Here in the Unisted States Thanksgiving is Thursday, and we at ProfHacker wish you the best holiday possible with your family, friends, and football. This is the one time of the year that we eat too much, laugh too much, and because of the tryptophan in the turkey, we nap too much. Good times. But before you eat and nap yourselves into oblivion, you might consider what you will do with all that leftover turkey after Thursday’s dinner.
After Thanksgiving last year, we posted “What’s for Lunch? Leftover Turkey!” (Part I) as a way help us use all that that leftover turkey meat. This post included two recipes for turkey sandwiches, especially the one sold only seasonally in a well-known coffee chain and packaged as coming from “Grandma.” It’s a delicious sandwich, but filled with calories and carbs. Our recipe removes some of that overload.
So, in true ProfHacker spirit, we think about planning ahead for the days after Thanksgiving. Instead of going shopping on Black Friday, how about making bake-ahead meals for your family or neighbors? How does turkey salad, turkey pasta primavera, turkey enchiladas, or turkey-asparagus pilaf sound for the days after Thanksgiving?
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TURKEY-PASTA TOSS — Serves: 4
- 2 medium carrots
- 3/4 cup unsweetened orange juice
- 1 Tbsp cornstarch
- 1/4 Tbsp salt
- 1/2 tsp dried whole basil
- 3/4 lb cooked turkey breast, cut into 1/2 inch pieces
- 8 cups water
- 1/2 (8 oz) package fettuccine
- 2 oz fresh snow peas – trimmed
- 1 cup small fresh mushrooms
- 8 cherry tomatoes, halved
- 1 Tbsp margarine
- Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into two-inch pieces, set aside.
- Combine orange juice and next three ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook one minute. Set aside.
- Bring eight cups water to a boil in a large dutch oven; add fettuccine, and cook seven minutes or until tender. Add carrot strips and snow peas; cook 30 seconds. Drain well, and return to dutch oven.
- Add turkey mixture, mushrooms, and remaining ingredients to fettuccine mixture; toss gently. Serve warm.
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HOT TURKEY OR CHICKEN SALAD — Serves 6
- 2 cups of cooked turkey or chicken, diced
- 1 cup celery, chopped
- 1/2 cup blanched, slivered almonds
- 1/3 cup green pepper, diced
- 2 Tbsp grated onion
- 1 tsp salt
- 1 can water chestnuts, diced
- 2 Tbsp lemon juice
- 1 Tbsp pimento, chopped
- 1/2 to 1 cup mayonnaise
- 4 slices Swiss or Cheddar cheese
- 1/2 to 1 cup bread crumbs
- 1/4 cup melted butter
- Combine all but the last three ingredients. Place in a 9×14 baking dish, top with cheese. Cover with buttered crumbs.
- Bake, uncovered at 450°F for 10 to 15 minutes or until golden brown.
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TURKEY ENCHILADAS WITH OLIVES — Serves: 4
- 3 tbsp butter or margarine
- 2 cups fresh mushrooms, sliced
- 1/2 cup onion, chopped
- 3 cups cooked turkey, chopped
- 1 can cream of chicken soup, undiluted
- 1 cup sour cream
- 1/2 cup pimento-stuffed olives
- 1/2 cup toasted almond slivers
- 2 tsp chili powder
- 8 corn tortillas
- 1/2 cup cheddar cheese, grated
- Melt butter in a large saucepan. Add mushrooms and onion; sauté until onion is tender.
- Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds, and chili powder.
- Briefly, cook tortillas in hot oil until softened; drain on paper towels.
- Place 1/3 Cup turkey mixture in center of each tortilla.
- Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9×13 and a 8×8 baking dish. Spoon remaining turkey mixture down center of each enchilada. Sprinkle cheese on top.
- Bake 400°F for 25 minutes until hot.
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TURKEY-ASPARAGUS PILAF — Serves 4
- 2 cups water
- 2 Tbsp margarine
- 1 (6-1/2 oz) pkg instant long grain and wild rice
- 1 (10 oz) pkg frozen asparagus
- 3 cups chopped cooked turkey
- 1/3 cup chicken broth
- 2 Tbsp dry sherry
- 2 Tbsp white wine vinegar
- 3 Tbsp sliced almonds, toasted
- Combine water, margarine, and contents of seasoning packet from package of rice in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat. Let stand seven minutes.
- Steam asparagus, drain and cut spears into thirds. Add asparagus, turkey and the next three ingredients to rice; toss gently. Sprinkle with almonds.
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How about you? What do you do with all the leftovers from Thanksgiving day? Please leave comments and suggestions below.
[Image by Flickr user AliceDice and used under the Creative Commons license.]Return to Top