Turkey dinner leftovers made over
Turkey dinners are a lot of work, right?
But many believe that the real magic of the turkey is the huge mileage you can get out of one bird (and their accompanying sides) to extend its dollar value- as well as reduce your time in the kitchen.
If the thought of having another turkey sandwich doesn’t appeal to your inner gourmand, here are some new twists on old leftover favourites.
Turkey lettuce wraps
Overloaded on carbs during the holidays? Look to this nice, light alternative. Mix chopped, cooked turkey with some mayo, almonds and dried cranberries. Load up shredded, whole lettuce leaves (romaine or green leaf lettuce work best).
Super easy, delicious and a welcome “lighter “dish at a time of year when everything is so rich.
Turkey rice bowl
Chop two cups of your favourite veggies. Add to a pan with a little olive oil and saute. Add 1-2 cups of shredded, cooked turkey and about a quarter cup of chicken broth. Cook until veggies are heated through and turkey is warm.
Meanwhile, cook a cup of rice according to package directions. When turkey mixture is done, mix in with rice. Top with fresh parsley, salt and pepper.
Turkey shepherd’s pie
This is a great way to use up three leftover items: turkey, potatoes and creamed corn. In a pan, combine 2-3 cups of cooked turkey, a can of cream of mushroom, soup, a cup of creamed corn and about a half a can of milk. Add about a cup of the combination of chopped celery, onions and peas. Add to turkey mixture and simmer until sauce is thickened.
Spread over a 9x 13 pans and top with mashed potatoes (you’ll probably need at least two cups). Also, if you’ve got any leftover stuffing, feel free to dot the mixture before you layer with mashed potatoes.
Put in the oven at 350 for about 30-40 minutes, until potatoes are golden and turkey mixture is bubbly.