovers can be just as tasty.

They can also be healthy. Leftover turkey is lean protein with fewer calories and less fat and sodium per serving than beef, veal, pork or lamb.

Turkey sandwiches are almost as much a tradition on the day after Thanksgiving as holiday sales, but there are other ways to use the holiday entree.

Make a rich turkey stock with the carcass, adding bits of turkey and leftover vegetables to the broth to make a warm, hearty soup.

Chop the white and dark meat and add it to an omelet, quiche or salad. Combine it with cooked vegetables and a thick cream of chicken soup to make a filling for biscuits or rolls.

Create a turkey taco with leftover meat garnished with lettuce, tomato and cheese and rolled in tortillas.

Even traditional turkey sandwiches can take on new life. Instead of mayonnaise, use a little leftover cranberry sauce to ramp up the flavor. Or top the turkey with spaghetti sauce and mozzarella cheese, then broil for an Italian flavor.

Remember not to leave the Thanksgiving turkey standing around a warm kitchen for too long after carving. Cover and refrigerate within two hours of serving.

Use the leftovers within three days, otherwise freeze the meat. It will last a month or two and can be quickly thawed for a last-minute meal in the hectic days to come. Freeze cooked, boned turkey in portions by wrapping it in aluminum foil or plastic wrap and sealing it in a freezer bag.

Following are a few ideas for leftover turkey from www.butterball.com.

 

Turkey French Dip Panini

1 6-inch French bread roll, horizontally cut in half

2 teaspoons olive oil

1 tablespoon Dijon-style mayonnaise

1/4 cup sliced sautéed onions

4 ounces thinly sliced leftover cooked turkey

2 slices Asiago cheese

1/3 cup turkey gravy, heated

Brush outside top and bottom crusts of roll with oil. Spread cut side of roll bottom with Dijon-style mayonnaise and spread cut side of roll top with olive-oil mayonnaise.

Place onions on roll bottom and top with turkey and cheese. Cover with roll top.

Grill in heated panini grill four to six minutes, until golden brown on both sides and cheese is melted.

Cut sandwich in half and serve with gravy for dipping.

 

 

Turkey Citrus Avocado Salad

1/2 cup fresh orange juice

2 tablespoons canola oil

1 tablespoons spicy brown mustard

1/4 teaspoon salt

1/8 teaspoon ground red pepper

1 8-ounce field greens salad blend

2 tablespoons chopped fresh cilantro

1 orange, peeled, sectioned, halved

1 Hass avocado, peeled, sliced

1/4 small red onion, cut into thin wedges

1-1/2 cups leftover, cooked turkey

1/4 cup pumpkin kernels, optional

Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.

Place lettuce in serving bowl or on large serving platter. Top with cilantro, orange, avocado, red onion and turkey. Drizzle with salad dressing. Top with pumpkin kernels, if desired.

 

 

Turkey Tortilla Pizzas

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano leaves

1/4 teaspoon ground red pepper

2 cups cooked turkey, cut into julienne strips

5 tablespoons olive oil

1 medium red bell pepper, cut into julienne strips

1 medium yellow bell pepper, cut into julienne strips

1 medium onion, cut into 1/4-inch wedges

6 8-inch flour tortillas

2 cups shredded cheddar cheese

4 large plum tomatoes, seeded and chopped

1/4 cup chopped fresh cilantro

Combine chili powder, cumin, garlic powder, oregano and cayenne in a medium bowl. Mix well. Add turkey strips and toss to coat. Drizzle one tablespoon olive oil evenly over all. Set aside.

Heat two tablespoons olive oil in a large skillet on medium-high heat. Add pepper strips and onion and cook five to seven minutes, until tender, stirring frequently. Add turkey mixture and cook two minutes. Remove from heat and set aside.

Brush tortillas lightly on one side with the remaining olive oil. Place tortillas, oil-side up, on baking sheets and bake in a 375-degree oven five minutes, until just beginning to crisp.

Remove tortillas from the oven and sprinkle evenly with cheese. Arrange equal amounts of the turkey mixture over each tortilla. Top with equal amounts of the tomatoes and cilantro and bake 10 minutes, until cheese has melted and the tops are beginning to brown lightly. Cut each tortilla into six wedges.

 

 

Easy Thanksgiving Leftover Turkey Sliders

2 ounces cream cheese, softened

3 tablespoons mashed sweet potatoes prepared with brown sugar and spices

6 plain dinner rolls

6 slices extra-sharp cheddar cheese

1-1/2 cups prepared stuffing

6 ounces leftover sliced, cooked turkey

2 tablespoons butter, melted

6 tablespoons whole berry cranberry sauce

Combine cream cheese and sweet potatoes in small bowl until smooth.

