Turkey Leftover Ideas

Are you sick of having turkey sandwiches? I am. Here are a few things that can freshen up the leftovers. Often turkey can be very dry from reheating. So I usually will eat it cold or mix it with a sauce of some sort.

Curry Turkey Pot Pie
Cube cold turkey meat and vegetables into 1/2" cubes. You will need 2 cups of cubed turkey. 1/2 cup cubed carrots. 1/2 cup cubed celery. 1/4 cup cubed white onion. 1/2 cup frozen peas. 1 can coconut cream. 2 tbsps yellow curry powder. Sautée the onions in a large pot until softened. Add carrots and celery; mix well. Add coconut milk and peas. Bring to a boil, while continually stirring. Salt and pepper to taste. Thicken liquid with cornstarch and water. Place filling into a pre-made pie shell and bake until golden brown.

Turkey Cobb Salad
1 romaine heart sliced into 1/4" ribbons. 2 hard boiled eggs, peeled and diced into 1/2" cubes. 1 Roma tomato diced. 1 avocado diced. 6 strips of extra crispy bacon, diced or crumbled. 1/4 cup blue cheese. 1/4 cup chopped white mushrooms. 1 cup cubed turkey. Layer the ingredients linearly separately. Serve with a salad dressing of your choice.

I hope you enjoy my leftover ideas. Let me know what you think.

Happy Turkeying~

Bacon Garlic Caesar Salad

Serves 2

Salad Ingredients:
2 heads of Roman Hearts roughly cut
6 slices turkey bacon, cooked till crispy and roughly chopped
1/4 cup shredded Parmesan cheese

Dressing Ingredients:
4 tbsp fresh lemon juice
Salt
Pepper
2 tbsp sour cream
1 tbsp Dijon mustard
1/2 tsp anchovy paste
2 cloves fresh garlic roughly chopped

Blend dressing ingredients in a food processor. Toss salad ingredients with dressing. Serve.

Turkey Sandwich-style Lasagna

Ingredients:

2 cups shredded turkey meat
1 loaf of gluten free bread (crust removed) approx 12 slices for 3 layers
2 cups gravy
1 cup cranberry sauce
1/4 cup melted butter
1-1/2 cup mashed potatoes

Grease a 9x9 Pyrex with butter and 4 slices of bread. Brush the top of the bread with butter. Spread 1/2 cup of cranberry sauce over top the bread. Place 1 cup of turkey meat evenly over the bread. Place 1 cup of gravy over the turkey. Repeat with bread, butter, cranberry sauce, turkey then gravy. Ending with a layer of bread brushed with butter. Top with mashed potatoes spread evenly over top.

Bake in 350F-375F oven until the mashed potatoes are slightly golden on top. Approximately 20 minutes. Remove from oven and let sit for 5-10 minutes to set. Cut into 3" squares and serve.

Bon appetit!

Christmas Garlic Cranberry Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice
 
1 celery stalk - diced

1 carrot - peeled and diced

1/4 cup dried cranberries

3 sprigs of parsley - minced
 
1 clove of garlic - minced

1/2 white onion - diced

1 tbsp Italian Seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the cranberries and rice, mixing well. Add the stock, italian seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Stir in minced garlic and Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.

Thanksgiving Rice Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice

2 celery stalks - diced

1 carrot - peeled and diced

6 mushrooms - diced

3 sprigs of parsley - minced

1/2 white onion - diced

1 tbsp Poultry seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the mushroom and rice, mixing well. Add the stock, poultry seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.