Turkey and Wild Rice Soup
Turkey and Wild Rice Soup is a warm and hearty dish that makes excellent use of leftover Thanksgiving turkey. Packed with wholesome vegetables, aromatic herbs, and the nutty flavor of wild rice, this soup is not only comforting but also a fantastic way to reduce food waste while enjoying a nutritious meal.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Wild rice | 1 cup |
| Onion | 1 medium, diced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Chicken broth | 6 cups |
| Bay leaves | 2 |
| Thyme | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 2 tbsp |
| Fresh parsley | Chopped, for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until vegetables are soft.
- Stir in the wild rice, followed by the chicken broth, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce heat, cover, and let simmer for about 45 minutes, or until rice is tender.
- Add the shredded turkey and heat through for another 5-10 minutes.
- Remove bay leaves, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.
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Thanksgiving Turkey Casserole
Thanksgiving Turkey Casserole is a comforting and delicious way to repurpose leftover turkey from your holiday feast. This hearty baked dish combines tender turkey with creamy sauce, vegetables, and a crunchy topping, making it a perfect way to warm up on a chilly evening while reducing food waste.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Frozen mixed vegetables | 2 cups |
| Cheddar cheese, shredded | 1 cup |
| Milk | 1/2 cup |
| Granulated garlic | 1 tsp |
| Onion powder | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
| Bread crumbs | 1 cup |
| Olive oil | 2 tbsp |
| Paprika | 1 tsp (for topping) |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded turkey, cream of mushroom soup, mixed vegetables, milk, garlic, onion powder, salt, and pepper.
- Spread the turkey mixture into a greased 9×13-inch baking dish and sprinkle shredded cheddar cheese on top.
- In a separate bowl, combine bread crumbs with olive oil and paprika, then sprinkle over the cheese layer.
- Bake in the preheated oven for about 30-35 minutes, or until the casserole is heated through and the top is golden brown. Serve warm.
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Turkey Salad With Cranberries and Pecans
Turkey Salad with Cranberries and Pecans is a revitalizing and flavorful dish that is perfect for using up leftover turkey after the holidays. This salad combines the savory taste of turkey with sweet cranberries and crunchy pecans, creating a delightful mix that can be served as a light lunch or dinner. Tossed in a simple dressing, it’s both satisfying and nutritious.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, diced | 2 cups |
| Dried cranberries | 1/2 cup |
| Pecans, chopped | 1/2 cup |
| Celery, chopped | 1/2 cup |
| Red onion, finely chopped | 1/4 cup |
| Mayonnaise | 1/3 cup |
| Greek yogurt | 1/3 cup |
| Dijon mustard | 1 tbsp |
| Salt | To taste |
| Pepper | To taste |
| Mixed greens | 4 cups |
Cooking Steps:
- In a large bowl, combine the diced turkey, cranberries, pecans, celery, and red onion.
- In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the turkey mixture and toss gently to coat.
- Serve the turkey salad on a bed of mixed greens or in a sandwich. Enjoy!
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Turkey Tacos With Avocado Lime Dressing
Turkey Tacos With Avocado Lime Dressing are a fun and delicious way to repurpose your leftover turkey into a vibrant meal. These tacos are packed with flavor, featuring a fresh avocado lime dressing that adds a creamy, zesty kick. Perfect for a quick weeknight dinner or a casual get-together, they are sure to please everyone at the table!
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Taco seasoning | 1 packet |
| Tortillas (corn or flour) | 8 |
| Avocado | 1 large |
| Fresh lime juice | 2 tbsp |
| Cilantro, chopped | 1/4 cup |
| Garlic, minced | 1 clove |
| Salt | To taste |
| Pepper | To taste |
| Optional toppings (cheese, salsa) | As desired |
Cooking Steps:
- In a skillet over medium heat, combine the shredded turkey and taco seasoning, and cook until heated through, about 5-7 minutes.
- While the turkey cooks, prepare the avocado lime dressing by blending the avocado, lime juice, cilantro, garlic, salt, and pepper in a food processor until smooth.
- Warm the tortillas in a pan or microwave.
- Assemble the tacos by placing the seasoned turkey on the tortillas and drizzling with the avocado lime dressing.
- Add any optional toppings you desire and serve immediately. Enjoy your flavorful turkey tacos!
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Creamy Turkey and Mushroom Pasta
Creamy Turkey and Mushroom Pasta is a comforting and satisfying dish that makes excellent use of leftover turkey. The combination of tender pasta, savory mushrooms, and a rich, creamy sauce creates a delightful meal that is perfect for busy weeknights or a cozy dinner at home. This dish is not only delicious but also a great way to guarantee that no turkey goes to waste!
| Ingredients | Quantity |
|---|---|
| Cooked turkey, diced | 2 cups |
| Pasta (penne or fettuccine) | 12 ounces |
| Mushrooms, sliced | 8 ounces |
| Heavy cream | 1 cup |
| Chicken broth | 1 cup |
| Garlic, minced | 2 cloves |
| Onion, chopped | 1 medium |
| Olive oil | 2 tablespoons |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they are browned, about 5-7 minutes.
- Stir in the diced turkey, chicken broth, and heavy cream. Simmer for approximately 5 minutes until heated through.
