Leftover Turkey Parm

Still  have turkey leftovers? Sick of turkey pot pie and turkey soup? Then give this protein packed casserole a try.

Ingredients:

1 cup cottage cheese

4 oz shredded mozzarella + 2-3 tbsp more

1/2 cup + 1/4 cup marinara sauce 

1 tsp dry oregano

1/2 tsp garlic powder

1 cup cooked chopped turkey or chicken

1-2 tbsps Panko or leftover stuffing to top

parmesan cheese

 

Oil an 8" round baking dish. Mix cottage cheese, 4 oz mozzarella, 1/2 cup marinara sauce, oregano and garlic powder together along with the chopped turkey. Spoon into prepared dish then cover with 1/4 cup marinara. Add Panko or stuffing (I had leftover sausage stuffing here). Add 2-3 tbsps shredded mozzarella and sprinkle parmesan cheese to taste. Bake at 400°F for 15 minutes. Serves 2 

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Turkey and Red Cabbage Soup

Rarely do you come across a recipe that's delicious, comforting, healthy and easy. Oh, and it also uses leftover turkey! Bonus! (You could also use cooked chicken)

Ingredients:

1 tbsp olive oil

4 cups chicken broth

3/4 lb cooked and chopped turkey

1 small onion, diced

2 carrots, diced

2 1/2 cups chopped red cabbage

1 tsp minced garlic

28 oz can diced tomatoes

1 tsp salt

1/4 tsp pepper

 

Heat oil in a Dutch oven. Add onion and brown 2-3 minutes, then add the carrots, red cabbage and garlic and cook for 1-2 minutes. Add the turkey, broth, tomatoes, salt and pepper. Bring to a boil then simmer until vegetables are tender, about 1 hour. And that's it!

Makes 4-6 servings.

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Turkey Puff Pot Pie

Nothing is more comforting than a pot pie. And using frozen puff pastry makes it easy, not to mention pretty gorgeous! Pulled the Christmas turkey leftovers out of the freezer for this one.

Ingredients:

 1/4 cup butter

1 cup diced onion

1 cup diced carrots

1 cup diced sweet bell pepper 

1/4 cup flour

1 1/4 cups chicken or turkey broth

1 1/4 cups milk

4 cups cooked, chopped turkey

1 tsp celery seed

1 tsp dried thyme

3 tbsps fresh chopped parsley

salt and pepper to taste

1 cup frozen peas

1 sheet of puff pastry, defrosted in fridge overnight

1 egg beaten with 1 tbsp water

sesame seed (optional)

 

Preheat oven to 400°F.

Melt butter in a large saucepan on medium heat. Add the onion, carrots and bell pepper and cook until tender, about 10 minutes. Whisk the flour into the broth and stir into the pot. Add the milk and simmer 5 minutes to thicken. Then add the turkey, celery seed, thyme, parsley, salt, pepper and peas. Pour or spoon into a 10 X 10" baking dish or large, deep pie plate.

Unroll the puff pastry onto the parchment it is packaged in and roll out to just larger than your baking dish. Make some slits in the pastry and turn it over on top of the baking dish. Peel away the parchment paper.

Press to seal the edges to the side of the baking dish with some over hanging. If you find there is too much left over the sides just turn it up like I did here for the corners. Brush with the egg wash of beaten egg and water and, if using, sprinkle with sesame seeds.

Bake at 400°F for 30 minutes. Cool 5-10 minutes before serving. Use that time to stand back and admire what you just made!

Makes 6 servings

Adapted from: herbsandflour.com

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Leftover Roast Pork Fried Rice

Anyone who knows me knows I love leftovers! So this recipe is right in my wheelhouse! Leftover pork and leftover rice are converted into a savory meal. 

I used chopped cooked pork roast here, which was very good, but ideally you would want to use leftover Char Siu for restaurant quality pork fried rice results. This is the link to the  recipe I use for Char Siu:

https://hotandcoldrunningmom.blogspot.com/2023/01/easy-homemade-char-siu.html 

Ingredients:

1 - 1 1/2 cups chopped cooked pork

3-4 cups leftover rice (or cook and chill it)

3 tbsps avocado or canola oil, divided

1 tsp sesame oil

1 celery stalk, diced

1 carrot, diced small

1 or 2 radishes, diced small

1/4 cup diced red onion

2-3 tsps minced garlic

1 cup frozen peas and/or edamame

1/4 tsp red pepper flakes

1 tsp fresh minced ginger

2 tbsps soya sauce

2 eggs, beaten

sriracha to taste

some chopped chives

apple cider vinegar

snap peas and garlic scapes to garnish (optional)

Heat 2 tbsps avocado and sesame oils in a large skillet on medium high. Add carrot, radishes, celery and onion and cook 3 minutes. Reduce heat to medium low and add the garlic, stirring for 30 seconds to 1 minute.

