Tasty Solutions for Too Much Leftover Turkey
Thanksgiving is one of my favorite holidays with family gathering to enjoy all the traditional American foods. Each year, there is always an over abundance of food which means leftovers. I’m a fan of turkey sandwiches and eating another round of Thanksgiving on Friday. But by Saturday, my palate is craving some different flavors. Turkey noodle soup and other American turkey classics have lost their appeal. I want to take my turkey leftovers south of the border. Here are a couple of my favorite Mexican recipes that will turn your turkey into brand new dishes your family will love.
One of my favorite recipes is White Turkey Chili. If you can sauté an onion and use a can opener, you can make this soup. I’m serious – it’s that easy! If you hosted the holiday meal at your house, you’ll likely welcome this healthy recipe that tastes amazing yet requires mere minutes to make. It makes four generous servings and can easily be doubled or tripled to feed a crowd. As we head into the shopping season, you’ll rejoice that this chili can be made for about $1.30 a serving.
White Turkey Chili
4 servings
- 2 Tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 oz.) can green chilies, drained
- 2 (15.8 oz.) cans great northern beans, undrained
- 2 cups turkey broth or 1 (14.5 oz.) can chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 1½ cups cooked turkey, cubed
- 1 cup Monterey Jack cheese, shredded
1. In a large saucepan, heat oil. Add onion and cook until tender.
2. Add remaining ingredients except cheese. Bring to a boil.
3. Reduce heat and simmer for 10 minutes or until desired consistency.
4. Spoon into bowls and top with shredded cheese.
Serve chili with leftover rolls, muffins, and bread from Thanksgiving. Or keep with the Mexican theme and make a few cheese quesadillas. If you have a crowd, it’s easy to make several quesadillas at a time in the oven. Simply spray one side of each tortilla with cooking spray. Place sprayed side down on a cookie sheet. Sprinkle shredded cheese on one half of each tortilla and then fold in half. Broil in a preheated oven for 3 minutes or until cheese melts. Cut each tortilla into three wedges.
My other favorite recipe is Turkey Tacos – so good! It’s another easy and tasty way to use leftover turkey. As the turkey is simmering, chop a few tomatoes and shred some lettuce. If you have kids, this can be a great job for them.
Turkey Tacos
4 servings (2 tacos per serving)
- 1 cup turkey or chicken broth
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 cups cooked turkey, shredded
- ½ cup salsa
- 8 hard or soft shell tacos
- 2 cups lettuce, shredded
- 1 cup tomatoes, chopped
- 1 cup shredded cheese
1. In a saucepan, add broth, garlic, oregano, cumin and cayenne pepper. Boil until mixture is reduced in half.
2. Add turkey and salsa. Stir well. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
3. Spoon about ¼ cup of turkey mixture into each taco. Top with lettuce, tomatoes and cheese.
Remember that turkey leftovers should be refrigerated or frozen within 2 hours. Refrigerated leftover turkey needs to be eaten within three to four days. Refrigeration slows bacterial growth, but does not stop it. If you have too much leftover turkey, the freezer is your best friend. Cube or shred leftover turkey and freeze in cup sized portions. Before placing them in freezer zipper bags, label the bag with the amount of turkey and date. These bags will be so handy when you want to make the above recipes again. Thaw in the refrigerator overnight or use straight from the freezer – you’ll just need to lengthen the cooking time a bit.