Cut each roll horizontally in half. On each bottom half, place one slice cheese cut to fit roll. Divide stuffing into six 1/4-cup portions, pat each portion into a patty to fit roll and place on top of cheese. Divide cream cheese mixture evenly among sliders and top each with one ounce turkey. Cover with top halves of rolls and place in lightly greased 11-by-8-inch baking dish. Brush melted butter on top of sliders. Cover with foil.

Bake in a 350-degree oven 25 to 35 minutes, until heated through. Top each slider with one tablespoon cranberry sauce. Serve immediately.

 

 

Four Cheese Turkey Mac and Cheese

2-1/2 cups uncooked pasta

2 cups chopped leftover cooked turkey

1 12-ounce can evaporated milk

3 eggs, slightly beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon black pepper

2 cups shredded cheddar cheese

1/2 cup shredded Swiss cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

2 tablespoons butter, melted

1/4 teaspoon garlic powder

1 cup soft white or whole wheat bread crumbs

Cook pasta according to package directions. Rinse and drain.

Combine cooked pasta and turkey in large bowl. In a separate bowl, combine evaporated milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheeses into milk mixture. Stir milk mixture into pasta.

Spoon pasta mixture into a greased three-quart casserole dish. Combine melted butter and garlic powder in small bowl. Stir in bread crumbs until evenly coated. Sprinkle bread crumb mixture over top of pasta.

Bake in a 350-degree oven 25 to 30 minutes, until pasta mixture is heated through and cheese is melted.

 

 

Leftover Turkey Skillet Enchiladas

2 cups leftover shredded cooked turkey

1-1/2 cups shredded Monterey Jack cheese

2 4.5-ounce cans chopped green chiles

1/2 cup chopped green onions

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

6 6-inch flour tortillas

1 tablespoon olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1 16-ounce bottle  medium-hot salsa verde

Lime wedges, optional

Fresh cilantro leaves, optional

For cranberry salsa:

1 cup whole berry cranberry sauce

1/4 cup chopped fresh cilantro

2 tablespoons minced seeded jalapeño peppers

2 tablespoons lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

Combine turkey, one cup cheese, one can green chiles, green onions, chopped cilantro and lime juice in medium bowl. Place about 1/2 cup mixture on one side of each tortilla and roll tightly. Place, seam side down, on a baking sheet lined with damp paper towels. Cover with damp paper towels.

Heat oil over medium heat in 10-inch cast iron skillet. Add onion and cook, stirring frequently, three to five minutes, until softened. Add garlic and cook one minute. Stir in salsa verde and remaining green chiles, then bring to a boil. Reduce heat to medium-low and set aside one cup sauce.

Gently place enchiladas, seam side down, in remaining sauce. Top with reserved sauce. and bring just to a boil. Reduce heat to medium-low, cover and simmer four to five minutes, until heated through. Sprinkle with remaining cheese.

Bake, uncovered, in a 400-degree oven eight to 10 minutes, until lightly browned and sauce is bubbly.

Combine salsa ingredients in a small bowl.

Serve enchiladas with lime wedges, cilantro leaves and salsa.

 

 

Wild Rice and Turkey Soup

1 tablespoon vegetable oil

1 cup finely chopped carrots

1 cup finely chopped onions

1/2 cup finely chopped celery

2 cloves garlic

2 cups chopped leftover cooked turkey

2 cups cooked wild rice

2 14-ounce cans chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups whipping cream

2 tablespoons dry sherry

Heat oil in large saucepan over medium-high heat. Add carrots, onion, celery and garlic. Cook, stirring, for five minutes, until vegetables are tender.

Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally.

Stir in cream and sherry. Cook until heated through, stirring occasionally. Serve immediately.

 

 

Moroccan Turkey Stew

2 tablespoons olive oil

1 large sweet potato, peeled, cut into chunks

1 cup chopped onion

1 cup peeled sliced carrots

1 clove garlic, minced

2 teaspoons ground cumin

1-1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1-3/4 cups water

1 14.5-ounce can diced tomatoes, undrained

1/2 cup raisins

2 cups couscous, uncooked

2 cups chopped leftover cooked turkey

1/4 cup shelled chopped pistachios

Heat oil in large saucepan on medium heat. Add sweet potatoes, onions, carrots and garlic and cook six minutes, stirring frequently, until onions are tender.

Stir in cumin, ginger, cinnamon and salt and cook one minute. Stir in water, undrained tomatoes and raisins and bring to boil. Cover and reduce heat to low. Simmer 25 minutes, until vegetables are tender.

Cook couscous according to package directions. Cover to keep warm.

Add turkey to vegetable mixture. Cook five minutes, until heated through, stirring occasionally.

Serve stew spooned over the couscous. Sprinkle with pistachios.