DAY-AFTER-THANKSGIVING TURKEY STIR-FRY
I work for a priest, Fr. Leo, who loves to cook and shared this recipe with me. Perfect for the day after Thanksgiving, the dish encompasses the holiday spirit, while adding a twist. -Stefen Lovelace, Marriottsville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer., Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice.
Nutrition Facts :
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
STIR FRY TURKEY (DAD'S VERSION)
Great meal for after Thanksgiving to use up leftover turkey. Very simple meal. This was one of my favorites as a child. Serve over rice or chow mein noodles.
Provided by BunnyBaker
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
- Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
- Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 23.7 g, Cholesterol 41.1 mg, Fat 13.3 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 2.5 g, Sodium 1112.1 mg, Sugar 11.9 g
SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER
This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.
Provided by Melissa Clark
Categories dinner, quick, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
- Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
- Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
- Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
- Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
DAY AFTER THANKSGIVING TURKEY PHO
With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.
Provided by hello angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
- Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g
STIR-FRIED TURKEY AND BRUSSELS SPROUTS
A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful, gingery mix at the last minute. Once you add the turkey it's important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you've stir-fried the red peppers, and just stir-frying to heat through.
Provided by Martha Rose Shulman
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
- Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
- Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams
THE DAY AFTER THANKSGIVING TURKEY STIR FRY
A good way to use up leftover turkey from Thanksgiving or Christmas. I make sure I buy a turkey big enough to make this the next day. Originally an adopted recipe
Provided by Barefoot Beachcomber
Categories Poultry
Time 1h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- SAUCE: Combine all ingredients in small bowl.
- STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
- Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
- Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
- Add ½ cup water; cover and cook 6-8 minutes until sweet potato is tender.
- Add remaining sauce and heat while stirring gently to combine.
Nutrition Facts : Calories 96.7, Fat 2.6, SaturatedFat 0.4, Sodium 493.2, Carbohydrate 17.1, Fiber 1.4, Sugar 8, Protein 2.4
THE DAY AFTER THANKSGIVING TURKEY SANDWICH
Can be eaten closed or open-faced. We prefer eating it warmed, but can be eaten cold. The best reason to have turkey on Thanksgiving :-)
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayonnaise on both slices of bread.
- Place turkey slices on one piece of bread.
- Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
- Close sandwich; slice in half and eat.
- *Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
- *The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
- *Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.
Nutrition Facts : Calories 282.1, Fat 7.5, SaturatedFat 1.4, Cholesterol 5, Sodium 814.2, Carbohydrate 48.3, Fiber 2.3, Sugar 10.4, Protein 5.6
DAY AFTER THANKSGIVING DINNER
Several years ago, on the Friday after Thanksgiving, I wanted to use my leftovers for something other than a turkey sandwich or turkey soup. I opened up all the containers in the fridge and came up with this. It's a family favorite and easy to create. It's also easy to put together from scratch, without using leftovers. I've provided amounts as a guideline but the recipe is very forgiving and can be adjusted or modified for more or less, depending on how many ingredients you have on hand. Also - if your stuffing isn't very savory, you can add more herbs to either your turkey mixture or your stuffing mixture - or both!!
Provided by shooz616
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the stuffing and mashed potatoes.
- Add the egg and mix thoroughly.
- With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
- Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
- While the stuffing balls are baking, make a roux, as follows:.
- Sift the flour, salt, pepper and thyme together.
- Melt the butter.
- Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
- When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
- Stir in the gravy and the milk.
- Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
- Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
- Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!
Nutrition Facts : Calories 592.3, Fat 28.4, SaturatedFat 13.9, Cholesterol 135.9, Sodium 2326.1, Carbohydrate 54.4, Fiber 3.8, Sugar 3.1, Protein 28.8
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