Thursday, November 8, 2012

Recipes for Leftover Turkey

After every Thanksgiving I'm left pondering the same question - "What do I do with all this left over Turkey?"  Instead of leaving your turkey to take up much needed room in your fridge, try some of these recipes out and your gut will thank you.  That is if you use Jenni-O lean turkey!  And if you haven't already be sure to enter my Jennie-O Giveaway.  3 winners will be selected!!!

Makes six servings
· About 18 oz. of leftover JENNIE-O Turkey
· 1 cuplow-sodium barbeque sauce
· 6 buns, split
· 1/2 cup coleslaw
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.
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
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.
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
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 ameat 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 suculant turkey recipes, please visit

*Disclaimer - I received coupons, free of charge, for review purposes.  In no way did this alter my opinion of their products. All of my opinions expressed in this post are one hundred percent honest and true.*


Are We There Yet! said...

I am having Thanksgiving again this year. Hopefully there won't be a lot of leftovers, but these recipes sound great if there is a lot of turkey left.

I especially like the sounds of the barbeque turkey. Now I am headed over to

Michelle Dehowy said...

We've tried chicken Barbeque Sandwiches. After Thanksgiving, I'll make Turkey Barbeque Sandwiches.