Leftover turkey recipes: What to do with leftover Thanksgiving dishes after holiday dinner – Fresno, California

Fresno, California 2021-11-24 15:00:25 –

What is a holiday meal with no leftovers? Bring your spirit to life this holiday season by turning your holiday leftovers into a whole new dish with these simple holiday leftover recipes for turkey and other dishes.

However, leftovers do not last forever, and it is important to practice good food safety habits to prevent the spread of food poisoning.Recommended by the U.S. Department of Health and Human Services as a general guideline Eat or freeze turkey and other leftovers within 3-4 days..

Visit for a list of simpler leftover turkey recipes In addition to the ones listed below.

Combining cooked turkey with your favorite frozen vegetables, you can quickly throw this stir-fry together for a healthy weekday supper.


  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon salt
  • 2 slices of ginger root (ground meat)
  • 1 piece of garlic (peeled and chopped)
  • 16 oz turkey (cooked, cut into 1/2 inch cubes)
  • 1/2 teaspoon sugar
  • 1 2/3 packaged vegetables, raw or frozen (10 oz package, chopped)
  • Water (optional)
  • Optional gravy:
    • 11 tbsp cornstarch
    • 2 teaspoons of soy sauce, reduced salt
    • 1/2 cup chicken stock


  1. Heat the frying pan. Add oil and heat at high temperature.
  2. Add ginger, garlic, turkey and vegetables. Fry for about 1 minute to coat with oil.
  3. Adjust the heat to prevent scorching. Add sugar. If the vegetables are tender, stop cooking at this point.
  4. If the vegetables are hard, add 1-2 tablespoons of water, cover and cook for 2 minutes or until tender.
  5. If you want to serve at once or add gravy:
  6. Mix the gravy ingredients well, pour the vegetables and turkey and cook for 30 seconds.
  7. Refrigerate leftovers within 2 hours.

Source: Oregon State University Joint Expansion Service, Image Recipes

See: How long will the remaining turkey last?Your Guide to Leftover Holiday Food Safety

Add roasted lean turkey to make a hearty soup. You can also add steamed vegetables, side salads, potatoes and rice to roast turkey to make a complete meal.


  • 5 ounces of thawed roasted turkey (about 1 cup, chopped)
  • 4 celery stems (chopped)
  • 4 carrots (peeled and sliced)
  • 1 onion (chopped)
  • 1 chicken bouillon cube
  • 1 teaspoon black pepper
  • 4 cups of water
  • 1 tablespoon margarine
  • 1 cup of rice (raw)
  • 1 can of low-salt green beans (drainer, about 15 ounces)


  1. Add roasted turkey, celery, carrots, onions, bouillon cubes, peppercorns and 4 cups of water to a large saucepan over high heat. Bring to a boil, reduce heat and simmer on low heat for 30 minutes.
  2. Cook the rice according to the instructions on the package.
  3. Put the cooked rice and green beans in the soup and stir. Cook for another 5 minutes.

Source: Recipes based on the Commodity Supplemental Food Program Cookbook

This turkey curry soup is a fun and flavorful dish made from turkey dinner leftovers. You can decorate the soup with the remaining cranberry sauce. A spoonful of cranberry sauce or chutney adds a cold, sweet and spicy flavor to balance the spicy curry.


  • 1 tablespoon of olive oil
  • 1 tablespoon butter
  • 1 cup of onion (diced)
  • 1 cup of celery (diced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons flour
  • 3/4 tablespoon of curry powder
  • 1/4 teaspoon cinnamon
  • 4 cups of low-salt chicken soup
  • 2 cups of carrot (chopped)
  • 2 cups of spinach (chopped)
  • 3 small red potatoes (diced)
  • 3 cooked turkey cups (peeled and diced)
  • Optional garnish: cranberry sauce


  1. Heat olive oil and butter in a large saucepan over medium heat. Add onions and celery and simmer for about 7 minutes with occasional stirring.
  2. Add flour, curry powder and cinnamon, stir and simmer for 2-3 minutes with constant stirring.
  3. Pour the chicken broth and scrape off the brown pieces on the bottom of the pan.
  4. Boil on a simmer. Next, add carrots, spinach, potatoes and turkey.
  5. Bring to a boil. Next, reduce the heat.
  6. Boil for about 30 minutes with occasional stirring (cover).
  7. Place in a bowl and decorate with a spoonful of cranberry sauce.

Source: USDA Nutrition Policy Promotion Center

This story was originally published in November 2018.

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