For the majority of Americans, it is a tradition to serve a roasted turkey dinner for the instant pot thanksgiving holiday…however, once the dinner is over, we are faced with a lot of turkey left-overs.
I like to freeze my left over turkey in freezer-safe 2-3 cup plastic containers. During the next few weeks, I can defrost my turkey in the microwave and make some delicious dinner recipes for my family.
Tip: You will want to remove the skin and bones from your turkey before placing it into the freezer.
The following recipes are the ones that my family enjoys the most after the Thanksgiving holiday is over.
Stir-Fry Turkey with Cranberry Glaze
- 1 fully cooked turkey breast, cut into strips
- 2 tablespoons vegetable oil
- 2 tablespoons ginger
- 1/2 cup fresh or frozen cranberries
- 4 tablespoons cranberry sauce
- 3 tablespoons soy sauce
- Salt and pepper to taste
Remove any skin from the turkey breast and thinly slice the turkey breast into strips. Heat the oil in a large preheated wok. Add the turkey strips and stir-fry for 5 minutes or until cooked through. Stir the ginger and cranberries into the wok and stir-fry for another 3 minutes or until the cranberries are soft. Add the cranberry sauce, soy sauce and season to taste with the salt and pepper, simmer the mixture for 3-5 minutes or until hot.
Turkey Salad Sandwiches
- 4 slices sandwich bread
- 1 cup cooked and diced turkey meat
- 1/2 cup chopped celery
- 1/4 cup green grapes, sliced in half
- 1 tablespoon low fat mayonnaise
- 1/4 raisins
This recipe will feed 2 people. In a large bowl, combined the diced turkey, celery, grapes, mayonnaise and raisins. Stir until all ingredients are combined. Spread salad onto your favorite style of bread. If desired, you can add slices of tomatoes and a few lettuce leaves.
Turkey Stuffed Crescent Rolls
- 3 ounces cream cheese, softened
- 2 tablespoons butter
- 2 1/4 cups cooked and shredded turkey
- 1/2 teaspoon table salt
- 1/8 teaspoon black pepper
- 2 tablespoons cold milk
- 1 tablespoon green minced onion
- 1 tablespoon pimento, finely chopped
- 8 ounce can crescent rolls
- Dry bread crumbs
In a large bowl, blend together the softened cream cheese and butter. Stir in the shredded turkey, salt, pepper, onion and chopped pimento. Open the can of crescent rolls and separate the rolls into 4 rectangular pieces, sealing the perforations. Spoon the prepared mixture into the center of each rectangle and then pull the corners together and seal the edges. Brush the dough with some melted butter and sprinkle bread crumbs on top. Bake in a 350 degree oven for 20 minutes or until golden brown.
One of the tricks to successful Thanksgiving dinner is not just the recipes, it’s knowing how to time the dishes. Every year I make a time-line for cooking. This way I’m assured that all my stuffing, vegetables and side-dishes come out perfectly cooked, and all at the same time. This way when we sit down to eat everything is hot and ready. Having a time-line also takes stress off of me. All I have to do is follow my list and I know that everything will be under control.
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