Saturday, November 10, 2012

What to do with all of that leftover turkey?

Thanksgiving will be here before you know it.  If you have the same dilemma each year--what to do with all of that leftover turkey, I have some great recipe ideas for you!



Jennie-O has some wholesome and delicious post-Thanksgiving recipes, which families won’t even recognize as leftovers. 

While lean, tender turkey is an excellent addition to mom’s meal cycle year-round, it’s especially true during the holidays, when something must be done about the leftovers taking up that precious real estate in the fridge.  


If those leftover cold turkey sandwiches are starting to seem bland and boring, take advantage of this year’s extras and “Make The Switch” to fun and creative turkey meals with these tasty recipes from Jennie-O, a brand that is on a mission to show it’s easy to eat well with lean, delicious turkey:


Ingredients:

Makes six servings

·       About 18 oz. of leftover JENNIE-O Turkey
·       1 cuplow-sodium barbeque sauce
·       6 buns, split
·       1/2 cup coleslaw

Directions:

Combine turkey and barbeque sauce in slow cooker. Cook on HIGH 3 hours or LOW 6 hours. Always cook turkey to well-done, 165°F. as measured by a meat thermometer.

Remove turkey from slow cooker. Reserve 1/4 cup sauce mixture. Shred turkeywith fork.

Top bottom half of bun with turkey mixture. Drizzle with reserved sauce. Add coleslaw. Cover with bun top.






Ingredients:

Makes six servings
·       4 cloves garlic, minced
·       About 18 oz. leftover JENNIE-O turkey cut into strips
·       1/2 teaspoon dried rosemary leaves, crushed
·       1/4 teaspoon salt
·       1/4 teaspoon crushed red pepper flakes
·       1 (12 inch) pre-baked thin pizza crust
·       2 large ripe tomatoes, or 4 roma tomatoes, thinly sliced
·       1/4 cup ripe olives, pitted and halved
·       3/4 cup feta cheese, crumbled
·       1/4 cup basil leaves, thinly sliced
Directions:

Heat oven to 450ºF. Coat a large skillet with cooking spray. Heat over medium-high heat; add garlic; cook 1 minute. Add turkey strips; sprinkle with rosemary, salt, and red pepper flakes. Stir fry 3-5 minutes or until turkey is well-done, 165°F. as measured by a meat thermometer. Place pizza crust on a large cookie sheet; top with tomatoes, cooked turkey mixture, olives, and cheese. Bake about 10 minutes or until crust is golden brown. Sprinkle with basil leaves; cut into wedges.




Ingredients:

Makes six servings
·       1 teaspoon vegetable oil
·       About 20 oz. leftover JENNIE-O turkey chopped into small chunks
·       1 tablespoon chili powder
·       4 cloves garlic, minced
·       1 (14-ounce) can corn kernels, drained
·       1 (15-ounce) can cannellini beans, drained and rinsed
·       1 cup chicken broth
·       1 (7-ounce) can chipotle peppers in adobo sauce, chopped, plus 1 teaspoon sauce
·       1/3 cup chopped fresh cilantro
Directions
In large skillet, heat oil over medium-high heat. Add turkey, chili powder and garlic. Cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add corn, beans, broth, chipotle peppers and adobo sauce. Reduce heat to medium-low. Simmer uncovered 15 to 20 minutes or until thickened, stirring occasionally. Stir in cilantro.

For more delicious turkey recipes, please visit Jennieo.com or SwitchToTurkey.com.

I hope this gives you some great turkey ideas! I know I can't wait to the make the pulled turkey sandwiches.





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