After the big meal of turkey, stuffing and all that fun stuff, one is often left with bits and pieces of the meal that just seem like extras. Instead of throwing them out, I have given you three different recipes where you can use that already cooked turkey.
Yes, I also suggest you serve your other leftovers with these dishes – whether its a mash or greens and a side of stuffing, I assure you they will be just as appetizing the day after.
All recipes are courtesy of bonappetit.com.
Turkey-Sage Chowder
Ingredients
- 4 bacon slices (about 4 ounces), coarsely chopped
- 2 cups chopped onions
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 2 cups whole milk
- 1 cup canned low-salt chicken broth
- 2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
- 2 tablespoons chopped fresh sage
- 2 1/2 cups diced cooked turkey
Method
Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
Turkey Chopped Salad with Spicy Avocado Dressing
Ingredients
- 1 large avocado, halved, pitted
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons chili-garlic sauce
- 3 tablespoons olive oil
- 2 cups diced cooked maple-honey turkey (about 10 ounces)
- 1 cup diced peeled jicama
- 1 cup diced red onion
- 1 large red bell pepper, diced
- 1/2 cup plus 1 tablespoon chopped fresh cilantro
- Romaine lettuce leaves
Method
Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.
Turkey Chilaquiles
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped red onion, divided
- 2 cups diced cooked turkey
- 1 4-ounce can diced green chiles
- 3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
- 4 cups unsalted tortilla chips
- 2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend
- 1/4 cup chopped fresh cilantro
- Crema mexicana or sour cream
Method
Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion; sauté until onions begin to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with cream and serve.
WE SAID THIS: X-Mas Part II?