Turkey Leftover Recipe Roundup

Turkey Leftover Recipe Roundup

ThankYou!Happy Thanksgiving (a day late) everyone! I hope that you enjoyed the day with family and friends or whomever makes you happy!

I love holidays and getting together with family and making and eating great food. I love leftovers and being able to eat the wonderful goodness for days! One thing there’s ALWAYS leftovers of is turkey! I have no problem eating just plan old turkey leftovers but sometimes you want to stretch them out and make a whole other meal with it!

I wanted to do a roundup of my favorite recipes to use up your turkey leftovers from yesterday! If you have a favorite recipe that used chicken, you can totally substitute the turkey in place of the chicken. But here are some of my favorites ones that I put together! Most of them really change the flavors up and are so different from what most people ate yesterday but a few incorporate classic thanksgiving day flavors and help use up some of your other leftovers you have! Please enjoy!!Copy of ALWAYSSUMMER.pngTurkey Pot Pie
Creamy Turkey Casserole
Turkey Cranberry Risotto
Turkey Tamale Pie
Turkey Cranberry BBQ Pizza
Thanksgiving Turkey Pizza
Turkey Pho
Turkey & Quinoa Stuffed Peppers
Cheesy Turkey Enchiladas
Turkey Tikka Masala

Now some of those recipes call for chicken but as I said turkey would be equally as delicious.

I am so thankful for so many things in my life but one of them is this blog and all of my readers who help keep me motivated and prove that someone is actually reading what I’m saying and making what I’m cooking up 🙂 Thank you!!!!!!!

xoxo669058772380712020613

Turkey, Leek, and Wild Rice Casserole

Turkey, Leek, and Wild Rice Casserole

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Hello fraaaaands!

Last year around this time, I posted this enchilada recipe to give you a new way to use your leftover turkey!It was different flavors than most of us probably had on Thanksgiving and we all know I like to spice it up 🙂 butttt we also know I’m a creature of habit and love the holidays. I love the food of the holidays and usually have too many recipes on my wishlist and end up cutting some out because making ungodly amounts of food is wasteful…… That’s why this year, I’m again going to give you an EXCELLENT recipe to use up some of your left over Turkey meat from next week, but it’s a fall inspired comfort food meal!

Yes Thanksgiving is next week and this recipe is a “week early” but if you’re like me, you like to plan and that includes meal planning. This post is extra special because it contacts some sponsored products!

A while back, I was contacted by popchips to see if I would be interested in trying some of their products and sharing them on the blog. Um yes.

Upon further research- popchips are all natural, gluten free, low fat, not fried, no soy(as far as I can tell- though I haven’t tried every kind) and non to mention- delicious!

Originally I was asked if I could try some of the Cheddar Cheese products because they were interested in teaming up with bloggers in Wisconsin because Wisconsin is apparently one of the only places where Cheddar cheese is a snack consumed at higher rates then anywhere else . I said yes, even if I try to limit my cheese intake we all know- I love cheese. Too much.

They sent me a big box of samples of tons of flavors and even some veggie pop chips.

So I won’t lie- they were so good just as is (especially with Hummus) that that’s pretty much how we enjoyed them. However I did get the idea (rather genius if you ask me 🙂 ) so use them as a crunchy layer on a casserole. It was the PERFECT way to get a healthy crunch!

I was inspired by a fellow Wisconsin food blogger, Sarah from Wisconsin from Scratch. I get her blog posts directly to my email and love every single thing she posts! This dish she made particularly caught my eye. So I did my own rendition. Hope you enjoy as much as we did!

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Turkey, Leek, and Wild Rice Casserole
Ingredients:

  • 2 Tbsp olive oil
  • 1 large leek, thoroughly rinsed, chopped
  • 8 oz mushrooms, roughly chopped
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • ½ tsp salt
  • ½ tsp pepper
  • 3 Tbsp gluten free flour
  • 1 cup almond milk
  • 1 cup chicken or veggie broth
  • 1 cup grated sharp cheddar cheese
  • ½ cup plain greek yogurt
  • 1 ½ cups cooked wild rice*
  • 2 cups cooked turkey shredded or chopped (or chicken too!)
  • 1 ½ Tbsp butter, melted
  • 1 cup cheddar cheese popchips, crushed

Instructions:

1. Preheat oven to 350

2. Heat olive oil in a large pan over medium heat. Once hot,  add the leeks, mushrooms, thyme, salt, and pepper. Cook until vegetables are soft, around 5 minutes or so.

3. Sprinkle flour over the vegetables, then stir so that the flour coats all the vegetables. Once coated, cook for about 1 minute more and add the milk and broth. Bring it all to a boil, and reduce the heat to low and simmer until it thickens a little, about 3-5 minutes.

4. Stir in the cheese and yogurt until well combined. Once cheese is melted in, stir in the already cooked wild rice and turkey.

5. Pour wild rice mixture into a medium sized (1.5 quart) baking dish or casserole dish.

6. Pour 1 ½ Tbsp melted butter into a small bowl. Add the crushed popchips and mix together.

7. Top the turkey/wild rice mixture with the crushed popchips. Place in the oven and bake at 350 until topping is golden brown and filling is hot and bubbling, about 20-25 minutes.

7. Let sit and cool for about 5 minutes and then ENJOY!!!

*To cook wild rice, combine ½ cup dried rice with 2 cups of  water(or broth) in a saucepan. Bring it to a boil, cover, reduce heat to low, and simmer until rice is tender, about 45 minutes. Then drain off any excess liquid. 

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Hmmm baked cheesy, crunchy goodness. Soo good and comfort foody. So there you have it- the perfect thing to do with your leftover bird.

Hope you enjoy and happy holidays to you and your families! Take time to tell them you love them and unplug from social media/technology and have a drink, laugh and love with them!

xoxo

669058772380712020613

White Lasagna with Sausage and Mushrooms

I was visiting a friend a few weeks ago and she made a turkey lasagna while I was there and it was deeeelicious! (Bridget if you’re reading this, you inspired me! 🙂 ) So I was telling Jake how it was kind of weird because I have never ever made a lasagna of any kind before by myself. Later that same day we were watching the Food Network (ok I was watching and Jake was in agony, kidding) and the show that was on was making a white lasagna. Jake and I thought it was a sign from God and decided this was the lasagna I should take a stab at first. So here is the 1st lasagna I’ve ever made in my life.

White Sausage & Mushroom Lasagna

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Ingredients

White Sauce:

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
3/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper

Lasagna:

1 tablespoon olive oil
1-1.5 pounds bulk spicy Italian turkey sausage
3/4 cup sliced button mushrooms
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
15 ounces ricotta
1 large egg
1 cup finely grated Parmesan
Coarse salt
1 package no-boil lasagna noodles
2 small zucchini, thinly sliced
8 ounces shredded mozzarella
2 tablespoons finely chopped fresh flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.

For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool. (* I added actual real minced garlic to mine to enhance the garlic flavor 🙂 )

In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch glass baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes. (Try to tent the foil so it doesn’t stick to the cheese a lot and remove it all from the lasagna when you take the foil off!)

Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

Because of the cheese and full fat milk, this isn’t the lowest cal/fat meal ever but I feel like the turkey sausage and zucchini make me feel a little better indulging in it’s deliciousness 😉 Enjoy with a nice glass of full bodied Chardonnay or a Rosé now that summer is almost here- and enjoy it!

Thanks for stoping by!

xoxo

G