What to do with Leftover Thanksgiving Turkey
If you are like our family, you will overestimate how much turkey you will need for the Thanksgiving meal. These are some recipes that will make you thankful for leftover Turkey.
Turkey Stuffing Bake
Ingredients:
- 1 cup of uncooked stuffing
- 2 cups cooked turkey
- 1 can of corn, about 15 ounces
- 1 can of black beans, about 15 ounces
- 1 can of diced tomatoes with green chilies, about 10 ounces
- 1 cup of milk
- 1 cup of sour cream
- 1 and 1/2 cups shredded cheese of choice (recommend Colby Jack or Mexican)
- For topping: 1 cup of tortilla or corn chips and 1/2 cup shredded cheese of choice
Instructions:
Preheat oven to 400 degrees. Spray a 11×13 inch baking pan. Mix together ingredients in a large bowl and pour into the baking pan. Top with crushed chips and cheese. Cover baking pan with foil. Cook for 20 minutes. Remove foil and bake for an additional 20 minutes. Let cool and serve.
Turkey Wraps and Sandwiches
Our Favorite Turkey Wrap
Ingredients:
- Turkey
- Cheese of choice
- Avocado
- Tortilla
- Salad mix
- Dressing of choice (optional; recommend Caesar or ranch)
Instructions:
Mash avocado on a tortilla wrap. Sprinkle cheese. Place on a skillet on medium heat until cheese is melted. Warm up turkey in a toaster oven. Place warm turkey on the tortilla wrap and eat as is or top with salad mix and dressing.
Another way my husband likes to eat leftover turkey is simply turkey, mayo or sandwich spread, and lettuce on sandwich bread. This can be eaten cold or warm.
Turkey Soup
Ingredients:
- Leftover turkey carcass
- 2 onions
- 2 cups of carrots
- Stalk of celery
- 2-3 bay leaves
- 1 Tablespoon of Italian seasoning
- 1 Tablespoon of parsley
- 1 teaspoon of roasted garlic seasoning
- 1 Tablespoon of sage
- 1 teaspoon of celery salt or sea salt
- 1 Tablespoon of butter
- 1 teaspoon of minced garlic
- 2-3 russet potatoes (optional)
- 2 cups of cooked rice (optional)
Instructions:
In a stockpot, place the leftover turkey carcass with roughly chopped vegetables (one onion, one cup of carrots, and half the celery stalk). Pour about 10 cups of water in the stockpot and bring to a boil. Add the seasonings and bring temperature down to a simmer for 4 hours on low heat. Stir occasionally. Strain the broth with a cheese cloth or strainer.
In another pot, melt butter with the minced garlic. Add finely chopped vegetables (one onion, one cup of carrots, the other half of the celery stalk, and potatoes if desired. Soften vegetables on medium heat for 5-10 minutes. Add the broth and meat from the carcass. Simmer on low heat for 2 hours. Serve as is or add cooked rice.
