Hy-Vee Recipes: Putting leftovers to good use - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Putting leftovers to good use

Using Your Holiday Leftovers

95% of Americans will buy a turkey for Thanksgiving dinner. The average weight of that turkey will be 15 pounds. If you do the math, you'll find that approximately 675 million pounds of turkey will be consumed in the U.S. this Thanksgiving! The question is, how much of that turkey will be leftover?

Chances are, the holidays will leave leftovers in your refrigerator. From sandwiches to soups - and casseroles to stir-frys - there are dozens of delicious ways to use your leftovers. The rich flavor of dark meat is especially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing. Just keep in mind that your leftover turkey must be stored properly in the refrigerator and used within 3 to 4 days (or can be frozen for 3 to 4 months).

Plan ahead on how to use your thanksgiving leftovers in a delicious and healthy way. Turkey sandwiches are easy, but what about the mountain of cranberries, mashed potatoes and other leftovers? Reinvent them; start with these quick and easy recipes:  

Recipe #1

Cranberry-Turkey Sandwich

2 slices sourdough or whole wheat bread
2 tablespoons low-fat cream cheese
1/4 cup whole berry cranberry sauce
2 small Romaine lettuce leaves
1/2 cup cooked, shredded Turkey meat

Toast bread. Spread cream cheese on two halves while bread is still hot, so it melts slightly. Spread both slices with cranberry sauce. Top one slice with shredded turkey, then Romaine leaves. Cover with other slice, cut in half diagonally.

Recipe #2

Crisp Apple and Turkey Salad

2-1/4 cups cooked turkey
2 cups diced celery
2 cups diced Granny Smith apples
¼ cup golden raisins
2 tbsp reduced-calorie mayonnaise
2 tbsp low-fat plain yogurt
¼ tsp nutmeg
¼ tsp ground cinnamon
salt and pepper

In a large bowl combine turkey, celery, apples and raisins. In a small bowl combine mayonnaise, yogurt, nutmeg and cinnamon; fold into turkey mixture. Season to taste with salt and pepper.

Makes 6 servings

Recipe #3

Quick and Easy Asian Turkey Stir-Fry

1 tbsp vegetable oil
1 (16 oz) package frozen vegetables, thawed
1 (10-3/4 oz) can golden mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey
4 cups hot cooked rice

Heat oil in a large skillet over medium-high heat. Add thawed vegetables and stir-fry until tender-crisp. Add soup, soy sauce and garlic powder. Heat to a quick boil. Immediately reduce heat to medium and stir in turkey cubes. Stir and cook until heated through. Serve over hot cooked rice.

Makes 4 servings.

Recipe #4

Sweet Potato Turkey Pie

1 can (24 oz) sweet potatoes, drained
2 tbsp margarine, melted
¼ tsp pumpkin pie spice
vegetable cooking spray
2 cups cooked turkey
1 can (10-3/4 oz) reduced-fat & reduced-sodium cream of mushroom soup
1 package (9 oz) frozen French-style green beans, thawed & well drained
1 can (4 ounces) mushroom stems and pieces, drained
½ tsp each of salt and pepper
2 tbsp canned fried onion rings, crushed
1 can (8 ounces) cranberry sauce, optional

In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake at 350 degrees F. 30 minutes or until hot. Serve with cranberry sauce, if desired.

Makes 6 servings

Reporter: Danielle Wagner

Powered by Frankly