• Choose a category
• All
• Classic-Fiction

* * *

Eight Things to Do with Leftover Turkey

Turkey Club. Layer sliced turkey, crispy bacon, sliced tomatoes, and lettuce on crunchy whole wheat toast—slather it with mayonnaise, mustard, or a combination of the two. Also add sliced avocado, thinly sliced red onion, and/or radish sprouts.

Turkey Salad. Mix chopped turkey, chopped celery, chopped gherkins, and a sliced radish or two with some mayonnaise, a touch of Dijon mustard, and a splash of lemon juice. Serve in lettuce cups.

Composed Turkey Salad. Toss shredded romaine lettuce and baby spinach leaves with chopped turkey, sprouts, a diced apple, a chopped tomato, and a sprinkle of salt. Spoon on ½ cup of any salad dressing

Southwestern Turkey Scramble. Spray a large nonstick skillet with nonstick spray; set it over medium heat. Sauté chopped onion and a few chopped sun-dried tomatoes for 1 minute. Stir in chopped turkey, lightly beaten eggs, and a sprinkle of chili powder, ground cumin, and salt; cook, stirring, just until the eggs set and are fluffy, about 1 minute.

Italian Turkey Soup. Mix 2 cups canned, 4 cups (1 quart) white beans, drained and rinsed, with chicken broth, some chopped turkey, a little sliced fennel or a chopped small head of escarole in a large saucepan until simmering. Add a little dried rosemary, dried oregano, and dried thyme; cook for 5 minutes.

Turkey Enchiladas. Divide chopped turkey between 4 tortillas. Add 2 tablespoons refried beans and 1 tablespoon shredded Cheddar to each, then roll the enchiladas closed. Place them in an 8-inch square baking dish. Puree 1 cup mild salsa with a little chili powder and enough tomato juice to make a sauce, then pour it over the enchiladas. Bake, uncovered, at 350°F until bubbling, about 15 minutes.

Turkey Broccoli Stir-Fry. Spray a large nonstick wok with nonstick spray and stir-fry 2 or 3 sliced scallions, a few diced garlic cloves, and 1 tablespoon chopped peeled fresh ginger for 20 seconds over medium-high heat. Add several handfuls of broccoli florets and some chopped turkey; stir-fry for 1 minute. Pour in about ¼ cup bottled teriyaki stir-fry sauce; bring to a simmer and serve.

Turkey Stuffed Baked Potatoes. Bake two large baked Russet potatoes. When cool enough to handle, slice them in half and scoop the insides into a large bowl. Stir in some chopped turkey, a generous dollop of plain yogurt or sour cream, 1 chopped scallion, and 4 chopped asparagus spears. Pile back into the skins and top each with 1 tablespoon shredded cheese; bake at 400°F for 15 minutes.

* * *

Turkey Meat Loaf with Couscous and Dried Cranberries

Ground turkey, while good for your waistline, can take on a depressingly slippery texture when cooked; but you can avoid this problem by adding couscous and dried fruit. Makes 6 to 8 servings

¾ cup boiling water

½ cup couscous

3 tablespoons olive oil, plus additional for oiling the pan

1 medium onion, chopped

1 celery rib, chopped

6 tablespoons dried cranberries, chopped

2 tablespoons chopped parsley leaves

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

2 teaspoons chopped sage leaves or 1 teaspoon rubbed sage

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1¼ pounds ground turkey, preferably a mix of white and dark meat

2 tablespoons mango chutney

Pour the boiling water over the couscous in a large bowl; set aside until the water has been absorbed, about 5 minutes.

Meanwhile, heat a large skillet over medium heat. Swirl in the olive oil, then add the onion and celery. Cook, stirring frequently, until soft and aromatic, about 3 minutes. Stir in the cranberries, parsley, thyme, sage, salt, and pepper. Remove from the heat.

Once the water has been fully absorbed into the couscous, stir the vegetable mixture into it. Set aside uncovered to cool for 15 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking pan and set aside.

Crumble the turkey into the couscous mixture. Use your cleaned hands to mix thoroughly, taking care not to break up the meat’s fibers. Form