Thursday, November 15, 2012

Delicious Dilemma – Leftover Turkey!

What to Do With All the Extra Turkey?

This post is featured in At Center Grove .com, an online magazine

Delicious Dilemma – Leftover Turkey


So the meal of the year is over, everyone’s stuffed, but there is the question of what to do with all the extra turkey.  It is a wonderful problem to have!  Richer in flavor than chicken, turkey really kicks it up a notch in comforting cooler weather dishes.  The real dilemma is choosing which recipe the turkey will wind up in!  Included here are three of our family’s favorites.  The spices in the White Turkey Chili add depth to its flavor and play off nicely against the monterey jack cheese.  Its fun for everyone to have their own Individual Turkey Pot Pies or just make one large one for the entire family.  Store bought pesto could be used in the Turkey Pesto Pasta, but give everyone an early holiday present and make it using fresh basil leaves – it is so worth it!



White Turkey Chili



Ingredients for four to six servings:

2 cups leftover turkey, cut into bite sized pieces

1 (15 oz.) can great northern beans, drained and rinsed

1 (15 oz.) can butter beans, drained and rinsed

2 (15 oz.) cans of chicken broth

2 celery stalks, diced

1 onion, diced

2 tablespoons olive oil

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

1 1/3 cups shredded monterey jack cheese

1/3 cup pepper jack cheese

½ cup reduced fat sour cream


Sauté the onions and celery in the oil until they are tender.  Add the chicken broth, turkey, beans, and spices and let simmer for 15 minutes.  Take off the heat and stir in the cheeses and sour cream.  If desired, garnish with some addition shredded cheese and sliced green onions.  More pictures available at



Individual Turkey Pot Pies



Ingredients for six individual pot pies or one large:

2 cups turkey, cut into bite sized pieces

1 ready-made pie crust

1 onion, diced

1 tablespoon butter

3 tablespoons olive oil

6 tablespoons flour

2 (15 oz.) can of chicken broth

1 (10 oz.) package frozen mixed vegetables

½ teaspoon salt

¼ teaspoon pepper


In a saucepan, melt the butter. Add the olive oil and diced onions.  Sauté over medium low heat until the onions are soft.  Mix in the flour and stirring constantly, cook it for 30 seconds.  Whisk the broth in and continue cooking until the mixture thickens.  Add the salt, pepper, turkey, and mixed vegetables.  Divide the mixture into individual ramekins (or a pie pan) and place crust on top. If I am making individual pot pies, I use the empty ramekins as “cookie cutters” for the crust.  Bake at 450 degrees for 20 minutes for a brown and flakey crust. More pictures available at 


Turkey Pesto Pasta



Ingredients for four servings:

1 ½ cups turkey, cut into bite size pieces

½ package spaghetti cooked according to directions on box

1 cup fresh basil leaves, stems cut off (4 herb size packages)

2 tablespoons pine nuts and ½ tablespoon olive oil

2 cloves garlic, peeled

¼ teaspoon salt

¼ cup olive oil

¼ cup parmesan cheese

1 ½ tablespoons romano cheese


Put the pine nuts and ½ tablespoon olive oil in a small skillet. Watch carefully and brown the nuts over medium heat.  Place the nuts, basil, salt, garlic, and ¼ cup olive oil in a food processor and blend well.  Place in a bowl and stir in the cheeses.  Add this mixture to the hot cooked pasta and the turkey.  Serve with extra grated parmesan cheese.  More pictures available at 


No comments:

Post a Comment