Using Leftover Turkey

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Recipes Using Leftover Turkey

When Thanksgiving or Christmas are over (or ANYTIME you’re cooking a lot of turkey and find yourself with leftovers), you need a few different ideas for reusing that turkey. And NOT just reheated turkey or turkey & mayo on white bread.

What Can You Make With Turkey?

There are tons of options, really. You can simply toss some of that bird into stir-fry or make turkey noodle soup. But if you’re wondering what to make with leftover turkey that has no resemblance to the turkey and mashed potato meal you ate last night, look no further.

These turkey recipes are quick and easy and gloriously delicious. They won’t let you down. 

Ingredients Needed for These Recipes 

Go grab the turkey and some pantry staples and breathe a sigh of relief. There’s reimagined turkey coming to your plate today.

For the Asian Turkey Wraps

• toasted sesame oil
• turkey breast
• garlic
• bean sprouts
• water chestnuts
• cabbage
• hoisin sauce
• soy sauce
• brown sugar
• cornstarch
• flour tortillas
• tomato
• chow mein noodles

For the Turkey Fried Rice

• leftover turkey
• eggs
• peas and carrots
• onion
• rice
• soy sauce
• sesame oil
• green onions
• orange juice

Tools That Make These Recipes Easy

You spend a lot of time in the kitchen. Maybe you enjoy that time, maybe you don’t. But either way, anything that makes your life easier while you’re cooking is a good thing. 

Rada’s Chef’s Dicer can assist in cutting cooked turkey, chopping cabbage and onion, and mincing garlic. The Handi-Stir can’t be beat for whisking eggs and sauces. And Rada’s famous Tomato Slicer will have you slicing tomatoes and other veggies like a pro.

Rada Cutlery has spent decades looking for ways to help home cooks get stuff done faster and easier. From super-sharp kitchen knives to helpful cooking utensils, serving utensils, and kitchen gadgets, we’ve got you covered. (Great gift sets for all the other cooks in your life too!)

And the Answer to the Age-Old Question…

Does Turkey Make You Tired? 

Not really. There has always been hype around turkey and sleepiness, but while turkey DOES contain tryptophan which DOES promote good sleep, it is estimated you’d have to eat TWENTY SERVINGS of turkey to make you fall asleep. That’s a lot of turkey. Please don’t try this at home.

But if you want to take a nap and blame it on the turkey, go right ahead! (In reality, though, it’s probably more about eating a heavy meal and hanging out with a houseful of relatives that’s putting you to sleep.) Just kidding. Maybe.

Asian Turkey Wraps

INGREDIENTS (Makes 8)

¼ C. toasted sesame oil, divided
1½ lbs. leftover turkey, cut into 1″ pieces
1½ tsp. minced garlic
1 (14 oz.) can bean sprouts, drained
1 (8 oz.) can sliced water chestnuts, drained
2½ C. shredded cabbage or coleslaw mix, divided
⅓ C. each hoisin sauce and soy sauce
¼ C. brown sugar
2 T. cornstarch
8 (8″) flour tortillas, warmed
1 tomato, diced
Chow mein noodles

DIRECTIONS

Heat 2 tablespoons of the oil in a big skillet over medium-high heat. Add the turkey and garlic and cook until hot and fragrant, stirring frequently. Stir in the bean sprouts, water chestnuts, and 2 cups of the cabbage. Cook for 4 to 5 minutes.

In a small bowl, whisk together the hoisin sauce, soy sauce, brown sugar, cornstarch, and the remaining 2 tablespoons of oil; pour into the skillet and bring to a boil. Cook for 1 minute or until thickened.

Spoon some turkey mixture onto each warmed tortilla and divide the remaining ½ cup of cabbage over the top. Sprinkle with tomato and chow mein noodles. Roll up and enjoy.

TURKEY FRIED RICE

Line a sheet pan with foil and place it in the oven while it preheats to 400°. Cut 1¼ lbs. leftover turkey into 1″ cubes and place in a single layer on the hot pan; season with salt and black pepper. In a small bowl, whisk 2 eggs; pour onto the hot pan and bake 3 to 4 minutes, until the egg is cooked. Use a fork to break up the egg into tiny pieces. Drain 1 (15 oz.) can peas and carrots combo and coarsely chop ½ of a white onion; add to the hot pan along with 2 C. ready-to-eat rice. Drizzle ⅓ C. soy sauce and 3 T. sesame oil over the food, toss to coat, and arrange in a single layer; sprinkle with a few chopped green onions. Bake an additional 10 to 15 minutes. Stir it up and drizzle with a little orange juice before serving.

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