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Don't Leave Your Turkey Out in the Cold

Five recipes to bring your turkey back to the table.

A menu at a local fish market displays various types of ceviche available in Panama City, Panama.


If your Thanksgiving is anything like ours, as soon as the dishes are put away, I’m left thinking about what to do with all that leftover turkey! Don’t fret, here are our favorite recipes for using up your bird.

1. Turkey Enchiladas

These enchiladas are easy to make and freeze beautifully.  
2 C. Shredded cooked turkey
1 C. Frozen corn, thawed
1 ½ C. Grated pepper Jack cheese
Kosher salt and black pepper
8 flour tortillas
1 C. Store bought enchilada sauce
1/4 C. Chopped fresh cilantro
1 C. shredded lettuce
½ C. diced onions (optional)
Sour cream and guacamole

Heat oven to 400° F. In a large bowl, combine the turkey, corn, 1 cup of cheese, ½ teaspoon salt, and ¼ teaspoon pepper.
Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish.
Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro, lettuce, onions, sour cream, guacamole and serve.

2. Mini Turkey Potpies

Make them now and freeze them for later, or enjoy them with a crisp arugula salad with a drizzle of good olive oil and lemon juice.

2 Tbs. butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
3 Tbs. flour
1 C. chicken or turkey stock
2 C. shredded turkey
1 C. frozen peas and corn
1 prepared pie crust
1 egg, lightly beaten   

Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Stir in turkey and peas. Cut rounds of crust to fit into muffin tins so they fill the entire tin. Pour mixture ¾ of the way up and cover with pie crust and brush with egg. Bake for 30 minutes until crust is golden.  

3. Asian Turkey Salad in Lettuce Cups

One of our favorite dishes to eat for lunch!

For the Sauce:
1/2 C. soy sauce
2 Tbs. rice vinegar
1 cube frozen garlic
1 cube frozen ginger
1 tsp. sambal oelek (Asian chili sauce)-optional
1 Tbs. hoisin sauce
¼ C. chopped fresh cilantro
2 Tbs. toasted sesame oil

For the Cups:
1 C. chopped turkey meat
1/3 cup shredded carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced sugar snap peas
¼ C. crushed salted peanuts
Iceberg lettuce leaves, for serving

Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
For the salad: Combine turkey and all vegetables and toss with dressing. Serve in a lettuce cup and garnish with peanuts before serving.

4. Turkey Chili

A favorite of ours, it freezes beautifully...Think Superbowl prep-done!

1 Tbs. olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 tsp. kosher salt
2 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 (20 oz.) can diced tomatoes, with their juice
2 (15 oz.) cans pink and red kidney beans, rinsed and drained
2 C. shredded turkey
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Add the turkey, tomatoes and beans. Cook, covered on medium low heat, stirring occasionally, until thick, about 40 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.

5. Healthy Greek Turkey Salad

Easy, crunchy and delicious!

2 C. diced turkey
1 C. prepared Tzatziki
¼ C. dried cranberries
½ C. slivered celery
1 tsp. dried oregano
¼ C. chopped pitted kalamata olives
¼ C. crumbled feta cheese
½ C. cherry tomatoes, halved

Combine all ingredients in a bowl, and serve with cucumber spears and pita crisps.

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