Having leftovers in the fridge is one of the greatest parts of a holiday meal – after quality time spent with family and friends, of course.

Microwaved turkey and turkey sandwiches are a post-Thanksgiving mainstay. But, meals like these can lead to a condition we like to call “Holiday Leftover Fatigue Syndrome.” The following recipes are geared at stimulating the taste buds and keeping us from feeling like we’re eating the same meal again and again…and again.

Turkey Curry Lentil Stew

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– 2 cups cooked turkey, shredded or chopped

– 1 tablespoon red curry paste

– 1 lb. bag of dried lentils

– 2 large sweet potatoes or yams, cubed

– 2 cups carrots, roughly chopped

– 1 large onion, diced

– 3 cloves of garlic, minced

– large can of crushed tomatoes

– large can of chicken broth

– can of peas

– 1 fresh cayenne pepper, diced (or 1 teaspoon dried cayenne pepper)

– salt and pepper

Combine in large crock pot. Add extra water if necessary to cover ingredients. Give it a good stir. Put on the lid and let it cook overnight, or until ingredients like lentils and carrots are tender. Stir periodically. Add extra salt and pepper, curry paste, or cayenne pepper until your taste preference is reached.

 

Turkey Pot Pie

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We used a store-bought crust, but if you’re feeling ambitious, click here or here.

Filling:

– 2 cups cooked turkey, shredded or chopped

– 14 oz. can of turkey or chicken broth (leftover gravy can play a role here)

– 1/3 cup of butter

– 1 large onion, chopped

– 1/3 cup all-purpose flour

– 1/2 cup milk

– 2 cups mixed veggies (leftover corn, peas, or even green bean casserole work great)

– salt & pepper

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Directions:

Preheat oven to 425.

Melt butter in saucepan over medium heat. Add onion. When onion starts to get soft, add flour, salt and pepper. Stir well. Add milk and broth. Stir until it mixture thickens. Add turkey and veggies.

Spoon mixture into crust-lined pie pan. Cover with second crust. Pinch edges to seal. Cut several slits into the top of the pie (or make a design or write something).

Cook in your 425-degree oven for 30 minutes. Remove from oven, cover edges with tin foil to avoid burning, and then bake for an additional 15 minutes.

Let it stand for 5-10 minutes before digging in.

 

Turkey Salad – Two Ways!

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Tarragon Turkey Salad

– 1 cup shredded or chopped cooked turkey

– 1/3 cup mayonnaise

– 2 tablespoons horseradish

– juice from half a lemon

– 1/2 Granny Smith apple, diced (sub celery or halved grapes, depending on your taste)

– 1/4 cup walnuts

– 1 tablespoon dried tarragon (or 2 tablespoons fresh tarragon)

– salt and pepper

– pinch of garlic salt

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Directions: Combine in medium mixing bowl, until ingredients are evenly distributed. Serve on crackers, over a bed of lettuce, or as part of a delicious sandwich!

 

Red Curry Turkey Salad

– 1 cup shredded or chopped cooked turkey

– 1 tablespoon red curry paste

– 1/3 cup mayonnaise

– 1/2 Granny Smith apple, diced (sub celery or halved grapes, depending on your taste)

– 2 green onions, chopped

– 1/4 cup dried cranberries

– 1/4 cup pecans, chopped

– juice from half a lemon

– salt and pepper

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Directions: Combine mayonnaise and curry paste in separate bowl, before combining all ingredients in medium mixing bowl. Stir until evenly distributed. Serve on crackers, over a bed of lettuce, or as part of a delicious sandwich!

 

More recipes for leftover turkey from around the web:

Turkey Tetrazzini 

Turkey Enchiladas

Homemade Turkey Soup

Turkey Dumpling Stew

 

 

 

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