If you're looking to use leftover turkey and cranberry sauce, try these suggestions.
Turkey Flatbread Sandwich
Leftover cranberry sauce is mixed with mayo and Dijon to make a tart and creamy aioli that tastes great when paired with turkey, spinach, cheese and bacon.
- 4 slices sun-dried tomato flat bread
- 5 ounces cranberry aioli (recipe below)
- 3 cups fresh baby spinach
- 4 ounces roasted red peppers, drained
- 4 bacon strips
- 4 turkey breast slices leftover from Thanksgiving
- 4 slices burrata cheese
Spread aioli across one slice of flatbread. Layer spinach, bacon strips, roasted red peppers, turkey and burrata cheese. Roll up tightly. Slice into 1" pinwheels and serve. Yields 4 servings.
- ½ cup left over cranberry sauce
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon orange juice
Mix cranberry sauce, mayonnaise, mustard and orange juice in a small bowl. Cover and refrigerate until needed.
Turkey Southwestern Soup
Make a deliciously hearty and easy soup with turkey and corn leftovers mixed with tomatoes, beans, and warm southwestern spices.
- 1 pound leftover turkey, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup leftover vegetables from thanksgiving dinner
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups reduced-sodium chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can kidney beans, rinsed and drained
- 1/4 cup of left over corn
- 1 cup diced fresh avocado, for garnish
- 2 tablespoons chopped fresh cilantro leaves, for garnish
- Lime wedges, for garnish
In a sauce pot, combine turkey, onion, vegetables, jalapeno, garlic, chili powder, cumin, salt and ground black pepper. Stir and add the chicken broth, tomatoes, corn and beans. Cover and cook on low for 1 hour.
When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Makes 4 servings.
Turkey Tacos with Chipotle Sour Cream and Fiesta Slaw
Turkey leftovers are kicked up a notch when seasoned with ancho chili powder, paired with a zesty chipotle sour cream, then topped off with a tangy cabbage slaw
- 1/2 pound left-over turkey pulled in large pieces
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 tablespoons paprika
- 1 jalapeno, seeded and coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- Fiesta cabbage slaw (recipe below)
- Chipotle sour cream (recipe below)
- 2 tablespoons chopped cilantro leaves
- 8 flour tortillas
Combine turkey, lime juice, paprika, chili powder and jalapeno in a large bowl. Stack up 2 of the tortillas, lay about 4 ounces of the turkey mixture down the center. Top with fiesta cabbage slaw and a spoonful of the chipotle sour cream. Garnish with cilantro leaves. Yields 4 servings
Fiesta Cabbage Slaw:
- 1/4 of a head of red cabbage, finely shredded
- 1/4 of a head of white cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeezed orange juice
- 1/4 cup canola oil
- 1 tablespoon honey
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons finely chopped fresh mint leaves
Place cabbage and onion in a large bowl. In a smaller bowl, whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper to taste. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
Chipotle Sour Cream
- 1 tablespoon chipotle peppers, finely minced
- 2 ounces Adobo sauce
- 8 ounces sour cream
- 2 tablespoons mayo
Place all ingredients in food processor, blend until combined.