Add peas/edamame (I used 1/2 cup of each), red pepper flakes and ginger and heat 1 minute before adding the rice. Spread it out and don't stir for 1-2 minutes. Then stir, spread it out again and don't stir another 1-2 minutes. (Note: using chilled rice helps it to keep from clumping)

Stir in the soya sauce and chopped pork and heat 1 minute.

Spread to the sides of the skillet making a well, then add 1 tbsp of oil. Pour the beaten eggs in the middle and cook for 2 minutes, breaking and scrambling it. Stir into the rice along with the chives.

Add sriracha to taste along with a glug of apple cider vinegar. (Sorry for inaccurate measure of A.C.V. A glug is maybe a teaspoon or 2)

If using snap peas add water into a frying pan and heat to boiling. Add peas for just 1 minute then drain. 

For the garlic scapes, a simple sauté in a bit of oil or butter and they are ready to plate!

Serves 4

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Leftover Turkey Chow Mein

Do you still have turkey leftovers? Are you tired of hot turkey sandwiches? Turn your turkey leftovers into savory Chinese takeout!

Ingredients:

1 cup cooked turkey (or chicken)

1 carrot, thinly sliced

2 tsps chopped garlic

2 tsps vegetable oil

1/4 tsp sesame oil

1 cup shredded cabbage (bagged coleslaw mix)

1/2 medium onion, thinly sliced

1 celery stalk, thinly sliced

3 oz chow mein noodles (or spaghetti)

1/4 of a red bell pepper, thinly sliced

1 1/2 cups bean sprouts

1 green onion, sliced and divided green/white

2 tbsps hoisin sauce

2 tbsps soya sauce

1/3 cup chicken broth

1/2 tsp sugar

1 tbsp cornstarch

Cook noodles as directed on package then drain, rinse in cold water and set aside.

Combine the hoisin, soya sauce, chicken broth and sugar. Do not add cornstarch yet. Set aside.

In a wok or large skillet heat vegetable and sesame oils together to medium heat. Add garlic and stir 30 seconds before adding onion and carrot cooking about 1 minute. Add the cabbage, celery, bell pepper, bean sprouts and the white slices of green onion. Stir fry 2-3 minutes.

Whisk the cornstarch into the sauce and pour into a well in the center of the veggies. Then stir everything together and heat 1-2 minutes.

Mix in the turkey and drained noodles and heat through. Taste for seasoning...I like it as is but you may want to add more soya sauce or salt and pepper.

Garnish with sliced green onion and serve.

Makes enough for 2-3 servings.

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Mozzarella Chicken Pasta

I seem to always come back to some variation of this recipe when I have leftover chicken. It's easy to make and on the table in less than 30 minutes!

Ingredients:

454 g spaghetti

1 1/2 cups cooked, chopped chicken

1 tbsp olive oil

1 tbsp butter

1/4 cup chopped onion

4 tsps minced garlic

1/2 tsp dry oregano

1 1/3 cups chicken broth

1 cup 35% cooking cream

1 tbsp flour

1/2 cup peas (frozen and thawed)

1/4 cup parmesan

salt and pepper to taste

1 1/2 cups shredded mozzarella 

Heat olive oil and butter together in a large skillet and cook the onion until translucent. Add the garlic and cook 1 minute, then add the oregano, broth and cream. Whisk in the flour and on medium heat cook and whisk until thickening, about 4-5 minutes.

Add the chicken, peas and parmesan and warm through, then stir in the mozzarella and cook until melted. Salt and pepper to taste. Keep warm.

Cook and drain the spaghetti and toss with the sauce. (You may want to add a touch of pasta water to the sauce.)

I like it with alot of pepper!

Serves 4

Turkey Pot Pie

Question: What to do with leftover turkey? Answer: Pot pie!  Got leftover gravy and cranberry sauce? We'll use that too!

