Kidzworld Kitchen: Thanksgiving Leftovers
Everyone loves Thanksgiving dinner, but the never-ending turkey leftovers are a little less lovable!
Most of us can’t wait for the sight of the big Thanksgiving turkey sitting on the dinner table, perfectly cooked and bursting with delicious stuffing. But after a few days of eating leftovers the sight of turkey may not be so welcome. The trick to not wasting all that delicious bird and keeping dinner time interesting is some fresh recipe ideas. Turkey soup and sandwiches are pretty standard but here are a few more imaginative ideas for quick weeknight meals using leftover turkey.
Turkey Potato Pot Pie
- 4 cups of mashed potatoes
- 2 tbsp butter
- ½ cup milk
- 1 medium chopped onion
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- 1/2 tsp dried thyme
- 2 cups cubed cooked turkey
- 1-1/2 cups frozen mixed vegetables
- 2 tbsp grated Parmesan cheese
- Preheat oven broiler
- In a large saucepan, melt butter over medium heat
- Add onion and garlic and cook for 5 minutes or until softened
- Add flour; and cook for another minute, stirring constantly
- Gradually whisk in milk, salt and pepper, mustard, lemon juice and thyme
- Cook, whisking often, for 10 minutes or until thickened
- Add turkey and vegetables; cook for 5 minutes or until vegetables are tender
- Pour into 8-inch (2 L) casserole dish
- Spread potatoes over top
- Sprinkle with Parmesan.
- Broil for 2 minutes or until golden.
- 2 tbsp vegetable oil
- 2 cups shredded turkey
- 2 cloves minced garlic
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1/2 tsp each salt and pepper
- 4 green chopped green onions
- 1/4 cup chili sauce
- 8 taco shells (hard or soft)
- 1 cup shredded lettuce
- 2 small chopped tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup light sour cream
- 1 small avocado , peeled, pitted and chopped (Hint! Leaving the pit in the avocado or guacamole will help keep it from browning as quickly)
- Heat oil in a non-stick skillet over medium heat
- Add turkey, garlic, chili powder, oregano, salt and pepper and mix
- Stir in green onions and chili sauce
- Scrape into serving bowl
- Meanwhile, heat taco shells in the oven (for hard tacos shells) or microwave (for soft tortillas)
- Serve turkey mixture with bowls of sliced lettuce, tomatoes, cheese, sour cream and avocado for everyone to build their own tacos
Turkey Chow Mein
- 1 cup bean sprouts, rinsed and drained
- 1 red bell pepper, cut into bite-sized pieces
- 2 cups fresh mushrooms, cleaned and cut in half
- 1 - 2 stalks celery, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1/2 red onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1/2 cup packaged chicken broth, low-sodium preferred
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 4 tablespoons oil for stir-frying, or as needed
- 3 cups cooked turkey
- 2 cups of packaged chow mein noodles
- Clean and prepare all the vegetables.
- Mix together the sauce ingredients, whisking in the cornstarch last.
- Heat a wok or frying pan over medium heat.
- Stir-fry the mushrooms and remove from the pan
- Add more oil, and stir-fry the celery and red bell pepper and remove from the pan
- Add more oil and stir-fry the onion and garlic.
- Add the turkey into the pan.
- Cook for a minute, then add the other vegetables back into the pan. Stir in the bean sprouts.
- Add the sauce and bring to a boil, then add the noodles.
- Mix everything together and serve hot.
Remember, be creative, have fun and above all, safety first! Always talk to the adult in charge before you get your chef on! Happy Thanksgiving!! Gobble Gobble!