We still have turkey left over from Thanksgiving. I’ve been trying to be creative in order to use it up without everyone just plain getting tired of it, especially since we only have a whole turkey 1-2 times per year. So, here is what I’ve come up with so far:
Turkey wraps–Whole wheat tortilla, 1-2 lettuce slices (or other greens, if you prefer), 1/4 cup cooked diced turkey, your choice of cheese, touch of seasoned salt, ground black pepper, prepared mustard or Ranch dressing (whichever you prefer). Roll up, and enjoy. Delicious served with sweet potatoes, mini pretzel sticks, cubed mozzarella, and green bean casserole. (I arranged ours one night using the wrap as a tree trunk, the pretzel rods stuck into the cubes of cheese to look like fruited branches, sweet potatoes as the dirt, and the green bean casserole as the grass. My girls gobbled up everything!)
Turkey nuggets–1 cup cooked chunks of turkey, 1/3 cup corn starch, ground black pepper to taste, chicken bullion powder to taste (optional), 2-3 T. vegetable or olive oil. Mix together the dry ingredients and place into a zip-lock-style baggie. Add the turkey chunks and shake until well-coated. Heat the oil in a skillet on medium. Add the coated turkey and fry until golden-brown. Drain on paper towels, serve warm. My girls love this! I also do this with leftover chicken. you could probably even use flour instead of the corn starch, if you like. serve with Ranch dressing or condiments of choice, cheese cubes, carrot sticks, and snack crackers.
Turkey-Two-Stew–1 c. cooked diced turkey, 2 32-oz. boxes chicken broth (or use up the leftover turkey broth you made from the carcass after Thanksgiving), 2 carrots, 2 celery sticks, 1 small diced yellow onion, 2 small bay leaves, salt, pepper, 2 T. butter, dried thyme to taste, your choice of small pasta or rice. In a large saucepan, melt the butter. Add onion, carrot, and celery, as well as salt and pepper, and saute until tender (I like mine a little on the crispy side, and not mushy at all! This seems to help the veggies retain their flavor). Pour in the broth, and heat until it’s steaming pretty well but not quite boiling. Add the bay leaves, turkey, and thyme. Bring to a gentle boil. Add your choice of small pasta (my girls love alphabet pasta in their soup!) or rice and cook the length of time as per the package directions for your pasta or rice. Serve hot with your choice of crackers or bread. You could make this a little stewy by adding potatoes and a bit of flour to make it thick. This is simply a soup, despite its name (it sounds better as Turkey-Two-Stew, don’t you think? Turkey-Two-Soup just sounds a bit awkward in my head…).
Turkey salad–using your food processor, grind up the desired amount of turkey. Add finely diced onion and celery to taste, then add your choice of salad dressing or mayonnaise. Mix in salt and pepper, and serve in any manner you’d serve tuna salad, whether it be on sliced bread, a sliced bagel with lettuce and cheese, with crackers, or even in a halved bell pepper with carrot sticks and gold fish.
This is all I can think of for right now. I’m trying to come up with more as we continue to eat up the rest of the turkey, so please stay tuned!