Chances are, your fridge is still chock-full of turkey breast, cranberry sauce and stuffing from last week’s Thanksgiving feast. What, oh, what to do with those leftovers? Lucia of Luci’s Healthy Marketplace in Phoenix shares idea for using those Turkey Day leftovers in a healthy yet hearty way.
• Take advantage of the seasonal sales: Buy extra turkey. Turkey can replace chicken in many recipes, and it’s a wonderful addition to soups and casseroles.
• Turkey Broth: Browning the turkey bones is one of the secrets to an extra-tasty broth–well worth a few extra steps. Make the broth right away, and then freeze in one-cup portions for up to six months. Use it for cooking rice, in casseroles, in sauces, and as a base for soups.
• Portion and freeze turkey slices to use in sandwiches, salads, soups and casseroles.
• Buy fresh and local ingredients when revamping new meal ideas.
Here are some great recipe ideas for using those Turkey Day leftover.
Sandwiches and Wraps:
A Grilled Turkey Brie Apple Butter Sandwich with Cranberry
Open-Face Turkey Melt
Turkey Waldorf Salad
Turkey Cobb Salad
Soups and Chili:
Turkey and Poblano Chili
Turkey Vegetable Soup
Casseroles and Enchiladas:
Turkey Pot Pies
Turkey and Corn Enchiladas
Turkey Hash with Eggs
2 tablespoon(s) margarine or butter
1 medium onion, chopped
2 C leftover mashed potatoes
2 C leftover stuffing
2 C leftover cooked turkey, cut into 1/2-inch pieces
1 C leftover cooked vegetables, coarsely chopped
1/4 C (loosely packed) fresh parsley leaves, chopped
1/2 C leftover cranberry sauce
In 12-inch nonstick skillet, melt margarine on medium. Add onion and cook 8 to 10 minutes or until browned, stirring frequently. Stir in mashed potatoes, stuffing, turkey, and vegetables. Cook 20 minutes, turning occasionally and pressing with spatula, until browned. Sprinkle with parsley. Serve with cranberry sauce.
Roaring Fork, starting on November 1st, will be running their annual Holiday Bounce Back Cards.