Too Much Turkey?

There is often too much turkey left over from the main course on Thanksgiving Day, but we have a few ideas to put it to good use. We hope that you have had a wonderful day with those you love and cherish, were able to take a brisk walk after the feast to burn off a few of those calories and then settle into an afternoon of football fun and games with the family.

Chilled Turkey Rice Salad

2 cups cooked turkey, cut into ½” pieces
1 cup cooked rice
2 green onions, chopped
½ tsp. curry powder
4 tsp. lemon juice
Salt to taste
¼ cup chopped green pepper
½ cup chopped celery
¾ cup mayonnaise
Lettuce

Combine rice, onion, curry, lemon juice and salt. Cover and refrigerate overnight. Add remaining ingredients, except lettuce, to chilled rice mixture. Serve on lettuce leaves.

Turkey Tarragon Pitas

½ cup lemon yogurt
1 Tbsp. mayonnaise
¼ tsp. dried tarragon leaves, finely crushed
2 cups fully-cooked turkey, cut into ½ -inch cubes
1 cup green grapes, sliced in half
2 whole-wheat pitas
4 pieces leaf lettuce

In medium bowl, combine yogurt, mayonnaise and tarragon. Fold in turkey and grapes; cover and refrigerate at least 1 hour. Trim tops from mini pita pockets (or cut 6-inch pitas in half); line inside of pitas with lettuce. Carefully fill pitas with turkey mixture.

White Turkey Chili

1 Tsp. oil
¼ cup onion, chopped
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz.) Great Northern beans, drained
2 cans (11 oz.) corn, undrained
1 can (4 oz.) chopped green chilies
4 cups turkey or chicken broth
1 tsp. ground cumin

Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan. Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated.

Sprinkle mozzarella cheese on top if desired.

Brown Rice Turkey Soup

1 cup diced sweet red pepper
½ cup chopped onion
½ cup sliced celery
2 garlic cloves, minced
2 Tbsp. butter
3 cans (14 ½ oz. each) reduced-sodium chicken broth
¾ cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
¼ tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
¼ cup sliced green onions

In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.

Turkey Burgers

1 lb. ground turkey
1 tsp. poultry seasoning
1 small apple, chopped
1 small onion, chopped
1 stalk celery chopped
¼ cup mayonnaise
½ cup cranberry sauce
Lettuce

Mix ground turkey, poultry seasoning, apple, onion, and celery together. Form into burgers and grill until internal temperature reaches 165 degrees, about 4-5 minutes on each size. In small bowl, mix mayonnaise and cranberry sauce together. Serve burgers on buns; top with cranberry mixture and lettuce.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.