- Mix in the cooked pasta and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley. Enjoy your creamy turkey and mushroom pasta!
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Turkey Pot Pie
Turkey Pot Pie is a classic comfort food dish that transforms leftover turkey into a hearty and satisfying meal. With a flaky, buttery crust and a creamy filling packed with turkey, vegetables, and aromatic herbs, this pot pie is perfect for warming up on a chilly evening or repurposing holiday leftovers into a delicious family dinner.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Pie crust (store-bought or homemade) | 1 package (2 crusts) |
| Onion, chopped | 1 medium |
| Carrots, diced | 1 cup |
| Peas | 1 cup |
| Celery, diced | 1 cup |
| Chicken broth | 1 cup |
| Heavy cream | 1/2 cup |
| Garlic, minced | 2 cloves |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté onions, garlic, carrots, and celery until soft, about 5-7 minutes.
- Stir in the shredded turkey, peas, chicken broth, heavy cream, thyme, salt, and pepper. Cook for another 5 minutes until heated through.
- Pour the turkey mixture into a pie dish, and cover with the pie crust. Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, until the crust is golden brown. Let cool slightly before serving. Enjoy your delicious turkey pot pie!
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BBQ Turkey Quesadillas
BBQ Turkey Quesadillas are a flavorful and quick meal that makes excellent use of leftover turkey. By combining shredded turkey with tangy barbecue sauce and melted cheese, you create a delicious filling that is grilled between crispy tortillas. Perfect for a casual lunch or a satisfying dinner, these quesadillas are sure to please the whole family.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Barbecue sauce | 1/2 cup |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Flour tortillas | 4 large |
| Green onions, chopped | 1/4 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- In a bowl, mix the shredded turkey with barbecue sauce, and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Place one tortilla in the skillet.
- Spread half of the turkey mixture on one half of the tortilla and top with shredded cheese and green onions.
- Fold the tortilla over to cover the filling, and cook for 3-4 minutes until the bottom is golden brown.
- Flip and add the remaining olive oil if needed, cooking the other side for another 3-4 minutes.
- Remove from the skillet, slice into wedges, and serve warm. Enjoy your BBQ Turkey Quesadillas!
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Turkey and Vegetable Stir-Fry
Turkey and Vegetable Stir-Fry is a vibrant and healthy dish that transforms leftover turkey into a quick, satisfying meal. Packed with a variety of colorful vegetables and a savory sauce, this stir-fry is not only easy to prepare but also a great way to enjoy a balanced dinner that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, cubed | 2 cups |
| Bell peppers, sliced | 1 cup |
| Broccoli florets | 1 cup |
| Carrots, julienned | 1/2 cup |
| Snow peas | 1/2 cup |
| Garlic, minced | 2 cloves |
| Soy sauce | 1/4 cup |
| Olive oil | 2 tablespoons |
| Ginger, minced | 1 tablespoon |
| Salt and pepper | To taste |
| Green onions, chopped (for garnish) | 1/4 cup |
Cooking Steps:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced bell peppers, broccoli, carrots, and snow peas, stirring frequently for 3-4 minutes until vegetables are tender-crisp.
- Incorporate the cubed turkey and soy sauce, stirring well to combine and heat through for another 2-3 minutes.
- Season with salt and pepper to taste, and serve garnished with chopped green onions. Enjoy your Turkey and Vegetable Stir-Fry!
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Turkey Frittata With Spinach and Cheese
Turkey Frittata With Spinach and Cheese is a delicious and versatile dish that takes leftover turkey and transforms it into a hearty breakfast, brunch, or light dinner option. Packed with protein and nutrients from the eggs, turkey, and spinach, this frittata is easy to whip up and can be customized with your favorite cheeses and additional veggies.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 1 cup |
| Fresh spinach, chopped | 2 cups |
| Eggs | 6 large |
| Milk | 1/4 cup |
| Cheddar cheese, shredded | 1 cup |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Onion, chopped (optional) | 1 small |
| Garlic, minced (optional) | 1 clove |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Heat olive oil in an oven-safe skillet over medium heat and sauté the onion and garlic (if using) until softened.
- Add the chopped spinach and cook until wilted.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded turkey and cheddar cheese.
- Pour the egg mixture over the spinach in the skillet, stirring gently to combine.
- Cook on the stovetop for 2–3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for about 15–20 minutes, or until the frittata is puffed up and lightly golden.
- Allow to cool slightly before slicing and serving. Enjoy your Turkey Frittata With Spinach and Cheese!
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Turkey Chili With Beans and Corn
Turkey Chili With Beans and Corn is a warm and comforting dish that utilizes leftover turkey in a hearty chili packed with flavor. This easy-to-make recipe incorporates beans, corn, and spices, making it a perfect meal for chilly evenings or quick weeknight dinners. It’s both nutritious and filling, suited for the whole family.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 2 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Canned kidney beans | 1 can (15 oz) |
| Canned corn | 1 can (15 oz) |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Chicken broth | 1 cup |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until softened, then add the minced garlic and cook for an additional minute.
- Stir in the shredded turkey, canned tomatoes, kidney beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat and let it cook for about 20–30 minutes to allow the flavors to meld.
- Serve hot, garnished with your favorite toppings like cheese, sour cream, or cilantro. Enjoy your Turkey Chili With Beans and Corn!
