Weather Alerts 44 View »

RECIPE # 4555 - TURKEY LEFTOVER RECIPES, Monday, November 8, 2010

RECIPE # 4555 - TURKEY LEFTOVER RECIPES, Monday, November 8, 2010

CREATED Nov 8, 2010


 White Bean Turkey Chili

This hearty soup was a favorite at my restaurant Cheffie's Market and More. Serve it on its own or garnish this tasty chili with your favorite Tex-Mex toppings.

1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/3 cup seeded and finely diced poblano pepper (1/2 pepper)
1 can (4.5-ounce) diced green chilies
4 cups chicken stock
2 cups shredded cooked turkey
4 cans (15-ounce) cannellini beans (do not drain or rinse)
1 tablespoon dried thyme
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
6 tablespoons sour cream (optional)
1/4 cup sliced fresh or pickled jalapenos (optional)
1/4 cup fresh cilantro leaves (optional)


In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté until combined, about 1 minute.

Add the chicken stock, turkey, beans, thyme, and cumin. Season with salt and pepper to taste. Over high heat, bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 35 to 40 minutes. Adjust seasonings as needed.

Serve hot. Garnish with a dollop of sour cream, sliced jalapenos, and fresh cilantro, if desired.

Serves 6.

Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are a much darker green. Most markets now carry fresh poblanos, but if you cannot find them at your neighborhood store, substitute bell peppers for a milder chili or jalapenos for more heat.

Time-Saving Tip: Short on time? Pick up a rotisserie chicken at your local grocery store for this recipe.

Freezes well.



Nothing says comfort food like pot pie. Turkey and vegetables in a rich and creamy sauce topped off with a flaky crust makes for a satisfying one-dish meal.

 3 cups water

1 cup peeled and finely slices carrots (about 4 carrots)

1 cup peeled and diced white potatoes (about 1 large potato)

1/2 cup finely diced yellow onion (1 small onion)

1 cup fresh or frozen peas

4 tablespoons unsalted butter

4 tablespoons all-purpose flour, plus extra for rolling out the dough

2 cups chicken stock

1 cup heavy cream

1 teaspoon poultry seasoning

Kosher salt and freshly ground black pepper

3 to 4 cups shredded cooked turkey

2 unbaked pie crusts (9-inch), homemade or store-bought

1 large egg, lightly beaten


 Preheat the oven to 395 degrees.

 In a medium saucepan over high heat, bring the water to boil. Add the carrots, potato, onion, and peas and cook until crisp-tender, about 8 minutes. Drain well and set aside.

 In another large pot, melt the butter over medium-low heat. Add the flour and whisk until the mixture is golden brown, about 4 to 5 minutes. Whisk in the chicken stock and cream. Add the poultry seasoning and season with salt and pepper to taste. Cook, stirring often, until thickened, about 5 minutes. Add the turkey, carrots, potato, onion, and peas. Stir to combine. Adjust the seasonings as necessary.

Pour the filling into a 9- x 13-inch baking dish. On a lightly floured surface, place the two pie crusts on top of each other.  Roll the dough until it is big enough to cover the baking dish. Place the pie crust over the top. Flute the edges, if desired, and cut slits in the top for steam to escape. Brush the crust with the beaten egg. In case of overflow, place the baking dish on a rimmed baking sheet. Bake until golden brown, about 35 to 45 minutes.

 Serves 8

 Cooking Tip: Sometimes I top the filling with biscuits rather than the pie crust.  For a short cut, you can use canned biscuits, but I prefer homemade.  Just add the biscuits 15 minutes into the cooking time to prevent burning.

Poultry seasoning is an aromatic blend of herbs. If you don't have this seasoning in your pantry, you can make your own by grinding together 1 tablespoon each of dried rosemary, dried sage, dried thyme, and dried marjoram in a spice grinder or mini food processor. Or you can simply season your pot pie filling with a pinch of the aforementioned herbs.

Time-Saving Tip: Short on time? Pick up a rotisserie chicken at your local grocery store for this recipe.

