We always have one regular turkey and one smoked turkey at Thanksgiving so there are usually leftovers. This sounds like a good turkey salad recipe to use up the meat. As always, adjust seasonings to your own taste because a half teaspoon of anything with three cups of turkey meat doesn’t sound like enough to me.
Leftover Turkey Salad 1/2 teaspoon salt 1 tbsp fresh lemon juice 1/2 tsp fresh-cracked black pepper 1/2 tsp garlic powder 1/4 cup mayonnaise 1/4 cup plain Greek yogurt 1 tbsp Dijon mustard 3 cups cooked leftover chopped and cooked turkey 1/2 cup celery, diced 1/4 cup diced red onion 1/2 chopped cup chopped pecans or walnuts 1/2 cup dried cranberries 1/4 cup chopped dill Whisk together the salt, lemon juice, pepper, garlic powder, mayonnaise, Greek yogurt, and Dijon mustard in a small bowl.
To a large mixing bowl add the leftover turkey, celery, red onion, pecans, cranberries, and chopped dill.
Pour the mayo and yogurt mixture over the turkey salad ingredients. Stir until well combined.
Serve immediately or chill until ready to serve. —kwc— Here’s one for turkey enchiladas. It calls for raw ground turkey, but you could just season the leftover turkey and skip the browning step.
Turkey Enchiladas
1 lb. ground turkey 1 taco seasoning packet 2 cups enchilada sauce divided — mild or hot, pick your flavor!
1 15.5 oz. can black beans 1 15.5 oz. can of corn 2 cups cilantro, diced 1 small onion, diced 2 cups shredded cheddar cheese 12 six-inch corn tortillas Garnish (optional) Sour cream Green onions, diced Preheat oven to 375. Brown ground turkey in a skillet and season with the taco seasoning or your favorite mix of spices.
Combine ground turkey, 1 cup enchilada sauce, black beans, corn, cilantro, onion, and 1/2 cup cheddar cheese in a mixing bowl and set aside.
Grease your casserole dish and lay six of the tortillas along the bottom of the dish, spread and lay them evenly and be sure they are covering the entire bottom of the dish.
Spread 1/2 cup of enchilada sauce over the top of the tortillas, then add 1/2 of the meat mixture. Spread evenly until flat across the whole dish. Repeat these layering steps once more: the six tortillas, the remaining sauce, and the remaining meat mixture. Cover the top of the casserole with the rest of the cheddar cheese, 1-1/2 cups.
Cover enchilada casserole with foil, slightly tented so that the cheese on top does not stick. Bake in the oven for 30 minutes.
When finished, turn off the oven, remove the foil, and let the casserole stand for another 5 minutes in the oven. Cool casserole for 10 minutes and serve. —kwc— Here’s an easy fried rice dish using turkey leftovers. Fried rice always comes out better if you use leftover rice that has been chilled. I doubt white sesame seeds are available in Rockdale, but they are an optional garnish anyway.
Leftover Turkey Fried Rice
1/2 tbsp vegetable oil 1/2 cup onions, finely chopped (approximately half an onion) 1 tsp garlic, minced 1 small jalapeño pepper 1 1/2 cups leftover cooked turkey, shredded or cubed into 1/2-inch thick pieces 2 eggs 3 cups white rice, cooked 1 tbsp soy sauce 1/2 tbsp sesame oil 1 tsp chicken bouillon 1 tsp white pepper 1 tsp salt 1/2 tsp ground black pepper 1 cup carrots and peas vegetable mix, frozen Green onions, finely chopped 1 tsp white sesame seeds (for garnish) Heat oil in a large wok or skillet over medium high heat for two minutes until sizzling and hot. Add onions and garlic and sauté for two minutes until fragrant. Stir in jalapeño (if using).
Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about a minute. (The eggs should be springy and bright in color, and not too dry at this stage). Stir to combine all ingredients together.
Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
Add carrots and peas, and stir fry for two minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
Serve hot on a plate, and sprinkle sesame seeds on top.
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