Happy Thanksgiving everyone!!! So tomorrow comes and you have Thanksgiving leftovers and your sick of the basic turkey sandwich, here are some recipes from Food Network to help you change it up a bit:
Cook Total: 20 mins
- 2 cups shredded leftover turkey meat
- 2 stalks celery, sliced
- 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
- 1 crisp apple, such as Gala or Macintosh, cored and chopped
- 1 cup red seedless grapes, halved
- 1/2 cup pecans, toasted, and coarsely chopped
- 1/2 cup non-fat yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon salt, plus more as needed
- 1 small celery root, peeled and cut into matchsticks
- Freshly ground black pepper
In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Cook Total: 12 min
Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce. Spoon along one edge of 12 square spring roll wrappers; top with sliced scallions, shredded carrot and chopped cilantro. Fold in the sides and roll up like a burrito. Moisten the edge with water to seal. Fry in 1 inch of 375 degree vegetable oil until golden, 1 to 2 minutes per side. Serve with more chili sauce.
Cook Total: 50 min
- 1 cup leftover mashed potatoes, at room temperature
- 1 large egg, plus 4 for frying
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely chopped sage
- Coarse salt and freshly ground black pepper, to taste
- 5 teaspoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove garlic, finely chopped
- 1 small red bell pepper, stemmed, seeded, and chopped
- 8 ounces diced leftover turkey meat, about 2 cups
- 1/2 cup leftover turkey gravy
- 1/4 cup leftover cooked corn kernels
- 1 teaspoon chopped fresh parsley
Preheat the oven to 200 degrees F.
In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4″ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.
ENJOY!!! Have fun trying these recipes. Want to see some more recipes for leftovers click here