Do Ahead: Pot pies can be made a day in advance.  If doing so, either top with the pie crust just before baking or make sure the pie filling is completely cooled before topping with the uncooked pie crust. It also freezes well unbaked.

Freezes Well.



There is something about a pizza that I can't resist. I like to get creative with my toppings and caramelized onions and apples are tops on my list.

Unbaked pizza dough, enough for 2 10-inch pizzas, divided into 2 equal dough balls
2 tablespoons olive oil, plus extra to brush on the pizza crust
1 cup thinly sliced yellow onion (about 1large onion)
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
11/2 cups shredded mozzarella cheese
1cup shredded cooked turkey
2 Granny Smith apples, cored and thinly sliced


Preheat the oven to 500 degrees.

Let the pizza dough come to room temperature. 

In a large saucepan over medium heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion and thyme and cook, stirring often, until soft and caramel colored, about 20 to 30 minutes. Season with salt and pepper to taste. Remove from the heat.

Place each dough ball onto a baking sheet. Using your hands, gently flatten, and pull into circles about 10 inches in diameter. Brush each crust with olive oil and season with salt and pepper to taste. Sprinkle the cheese evenly across both crusts. Evenly spread the turkey, onions, and apples across the pizzas. Bake until the crust is golden brown and the toppings are hot, about 10 to 12 minutes.

Serves 4.

Time Saving Tip: You can always pick up a pre-baked thin pizza crust at the market, but using fresh dough tastes much better. Either make your own or pick up some fresh dough at your local grocery or favorite pizzeria.



Stuffed with Turkey, Arugula, Crunchy Onions and Cranberry Mustard, these Day After Thanksgiving Panini's are a tasty way to use up your turkey day leftovers.

For the Zippy Cranberry Mustard:

1/2 cup cranberry relish or jellied cranberry sauce

2 tablespoons French's Spicy Brown Mustard

1 teaspoon firmly packed brown sugar

For the sandwiches:

8 slices crusty white or sourdough bread

8 teaspoons unsalted butter

2 cups shredded or sliced cooked turkey

1 cup arugula

1 cup French's French Fried Onions


DIRECTIONS To make the Cranberry Mustard: In a small bowl whisk together the cranberry relish, Spicy Brown mustard, and brown sugar until well combined. Cover and refrigerate until ready to use.

DIRECTIONS To assemble the sandwiches: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread 1 tablespoon of the Cranberry Mustard. Layer each sandwich with 1/4 of the turkey, 1/4 cup of the arugula, and ¼ cup of the French Fried Onions. Top each sandwich with 1 of the remaining slices of bread, buttered side up.

Heat your panini maker or sandwich press to medium-high. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is toasted, about 8 minutes. Serve warm.

 Serves 4

 Cooking Tip: If you don't have a panini press, you can cook the sandwiches on a griddle or skillet. To create the "pressed" sandwich, place a heavy skillet on top of the sandwich and press down as it cooks.

 Do-Ahead: The Zippy Cranberry Mustard will last up to 4 days covered and refrigerated.



Makes 4 dinner salads

Ate too much on Thanksgiving Day?  This is a light and healthy way to use up your turkey leftovers.

For the Sweet Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon apricot preserves
1 tablespoon French's Yellow Mustard
4 tablespoons olive oil
Kosher salt and freshly ground pepper 

For the salad:
1 bag (5 ounces) Spring Mix salad blend
2 cups shredded cooked turkey
1/2 cup dried cranberries
1/4 cup thinly sliced scallions
1/2 cup crumbled feta cheese
3/4 cup candied pecans
Kosher salt and freshly ground pepper

DIRECTIONS for the Balsamic Vinaigrette: In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.

DIRECTIONS For the salad: In a large salad bowl, toss the salad blend with the turkey, cranberries, scallions, feta cheese, and pecans. Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Divide the salad among the individual plates.

Cooking Tip:
  This salad is also great with grilled or roasted chicken.