Healthier Holiday Leftover Recipes

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Did your turkey and dressing outlast your Thanksgiving Feast? Are you on potato overload? No problem, try some turkey lasagna, turkey hash, or sweet potato soup. There are so many ways to use leftovers; never let them go to waste. On most of these recipes you can surely substitute the recipe ingredients to change or make additions according to your leftovers!

Turkey Hash

Turkey (light meat), 2 cups cooked, chopped or diced
Potato, raw, 3 medium, diced
Carrots, raw, 2 medium diced
Celery, raw, 2 stalk, medium diced
Onions, raw, 1 medium diced
Salt, .5 tsp.
Pepper, black, .5 tsp.
Italian seasoning, 1/2 to 1 tbsp.
Cheddar Cheese, 1 cup, shredded

Steam or boil potatoes and carrots for 5 minutes to soften but not cook completely. (I like to steam with some herbs in the water to add some flavor to the potatoes).
Heat a large skillet with the oil and then sauté the onions and celery for 5 minutes. Add in potatoes, carrots, salt and pepper and continued cooking, stirring constantly, until potatoes are done, about 10 minutes. Add in Turkey and heat thru. Stir in seasoning and remove from heat. Serve with cheese on top to taste.

This is a great basic recipe you can adjust to taste and what you have on hand. Bell peppers would be a great; sweet potatoes, tomatoes, corn and peas are all possibilities too.

Serves 6, each serving contains; Calories 270, Fat 9.8 g, Protein 22.2 g, Carbohydrate 23.4 g,

Fiber 3.6 g, Cholesterol 55 mg, Sodium 393 mg.

Turkey Lasagna

2 tablespoons vegetable oil

1 1/4 cups chopped onion

3/4 cup chopped green bell pepper

1 (8-ounce) package pre-sliced mushrooms

1 garlic clove, minced

1 (10-ounce) package thinly sliced deli turkey breast, chopped

1 teaspoon dried Italian seasoning

1 (26-ounce) bottle tomato-basil pasta sauce

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

1 (16-ounce) carton fat-free cottage cheese

Cooking spray

8 cooked lasagna noodles (I generally add a little water to pan and used uncooked noodles)

1 cup (4 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°. Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.

Combine Parmesan, salt, black pepper, eggs, and cottage cheese.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.

Serves 9, each serving contains; Calories 283, Fat 8.7 g, Protein 21.2 g, Carbohydrate 28.5 g,

Fiber 6.9 g, Cholesterol 73 mg, Sodium 838 mg.

Sweet Potato Soup and Mixed Green Salad

Soup:

1 cup roasted sweet potatoes

1 cup non-fat milk

1 cup chicken (or vegetable) broth

1 dash of nutmeg

Salad:

4 cups mixed baby greens

8 ounces. Leftover turkey, chopped

3 Tbsp. Italian dressing, or your favorite

Combine the sweet potatoes, milk, broth, and nutmeg in a blender and process until smooth. Pour into a medium saucepan and simmer over low heat about 10 to 15 minutes or until heated throughout.

Serve with the simple mixed greens salad and turkey. Serves 2.

Baked Eggs and Dressing (Stuffing)

Butter or oil, for greasing pan
3 to 4 cups leftover stuffing
Chicken stock, optional
2 eggs
1/4 cup grated cheese

Preheat the oven to 450 degrees and butter or oil a gratin or baking dish. Spread stuffing evenly in the dish and drizzle with stock if it’s dry. Bake about 10 minutes, until top has begun to set again and become crusty.

Cut two small wells in stuffing. Crack eggs into the wells, sprinkle with cheese, and return to the oven for 7 to 10 minutes, until egg whites have set and cheese is gooey. Serves 2.

Turkey Soup with Garlic and Rice

1 head of garlic
1 1/2 quarts chicken stock
1/2 cup brown rice
1/2 tablespoon rosemary or thyme, finely chopped, optional

Pinch cayenne, optional
1 egg yolk
Juice of half a lemon
1 cup leftover roast turkey, roughly torn or chopped

 

In a small saucepan, bring 1 1/2 cups of water to a boil. With the back of your knife, crush garlic head so cloves separate from the base. Add to boiling water and blanch for 2 minutes. Reserving water, use a slotted spoon to remove garlic and rest on a cutting board. When cool enough to touch, remove skin.

In a medium casserole or soup pot, bring stock and garlic cooking water to a boil. Add rice, garlic cloves, herbs, and cayenne. Simmer over medium heat with the lid on for 40 to 45 minutes, or until rice is cooked. Take soup off the heat.

In a shallow bowl, beat egg yolk. Slowly whisk in a ladle of broth to temper it, adding a very small amount of broth at a time to avoid cooking egg. Once fully incorporated, add to soup with lemon juice. (Yolk should give soup a subtle, silky quality, while lemon adds brightness to the rich, sweet aroma of boiled garlic.) Stir in turkey and serve. Serves 4.

Cauliflower Turkey Tetrazzini

6 ounces uncooked whole-wheat spaghetti

5 teaspoons olive oil, divided

1 cup chopped yellow onion

1 (8-ounce) package white mushrooms, sliced

2 tablespoons all-purpose flour

1/4 cup white wine

1 3/4 cups unsalted chicken stock, divided

1 cup whole milk

1 tablespoon chopped fresh thyme, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 ounces Parmesan cheese, grated and divided (about 3/4 cup)

2 cups cauliflower 12 ounces skinless, boneless roast turkey breast, or your leftover turkey, cut into 1/2-inch cubes

Cooking spray

1/4 cup whole-wheat panko (Japanese breadcrumbs)

Cook pasta according to package directions, omitting salt and fat. Drain. Preheat oven to 375°.

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.

Place remaining 3/4 cup stock and cauliflower in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.

Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375° for 20 minutes or until browned and bubbly.

Serves 6, each serving contains; Calories 395, Fat 13.8 g, Protein 33 g, Carbohydrate 35 g,

Fiber 5 g, Cholesterol 67 mg, Sodium 621 mg.