Ingredients:

4 cups cooked and diced turkey (or chicken)

1 medium onion, diced

1 celery stalk, diced

1 medium carrot, diced

1 medium red pepper, diced

1 tbsp minced garlic

1 tbsp sundried tomato, chopped fine or snipped with scissors

2 tbsps butter

2 tbsps flour

salt and pepper to taste

1 1/2 cups chicken broth

1/2 cup 10% cream

2 tbsps fresh chopped parsley

pie dough enough for a double crust 10" pie

Heat butter in large skillet and add onion, celery, carrot and red pepper and cook until carrots are tender. Then add the garlic and sundried tomato. Make a well in the center of the vegetables and stir in the flour, salt and pepper. Cook 1 minute then whisk in the broth followed right away by the cream, whisking away any possible lumps forming. 

 

Stir together and simmer 3-4 minutes until it starts to thicken. Remove from heat. Mix parsley and turkey together and add to the skillet.

Roll out the bottom crust and lay it in a 10" pie plate. Spoon the filling into the crust. Brush the edge of the pastry with a little water then roll out the top crust and put it in place. Seal the edges and brush the top with a little milk (optional). Cut a few air holes in the top.

Bake in a 400°F oven on the lowest rack for 50 minutes. After about 20-25 minutes you may want to cover the edge with foil to avoid over baking the crust.

Let the pie stand 15 minutes before slicing.

So about the leftover gravy and cranberry sauce...I like my pie with a side of cranberry sauce while my husband likes his smothered in gravy. Have either or use both. 

I wish I had leftover stuffing too!!

Serves 6

Ham and Scalloped Potato Casserole

Made this a few days after Easter but just got around to posting it now. Don't worry I haven't had leftover ham hanging around this long!

Ingredients:

2 - 3 cups cooked ham, roughly chopped
3 large potatoes (Russet, Yukon Gold) thinly sliced
1 medium sweet potato, thinly sliced
1 medium onion, sliced
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp salt
pinch black pepper
1 cup shredded cheese (cheddar, swiss)
paprika

Butter a 9" baking dish and layer the potatoes and onions, but not the sweet potato. Next layer the ham on top.

Final layer is the sweet potato.

Now make the sauce...melt butter in a saucepan and add the flour. Cook 1 minute. Whisk in the milk and cook 1 minute more. Add the salt and pepper and pour into the casserole.

Top with cheese and a few sprinkles of paprika and bake at 375 F for 1 hour uncovered or until beautifully golden. The potatoes should be tender, if not pop it back in the oven for a few more minutes.

Add a quick kale salad to the plate and you have a complete meal!

Serves 4

Turkey Salad (Sandwich)

On the lookout for a tasty lunch idea? And you have leftover turkey or chicken? Give this a try. Great as a sandwich filling, but if you are cutting down on bread, serve it on spinach or lettuce.

2 cups cooked chopped turkey or chicken

1 green onion, sliced

1 celery stalk, chopped

1 tsp dried parsley

3/4 cup chopped, unpeeled apple

1/2 tsp thyme

1/4 tsp sage

1/2 cup mayonnaise

1/4 cup dried cranberries

1/4 cup chopped walnuts

1/4 tsp salt

A few grinds of black pepper

Mix mayo, thyme, sage, parsley, salt and pepper together. Add the apple and toss to coat.

Then add to the remaining ingredients. That's it.

Pile it high on your favourite bread...

or not, your choice. Either way you're gonna love it !

Turkey, Kale and Sweet Potato Casserole

So, turkey.  You have leftovers from Thanksgiving and before you know it you'll have leftovers from Christmas. Here's a healthy meal you can whip up in no time.

Below is a variation on this Campbells's soup recipe 
https://www.cookwithcampbells.ca/recipe/kale-and-sweet-potato-skillet-gratin

1-2 tbsps olive oil
1 lb leftover turkey
1 medium onion, sliced
2 cups grated sweet potato
1 grated carrot
3 cloves garlic, minced
4 cups baby kale
salt and pepper to taste
1  1/2 cups shredded cheddar cheese
1/4 cup parmesan
1 can cream of celery soup

Heat olive oil in large skillet.  Add onion, sweet potato, carrot and garlic and cook 3-5 minutes until tender.

Stir in the kale and cooked, leftover turkey, then sprinkle with salt and pepper.

Mix the cheddar and parmesan together and divide in half.

Mix soup and half the cheese together and add to the skillet.

Prepare a deep 8" baking dish with cooking spray and spoon in the turkey/veg mix. Top with the rest of the cheese.

Bake at 400 F for 30 minutes.

Always on the lookout for more "leftovers" recipes!