I had requests starting in mid-November for my fabulous turkey leftover recipes. These tried-and-true recipes are the best way to handle the plentiful leftovers hanging out in your fridge. If you're lucky enough to have a lot of everything, try Alice Johnston's Fabulous Thanksgiving Pie.
Alice Johnston's Thanksgiving Pie
leftover gravy, heated
leftover turkey, chopped
leftover stuffing/dressing
leftover mashed potatoes
leftover veggies
leftover cranberries
Preheat oven to 375 degrees F. In an 8-9 inch pie pan, press the leftover stuffing into bottom to make a pie shell of sorts. Make a layer of potatoes, then veggies. Add the chopped turkey to the heated gravy. Mix well. Pour turkey mixture into the middle of your pie. Bake for 20 minutes until completely heated through. Serve with leftover cranberries. Serves 4-6.
Beanless Turkey Chili
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, pressed
1 red bell pepper, chopped (seeded and deribbed)
1 stalk celery, chopped
2 jalapeno peppers, chopped (seeded and deribbed), optional
1-2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-ounce can tomatoes, broken up
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
juice of one lime
In a large saucepan, heat oil over medium heat. Saute onion, garlic, celery, peppers and seasonings over medium-low heat for 5 minutes. Add tomatoes. Simmer gently for 20 minutes. Stir in cooked turkey. Heat through. Before serving, add lime juice and fresh cilantro. Stir gently. Serves 4. Serve in bowls and top with shredded cheddar cheese and blop of sour cream with green salad and cornbread muffins. (If you don't have that much turkey, add a can of drained white beans and one cup drained canned corn.)
Barbecued Turkey Pasta
1 pound fusilli or other medium pasta shape, uncooked
1 tablespoon olive oil
3 cups leftover turkey, cubed
1 small green bell pepper, sliced thin
1 small red onion, sliced thin
2 cloves garlic, pressed
1/2 cup spaghetti sauce (your favorite)
1/4 cup barbecue sauce
1 cup grated Provolone cheese
3 green onions, chopped
1/4 cup cilantro, chopped
Prepare pasta. Meanwhile, heat oil in a large skillet over medium heat. Add turkey and saute, stirring occasionally, until starting to brown on all sides. Add the bell pepper, onion and garlic and cook until pepper turns bright green. Now add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat. Drain pasta, reserving 1/4 cup of water and return pasta to pot. Add turkey mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of the reserved water to make the sauce lightly coat the pasta . Serve the pasta in bowls. Top with green onions and chopped cilantro. Serves 6.
Leanne Ely, a k a Dinner Diva, is the author of the best-selling "Saving Dinner" and "Saving Dinner the Low Carb Way" (Ballantine). What's for dinner? Go to www.savingdinner.com and find the solution!