Ah, the wonderful leftover turkey sandwich: a true classic, but if you're feeling a little adventurous with your leftovers, we've got turkey nachos, turkey barbecue, and a turkey and sweet potato sandwich just to name a few. Why not enjoy the post-holiday spoils by sharing your leftovers with the rest of the hospital (or just as lunch for yourself) with some of our favorite after-Thanksgiving recipes? So stop licking your lips and get cooking!
Sources:
Food Network, Epicurious, About.com
Recipe: Turkey Barbecue →
[page]
Turkey Barbecue
Ingredients:?Instructions:
• 16 oz canned tomatoes; cut up
• 6 oz tomato paste
• 1 tsp Powdered mustard
• 1/4 cup Onion, chopped
• 1 tsp Chili powder
• 2 cups Turkey, chopped
?
• Combine all the ingredients in a saucepan.
• Simmer for 10 to 15 minutes, or until the flavors are blended.
• Spoon the mixture over hamburger buns or toast.
Turkey Pot Pie with Cornbread Topping →
[page]
Turkey Pot Pie with Cornbread Topping
Ingredients:?Instructions:
• 1 can cream of mushroom soup (~10.5 oz)
• 1 cup milk
• 1 cup peas, cooked
• 2 cups cubed turkey
• 3/4 cup sifted all-purpose flour
• 3/4 cup cornmeal
• 2 tsp baking powder
• Dash of salt
• 1/4 cup shortening
• 1 egg, lightly beaten
• 3/4 cup milk
?
• In a saucepan over medium-low heat, heat soup, milk, peas, and turkey.
• Transfer to shallow 2-quart baking dish.
• Mix together flour, cornmeal, baking powder, and salt; cut in shortening.
• Mix egg and milk together; add to dry ingredients; mix well with a fork.
• Pour over turkey mixture.
• Bake at 425? for 20 to 25 minutes.
Turkey Broccoli Pie →
[page]Turkey Broccoli Pie
Ingredients:?Instructions:
• 2 cups leftover dressing
• 1 pkg frozen broccoli spears
• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups milk
• Dash salt
• 2 cups turkey, cubed
• 1/4 cup giblet gravy (optional)
• 1 hard cooked egg, chopped
• 6 gingersnap cookies, crumbled
?
• Line a 9-inch glass pie plate with dressing.
• Cook broccoli till barely tender.
• Place broccoli spears over dressing, spoke fashion, with heads resting on edge of plate.
• Make white sauce of butter, flour, milk, and salt.
• Stir in turkey, gravy and egg.
• Carefully pour mixture over broccoli. Sprinkle crumbs over top.
• Bake at 350? for 20 minutes.
Turkey Melt →
[page]
Turkey Melt
Ingredients:?Instructions:
• 8 slices toasted white bread
• Turkey, sliced
• 2 cans (10.5 oz each) cream of mushroom soup, condensed
• 1/2 cup water
• 1/2 cup shredded sharp Cheddar cheese
• 8 slices cooked bacon
?
• Place toast on baking sheets and arrange turkey on toast.
• Combine cream of mushroom soup with water; heat thoroughly.
• Spoon sauce over turkey slices; sprinkle with cheese.
• Spoon sauce over turkey slices; sprinkle with cheese.
• Put under broiler until cheese is melted and sandwiches are hot.
Turkey Pasta Toss→
[page]
Turkey Pasta Toss
Ingredients:?
Instructions:
• 2 medium carrots
• 3/4 cup unsweetened orange juice
• 1 tbsp cornstarch
• Dash salt
• 1/2 tsp dried basil
• 3/4 lb. turkey breast cut into bite-sized pieces
• 8 cups water
• 8 oz package fettuccine
• 2 oz fresh snow peas
• 1 cup small mushrooms
• 8 cherry tomatoes, halved
• 1 tbsp margarine
?
• Cut carrots in half lengthwise, clean with peeler and cut into 2-inch pieces, set aside.
• Combine orange juice, cornstarch, salt and basil in as small
saucepan; bring to a boil, stirring constantly.
• Stir in turkey and bring back to boil, cook 1 minute.
• Bring 8 cups water to a boil in a large pot, add
fettuccine and cook until tender.
• Add carrots and snow peas, cook 30 seconds. Drain well, and
return to pot.
• Add turkey mixture, mushrooms and remaining ingredients to
fettuccine mixture; toss gently. Serve warm.
Turkey Shepherd's Pie with Leftover Mashed Potatoes →
[page]
Turkey Shepherd's Pie with Leftover Mashed Potatoes
Ingredients:?
Instructions:
• 2 cups turkey
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1.5 cups leftover mashed potatoes
• Salt and pepper
?
• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Add carrots and snow peas, cook 30 seconds. Drain well, and
return to pot.
• Add turkey mixture, mushrooms and remaining ingredients to
fettuccine mixture; toss gently. Serve warm.
Next Day Turkey Soup →
[page]
Next Day Turkey Soup
Ingredients:?
Instructions:
• 2 quarts chicken broth
• 1 turkey carcass, all meat removed
• 1 onion: halved plus 1 onion minced
• 1 carrot halved lengthwise, 1 carrot minced
• 1 stalk celery plus 1 stalk minced
•3 cups dark turkey meat
• 2 cloves garlic, smashed
• 2 tablespoons olive oil
• 3 cups leftover Thanksgiving side veggies
• 1 tbsp chopped fresh sage leaves
?
• Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.
• Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)
• Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
• In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.
• Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
• Let simmer for 5 more minutes and serve.
Turkey Nachos →
[page]
Turkey Nachos
Ingredients:?Instructions:
• 1/2 lb leftover turkey, shredded
• 1.5 tbsp lime juice
• 2 tbsp vegetable oil
• 3 bell peppers, chopped
• 1 garlic clove, chopped
• 1/4 tsp cumin
• 1 (15- to 16-oz) can black beans, rinsed and drained
• 4 oz corn tortilla chips
• 2 cups grated jalapeño Jack cheese (8 oz)
• 1/4 cup chopped scallion greens
• 1/2 cup chopped fresh cilantro
• 1 cup sour cream
• 2 to 3 teaspoons finely chopped pickled jalapeño
?
• Preheat oven to 450°F.
• Toss turkey with lime juice and season with salt and pepper.
• Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
• Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
• Stir together sour cream and jalapeño to taste and serve on the side
Turkey and Sweet Potato Sandwich →
[page]
Turkey and Sweet Potato Sandwich
Ingredients:?Instructions:
• 1 cup bottled turkey gravy
• 1 large (8 oz) sweet potato
• 4 sourdough rolls
• 4 tsp dried sage
• 1 lb leftover turkey
• 1 cup whole- or crushed-berry cranberry sauce (not jellied)
?
• Heat gravy in a small saucepan until hot, about 2 minutes.
• Cut sweet potato across into thin 1/4-inch slices.
• Place slices on a plate, sprinkle with 1 tbsp water, cover loosely with plastic wrap and microwave 6 to 7 minutes or until very soft.
• Split rolls in half and pour 2 tbsp gravy on each half and sprinkle sage on top.
• Divide turkey into 4 equal portions and place on the bottom half of rolls. Top with sweet potato slices.
• Spread cranberry sauce over the top half of rolls and close the sandwiches. Add salt and pepper to taste and serve.
Break Room Holiday Leftover Recipe GuideOriginally from: http://www.nursinglink.monster.com/news/articles/9134-break-room-holiday-leftover-recipe-guide
View this post on my blog: http://travelnursesuccess.com/break-room-holiday-leftover-recipe-guide
