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Leftover Turkey?

Friday, November 26th, 2010
Turkey hangovers, call for turkey leftovers. No better way to beat a bad one, than with the hair of the bird that bit 'cha. But for those who don't necessarily LOVE it when our homes reek like a stewing carcass, you may want to opt out of making post-thanksgiving turkey soup. So why not Turkey pizza? Or Turkey Tacos? And if those aren't "hearty" enough for you why not try Turkey Mac n' Cheese? Check out the recipes below if you are looking to clear some space in your fridge. And for those of you who somehow happen to have pumpkin pie leftover, well you know what to do with it. Happy Holidays!

Turkey Pizza:
  • 1 tbsp quick rising yeast
  • 3 cups flour
  • 1 cup warm water
  • 2-3 tbsp olive oil
  • pesto sauce
  • shredded turkey
  • leftover veggies
  • cranberry sauce
  • mozza cheese
  • bree cheese
Dough recipe: Mix yeast, flour, water and olive oil until dough forms. Works best with a food processor. Put in greased bowl and let rise for half an hour. Spread the dough onto an oiled pizza sheet and pile high with toppings in no particular order. Bake for 15-30 minutes on about 350 C. Remove from oven, don't burn your tongue, enjoy.

Turkey Tacos:
  • 1 tbsp canola oil
  • 2-3 cups leftover shredded turkey
  • 2 cloves garlic, minced
  • 2 fresh green jalapeños, finely chopped
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 cup fresh chopped cilantro
  • 2 Tbsp. fresh lime juice
  • corn tortillas
  • Fresh Salsa
  • Guacamole
  • Sour cream
  • Fresh chopped iceberg lettuce
  • Grated mozza cheese
Heat oil in frying pan over medium-high heat. Add garlic and jalapenos and stir for about 2 minutes. Mix in cumin and cayenne and chili powder. Add turkey and salt. Take off heat and stir in cilantro and lime juice. Heat corn tortillas and serve with salsa, guac, sour cream, lettuce and mozza. Eat. Yum.

Turkey Mac N Cheese:
  • 1  package macaroni noodles
  • 2  tablespoons  butter
  • 2  tablespoons  all-purpose flour
  • 2  cups  milk
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  fresh ground black pepper
  • 1/4  teaspoon  paprika
  • 1 teaspoon powdered mustard (optional)
  • 2 cups block sharp Cheddar cheese, shredded and divided
  • 1 cup shredded leftover turkey
  • 1 cup chopped leftover  broccoli/cauliflower/brussel sprouts
  • 1 cup breadcrumbs
  • Cranberry sauce as side relish
Cook pasta,  put aside. Melt butter in saucepan, whisk in flour for 2 minutes and until smooth. Add milk and whisk until thickened, remove from head, add salt, black pepper, paprika, mustard, 1 cup cheese and pasta. Mix together with leftover veggies. Top with remaining cup of cheese and breadcrumbs. Bake at 400 C for 20-25 minutes. Serve with leftover cranberry sauce on the side. Sounds gross, tastes delish!