Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Did you overestimate your holiday turkey intake and now have leftovers you simply can’t ignore nor want to go to waste? Then tie on that apron and make these delicious leftover turkey recipes. Don’t worry if you’re turkeyed out – these mouthwatering recipes taste nothing like the holiday feast.
Quick turkey mole
The thought of chocolate in any dish – sweet or savory – piques my palate. (If you didn't know, dark chocolate is a key ingredient in mole!) Leftover turkey in a rich mole sauce will keep you from thinking Thanksgiving leftovers are a yawn.
1 (15 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced chiles
1/2 cup toasted sliced almonds or roasted pumpkin seeds
1/2 of an onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
A few grinds black pepper
1 tablespoon granulated sugar
1 tablespoon olive oil
1 ounce unsweetened chocolate, chopped
3 to 4 cups diced cooked turkey
3 tablespoons chopped fresh cilantro
Cooked rice or tortillas
In a blender or food processor, combine tomatoes, chiles, almonds, onion, garlic, spices, salt, pepper and sugar. Blend until smooth.
Heat oil in a large skillet over medium heat and add sauce. Sprinkle in chocolate and cook, stirring often, until chocolate melts. Simmer sauce on medium-low for 10 minutes.
Add turkey and cook, stirring often, until it is heated through. Stir in cilantro.
Serve turkey mole with rice or tortillas.
Whole wheat gnocchi with turkey ragu
This day-after comfort food turns leftover turkey into a dish so scrumptious you'll want to make extra ragu and freeze for later use.
Serves 4 to 6
1/4 cup extra virgin olive oil
2 ounces pancetta, chopped
1 clove garlic, finely chopped
About 14 ounces diced turkey leg meat (skinless) and other dark meat
Heat oil in a large skillet over medium heat and add pancetta. Cook, stirring often, for three minutes or until starting to brown.
Add garlic to skillet and cook, stirring, for about one minute or until garlic is fragrant.
Add turkey, turmeric, ginger, juniper berries and bay leaf. Season with salt and pepper and stir to combine. Cook, stirring often, for two to three minutes.
Add the tomato paste and 1/4 cup water and stir until a sauce forms. Simmer for about 30 minutes.
About five minutes before ragu is ready, cook gnocchi in salted, boiling water according to package directions (cooking time is usually two to three minutes). Drain and transfer to serving bowls.
Stir basil into ragu and ladle over gnocchi. Garnish generously with cheese and serve immediately.
Turkey artichoke heart salad
Thanksgiving Day is all about indulgence and excess calories, but you can redeem your diet by tossing leftover turkey breast into a tongue-tantalizing arugula salad, featuring marinated artichoke hearts, sun-dried tomatoes and feta.