Three ideas for leftover turkey (with recipes)

Simmer until the chicken stock has soaked in and evaoporated.

Simmer until the chicken stock has soaked in and evaporated.

Busy still with family and feasting, but thought I would share three recipes for leftover turkey:

Turkey Salad Sandwiches (Easy peasy)


Leftover turkey cut into cubes (or shredded if you prefer) – use about 1/3 cup per sandwich

Mayonnaise (or Miracle Whip if you prefer) – about 1 tbsp per sandwich, to your preference

Chopped dill pickles (1/2 per sandwich)

Salt and cracked pepper to taste


Combine ingredients in a bowl. Spread on sandwich bread and slice in half. Enjoy.

Turkey Fried Rice (Easy)


1-2 stalks celery cleaned and finely diced

½ cup chopped cooking onion

½ to 1 cup chicken stock

Diced turkey

Rice (gauge amount to number of servings according to directions)

Worcestershire sauce (about 2 tbsp for 4 servings)

Cooking oil

Sandwich bread for toasting


Cook rice according to package directions (my mom always used Minute Rice which is very quick, but Basmati would work well)

In a saute pan heat oil and lightly saute celery. Add cubed, cooked turkey to heat through. Add cooked rice, chicken stock, and Worcestershire sauce. Stir and simmer until moist but not swimming. Season to taste with salt and pepper. Serve with hot butter toast points.

Turkey pot pie (Medium)


Cooked turkey cubed or shredded

Gravy (or use chicken stock thickened with a rue)

Leftover vegetables

Frozen pie shell or puff pastry


Take pie shell out of freezer and preheat oven to 375 degrees farenheit. Meanwhile prepare your filling by heating or making sauce. Combine with turkey and vegetables. Fill pie shell (you do not want the filling to be too hot, but you are using cooked turkey here). Make slits in second shell. Moisten edges of bottom shell, carefully place shell with slits on top of pie. Bake for about 45 minutes. If you want it pretty beat an egg in a bowl and brush lightly over top shell for a nice golden brown finish.


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