Here are some fun new recipes for your turkey leftovers! Have a great Thanksgiving!
TURKEY-PASTA TOSS - Serves: 4
2 medium carrots
3/4 cup unsweetened orange juice
1 Tbsp cornstarch
1/4 Tbsp salt
1/2 tsp dried whole basil
3/4 lb cooked turkey breast, cut into 1/2 inch pieces
8 cups water
1/2 (8 oz) package fettuccine
2 oz fresh snow peas - trimmed
1 cup small fresh mushrooms
8 cherry tomatoes, halved
1 Tbsp margarine
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside.
Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven.
Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.
FRUIT & TURKEY SALAD- Serves: 4
We make this salad for a refreshing lite lunch.
2 cups chopped cooked turkey
1/2 cup sliced celery
1/2 cup plain low-fat yogurt
1 Tbsp mayonnaise
1 Tbsp honey
1 tsp grated orange rind
1/8 tsp salt
2 medium oranges, peeled and sectioned lettuce leaves
1 cup fresh strawberries halved
1 small banana, sliced
Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill.
Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates.
TEX-MEX TURKEY CHILI -Serves:6
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water
Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute.
Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Yield: 6 cups (about 187 calories per 1-cup serving)
TURKEY-ASPARAGUS PILAF - Serves 4
2 cups water
2 Tbsp margarine
1 (6-1/2 oz) pkg instant long grain and wild rice
1 (10 oz) pkg frozen asparagus
3 cups chopped cooked turkey
1/3 cup chicken broth
2 Tbsp dry sherry
2 Tbsp white wine vinegar
3 Tbsp sliced almonds, toasted
Combine water, margarine, and contents of seasoning packet from package of rice in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat. Let stand 7 minutes.
Cook asparagus according to package directions; drain and cut spears into thirds. Add asparagus, turkey and next 3 ingredients to rice; toss gently. Sprinkle with almonds.
TURKEY-VEGETABLE STIR FRY - Serves 4
Stir-Fry and Microwave are words you don’t often see used together in one recipe - yet this one works well for those last pieces of leftover turkey breast.
1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, minced
1 stalk celery, diagonally cut
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted
Combine first 4 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside.
Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir after 30 seconds. Serve over rice.