Thanksgiving Turkey Leftover Ideas

6 Great ideas for turkey leftovers How to use your leftover turkey from thanksgiving in 6 creative ways. TURKEY SALAD WITH A TWIST Ingredients: • 3-4 cups shredded cooked turkey • 4 cup shredded carrots • 4 cup raisins or currants • 1/3 cup mayonnaise • 2 tbsp. Dijon mustard • 1 tbsp. teriyaki • 4 tsp. white vinegar • 1 head iceberg lettuce, shredded • ½ cup cherry or grape tomatoes, halved Tip: The currants or raisins give the turkey that yummy sweet and tangy kick that I love. In the summertime I love to use fresh blueberries instead. Directions: • In a mixing bowl combine the turkey, carrots and raisins. In a separate small bowl whisk together the mayonnaise, mustard and teriyaki and white vinegar. Pour the mayonnaise mixture over the turkey mixture and combine well. • To serve, plate the iceberg lettuce on individual plates or in center of large platter. Scatter the grape TURKEY SOUP WITH STUFFING DUMPLINGS Ingredients: For Soup: For Dumplings: •2 cups leeks, sliced • ½ cup carrots, chopped • V½ cup celery, chopped • 2 tbsp. olive oil • 34 cup soy milk •2 eggs • 3 cups diced and staled bread •2 cups button •4 slices turkey mushrooms, quartered pastrami, diced • 1 tbsp. garlic, minced • 1 tsp. thyme • V4 tsp. nutmeg •1 cup onion, finely chopped • ½ cup celery, finely • 4 tsp. pepper chopped •4 cups chicken broth • 4 cup chicken •2 cups cooked turkey, broth cubed • 4 cup craisins • ½ cup soy milk • 2 tbsp. dried Directions: • In a large saucepan sauté leeks, carrots and celery in olive oil until soft. Add mushrooms and garlic, stirring often. Sprinkle thyme, nutmeg and pepper over vegetables, cook for 1 minute constantly stirring. • Add broth, turkey and soymilk to pot, bring to a boil and reduce heat. Let simmer for 5 minutes, season with salt. • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and coat with nonstick spray. • Combine soy milk and eggs in a large bowl. Add bread and soak until liquid is absorbed, set aside. • Cook turkey pastrami, celery, and onion in a skillet until vegetables are soft. Add to bread mixture with remaining ingredients. Form balls with the bread mixture using a scoop, or your hands, squeezing out excess liquid if necessary. Bake the dumplings until brown, 20 minutes. Serve in soup. 3) GUMBO RAH-RAH Ingredients: • 3 tbsp. olive oil •2 medium yellow onions, quartered •2 cups of cooked turkey, cut into strips •1 cup + 3 tbsp. bleached all-purpose flour • 3 cups Chicken broth or 1 cup dry white wine & 2 cups water •1 cup chopped red pepper peppers •1 cup chopped celery •1 cup chopped baby carrots • 2 bay leaves • 1 teaspoon ground black pepper • 1 teaspoon crushed red pepper (optional) • 1 teaspoon chili powder • 1 teaspoon thyme • 1 tablespoon chopped garlic •2 tablespoons kosher salt •4-5 pieces of kosher sausage (found in freezer section in kosher aisle) •2 tablespoons chopped green onions or scallions • 2 tablespoons chopped fresh parsley leaves •1 cup cooked rice for serving Directions: • In a large, heavy pot or a Dutch oven over medium heat, sauté the onion in the olive oil for about 3-4 minutes. As the onions are sautéing, sprinkle the turkey pieces with kosher salt and pepper and then dredge the turkey pieces lightly in 1 cup of flour. Make sure that each turkey piece has a light coating of flour on it. Add the flour coated turkey pieces to the hot pan with the sautéed onions and cook for about 2-3 minutes on each side. Remove the turkey pieces from the pan with tons and set aside for later. Add 1 cup of chicken broth to the hot pan and deglaze the pan using a wooden spoon. Once you have gotten all the good brown bits mixed into the broth add the flour mix. Let the broth cook for about 5 minutes then add all the vegetables and mix well. Add the bay leaves, and the rest of the spices and let the vegetables cook for about 10 minutes