I’m a leftover person (as is H). We are perfectly fine with eating the leftovers from a great dish all week. My freezer is filled with snap-lock containers I take for lunch every day. As a result, turkey leftovers with all the sides went fast in my house, and all that was left was a huge dish of turkey meat. Anyone else have this issue? After turkey omelettes, turkey mac & cheese and turkey with rice, we hit on three solid new winners this year… turkey primavera, turkey pumpkin chili, and my new favorite southwest turkey soup. The recipes are below with links to the sources for your use during future turkey overages.
Turkey Primaveraadapted from Taste of Home. The key to this one I’d never though of is the envelop of Italian dressing mix. Fantastic! Ready in 30 min, serves 4.
1 cup uncooked penne pasta
8 fresh asparagus spears, cut in 3-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream –> optional, I took this out since my family isn’t into creamy
1/4 cup grated Parmesan cheese
Cook pasta while sauteeing saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender. Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss. Sprinkle with cheese and toss again. Yield: 4 servings.
Turkey Pumpkin Chili
from H’s post-it’s in my favorite birthday present ever
Southwest Turkey Soupadapted from AllRecipes.com
Best I’ve found since the tortilla soup in Phoenix! Ready In 45 Minutes, Serves 8.
1 1/2 cups shredded cooked turkey
4 cups vegetable broth –> mine was salty, suggest making this with 4c water & 3 bullion cubes
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers–> I substituted a 1/2c of salsa instead
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice –> KEY!
1/2 teaspoon cayenne pepper – I skipped, we don’t do spicy
1/2 teaspoon ground cumin
salt and pepper to taste
1/2 teaspoon dried cilantro
For toppings: 1 avocado – peeled, pitted and diced, fresh cilantro, Monterey Jack cheese, tortilla chips, sour cream
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, cilantro, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.