Thanksgiving has come and gone, but chances are you still have some turkey on your hands.
Hopefully you’ve already put the leftovers in the fridge. A good rule of thumb is that food should be stored in separate, air-tight containers (one for turkey, one for stuffing) and put in the fridge within two hours of cooking. Food left out at room temperature for more than two hours should be tossed.
Cooked turkey shouldn’t be kept in the fridge for longer than three or four days. It can be kept in the freezer for two to three months if stored properly.
Once you get out of your food coma, here are five suggestions for what to do with your leftovers courtesy of the Food Network.
Lemon-Scented Turkey Salad
If you over-indulged over the holidays (you’re not alone), this nutritious recipe may be a nice change. It combines dried apricots, poppy seeds, red onion, lemon juice, some mayo and yogurt for a fresh twist on the typically mayo-heavy version.
- ½ cup chopped dried apricots
- 1 Tbsp lemon juice
- ½ cup mayonnaise
- ½ cup yogurt
- ¼ cup finely diced red onion
- 2 tsp finely grated lemon zest
- 2 tsp chopped fresh marjoram
- 2 tsp poppy seeds
- salt and pepper
- Boston lettuce leaves, for serving
1. Steep apricots in lemon juice and two Tbsp hot water until absorbed. Stir mayonnaise, yogurt, onion, lemon zest, marjoram and poppy seeds. Stir in turkey and apricots, and season to taste. Chill until ready to serve.
Leftover Thanksgiving Panini
This hot twist on the standard turkey sandwich will also help you use up your cranberry sauce and gravy.
- 2 Tbsp Dijon mustard
- 2 slices sandwich bread, sourdough
- 2 slices Swiss
- ⅓ cup shredded leftover roasted Thanksgiving turkey
- 3 Tbsp leftover cranberry sauce
- ⅓ cup leftover dressing
- 2 Tbsp leftover giblet gravy
- 2 Tbsp butter, at room temperature
1. Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
2. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
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3. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter.
4. Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side.
Day After Detox Turkey & Rice Soup
This soup from nutritionist Christine Avanti is very low in calories and filling at the same time. The chipotle in adobo chilies, cayenne pepper and red pepper flakes heat up the body and are known to speed up metabolic rate.
- 1 L (4 cups/32 oz) chicken stock or broth
- 4 cup water
- 1 onion, diced
- 10 oz cremini mushrooms, sliced
- 3 stalks celery, diced
- 1 cup carrots, diced
- 5 clove garlic, minced
- 1 bay leaf
- 1 tsp thyme, chopped
- 2 tsp sea salt
- 2 tsp chipotles in adobo
- ½ tsp red pepper flakes
- ½ tsp cayenne pepper
- 1 lb(s) roasted turkey or rotisserie chicken
- 1 cup brown rice, cooked
- ½ cup parsley, chopped
- lemon wedges, for garnish
1. Combine first 13 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer for about 20 minutes.
2. Add turkey and rice and simmer for 5 more minutes. Stir in fresh parsley. Season soup with sea salt and fresh cracked pepper.
3. Ladle soup into bowls, sprinkle with fresh lemon juice and serve. Low in fat and high in nutrients, this soup is perfect for detoxing from a food hangover.
4. Note: If you are using raw meat, cube the meat and marinate for at least 1 hour with minced garlic, sea salt, pepper, cayenne pepper, extra virgin olive oil and dry thyme. Sauté in 1 teaspoon of olive oil and set aside until the last 5 minutes of cooking the soup.
READ MORE: 25 healthy post-holiday recovery recipes from the Food Network
Turkey Sweet Potato Shepherd’s Pie
Try this for supper if you’re looking for something a little heartier.
- 2 Tbsp extra-virgin olive oil
- 2 lb(s) ground turkey or chopped leftover turkey
- Salt and freshly ground black pepper
- 2 tsp poultry seasoning
- 2 ½ lb(s) sweet potatoes, peeled and cubed
- 1 onion, cut into 1-inch dice
- 2 carrots, peeled and grated
- 4 ribs celery, chopped
- 4 Tbsp butter, divided
- 2 Tbsp all-purpose flour
- 2 cups turkey stock (recommended: Kitchen Basics)
- A few dashes Worcestershire sauce
- 1 (10-oz) box frozen peas
- 1 very ripe banana
- A few dashes hot sauce
- 2 cups sharp shredded yellow Cheddar
1. Preheat oven to 425ºF.
2. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
3. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender.
4. Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute. Whisk in stock and season with salt, pepper and Worcestershire. Cook a few minutes to thicken.
5. Stir peas into meat and turn heat off.
6. Drain potatoes and return pot to heat. Add remaining 2 tablespoons of butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.
TURKEY HASHED BROWNS
Want something quick and easy? This simple dinner doesn’t require much.
- 5 Tbsp unsalted butter
- 1 ½ lb(s) boiling potatoes, peeled and 1/2-inch diced
- 1 ½ cups chopped yellow onions (2 onions)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ lb(s) cooked turkey, cut in 1-inch cubes
- 2 Tbsp minced fresh flat-leaf parsley
- 2 Tbsp minced scallions, white and green parts
1. Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot.
READ MORE: 30 tasty leftover turkey recipes from the Food Network
If these options didn’t quite strike your fancy, there are plenty of other ways to use your Thanksgiving leftovers — from chorizo and turkey chili to pulled turkey tacos and spring rolls. Happy cooking!
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