Share your bounty: Thanksgiving leftovers recipes
Ginger Turkey Stir-Fry
Yield 6 servings
• 2 cups boiling water • 1 cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1) • 1/3 cup water • 2 tablespoons lemon juice • 2 tablespoons honey • 2 teaspoons fresh ginger, peeled and grated • 1 tablespoon reduced-sodium soy sauce • 1 large clove garlic, minced • 2 tablespoons cornstarch • 1 tablespoon oil • 2 cups carrots, peeled and diagonally sliced • 2 cups broccoli flowerettes • 2 cups mushroom, sliced • 1 (8-ounce) can water chestnuts, drained and sliced • 1 pound turkey breast cutlets or slices, cut into strips
Pour boiling water over bulgur and let stand one hour; drain and set aside.
Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
Serve over bulgur (or cooked rice).
Recipe by National Turkey Federation
Asian Turkey Salad
Yield 6 servings
n 2 cups leftover turkey meat
n 1 cup handful cashew nuts
n 1 cup dried cranberries
n 2 teaspoons ground five-spice powder (optional)
n 1 tablespoon honey
n 1 fresh red chile, seeded and finely chopped
n 1/2 bunch fresh mint leaves
n 1/2 bunch fresh cilantro leaves
n 4 cups mixed salad greens such as chicory, arugula, spinach, watercress
n 4 cups romaine
n Sections from 1 to 2 clementines
For the dressing:
n Juice of 1 clementine
n Juice of 1 lime
n 1/4 cup pomegranate juice
n 1/2 red onion, peeled and coarsely grated
n 1/2 cup extra-virgin olive oil
n 1 tablespoon soy sauce
n 1 teaspoon sesame oil
n 1 (1/2-inch) piece fresh ginger, peeled and coarsely grated
Combine turkey, nuts, cranberries and five-spice powder, if using, in a skillet; cook over medium heat 5 minutes. Add honey and chile; cook over high heat until turkey is crispy, about 3 minutes.
Combine cilantro, mint, salad greens and romaine in a large bowl.
To prepare the dressing, combine juices and onion. Add olive oil, soy sauce, sesame oil and ginger. Whisk until well combined. Makes about 2 cups dressing.
Drizzle 1 cup dressing over salad and toss. Toss half of the turkey mixture with the salad and transfer to a platter.
Spoon remaining turkey mixture and clementine sections over the top of the salad and add another drizzle of dressing. (Reserve remaining dressing for another use. You’ll have about 3/4 cup of dressing left over.)
Baja White Turkey Chili
Yield 12 servings
n 1 tablespoon olive oil
n 1 cup chopped onion
n 1 cup chopped celery
n 1 quart pulled or cooked turkey breast, chopped
n 24 ounces white kidney beans, rinsed and well drained
n 22 ounces white shoepeg corn, undrained
n 4 ounces green chiles, chopped
n 1 quart turkey broth
n 1 teaspoon ground cumin
n 1 1/2 cups shredded Monterey Jack cheese
n 1/2 bunch fresh cilantro sprigs
n Tortilla chips
In a medium stock pot, heat oil over medium heat. Add onion and celery; cook and stir until vegetables are tender.
Stir in turkey, beans, corn, chiles, broth and cumin. Combine well. Cover and cook about 20 to 30 minutes, stirring occasionally until heated through.
Use 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips.
Recipe reprinted with permission from the Nebraska Department of Poultry
Turkey Tortilla Soup
Yield 13 servings
n 1 cup chopped onion
n 1 teaspoon minced garlic
n 4 cups cooked, skinless turkey, cut into strips
n 1 (28-ounce) can chopped tomatoes, undrained
n 6 cups fat-free chicken broth
n 1 (4-ounce) can chopped green chiles, drained
n 1 (16-ounce) package frozen corn
n 1 (15-ounce) can Great Northern or navy white beans, drained and rinsed
n 2 tablespoons lime juice
n 1 1/2 teaspoons ground cumin
n 1 tablespoon chili powder
n 4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips
n 1/2 cup chopped green onions
n 1 cup shredded reduced-fat Mexican-blend or Cheddar cheese
n 1 small avocado, peeled and chopped (optional)
Coat a Dutch oven with cooking spray. Add onion and garlic and sauté over medium heat until tender, about 7 minutes.
Add turkey, tomatoes, chicken broth, green chiles, corn, beans, lime juice, cumin and chili powder. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
While soup is cooking, preheat oven to 350 Fahrenheit.
Place tortilla strips on baking sheet and bake 10 to 15 minutes, until crisp.
Serve soup in bowls and top with tortilla strips, green onions, cheese and avocado, if using. Serves 13.
Turkey, Brie and Cranberry Chutney Quesadillas
Yield 24 pieces
n 6 (8 to 10-inch) flour tortillas
n 1 (9-ounce) jar cranberry chutney
n 8 ounces Brie cheese, rind removed, cut into slices
n 2/3 cup chopped cooked turkey
Preheat oven to 425 Fahreinheit.
Spray a baking sheet with nonstick cooking spray.
Spread cranberry chutney across tortilla, then layer on brie and turkey.
Fold tortilla in half and repeat process until all tortillas are filled.
Bake tortillas for 5 minutes or until cheese is melted and tortillas have a nice golden brown color.
Turkey and Cranberry Sauce Sandwiches
Yield 2 servings
n 3 tablespoons cranberry sauce
n 4 slices multigrain bread
n 1 cup baby spinach leaves
n Sliced turkey
n Cheddar cheese, sliced
Spread cranberry sauce on two slices of bread. Place spinach leaves on the remaining two slices. Pile sliced turkey on top. Top with cheese slices. Close sandwiches and cut into halves.