Leftover Turkey Takeover

Dated: 11/03/2017

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Leftover Turkey Takeover

Thanksgiving leftovers are a treat, but if you have too much, they can become boring quickly. Don't settle for the same reheated meal. Tempt your tastebuds with these terrific turkey treatments.

Day-After Turkey Soup

(Makes 4 Quarts)

  • Carcass of one turkey (about 1 1/2 pounds) without skin

  • 8 cups low-sodium chicken broth

  • 1 head garlic, halved crosswise

  • 2 bay leaves

  • 2 sprigs fresh thyme

  • 2 cups diced skinless turkey meat (white or dark)

  • 1/2 pound green beans, trimmed and cut into 1-inch pieces

  • 2 cups frozen corn kernels

  • 1 large sweet potato, peeled and cut into 1/2-inch dice

  • 1 cup small dry pasta, such as ditalini

  • 1/4 cup loosely-packed fresh dill sprigs, chopped

  • 1/2 teaspoon freshly-ground black pepper

  • Kosher salt

In a large Dutch oven, place the cut turkey carcass, broth, garlic, bay leaves and thyme and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Lower heat and simmer uncovered about 40 minutes. Strain soup through a fine-mesh strainer into a large bowl and discard solids.

Add the broth back into the Dutch oven, reserving 2 cups for another use (this can be refrigerated for 3 days or frozen for 1 month). Next, add the leftover turkey meat, green beans, corn and sweet potatoes to the Dutch oven. Cover, and cook over medium heat for 15 minutes. Add pasta and continue to cook, uncovered, until the pasta and potatoes are tender (approximately 10-12 minutes). Stir in dill and pepper and season with salt to taste. Serve with warm crusty bread.

Turkey Frittata

(Serves 4)

  • 1 tablespoon olive oil

  • 1/2 onion, chopped

  • 1/2 red or green bell pepper, chopped

  • 1 cup boiled potatoes, chopped

  • 1/2 cup leftover cooked chopped turkey

  • 6 eggs, lightly beaten

  • 1/4 cup cream

  • Salt and pepper

  • 2 tablespoons chopped parsley, basil or cilantro

  • 1/2 cup grated cheddar, Monterey Jack or mozzarella

Preheat the broiler.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.

In a mixing bowl, beat eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler until the frittata puffs (2-3 minutes).

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