Part of the pleasure of a Thanksgiving or other holiday meal is the aroma of a turkey baking in your oven. Continue that great feeling by planning a variety of pleasing post-holiday meals with leftover turkey. Try the recipes in this article or use them as inspiration for your own!
Turkey makes a great first meal plus delicious leftovers that are easy to combine into a variety of scrumptious future meals. Try turkey year round and think "planned-overs" rather than "leftovers".
Follow these food safety guidelines for handling your turkey leftovers safely:
- Debone turkey and refrigerate all leftovers in shallow containers within 2 hours of cooking.
- Use leftover turkey within 3 to 4 days, stuffing and gravy within 1 to 2 days, or freeze these foods.
- When reheating turkey, reheat thoroughly to a temperature of 165° F until hot and steaming throughout.
Chilled Turkey Rice Salad (Serves 4)
2 cups cooked turkey, cut into 1/2" pieces
1 cup cooked rice (See Tip 1)
2 green onions, chopped (See Tip 2)
1/2 teaspoon curry powder
4 teaspoons lemon juice (See Tip 3)
Salt to taste
1/4 cup chopped green pepper (See Tip 4)
1/2 cup chopped celery
3/4 cup mayonnaise (See Tip 5)
Combine rice, onion, curry, lemon juice and salt. Cover and refrigerate overnight. Add rest of ingredients, except lettuce, to chilled rice mixture. Serve on lettuce leaves.
- Save time by making extra rice and use the rest at a later date.
- Though your recipe will be less colorful, you could substitute about 2 tablespoons of chopped fresh onion or 1 1/2 teaspoons of dried, chopped onion for the green onion.
- You could use bottled lemon juice for this small amount. Or, buy a lemon and cut up the extra lemon for a touch of elegance by adding lemon wedges to the water glasses at your post-holiday meal.
- Frozen chopped green pepper could be substituted for the fresh pepper. Thaw it quickly by placing frozen chopped pepper in a strainer or colander and running cool water over it. Shake off excess water before use.
- A light or fat-free mayonnaise may be used. Or, try lowfat or nonfat yogurt or sour cream in place of the mayonnaise or a mixture of these and mayonnaise.
1 tablespoon oil
1/4 cup onion, chopped (See Tip 1)
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz.) Great Northern beans, drained
2 cans (11 oz.) corn, undrained
1 can (4 oz.) chopped green chilies
4 cups turkey or chicken broth (See Tip 2)
1 teaspoon ground cumin
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated.
Sprinkle mozzarella cheese on top, if desired.
- You can substitute 1 tablespoon chopped dried onion for the chopped fresh onion or as recommended on the dried onion container.
- If you have extra broth, use it instead of water when cooking vegetables or use it for some or all of the liquid in making rice. Use within a day or two or freeze.
If you have questions about selection, thawing, preparation or anything else for your turkey a great resource is the 24-hour Turkey Talk-Line. Butterball turkey experts are available to answer your questions by phone, online chat and email. Let’s talk turkey! 1-800-BUTTERBALL (1-800-288-8372). They have even added an app for your phone. This comes in handy when it is time to get your turkey ready for the holidays or anytime. There website contains a great number of recipes, including appetizers, desserts, quick and easy, breakfast, lunch and dinner. http://www.butterball.com/recipes
Your local county Extension has information available on a variety of topics related to families, finances, housing, chronic disease and nutrition. If you are interested in learning more about nutrition contact the Expanded Food and Nutrition Education Program (EFNEP) for a series of free nutrition class, tips on stretching your budget, quick and thrifty recipes and so much more. For More Information call 1-800-ASK-UGA1.