By guest blogger Kristina Vanni
Right now, as we slowly emerge from our Thanksgiving food comas, it is time to find new and interesting ways to deal with all of those wonderful leftovers. If you are tired of the same old turkey sandwich, give these new recipes a try! With a wide variety of flavors inspired from cuisine across the globe, be adventurous with new turkey leftover ideas.
TURKEY AND WHITE BEAN PIZZA
1 can (19 ounces) cannellini beans, drained and rinsed
2 cloves garlic, chopped
1 Tablespoon olive oil
2 teaspoons lemon juice
1/4 teaspoon red pepper flakes
16 ounce prepared pizza crust
1-1/2 cups chopped cooked turkey
1/2 teaspoon dried rosemary
1/4 cup sliced oil-packed sun-dried tomatoes
1-1/2 cups thinly sliced fresh spinach
3/4 cup shredded provolone cheese
Additional olive oil for drizzling
1. Heat oven to 450 degrees. Place beans, garlic, olive oil, lemon juice, and red pepper flakes in a food processor; process until smooth. If mixture is not spreadable enough, add a little more olive oil. Spread bean mixture evenly over pizza crust.
2. Scatter turkey over bean mixture. Sprinkle on in order, the rosemary, sun-dried tomatoes, spinach, and cheese. Bake for 8-10 minutes or until cheese is melted and edges are golden. Drizzle a little olive oil over pizza and serve. Serves 4-6.
TURKEY ENCHILADAS SUIZAS
8 corn tortillas, stacked and wrapped in foil
1 jar (16 ounces) Salsa Verde (green salsa)
1/2 cup sour cream (regular or reduced fat)
1/4 cup chopped cilantro
1-1/2 cups diced cooked turkey
1-1/2 cups shredded Swiss cheese (regular or reduced fat)
1 jar (7 ounces) roasted red peppers, sliced
Garnish: Diced tomatoes
Sliced green onion
1. Heat oven to 425 degrees. Place wrapped tortillas in oven to warm while preparing rest of ingredients.
2. In a bowl, mix together the salsa, sour cream, and cilantro. Spread 1/2 cup of mixture on the bottom of a 2 to 2-1/2 quart casserole dish.
3. In another bowl, combine the turkey, 1 cup of the cheese, and the roasted peppers.
4. Remove tortillas from oven and make sure they are warmed and pliable. Spoon a scant 1/2 cup of turkey mixture down the center of each tortilla. Roll each up and place seam side down in baking dish. Pour remaining salsa mixture over top.
5. Cover dish with foil and bake for 15 minutes until bubbly. Remove foil and sprinkle with remaining 1/2 cup shredded cheese. Bake, uncovered, another 10 minutes, or until cheese is melted. Sprinkle tomatoes and green onion down the center. Serve immediately. Serves 4.
TURKEY CURRY WITH RICE
2 Tablespoons butter
1-1/2 cups chopped onion
2 Tablespoons chopped fresh ginger
2 cloves garlic, minced
1 tart green apple, cored, peeled, and chopped
1/4 cup all-purpose flour
2-1/2 Tablespoons curry powder
1-1/2 teaspoons ground cumin
2-1/2 cups canned chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 Tablespoon tomato paste
4 cups chopped cooked turkey
Condiments: Sliced green onion
Shredded coconut
Toasted slivered almonds
Dried currants
1. Melt butter in a large, heavy skillet over medium heat. Add onion, ginger, and garlic; saute until onion is softened, about 8-10 minutes. Add apple, flour, curry powder, and cumin. Saute and stir for 3 minutes.
2. Gradually whisk in broth. Add cider, cream, chutney, cilantro, and tomato paste. Reduce heat to medium-low and simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated. Spoon curry over rice and pass condiments. Serves 6. Note: It doesn't taste the same without the condiments, although you can add your own favorites, too.
WARM THAI TURKEY BURRITO WITH PEANUT SAUCE
2 teaspoons sesame oil
2 cups packaged coleslaw mix with carrots
4 green onions, sliced
1/8 teaspoon crushed red pepper flakes
1 cup finely chopped cooked turkey
3 Tablespoons chopped dry-roasted peanuts
2 teaspoons fresh lime juice
1 teaspoon soy sauce
2 Tablespoons chopped fresh cilantro or basil
2 Tablespoons peanut sauce, divided
2 flour tortillas, warmed
1. Heat the oil in a large skillet over medium-high heat. Add the coleslaw mix, green onions, and red pepper flakes. Cook, stirring frequently, until the cabbage begins to wilt, about 3 minutes.
2. Stir in the turkey, peanuts, lime juice, and soy sauce. Cook, stirring frequently, until heated through, about 3 minutes. Stir in cilantro.
3. Spread 1 Tablespoon of peanut sauce onto each tortilla. Spoon half of filling into each tortilla and roll up. Cut the rolled tortillas in half on a diagonal. Serves 2.
TURKEY TORTILLA SOUP
I saved this recipe for last because it uses the turkey bones to make stock for the soup, after all the meat has been sliced off for the previous recipes.
1 Tablespoon olive oil
1 cup chopped red onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 can (4 ounces) chopped green chiles, drained
8 cups turkey stock* (see recipe below) or 2- 32 ounce cartons chicken broth
2 cups chopped cooked turkey
1 cup corn, thawed if frozen
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
4 flour tortillas, cut into 1/4 inch strips
1 Tablespoon olive oil
1 cup shredded Monterey Jack cheese
1. Heat the olive oil in a Dutch oven or large pot. Add the onion, bell pepper, and garlic. Cook over medium heat for 5-7 minutes, or until onions soften. Add the chiles, turkey stock or chicken broth, chopped turkey, corn, cilantro, lime juice, cumin, and chili powder. Simmer, uncovered, for 10 minutes.
2. While soup is cooking, preheat oven to 350 degrees. Place the tortilla strips on a baking sheet. Drizzle on 1 Tablespoon olive oil and toss gently. Spread strips into a single layer. Bake for 15-20 minutes, or until crisp.
3. To serve, spoon soup into bowls. Top with some crispy tortilla strips and shredded cheese. Serves 4-6.
To make turkey stock: Place turkey bones in a Dutch oven. Cover with 8 cups of water. Add a small onion, halved, handful of flat leaf parsley, 1 carrot, sliced, 1 stalk celery, cut into large chunks, and 1 bay leaf. Bring to a boil, then simmer gently for several hours. Cool slightly, then strain stock through a sieve into a large bowl. Discard the bones and vegetables. Let stock cool completely, then cover and refrigerate until solids rise to the top, at least 4 hours or overnight. Remove fat with a spoon, then use stock for the soup.
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