Love Those Leftovers from Your Thanksgiving Turkey
November 21, 2009 by Eleisia
Filed under Recipes & Tips
If you plan to roast a large turkey for your Thanksgiving Day dinner you’ll probably have some leftover. We like turkey sandwiches made with sliced turkey and cranberry sauce. If you are tired of turkey sandwiches you may like to pick all the turkey off the bones and use the cut up or shredded pieces in one of these recipes.
Turkey Waldorf Salad
1 cup shredded roasted turkey
1 celery stalk, sliced
1 apple, cut up
2 tablespoons chopped toasted walnuts
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon white wine or regular white vinegar
Salt and pepper to taste
1. Mix shredded roasted turkey with sliced celery stalk, cut-up apple, chopped toasted walnuts, sour cream, mayonnaise, and vinegar; season with salt and pepper. Chill or serve immediately.
2. Serve with salad greens.
Turkey Chili
1 onion, chopped
1 poblano pepper
olive oil
1 28-ounce can diced tomatoes
2 15.5-ounce cans kidney beans, rinsed
2 cups shredded roasted turkey
2 cups water
2 teaspoons Watkins Ground Cumin
Salt and pepper to taste
1. Sauté chopped onion and chopped poblano pepper in olive oil until tender.
2. Add diced tomatoes with liquid, kidney beans, shredded roasted turkey, water, and ground cumin; season with salt and pepper. Simmer until thickened, 20 to 25 minutes.
3. Serves 4.
Turkey Reubens
8 slices rye bread
Dijon Mustard
Russian dressing
8 slices roasted turkey
1 cup sauerkraut
8 slices Swiss cheese
butter or olive oil
Spread 4 slices rye bread with Dijon mustard and another 4 with Russian dressing.
Dividing evenly, top the mustard-spread bread slices with 8 slices roasted turkey, 1 cup sauerkraut, 8 slices Swiss cheese, and the remaining bread with Russian dressing.
Pan-fry the sandwiches in butter or olive oil until the cheese melts. Serve immediately.
Turkey Hash
3/4 pound red potatoes
1 red bell pepper, chopped
1 onion, chopped
olive oil
1 cup diced toasted turkey
1 teaspoon Watkins Parsley
Salte and pepper to taste
Sauté ¾ pound diced red potatoes, 1 chopped red bell pepper, and 1 chopped onion in olive oil until the potatoes are tender and golden brown, 12 to 15 minutes.
Stir in 1 cup diced roasted turkey and parsley and cook until heated through; season with salt and pepper.
Creamy Turkey Vegetable Soup
1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
4 cups chicken broth made with 4 cups boiling water and 2 tablespoons Watkins Chicken Soup Base
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon Watkins Granulated Black Pepper
1/2 teaspoon Watkins Poultry Seasoning
2 cups heavy whipping cream
In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil). Yield 8 servings (2 quarts).
Turkey Pasta Soup
2 carrots, sliced
1/2 cup orzo, a small pasta resembling rice
6 cups chicken broth made with 6 cups boiling water and 3 tablespoons Watkins Chicken Soup Base
1 1/2 cups shredded roasted turkey
2 teaspoons Watkins Dill
Simmer carrots and orzo in 6 cups chicken broth until tender, 12 to 15 minutes.
Stir in 1½ cups shredded roasted turkey and dill.
Cook until heated through.
Turkey and Corn Enchiladas
2 cups shredded roasted turkey
1 cup corn
1 1/2 cups shredded Pepper Jack cheese, divided
Salt and pepper
8 small flour tortillas
1 cup enchilada sauce
Combine shredded roasted turkey, corn, shredded Pepper Jack cheese; season with salt and pepper.
Roll up in 8 small flour tortillas and place in a baking dish, seam sides down. Top with enchilada sauce and ½ cup shredded Pepper Jack cheese.
Bake at 400° F until heated through, 15 to 20 minutes.
Happy Thanksgiving!
Eleisia Whitney
http://www.watkinsonline.com/eleisiawhitney
