Thanksgiving is around the corner and it is time to enjoy that yummy turkey dinner. The only problem is what to do with all the leftovers. Here are a few delicious recipes to help you enjoy the bird for a few extra days.
Help Yourself Turkey Tacos
Ingredients:
- 1 lb (454 g) lean ground turkey
- 2 cloves garlic, minced
- 1 tbsp (15 mL) chili powder
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) each salt and pepper
- 4 green onions, chopped
- 1/4 cup (60 mL) chili sauce
- 8 taco shells
- 1 cup (250 mL) shredded lettuce
- 2 small plum tomatoes, chopped
- 1 cup (250 mL) shredded Cheddar cheese
- 1/2 cup (125 mL) light sour cream
- 1 small avocado, peeled, pitted and chopped
Preparation:
In large nonstick skillet, sauté turkey over medium-high heat, breaking up with fork, until no longer pink, about 4 minutes. Drain off fat.
Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate liquid, about 6 minutes. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.
Slow Cooker Smoked Turkey and Noodle Soup
Ingredients:
- 1 smoked turkey leg, (about 1 lb/500 g)
- 1-1/2 cups (375 mL) chopped carrots
- 1-1/2 cups (375 mL) chopped celery
- 1 cup (250 mL) sliced mushrooms
- 1 onion, diced
- 2 sprigs fresh parsley
- 1 bay leaf
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) pepper
- 3 cups (750 mL) sodium-reduced chicken stock
- 1 sweet red pepper, diced
- 1/2 cup (125 mL) frozen peas
- 2 cups (500 mL) small pasta, cooked
Preparation:
Remove skin and meat from turkey leg. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.
Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.
Additional information : Tip:?If you can find only a large turkey leg, use 2 cups (500 mL) meat for this soup and the rest in pastas, salads or sandwiches.
Turkey, Sage and Squash Pot Pie
Ingredients:
- 1/2 pkg (450 g pkg) frozen rolled butter puff pastry, thawed
- 1 egg, beaten
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1 rib celery, chopped
- 1 acorn squash, (about 500 g), peeled and cubed (about 4 cups)
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) all-purpose flour
- 2 cups (500 mL) sodium-reduced chicken broth
- 3 cups (750 mL) shredded cooked turkey, white and dark meat
- 2 tbsp (30 mL) thinly sliced fresh sage
- 1 pinch nutmeg
- 2 cups (500 mL) fresh baby spinach
- 1/2 cup (125 mL) 10% cream
Preparation:
On parchment paper, unroll pastry; cut lengthwise then crosswise into 4 equal sections. Brush with egg. Transfer paper with pastry onto baking sheet; bake in 400°F (200°C) oven until puffed and golden, 16 to 18 minutes.
Meanwhile, in Dutch oven or large saucepan, melt butter over medium heat; cook onion, celery, squash, salt and pepper until squash is tender, 7 to 8 minutes.
Stir in flour; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 8 minutes.
Stir in turkey, sage and nutmeg; cook until turkey is hot, about 4 minutes. Stir in spinach and cream; cook until spinach is wilted. Ladle into bowls; top with puff pastry.
Looking for more? Check out these yummy recipes and more on Canadian Living or momstown.ca
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This Blog was written by Angela Hickman – mother of 2, momstown Milton member and blogger – Mommy Time Out.
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Rajesh Angral
