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Ideas for leftover turkey
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With Thanksgiving coming soon, I have a couple of ideas for leftover turkey that I'll share. I have a ton of leftover turkey from the Canadian thanksgiving I cooked this October and came up with a couple of ways so far to use it (Turkey Scramble, Turkey Curry). Maybe you have other ideas :-)
The first was a Turkey scramble. Scenario was this.... my younger son surprised me yesterday by bringing over a couple of his teenage friends. Suddenly I had a houseful of boys, nothing in the fridge, and it's of course lunch time. What to do? I threw together this Turkey scramble with a few simple ingredients, served some sliced peaches on the side, and the whole thing was a big hit.
TURKEY SCRAMBLE
6 eggs
1/4 Cup creme fraiche (milk would work too, but I didn't have any)
1/2 tsp butter
2 Cups diced cooked turkey
2 diced tomatoes
1/4 Cup chopped Italian Parsley
Provolone cheese slices
Sea Salt
Freshly ground Pepper
Melt butter in a large nonstick skillet over medium-low heat. Add diced turkey, tomatoes, and Italian Parsley. Whisk eggs with creme fraiche, and add to the vegetables in the skillet. Season with sea salt and pepper. Stir together in the pan until the eggs are just about cooked. Lay slices of provolone cheese and let them just begin to melt. Take off heat and serve.
The first was a Turkey scramble. Scenario was this.... my younger son surprised me yesterday by bringing over a couple of his teenage friends. Suddenly I had a houseful of boys, nothing in the fridge, and it's of course lunch time. What to do? I threw together this Turkey scramble with a few simple ingredients, served some sliced peaches on the side, and the whole thing was a big hit.
TURKEY SCRAMBLE
6 eggs
1/4 Cup creme fraiche (milk would work too, but I didn't have any)
1/2 tsp butter
2 Cups diced cooked turkey
2 diced tomatoes
1/4 Cup chopped Italian Parsley
Provolone cheese slices
Sea Salt
Freshly ground Pepper
Melt butter in a large nonstick skillet over medium-low heat. Add diced turkey, tomatoes, and Italian Parsley. Whisk eggs with creme fraiche, and add to the vegetables in the skillet. Season with sea salt and pepper. Stir together in the pan until the eggs are just about cooked. Lay slices of provolone cheese and let them just begin to melt. Take off heat and serve.
Replies to This Discussion
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Permalink Reply by Wendy on -
With Thanksgiving coming soon, I have a couple of ideas for leftover turkey that I'll share. I have a ton of leftover turkey from the Canadian thanksgiving I cooked this October and came up with a couple of ways so far to use it (Turkey Scramble, Turkey Curry). Maybe you have other ideas :-)
Second idea was a Turkey Curry that I made last night for my two sons and myself. It came together easy-peasy and was yum. Coconut milk is my new favorite, slightly more healthy substitute for heavy cream.
TURKEY CURRY
1/4 Cup olive oil
1 onion, sliced thin
1 red bell pepper, sliced thin
2 Cups cooked turkey, sliced into thin strips
2 tsp curry powder
1/2 cup dried apricots, sliced
1 can coconut milk
Sea Salt
Freshly ground Pepper
2 Cups cooked brown basmati rice
Start brown basmati rice (the kind I used takes 45 minutes after the first boil, so plan ahead).
While the rice is cooking, heat 1/4 Cup olive oil in large pan over low heat. Add sliced onions to pan, stir to coat onions, and cover pan. Let onions sweat over low heat for 10 minutes (they'll carmelize and taste just heavenly). Increase heat to medium-low and remove lid. Add sliced red bell pepper and stir until just cooked but still a bit crunchy, about 3 minutes. Add cooked turkey, apricots and curry and stir to combine, about 1 minute. Add coconut milk and heat through, about 4 minutes. Season with sea salt and pepper. Serve over rice.
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Permalink Reply by Tatyana Kanzaveli on -
Sounds delicious! I would never thought of adding dried apricots. Are you using red curry or green curry - more and more times I actually mix them.
Thanks!
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