Turkey sandwiches, move over! Try these creative recipes with your holiday leftovers.
Turkey Holiday Hash
Courtesy of Boulder Locavore. Adapted from Bradley Ogden’s ‘Breakfast, Lunch & Dinner’
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, chopped
- 2 large garlic cloves, minced or pressed through a garlic press
- 1/2 cup red pepper, finely chopped
- 3 cups cold cooked turkey, chopped
- 1 cup cold dressing/stuffing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, ground
- 1/2 cup sliced almonds
- 2/3 cup gravy or heavy whipping cream
- Garnish: chopped Italian parsley
- In a large, heavy skillet over medium-high heat, place sliced almonds. Stir constantly until the almonds begin to turn light golden brown; 2-3 minutes. Remove and set aside.
- Melt butter in the same skillet over medium heat. Add onions, garlic, and red pepper to the skillet and sauté, constantly stirring until the onions become translucent.
- Add the turkey, dressing, salt, and pepper; stir to mix well. Cook over medium heat, stirring occasionally until heated through, about 5 minutes.
- Add the gravy/cream and almonds to the skillet. Cook until the liquid is absorbed, stirring frequently, scraping the bottom of the skillet to incorporate the browned butter into the mixture. Allow mixture to sit a few minutes in between, stirring to develop a light golden crust. Hash should still be moist when done; about 5-10 minutes.
- Garnish with chopped Italian parsley and serve immediately.
Sweet Potato & Brussels Sprout Salad
Courtesy of Nick Kindelsperger, National Editor at Serious Eats
- 1 pound of leftover turkey meat
- Kosher salt and freshly ground black pepper
- 1 pound leftover Brussels sprouts
- 1 pound leftover sweet potatoes, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 1 1/2 cups Israeli couscous
- 3 to 4 tablespoons softened butter, divided
- 1/2 cup dried cranberries, chopped
- 1/2 cup sliced almonds
- 2 to 3 tablespoons fresh juice from about 2 lemons
- Pour 3 1/3 cups of water into a medium-sized saucepan and bring to a boil over medium-high heat. Add the couscous and a pinch of salt. Cook, adjusting the heat if water thinks about boiling over, until tender, 5 to 6 minutes. Drain in a colander when done.
- Add two tablespoons of the butter to a skillet set over medium-high heat. Add the dried cranberries, almonds, and a pinch of salt, and stir well. Cook until almonds are lightly toasted. Add the drained couscous and stir well. Turn off the heat and add 2 tablespoons of lemon juice and Brussels sprouts, and sweet potatoes. Stir to combine. Taste, and add more butter or lemon juice if needed. Season with more salt and pepper.
- Divide the couscous mixture between three large bowls and top with some pulled turkey. Serve immediately.
Turkey and Stuffin’ Soup
Courtesy of Rachel Ray
- 4-6 cups leftover stuffing
- 1 tablespoon extra-virgin olive oil (EVOO)
- Leftover carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- Salt and pepper
- 1 bay leaf, fresh or dried
- 2 quarts turkey stock
- 1 1/2 pounds light and dark turkey meat, diced
- A handful of flat-leaf parsley leaves, chopped
- 1 cup leftover prepared peas (optional)
- Preheat the oven to 350°F and transfer stuffing into a small baking dish. Place dish in the oven and reheat 12-15 minutes, until warmed through.
- Heat a pot over moderate heat and add EVOO. Add carrots. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring the liquid to a boil by raising the heat. Add turkey and reduce heat to simmer. Simmer about 10 minutes. Stir in the parsley and peas if using.
- Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.