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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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

Turkey Florentine Lasagna

Still got turkey leftovers? Of course you do! With no-cook lasagna sheets, store bought sauce and leftover turkey all you need to do is assemble this baby and bake it! Easy peasy!

Ingredients:

2 cups chopped, cooked turkey (or chicken)

1 medium onion, chopped

1 tbsp vegetable oil

3 cups baby spinach

1/2 cup grated carrot

2 1/2 - 3 cups tomato sauce

1 cup ricotta

1 tsp garlic powder

1/2 tsp oregano

salt to taste

1 cup shredded mozzarella

6 no-boil lasagna sheets

parmesan cheese

In a small skillet brown the onion in vegetable oil then remove from heat and toss with the spinach. Set aside.

Mix the turkey, carrot and 3/4 cup sauce together. I used Classico's Florentine Spinach and Cheese, but any sauce will do. 

And we love these Delverde lasagna sheets... no boiling! But if you are using regular not instant lasagna sheets have them boiled and ready for stacking.

Combine the ricotta, garlic powder, oregano and salt.

Butter and 8 X 8" baking dish and spray with oil. Spread a couple tablespoons of sauce in the bottom of the dish then add a lasagna sheet. Top that with half the turkey mixture. and another pasta sheet.

Then half the spinach and 1/2 cup sauce and another sheet.

Spread all the ricotta evenly over that sheet and top with another.

Finally, the rest of the turkey mix, pasta, spinach and 1/2 cup sauce, and the last pasta sheet. Gently press down.

Spread the balance of the tomato sauce over the top and add mozzarella.

Cover with foil and bake at 325°F for 30 minutes. Then uncover and return to the oven for 20-25 minutes.

Let rest 15-20 minutes before cutting.

Serves 6

Turkey Pad Thai

I made this one way back when I had leftover turkey from Christmas and finally got it to the blog. Best leftover turkey recipe ever! No turkey, no problem...just substitute cooked chicken.

3/4 cup chopped cooked turkey
3/4 lb bean sprouts
6 oz rice noodles
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
1/4 tsp garlic powder
2 garlic cloves, minced
Handful of spinach, chopped
1 egg
1/2 tsp dry basil
2 tbsps vegetable oil

Sauce: 
3 tbsps brown sugar
3 tbsps turkey or chicken broth
2 tbsps white wine vinegar
2 tbsps soya sauce
2-3 tsps sriracha

Garnish:
1/4 cup peanuts
1 green onion, sliced

Pour hot water over rice noodles and stir until soft. Drain, toss with a little oil and set aside.

Mix the sauce ingredients together and set aside as well.

In a large skillet heat 1 tbsp oil and add the vegetables (except bean sprouts) along with the minced garlic. Cook 4-5 minutes.

In a wok heat another tbsp oil and toss the turkey and noodles together with garlic powder and basil.

Add sauce and stir until thickened. Make a hole in the center and crack the egg into it. Let it sit for 30 seconds then stir well to coat the noodles.

Return the veggies to the pan and add the bean sprouts. Cook 2 or 3 more minutes. Add the chopped spinach and serve topped with peanuts and green onion.