After hours and days and weeks of planning, Thanksgiving has come and gone, leaving in its wake several days worth of leftovers. While one could just eat the same plate of leftover goods day after day, the IFFS Nutrition Team has a few recipes for those looking for a little more pizzazz:
Turkey and Rice Soup
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3/4 cup celery, diced
- 1 medium potato, diced
- 4 1/2 cups of Easy Turkey Stock recipe
- 1 1/2 cups shredded cooked turkey
- 1 cup or cooked brown rice *
- Coarse salt and fresh pepper
- Melt butter in a medium saucepan over medium-high heat. Add onion, celery, potato, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, about 2 minutes.
- Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.
* For extra-delicious rice, cook in Easy Turkey Stock, as opposed to regular old water!
Nutrition Facts per Serving (Makes 4 Servings): 265 Calories, 23 grams of carbohydrates, 9 grams of fat, 23 grams of protein, 211 milligrams of sodium, and 3 grams of sugar.
- Bones of 1 cooked turkey
- 5 quarts of water
- 2 onions, quartered
- 1 celery stalk
- 1 carrot
- 1 dried bay leaf
- 1 teaspoon black peppercorns
In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours. Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.
Turkey Hash and Sunny-Side Up Eggs
- 1 pound red potatoes, diced
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 4 teaspoons olive oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 bell pepper, diced
- 1 1/2 tablespoons fresh herbs, chopped
- 1/2 teaspoon freshly ground pepper
- 3 cups diced leftover roast turkey
- 8 large eggs
- In a medium pot of water over high heat, bring potatoes and 1 teaspoon salt to a boil. Cook for 3 minutes, drain potatoes, and set aside.
- Meanwhile, in a large skillet, heat 2 tbs oil over medium-low heat. Sauté onion and garlic, until soft, about 5 minutes. Add bell pepper, fresh herbs, pepper, and remaining salt, and sauté for 3 minutes more.
- Increase heat to medium-high, add 1 tbs more oil, potatoes, and turkey and cook, stirring occasionally, for 5 minutes. Add 1/4 cup water and stir to mix. Cover, reduce heat to low, and cook for 10 minutes more. Remove hash from heat and cover loosely with foil.
- In two large nonstick skillets over medium heat, heat 2 teaspoons oil in each. Add 4 eggs to each pan and fry until whites are cooked, about 4 minutes. Divide hash among serving plates and top each with a fried egg, taking care not to break yolks. Garnish with remaining herbs.
Nutrition Facts (Makes 8 Servings): 230 calories, 10g Total Fat, 481mg Sodium, 17g ,Carbohydrates, 18g Protein
The best Thanksgiving leftover sandwich is one WITHOUT a recipe. The recipe provided is really flexible; substitute what you have on hand to make a delicious sandwich the day after .
- 2 slices of whole wheat bread
- Slices of leftover turkey
- A small scoop of stuffing
- A small scoop of sweet potatoes
- A small scoop of cranberry sauce
- A handful of leftover salad lettuce
Toast bread. Spread on cranberry sauce, sweet potato, and stuffing on one side of bread. On the other side, layer on a light bed of lettuce, then place meaty pieces of turkey on top. Carefully place the sweet potato stuffing side on top of the turkey side. Cut in half and enjoy!
Nutrition Facts ( Makes 1 Serving): Dependent upon ingredients used.
Turkey Tacos with Cranberry Sauce
- 1 large onion, sliced
- 1 bell pepper, seeded and sliced
- 1 large red bell pepper, sliced
- 2 tablespoons olive oil
- 3 cups shredded roasted turkey
- 2 garlic cloves, minced
- Salt to taste
- 8 taco shells
- 1 cup refried black beans
- Cranberry Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup loosely packed cilantro leaves
- 8 lime wedges
- Preheat oven to 400°. Sauté first three ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden. Stir in turkey and garlic; cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste.
- Spread shells with refried beans; top with turkey mixture. Drizzle with a small amount of Cranberry Sauce. Sprinkle with cheddar cheese.
- Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.
Nutrition Facts ( Makes 8 Servings) 296 Calories, 18g Carbohydrates, 14g Fat, 21g Protein, 337mg Sodium, 1g Sugar