PORTLAND, Ore. (KOIN 6) — Thanks to our KOIN 6 viewers, you don’t have to eat turkey sandwiches for the next week. Here are six creative ideas for those mountains of leftover turkey in your fridge.
1.The Pilgrim Burrito – by Sarah @yespdx
Our family tradition the past 15 years!
All of the leftover Thanksgiving goodies go into a big tortilla.
Important ingredients include: (specifically)
Can also add other side dishes (if any is left over) such as:
Mashed potatoes, green beans, yams, etc. It’s soooo yummy! #winner
2. Turkey Empanadas – by Aaron Reed
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
3. Turkey Pozole – by Michelle Avila
Sauté 1 diced onion, add carcass with some meat left on, add water to cover heat to boil. Simmer 1 hour, add 2 tsp. dried oregano, and a can of green enchilada sauce. Then add a couple cans of drained rinsed hominy. Heat to boiling. Serve with cut limes, corn chips, chopped onions, thinly sliced raw cabbage, hot sauce, salsa. Great blend of American and Mexican traditional holiday meals. A favorite at our house. On the menu for tomorrow!
4. Turkey Divan – by Pam Johnson
1 1/2 cups cubed cooked turkey
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
1. Place the broccoli and turkey into a 9-inch pie plate.
2. Stir the soup and milk in a small bowl. Pour the soup mixture over the turkey and broccoli. Top with the cheese.
3. Stir the bread crumbs and butter in a small bowl. Sprinkle over the cheese.
4. Bake at 450°F. for 20 minutes or until the mixture is hot and bubbling.
5. Stew – by Jennifer Crabtree-Saporito
“There’s still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato.Baby, you’ve got a stew going.”
6. Turkey breakfast – by Daniel Corliss
“I like making breakfast with the leftovers; turkey waffles/pancakes, mashed potato/sweet potato pancakes, stuffing hash with onions and hot sauce…the possibilities are endless!”