- Just heat and eat. You’ve been waiting/talking/planning this dinner for weeks–you can eat it 2 days in a row. Place turkey meat with leftover broth in an oven-proof saute pan or baking tray with a high rim. Bake on 325 until hot. Serve with leftover sides.
- Turkey spaghetti. Place turkey meat, both breast and thigh, in a food processor and grind. In a medium size pan, saute some chopped onions, garlic, and mushrooms. Add the ground turkey and leftover broth. Mix in spaghetti sauce. Or make your own with canned crushed tomatoes and Italian herbs like thyme, oregano, or basil. Cook whole wheat spaghetti according to package instructions, and serve with grated Parmesan cheese.
- Turkey pot pie. This is a lighter chicken potpie recipe from Martha Stewart website. It calls for lots of veggies and phyllo dough instead of puff pastry. You’ve already cooked the turkey, so proceed to step 2.
- Turkey panini sandwiches. Start with Italian or ciabatta bread. Brush the bread with some olive oil, top with shredded turkey, fresh arugula, roasted bell peppers, and fresh Mozzarella cheese. You can add some leftover cranberry sauce if you have some. Crush some dried thyme and oregano. Toast in the oven or use a panini press. Don’t have one? Spray some non-stick spray on a large frying pan or griddle and cook on both sides.
- Turkey pita pockets with hummus. Spread some home-made or store-bought hummus inside pita pockets. Add warmed up shredded turkey meat and fresh spinach or basil leaves. Drizzle some olive oil, garlic, salt, and pepper (alternatively, olive oil based salad dressing).
- Turkey enchilada. Here’s a simple chicken enchilada recipe. Tylor Florence from the Food Network has another chicken enchilada recipe, but it seems to be more work. For both recipes, instead of using uncooked chicken breast, shred the turkey meat and saute with some oil and the seasonings indicated in the recipe.
Do you have a lot of leftovers? What do you plan to do with them?