Saturday, November 17, 2007

Turkey Leftover Solutions

Turkey
 If you are like me, I make an extra big turkey on Thanksgiving because I enjoy the leftovers more than the actual meal. The next day, instead of fighting the crowds at the mall trying to get a head start on Christmas shopping, I prefer to relax at home ... with my leftovers. I admit having a weakness for cold stuffing and turkey sandwiches slathered with mayo, but I also enjoy coming up with new ways to use the remains of of the day prior.

One of my favorites is a Turkey-Cranberry Salad Wrap. Think chicken salad, with a Thanksgiving twist. I combine diced white meat turkey, veggies, dried cranberries, and gorgonzola cheese with a touch of mayo to make a perfect filling for a whole wheat wrap. The crunch of the veggies and the tang of the gorgonzola give this a leg up on regular-ol' chicken salad! In addition, the cranberries give it a great red "pop" of color.

To warm up on a chilly November day, try my Quick Turkey Noodle Soup. Since I tend to have a lot of dark meat leftover, I shred it up and add it to some broth, along with fresh veggies and noodles. If you have leftover carrots and green beans, you can even toss those in for an even quicker cooking soup!

Relish in your leftovers!




Turkey-Cranberry Salad Wrap
Makes 4 wrap sandwiches


2 cups diced cooked turkey (preferably white meat)

1/4 cup diced celery

1/4 cup dried cranberries
1/4 cup crumbled gorgonzola cheese

1/3 cup light mayo

salt and pepper to taste

4 romaine lettuce leaves (or substitute 3 oz baby spinach)

4 whole wheat wraps


Combine turkey, celery, cranberries, gorgonzola and mayo in a medium bowl. Stir until incorporated. Season with salt and pepper to taste.


Lay out 4 whole wheat wraps on your work surface. Line each with one leaf of romaine lettuce (or divide baby spinach equally among wraps).


Place 1/2 -3/4 cup of salad in center of each wrap, and fold/roll as desired.


Serve chilled or at room temperature.





Quick Turkey-Noodle Soup

Serves 4

6 cups low-salt, canned chicken broth
2 carrots, diced (or 1 cup leftover cooked carrots, diced)

1/2 lb green beans, ends trimmed and cut into 1" lengths (or 1 1/2 cups cooked green beans, roughly chopped)

1/2 cup fine egg noodles

2 cups shredded turkey meat (white or dark, or a combination of both)

1/4 cup fresh parsley, chopped

salt and pepper

In a medium-large saucepan, combine broth, fresh carrots, fresh green beans, and pasta. Bring to a boil, cover, and reduce to a simmer. Cook approximately 5-7 minutes, or until veggies are tender and noodles are cooked.


Add shredded turkey, fresh parsley, and salt and pepper to taste. Heat through and serve hot.


NOTE: If using leftover veggies, cook noodles in broth first, then add cooked veggies, shredded turkey, and parsley after noodles are tender.


1 comment:

THE SECRET INGREDIENT said...

I just came up with another QUICK idea for leftover cranberry sauce (not the kind shaped like the can, however!). Spread some room-temperature cream cheese in a ceramic tart dish (or other decorative, shallow dish), and simply spread your leftover cranberry sauce over the top. Serve as a spread for crackers (I'm partial to good ol' Triscuits). Voila! An easy, quick, yummy way to use up that leftover cranberry sauce!