If you can’t stand the thought of another bite of turkey but have a lot to spare, these leftover turkey recipes offer some creative ways to gobble up every last bit.
1) Turkey and Stuffing Cakes
Talk about inventive leftover turkey recipes, these turkey and stuffing cakes put a spin on traditional Thanksgiving dinner! The chipotle pepper in adobo sauce gives them a little zing, but the ranch dressing drizzled over the top helps to neutralize the heat.
Servings: 8
Ingredients
2 cups leftover prepared Stove Top Stuffing Mix for Chicken
2 cups finely chopped leftover cooked turkey
1 cup finely chopped celery
1/2 cup mayonnaise
1/2 cup flour
2 Tbsp. Dijon-style mustard
1 egg
1 canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. oil
1/2 cup Ranch dressing
Directions
Mix all ingredients except oil and dressing until well blended. Shape into 8 patties.
Cook in hot oil in large skillet on medium heat 4 to 5 minutes on each side or until golden brown on both sides.
Serve with dressing.
2) Crunchy Holiday Turkey Salad
If you’re watching your weight post-holiday season, this is a great low-carb, low-calorie meal. The lovely crunch comes from the celery and carrots, and turkey provides a great source of protein. Craving carbohydrates? Serve with pita bread and enjoy!
Servings: 4
Ingredients
1/4 cup Miracle Whip Light Dressing
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup shredded carrots
2 Tbsp. dried cranberries
2 cups chopped cooked turkey
Directions
Combine dressing, vegetables and cranberries in large bowl.
Add turkey; mix lightly. Cover.
Refrigerate at least 30 minutes before serving.
3) Goodbye Turkey Tetrazzini
When you think of comfort food, this hearty recipe should come to mind. Finish the leftover turkey recipes with a bang—whip up this tasty twist to the Italian classic, chicken tetrazzini. The cream cheese eliminates the need for cream of mushroom/chicken/celery soup and provides a velvety smooth texture.
Servings: 4
Ingredients
3/4 cup egg noodles, uncooked
1 Tbsp. butter
2 cups sliced fresh mushrooms
1/2 cup (1/2 of 8-oz. tub) Philadelphia 1/3 Less Fat than Cream Cheese
1 cup chicken broth
3 cups chopped cooked turkey
1 cup frozen peas
Directions
Cook noodles as directed on package.
Meanwhile, melt butter in large skillet. Add mushrooms; cook and stir until tender. Stir in reduced-fat cream cheese and broth. Bring to boil; simmer on low heat 7 minutes or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook until heated through, stirring frequently.
Drain noodles. Serve topped with turkey mixture.