Who says turkey leftovers are just for turkey sandwiches?
Jamie Miller from the Camelback Village Racquet and Health Club has some great ways to use them and still stay healthy.
5-Ingredient Turkey Chili Verde
● 6 cups low sodium chicken stock
● 4 cups shredded turkey
● 2 (15 ounces) cans Great Northern beans (no salt added), drained
● 2 cups (16 ounces) salsa verde
● 2 teaspoons ground cumin
● optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, greek yogurt, crumbled tortilla chips
1. Stovetop Method: Add chicken stock, shredded turkey, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
2. Slow Cooker Method: Add chicken stock, turkey, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
3. Instant Pot Method: Add chicken stock, turkey, salsa and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and stir in the beans. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Turkey Curry in a Hurry Salad
● 4 cup cooked turkey,diced
● ½ cup celery, diced
● 4 chopped green onions or ⅓ cup diced red onion
● ½ cup apple, diced
● ½ cup grapes, quartered
● ½ cup pecans, chopped
● ⅛ teaspoon black pepper
● ½ teaspoon curry powder
● ¾ cup plain greek yogurt
In a large bowl, combine all ingredients and mix well. Refrigerate until ready to serve. Serve cold either with whole grain crackers, in lettuce cups, on top of greens, or in a toasted whole grain pita.
Barbecue Turkey Pita Pizza
● 4 pieces whole wheat pita bread
● 2 cups shredded turkey
● ½ cup diced onion
● 1/4 cup low sugar barbecue sauce, plus 8 tablespoons, divided
● 2 cups shredded part-skim mozzeralla cheese
● Fresh cilantro for topping, if desired
Preheat oven to 400F. In a small bowl, mix turkey, diced onion, and 1/4 cup barbecue until combined. Set aside. Spread 2 tablespoons of barbecue sauce onto each pita. Top with a thin layer of Mozzarella cheese, followed by the barbecue sauce, more cheese, and red onions. Repeat with each pita. Place each pita on a large baking pan. Bake for 15-20 minutes. Remove from oven and cut into slices. Serve immediately.
Thanksgiving Leftover Frittata
● 4 large eggs
● 4 large egg whites
● 1 tsp kosher salt
● freshly cracked black pepper
● 2 teaspoons olive oil
● 1 small onion, chopped
● 1 tsp fresh or 1/2 tsp dried thyme
● 1/4 teaspoon garlic powder
● 1/4 teaspoon paprika
● 6 oz leftover turkey breast, shredded
● 1.5 cups cooked sweet potato or butternut squash, cubed
● 1 cup leftover cooked green beans, diced
Preheat the oven to 400°F. Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes. Add the thyme, 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Add the chopped turkey, sweet potato, and green beans to the skillet and stir to combine. Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve. If desired, serve with a dollop of cranberry sauce!
Turkey Bone Broth
● A large pot with a tight-fitting lid
● What's left of the turkey after you've served dinner and stored your leftover meat. You can discard the skin — the bones are the most important thing here.
● 1 large white or yellow onion, unpeeled and quartered.
● 2 large carrots, cleaned and cut in half
● 2 large ribs of celery with leafy tops if possible, cut in half
● 5 large cloves of garlic, smashed open. You can leave the skins on
● 2 bay leaves
● 1 teaspoon sea salt
● 1/2 teaspoon whole black peppercorns
● 3 tablespoons of apple cider vinegar (distilled white vinegar works, too)
● 5 sprigs of fresh thyme and a small handful of fresh Italian parsley (optional)
Put everything listed above in a large pot, then cover with purified water until it reaches about two inch above the ingredients. How much water you add will depend on the size of your pot and the size of your ingredients. Use about one tablespoon of vinegar for every 2 quarts of water. Note: If your pot is larger than 12 quarts (most aren't) double all of the add-ins above.
Cover and bring to a boil. Turn down to a simmer and simmer for 12 (or up to 24 hours), checking about every four to six hours and skimming the foam off the top if needed (not everyone will need to do this, it depends on your bones.) If you notice the water level decreasing, it's ok to add a few cups of water a few times to bring it back up. Just be sure to keep the bones covered - prevent the liquid from evaporating by keeping the pot lid on. When time is up, strain into a large bowl through a fine mesh colander or cheese cloth and discard everything that was in the pot. Once cooled, you may notice some fat settling to the top of your bone broth, with you can skim off. Your bone broth is ready! You can use it to cook grains and other dishes as would call for chicken broth, use it as a base to soups, or sip on it for a nourishing drink. This bone broth can be frozen in airtight glass freezer-safe containers up to 3 months.