until they soften. Add the cooked turkey pieces, the cut sausage and the rest of the Chicken broth. • Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for about 25-30 minutes • Stir in the green onions and parsley and serve the gumbo in individual soup bowls over hot, steamed white rice. 4 MUSHROOM TURKEY BURGERS WITH BAKED ZUCCHINI ERIES Ingredients: For Turkey Burger: • 1 Ibs ground turkey • 1 cup of diced fine button mushrooms •1 cup of diced onions • 2 tsp. kosher salt • 1 tsp. black pepper • 2 tsp. dried parsley • 1 tsp. garlic powder •1 tsp. onion powder • 1 tsp. dry mustard •1 egg For the baked Zucchini Fries: 1 Large Zuchinni, cut into ½ inch fries 1 cup favorite Mustard 1 cup crushed salted pretzels (they should be pulsed to the texture of bread crumbs) Non-cooking canola oil spray Directions: For the turkey burgers: • Line a 9x13 tray with parchment paper and spray well with cooking spray. Pre-heat oven to 350 • In a mixing bowl combine all of the ingredients for the turkey burger. Shape plam size patties and place on prepared parchment paper. Spray the tops of each patty with your cooking oil spray and bake in oven for about 20-25 minutes or until the turkey has cooked thru and turned a nice golden brown. For the Baked Zucchini Fries: • Pre heat oven to 375. Prepare a cookie sheet with non-stick spray. • Make sure that your zucchini fries are very dry before starting. If needed pat dry with a paper towel any moisture that the zucchini may have released. Coat both sides of your zucchini fry in mustard and then dredge them generously in the pretzel crumbs. Lay them on your prepped cookie sheet. Spray the tops with cooking spray. Bake for 10-12 minutes until zucchinis have crisped and turned golden brown. Serve hot or cold. 5): TURKEY ALFREDO Ingredients: • 1 lb. ground turkey • 4 cup carrots, finely chopped • V4 cup celery, finely chopped • V4 cup yellow onion, finely chopped •4 garlic cloves, minced • 1 ½ tsp. fennel seed, crushed (optional) • 2 bay leaves • 1 Tbsp. olive oil • 1 2-2 Tbsp. flour • ½ cup diced tomatoes • ½ cup frozen spinach •1 cup chicken broth • V½ cup soy milk and or ½ cup dry white wine • 1 box pasta, either fettuccini or a ziti Directions: • On medium-high heat, in a deep skillet, heat oil, add carrots, celery, onion, garlic, fennel seed and bay leaves and cook until vegetables begin to brown. Add ground turkey and let cook for about 5 minutes or until turkey has browned. • Add the flour and mix well to incorporate with the turkey mixture. Add the spinach and mix well. Add diced tomatoes and chicken broth and bring to a low simmer. Cook for about 3-5 minutes or until mixture has slightly thickened and reduced. Add soy milk and white wine and let the mixture cook until the sauce is reduced, about 20 minutes. While sauce is simmering, cook pasta according to directions on box. 6) SPICY TURKEY CORN CHOWDER Ingredients: •4 cups chicken broth •2 cups shredded cooked turkey • Salt and pepper •1 package smoked turkey (about 5-6 slices) • 4 pieces pastrami •1 onion, chopped • ½ tsp. chili powder • 4 tsp. cilantro • 4 tsp. cayenne pepper • 1 tsp. garlic powder • ½ tsp. curry powder (optional) •215 oz. cans creamed corn •1 can of white and yellow corn niblets • ½ cup soy milk Directions: • Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and turkey and let it cook for another 5 minutes. TIPS While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in these and any other recipe that call for it. The key to a good grocery chicken stock is to look for one that has a short ingredient list that includes vegetables like carrots, celery and onions. Written by: Author of: Sarah M. Lasry Am KOSHER STREET -- OUR DALY STROLL THROUGH COSHER VNG www.kosherstreet.com the Patchke Princess www.thepatchkeprincess.com The Dairy Gourmet The At Home Gourmet Produced by: www.optimaltargeting.com