Spiced turkey and greens stir-fry
Spiced turkey and greens stir-fry

Thanksgiving Turkey Leftovers Recipes: Quick and Delicious Meals

Thanksgiving Turkey Leftovers Recipes: Quick and Delicious Meals

Here’s how to make the most of your roast, with four delicious recipes made using Thanksgiving turkey leftovers. Don’t let those left-behind morsels waste away in the fridge! Transform them into easy masterpieces (after all, there’s always more to gobble). Just follow the step-by-step recipes from Illustrated Quick Cook below.

Happy eating!

1. Turkey, almond, and cranberry pilaf

A perfect post-Thanksgiving meal, soothing and nutritious. Pep it up with a little hot sauce, if you like.

Turkey, almond, and cranberry pilaf

Prep: 15 minutes
Cooking: 30 minutes
Serves 4

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, grated or finely chopped
9oz (250g) white basmati rice
21/2 cups vegetable stock
12oz (350g) cooked turkey, sliced
salt and freshly ground black pepper
6oz (175g) dried cranberries
3oz (90g) flaked almonds, toasted
handful of thyme sprigs, leaves picked

Preparation:

1. Heat the oil in a Dutch oven over low heat. Add the onion and cook gently for about 5 minutes, until soft. Add the garlic and cook, stirring, for a minute. Stir in the rice to coat well.

2. Pour in the stock and bring to a boil. Reduce the heat slightly and stir in the turkey. Simmer gently, covered, adding more hot stock or water if needed, for 20-25 minutes, or until the stock has been absorbed and the rice is tender. Season generously.

3. Just before serving, add the cranberries, almonds, and thyme and gently stir through. Serve hot.

2. Warm turkey and chickpea salad

A creative alternative to cold turkey the day after Thanksgiving, this salad is light and healthy – great when you're feeling a bit guilty about the previous day's excesses!

Warm turkey and chickpea salad

Prep: 15 mins
Cooking: 10 mins
Serves 4

Ingredients:

1 x 14oz (400g) can chickpeas, drained and rinsed
1 tbsp olive oil
pinch of mild paprika
juice of 1 lemon
salt and freshly ground black pepper
12oz (350g) leftover roast turkey, sliced or coarsely shredded
handful of dill, finely chopped

Preparation:

1. Put the chickpeas in a pan, pour in the oil, add the paprika and lemon juice, and season well with salt and pepper. Simmer very gently over low heat for 5-8 minutes, until the chickpeas have softened slightly and warmed through.

2. To serve, toss the chickpeas with the leftover turkey, taste, and season again if needed. Scatter over the dill and serve warm with a fresh green salad or some wilted spinach.

3. Spiced turkey and greens stir-fry

Why not cause a stir with your leftover turkey?

Spiced turkey and greens stir-fry

Prep: 10 mins
Cooking: 25 mins
Special equipment: food processor
Serves 4

Ingredients:

12oz (350g) cooked turkey, skin removed, roughly chopped
2 heads of Asian greens such as pak choi, trimmed and roughly chopped
1 tbsp sunflower oil
1 onion, finely chopped
2in (5cm) piece of fresh root ginger, peeled and finely sliced
3 garlic cloves, grated or finely chopped
2 green chillies, deseeded and finely chopped
1 tbsp dark soy sauce
1 tbsp mirin
handful of basil leaves, torn
salt and freshly ground black pepper

Preparation:

1. Put the cooked turkey in a food processor, and process until minced; be careful not to turn it into a paste. Cook the greens in a pan of boiling salted water for about 5 minutes until just wilted. Drain, and set aside.

2. Heat the oil in a wok or large frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Add the ginger, garlic, and chillies, and cook for a further 5 minutes, stirring constantly.

3. Tip in the minced turkey, and stir well to combine. Add the soy sauce and mirin, and stir-fry for 5-8 minutes until the turkey is warmed through. Stir through the reserved greens and the basil, and season with salt and pepper. Serve immediately.

4. Turkey and noodles

Turkey and noodles? Two important food groups, in our mind.

Turkey and noodles

Prep: 15 mins
Cooking: 15 mins
Special equipment: Wok
Serves 4

Ingredients:

1 tbsp sunflower oil
1lb (450g) straight-to-wok medium rice noodles
1 bunch of spring onions, finely chopped
2 garlic cloves, grated or finely chopped
12oz (350g) leftover roast turkey, any skin removed, sliced or roughly shredded
2 tbsp oyster sauce
2 tbsp Thai fish sauce, such as nam pla
1 fresh red hot chilli, deseeded and finely chopped
1 tsp sugar
7oz (200g) beansprouts
salt and freshly ground black pepper

1. Heat the oil in a wok over medium-high heat. Add the noodles, and stir-fry for a couple of minutes. Add the spring onions, and toss together. Now add the garlic, and stir-fry for a few seconds more. Remove the mixture from the wok, and set aside.

2. Add the leftover turkey to the wok, and stir-fry over a medium heat for a minute or two, then add the oyster sauce, fish sauce, chilli, and sugar. Cook over a high heat for a few minutes to heat through.

3. Return the noodle mixture to the wok along with the beansprouts, and toss in the sauce until well coated. Taste, and season well with salt and black pepper. Serve immediately.

 

For more delicious meal ideas for the holidays and beyond, browse our full range of Food and Drink titles. They have everything the aspiring chef or sommelier could want, from cookbooks for the everyday chef to visually stunning reference books for the aficiando.

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