3 Great Recipes For Leftover Turkey
RECIPES
TURKEY SALAD
▪650g/1.5lb cooked Turkey
▪175g or 3/4c mayo
▪75g or 1/3c stone ground mustard
▪100g or 2/3c bread n butter pickles, chopped
▪2-3 sm shallots, minced & rinsed
▪40g lemon juice (1 lemon)
▪15g/1 small bunch parsley, chopped
▪3g/1 sprig tarragon, chopped
▪5-6g or 1t salt, to taste
▪XL pinch black pepper
To make the turkey salad, mix ingredients together very well, shredding some of the turkey.
Spread butter onto a brioche bun & toast.
Spread mayo onto bun followed by lettuce, a scoop of turkey salad, black pepper, and the top bun.
Check out my homemade mayo recipe HERE
TURKEY ENCHILADAS
CHILI SAUCE
▪75g or 2/3c chili powder
▪50g or 1/2c paprika
▪High smokepoint oil
▪800g or 26oz beef or chicken stock
▪450g/2 cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vin.
▪5g or 3/4tsp salt Add oil to large pan over med-high.
Add chili powder & paprika. Stir and cook 60 sec. Add 800g beef/chicken stock, tomato sauce, br sugar, vinegar, salt. Stir, bring to simmer, then lower heat to medium to reduce for 15min by about 30%.
FILLING
▪High smokepoint oil (canola, soy, avocado, etc)
▪150g or 1 med/small onion, med-small diced
▪150g or 1 poblano, med-small diced
▪5-6 cloves garlic, minced
▪Pinch salt
▪5g or 1 3/4tsp chili powder
▪5g or 2.5tsp cumin
▪5g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪650g/1.5lb cooked turkey
▪Splash chicken/beef stock
▪1lb/450g pepperjack, shredded
▪1lb/450g mild cheddar, shredded
Add a squeeze of oil to a saute pan over med/med-high heat. Add onion, poblano, garlic and large pinch of salt. Cook 4-5 min.
Add chili powder, cumin, pepper, oregano. Stir and cook for 1min.
Add turkey. Stir and shred turkey as you cook. Cook for 2-3min.
Add a splash of stock to moisten the mixture.
Heat tortillas on stovetop and hold in a warmer.
See video @7:00 for assembly.
Bake at 375F/190C for 20-25min until cheese is melted. Top with lime crema (recipe below)
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Mix ingredients together
TURKEY POT PIE
CRUST
▪400g or 2 1/2c ap flour
▪8g or 1 1/2tsp salt
▪170g or 12Tbsp sliced butter
▪85g or 1/3c sour cream
▪1 large egg
Add flour, salt, and butter to food processor. Pulse 12-15 times or until mixture is gravely. Add egg and sour cream. Pulse again for 20-30 seconds until dough holds itself together when squeezed in your hand.
Flip dough onto a work surface and squeeze together into a large puck. Wrap dough with plastic and allow to hydrate in the fridge for 30min.
After refrigerating, allow to soften at room temp for 20-25min before rolling out crust. See video @13.05 for instruction on rolling crust.
POT PIE FILLING
▪115g/1 stick butter
▪225g or 1 large onion, med diced
▪150g or 2-3 ribs celery, diced
▪150g or 3 med carrot, diced
▪100g or 3/4c fennel, diced
▪Salt
▪250g or 1-1.5 yukon gold potatoes, med-lrg diced
▪3-4 cloves or 10-15g minced garlic
▪150g or 1 1/4c ap flour
▪150g or 2/3c dry sherry (or white wine)
▪900-1000g or 30oz chicken stock
▪Pepper
▪1g/3-4 sprigs thyme leaves, chopped
▪150g or 1c frozen peas
▪650g/1.5lb cooked turkey
▪Egg wash (egg whisked with splash water)
Preheat a large pot over med-high. Add butter, onion, celery, carrot, fennel and salt. Stir and sweat over med heat for 5-6min.
Add potatoes and garlic. Cook for 2-3min. When water is cooked off and veg is becoming translucent, add flour. Stir and cook for 2-3min.
Add sherry and stir for 30 sec.
Add chicken stock. Bring to a simmer, stirring constantly. Once simmering, reduce heat to med low to cook covered for 10-15min until thickened and creamy. Be sure carrots and especially potatoes are cooked through.
Season with salt and pepper. Add thyme, peas, and turkey. Stir gently.
Transfer filling to a 12” cast iron pan (or similar size vessel). Egg wash sides of cooking vessel (where crust will adhere). Top pan and filling with crust and squeeze to adhere. Brush crust with egg wash. Bake at 400F/205C for 25-30min or until crust is golden brown.
