Winter Hearty Turkey Leftover Meals
We had a huge turkey this year! With only four of us eating, we had a lot of leftover turkey. Here are some of our favorite ways to use leftover turkey. All of the recipes serve 4.
- 3 cups of Chopped/Shredded Turkey
- 1 diced Onion
- 1 cup chopped Mushrooms
- 1 Tablespoon Butter
- 2 cups shredded Cheddar Cheese
- 2 packs Ezekiel Sprouted Corn Tortillas or Flour Tortillas
Chop or shred turkey, onions and mushrooms. Use flour or corn tortilla shells. We like using sprouted corn tortilla shells. Heat 1 TBSP of butter in a skillet. Sauté onions and mushrooms until tender. Remove from skillet and place shell in skillet and layer a little shredded cheddar cheese, turkey, mushrooms, onions and more cheese topped with another shell. Lightly brown both sides. Plate and serve! This dish takes about 10 minutes.
- 2 cups of chopped Turkey
- 1 chopped medium Apple
- 1 cup chopped Pecans
- 1 Tablespoon chopped Purple Onion
- 1/4 cup Raisins
- 1/4 cup Sauerkraut
- 2 Tablespoons Mayonnaise
- 1 teaspoon Sea Salt
- 1/2 teaspoon Cilantro
- 1/2 teaspoon Oregano
Chop turkey, apple, pecans and purple onion. Add chopped ingredients to bowl along with raisins, sauerkraut, mayonnaise, salt, cilantro and oregano. Serve as a sandwich or with crackers/chips. This dish is ready in about 10-15 minutes.
Stuffed Acorn Squash w/Turkey
I’ve attached a link to this recipe that I wrote using chicken. Simply substitute turkey for chicken in this delicious stuffed acorn squash recipe. Your sure to love it!
Turkey Vegetable Soup
- 1 medium Onion
- 1 cup of Mushrooms
- 1 Tablespoon of Butter or Avocado Oil
- 3 chopped Carrots
- 3 chopped Potatoes
- 1 chopped Celery rib
- 2 cups chopped Cabbage
- 1 cup of Green Beans
- 2 cups chopped Turkey
- 4-6 cups of Chicken Bone Broth
- 1/2 tablespoon Sea Salt
- 3 teaspoons Oregano
- 1 teaspoon Thyme
- 2 teaspoons Basil
Sautee onion and mushrooms in 1 TBSP. of butter or avocado oil until tender. Add chopped carrots, potatoes, celery, cabbage and green beans. Stir and add 4-6 cups of chicken bone broth, 1/2 TBSP. sea salt, 3 tsp. oregano, 1 tsp. thyme, 2 tsp. basil and 2 cups chopped turkey. Bring to a boil, then lower heat to a simmer for 40 minutes or until vegetables are tender. Great served with cheesy biscuits or a grilled chesse!
Chop and shred turkey and freeze portions of 1-2 cups per freezer bag. Great used in any of the above recipes, as well as omelets, casseroles and chili.
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Until next time…
Blessings to you,