For the holidays, I’m recapping some of our favorite turkey leftover recipes. Remember, it’s easy to shred leftover meat in the Vitamix. I use shredded leftover turkey to make turkey salad, turkey burritos, and turkey barbecue sandwiches.
Turkey BBQ Sandwiches
(I serve these with Cole Slaw made using the Vitamix)
1 cup shredded turkey dark meat
1 cup prepared barbecue sauce of choice
2 whole wheat burger buns
Combine turkey and barbecue sauce in a one quart pan. Cover and place over low heat for gentle heating. After mixture is completely warmed through, remove pan from heat and serve on the burger buns.
(I use a Kitchen Craft liquid core electric skillet, but this recipe can be baked in a conventional oven. I prefer the electric skillet because the entire dish is prepared in one pot, reducing clean-up time in the kitchen. Also, a quality liquid core electric skillet uses less energy than an oven):
Dry sauté in a non-stick skillet:
1 cup sliced, fresh mushrooms
1 small yellow onion, chopped
3 cloves garlic, minced
After the mushrooms have browned, add:
1½ cups cooked turkey, cubed
4 oz. uncooked angel hair pasta, spread evenly across vegetables and chicken in skillet (or 1½ quart baking dish)
In a 1 pint measuring pitcher, blend:
1 10 ¾ oz. can Campbell’s® 98% Fat Free Cream of Mushroom Soup
½ cup milk
¼ cup water
¼ cup sour cream
¼ cup grated Parmesan cheese
Pour soup mixture over turkey and pasta. Be sure all pasta is covered.
If using a liquid core electric skillet, cover and close vent. Set temperature to 200°F and simmer for 30 minutes. Do NOT remove lid to peek. If baking, cover casserole with foil and cook in a pre-heated 375°F oven for 30 minutes.
Garnish with finely chopped fresh parsley and additional parmesan cheese if desired. Serve with a garden salad and whole grain bread. Serves 4.
With the rising cost of canned goods, I’ve started canning my own turkey stock, which is easy using the pressure cooker and pint canning jars. But whether you make your own stock or buy it, you’ll enjoy making soup from leftover turkey. Here’s one suggestion, Turkey Noodle Soup:
Turkey Noodle Soup
Makes 4 servings
In a 3 quart pot over medium heat, add
2 teaspoons olive oil
brown for 5 minutes:
1 clove garlic, minced
1 onion, diced
4 stalks celery (including the leaves), sliced
1 bell pepper (any color, but I use red), seeded and chopped
1 quart turkey stock or chicken broth
1 cup water
Seasonings – your choice
1 ½ cups cooked turkey, cubed
Bring to a boil, then reduce to a low simmer and cover. Don’t remove the lid and you’ll be able to cook on the lowest setting.
About 10 minutes before serving, add:<!–[if !supportLineBreakNewLine]–>
1 cup dry whole wheat noodles, or any whole wheat pasta
Taste test for seasonings. You may want to add salt or pepper. When the noodles are al dente, serve the soup.
The beauty of this recipe is the cooking time is flexible. The soup can simmer for 20 minutes or a couple of hours because the starchy pasta isn’t added until the last 10 minutes. It’s a light, healthy meal for those days following the overindulgence of a holiday meal. Double or triple the recipe and feed a crowd on a cold night.
One more tip: You can adapt this for the slow cooker. Add the pasta in during the last hour and turn to Low.
Here’s one I modified from a GE recipe. Theirs is baked in a casserole dish, but I use the electric skillet.
Turkey Cashew Casserole
In a pre-heated electric skillet, melt:
1 Tablespoon butter
Sauté for five minutes:
2 cups chopped celery
1 large onion, chopped
5 cups cubed cooked turkey
Mix together in a large mixing pitcher or bowl:
1 cup turkey or chicken broth
2 cans reduced-sodium condensed cream of mushroom soup
dash of hot sauce
Pour over chicken and cover. Simmer (220°) for 20-25 minutes (or bake in a casserole dish at 350° for 30 minutes in a traditional oven).
Sprinkle cooked casserole with:
1 cup cashews
10 oz. chow-mein noodles
Serve and enjoy!
I saved my favorite for last, turkey burritos! This recipe can be adjusted according to how much leftover turkey you have.
Preheat oven to 375°. In a medium bowl combine:
1 cup shredded cooked turkey
1 can Rotel® tomatoes and green chiles
1 cup reduced-fat shredded Mexican blend cheese
1 small onion, diced
1 Tbsp. Mrs. Dash Southwest Chipotle seasoning (or your choice)
Mix together and divide into six equal portions. Fill each of the:
6 whole wheat tortillas
with a portion of the mixture. Wrap tortilla around mixture into a roll. Place burritos in a 9×13 casserole dish. Cover with aluminum foil and bake for 30 minutes. Remove from oven and uncover. After 5 minutes, remove each burrito from the casserole dish and serve.
Happy Holidays and Happy Cooking!