34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY
If you've ever cooked a turkey, you know that turkey leftovers are a given. But have you spent a lot of time wondering what to do with leftover Thanksgiving turkey? Well, you're not alone. After you make turkey salad, turkey sandwiches, turkey chili, and turkey tetrazzini, what are some more turkey leftover ideas? Here's another
Provided by Cassie Marshall
LEFTOVER TURKEY CURRY RECIPE | DELICIOUS. MAGAZINE
In the days that follow Christmas, there always seems to be an abundance of turkey. Use up your leftovers in this leftover turkey curry. We’ve added sprouts and cream for a rich, moreish dish. We’re just going to leave our leftover turkey bake recipe here too, just in case you’ve got enough leftovers for two days!
Provided by delicious. magazine
Total Time 40 minutes
Cook Time 40 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the butter in a deep frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic, cook for a minute, then stir in the curry paste and cook for a further 2 minutes.
- Pour in the stock and simmer for 8-10 minutes. Stir in the turkey and sprouts, then add the cream, nigella seeds and chutney. Cook, stirring, until heated through, but don’t boil or the cream will split. (If it does, don’t worry – the curry will still taste good.)
- Season and serve in bowls sprinkled with coriander, with naan bread for dipping.
Nutrition Facts : Calories 368kcals, FatContent 20g (6.8g saturated), ProteinContent 31.9g, CarbohydrateContent 12.1g (9.4g sugars), FiberContent 6.3g
More about "leftover turkey mexican recipes recipes"
LEFTOVER TURKEY TETRAZZINI | READY SET EAT
From readyseteat.com
Total Time 25 minutes
Cuisine American
Calories 365 per serving
- Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.
EASY POSOLE ROJO TURKEY SOUP RECIPE | CHEFDEHOME.COM
I dig this soup. Posole Rojo is something I will not wait thanksgiving leftovers for. But, I had a batch of leftover turkey, from my Stuffed Turkey Breast recipe, in freezer. So, I thought why not?!
Last Tuesday, dinner was Turkey Posole Rojo with Cilantro Lime Rice.
This Pozole soup is much simpler to put together than it's looks and flavor. Specially this version which I made with leftover turkey needs just 10 minute prep. 30 minutes kitchen to dinner table and only 4 main ingredients.
Traditional Mexican Posole made with fresh protein will need more time to develop flavor... In this recipe, however, roasted turkey contributes to delicious depth of flavor without much effort or time. Plus you get to use the leftovers for a clean, hearty and delicious chilly night's dinner.
What more to ask?!
Base soup recipe is gluten free and also dairy free. (pick toppings as per your preference.)
So, what do you say? Let's make some Turkey Posole (po'sole) today!!
Posole Rojo is soup of Mexican origin with two signature ingredients. 1) Posole which means "Hominy". A variety of white giant corn. There is no Posole soup without posole... I mean, hominy. 2) Ancho Chilies. The signature red color of Posole Rojo, rojo means red, comes from fruity and fragrant ancho chilies.
If you have these two, you can Posole Rojo with any protein you like. Chicken, pork, turkey, or even just veggies. This is what inspired me to turn it into a flavor-packed leftover turkey soup.
Vishal and I like clean Posole soup. I mean, lots of broth and just the ingredients that make it The Posole. I added a little bit of celery and topped soup with little bit of fresh toppings: shredded cabbage and cilantro. Rest all is magic of four main ingredients: ancho chilies, hominy, turkey and stock.
Turkey Stock Short-Cut:
Short cut or I should say, leftover cut. When I planned this recipe, I had no chicken stock or any other stock in refrigerator. Also no meat to make a batch of stock. So, I used a leftover short-cut instead of trip to store. I used 1.5 cup of leftover roasted turkey to make a batch of stock. The stock was so flavorful. I drank a cup of it for lunch. Stopped at 1 because I had a recipe to finish. :)
Here is what I did to make stock with leftover turkey. Sauted aromatics, celery, carrot, yellow onion with some cilantro and thyme (fresh) until veggies were soft and onion translucent. I then added cup and half of roasted turkey (diced) with pinch of salt. Filled pot with 6 cups of water. Let it cook. 25 minutes later, I had sensational turkey broth simmering in pot.
When craving hits, nothing comes in way of Posole Dinner. :)
I don't regret a thing.. Vishal drank a big bowl praising the flavor of posole after every sip.
Stock is important component of Posole. Please use a good quality low sodium stock. Or make at home. Other than the stock made with leftovers. I have this Homemade Vegetable Stock which is very flavorful.
My take on Posole is very clean and flavorful. No creams, no thickeners. Only roasted turkey (my homage to Thanksgiving leftovers), Organic Hominy, dried ancho chilies with homemade turkey stock and some seasonings. That's all it takes to make filling, delicious, and clean Posole Rojo.
The best thing about this posole is that it is gluten free, and dairy free. In toppings, you can add anything you prefer. For dairy free version, top it with veggies. Use shredded cabbage, fresh cilantro, red radish, onion. For more lavish version, use sour cream, or cheddar cheese. If you serving soup gluten free... Make sure ingredients you using are labeled gluten free.
Wish you a wonderful weekend. Get ready for Thanksgiving! Make sure to shop ahead. Turkeys are gone from store super fast.
Enjoy time with family.
-Savita
From chefdehome.com
Total Time 35 minutes
Category Soup, Main Course, Lunch, Dinner
Cuisine Mexican
- Ladle in bowls, add desired toppings. Serve and enjoy.
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