Enough is enough – I’m going on a diet.
Those are typically the words that come out of my mouth every Friday morning after the Thanksgiving holiday. Certainly, my actions the day before pretty much always set me up for such a statement. After a day of overeating and watching football, I tend to feel a bit slower in my step.
But, as in most years, it never fails that I tend to push that diet off to the week ahead. After all, there are so many leftovers from Thursday’s feast that I’d be a fool to let it all go to waste. Ah, the power of procrastination.
Yet, the idea of repeating the exact same meal from the day before often loses its luster on my tired taste buds. So instead, I seek out ways to re-use all of that goodness before I stare down a week of grilled salmon and salad.
In other words, don’t be bored with your meals, or even worse, let great food go to waste! Entertain your family and friends one more time around with these great ideas for turkey leftovers!
Smokey Turkey Quesadillas
These tasty bites are perfect for enjoying more football with friends. Simple, quick, easy and delicious–just the way cooking’s supposed to be. (Prep 10 minutes, Cook 10 Minutes, Serves 4–6)
2 Cups Leftover Turkey, chopped 1 Teaspoon Chili Powder 1 Teaspoon Cumin Powder 4 Tablespoons Butter, separated 4 Large Flour Tortillas 4 Cups Pepper-Jack Cheese, grated Sour Cream and Salsa, to serve
Combine the first three ingredients into a bowl and mix until evenly combined; set aside. Meanwhile, melt a tablespoon of butter at a time into a non-stick skillet. When butter has melted, add one tortilla into the pan. Arrange ½ cup chopped turkey, and 1 cup of cheese onto one side of the tortilla. Using tongs or a spatula, carefully fold over the other side of the tortilla to cover the ingredients. Allow the tortilla to cook and slightly brown on one side, flip and repeat on the other side. Remove from pan, cut into even wedges, and serve with sour cream and salsa. Repeat process for remaining ingredients.
Turkey and Sausage Gumbo
A delicious and hearty soup that makes use of all of that wonderful leftover turkey, including the white and dark meat. (Prep 15 minutes, Cook 1 hour, Serves 4–6)
¼ Cup All Purpose Flour ¼ Cup Vegetable Oil 1 Onion, finely diced 1 Green Bell Pepper, finely diced 4 Cloves Garlic, finely diced 1 Can Petite Diced Tomatoes 32 oz Turkey (Chicken) Stock 1 16 oz Bag Frozen Okra, cut 1 lb Andouille or Smoked Sausage, sliced 4 Cups Leftover Turkey, chopped Hot Cooked Rice, to serve
In a Dutch oven over medium heat, slowly cook the flour and oil together, creating a roux about the color of a dull penny; 20 minutes. Next, add bell pepper and onions and sauté until tender, 4 – 6 minutes. Add garlic and tomatoes; continue to sauté for another five minutes. Slowly add the stock and increase the heat to medium high until the mixture begins to simmer. Add okra, return to a simmer, and cook for another 10 minutes. Finally, add sausage and turkey and heat through – 10 minutes. Serve with hot cooked rice.