We like to make post-Thanksgiving turkey sandwiches as much as anyone — especially when they’re made with mayo, good cheddar cheese and lettuce on toasted whole grain bread.
But we also like to mix it up.
Shredded leftover turkey tossed with yogurt, diced cucumber, chopped cilantro, curry powder, lime juice and dried cranberries makes a fresh, light Indian-style twist on a turkey salad — good on its own or stuffed into a pita pocket.
Since we’ll be making our Thanksgiving gravy with smoked turkey wings and thighs, we’ll use that reserved meat on top of red beans and saffron rice. (You can also cook the beans with an extra smoked turkey thigh in lieu of a ham hock.)
Do you have favorite ways to use leftover turkey?
Recipe: Curried Cranberry Turkey Salad (Cookthink)
Recipe: Heirloom Beans And Rice With Smoked Turkey (Cookthink)
Recipe: Turkey Spring Rolls (Hogwash)
Recipe: Turkey Mole Poblano With Corn (Andrew Schloss)
Recipe: Turkey Tetrazzini (Karina’s Kitchen)
Recipe: Turkey Enchiladas (Coconut And Lime)
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I love making open-faced turkey sandwiches with the leftovers. We always have extra Portuguese sweet bread. I toast that up, spread a little butter on it, add cold shredded turkey, and pour hot gravy over the whole thing. I actually think I might enjoy this leftover dish better than the original meal!
Fajitas, enchiladas, tetrazinni, sandwiches and soups are at the top of my list.
All those ideas look incredible! I just had a bowl of turkey and white bean chili my sister made for lunch…guess it will prepare me for the Thanksgiving meal
What gorgeous photographs! Stunning. Have a lovely Thanksgiving!
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