Need to grab something fast before you head out to shop? Skip the fast food routine and use your turkey leftovers to make an easy meal. It’s a healthier, more affordable option that will get you to the store faster. Find out the basics for transforming your holiday dinner into two amazing meals you’ll all flip for.
TIPS FOR SAFELY STORING LEFTOVER TURKEY
When handling cooked turkey, follow these general guidelines:
- Carve the meat from the bones and refrigerate leftovers within two hours of serving.
- Divide and store meat in smaller servings for flexibility.
- Keep leftovers three to four days in the refrigerator.
- Leftovers can be kept in a freezer for two to three months.
Here are two easy recipes for using up those leftovers:
Recipe 1: Turkey Flips
Prep Time: 5 minutes Cook Time: 7 minutes
Fast, simple and delicious.
Ingredients: (makes enough for 4)
- Leftover turkey, thinly sliced
- 8 small dinner rolls, 4 croissants or 8 slices of bread
- Butter, softened
- Black pepper
- Lettuce, 8 pieces
- 1 tomato, thinly sliced
- Cheese, any type: Monterey Jack, Muenster or cheddar are great choices.
- Mayonnaise, if desired
- Cranberry sauce, on the side
Watch our video to find out how to make turkey flips.
- Heat oven to 400ºF.
- Line baking sheet with foil.
- Butter one side of roll/croissant/bread, and place buttered side up on the baking sheet.
- Place sliced turkey on each slice, add pepper, and then cover with your favorite cheese.
- Heat in oven for 7 minutes, just enough time to melt the cheese.
- Remove from oven. Add lettuce, tomatoes and any other favorite toppings.
- To make the “flips”−flip the two open-faced sandwiches together and slice into two pieces. Serve with leftover cranberry sauce on the side.
It’s sure to become a holiday favorite in your household!
Recipe 2: Cream of Turkey Soup
Prep Time: 15 minutes Cook Time: 30 minutes
Easy to make, then warms quickly when on the run!
Use turkey leftovers to make a hearty soup that will keep you warm and energized for decorating the house inside and out.
Ingredients: (makes enough for 4)
- 1 package mushrooms, sliced
- 2 cloves garlic, diced
- 1 ½ tablespoons coconut oil
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper or peppercorn mélange
- 2 teaspoons garlic powder
- 1 teaspoon sage
- 1 teaspoon thyme
- 5 tablespoons butter
- 5 tablespoons flour
- 1 pound carrots, peeled and sliced
- 3 celery stalks, cleaned and diced
- 2 cups water
- 2 cups heavy whipping cream
- 2 cups chicken broth
- Turkey, chunked–add as much as you want
- In a saucepan, heat 1 tablespoon coconut oil (or whatever kind of oil you prefer) and add 1 clove of garlic (saving the other for later), and all of the celery and carrots.
- Cook on medium heat for 2 minutes, stirring occasionally.
- Add water and garlic powder, stir.
- Bring to a boil, stirring occasionally, until carrots and celery are tender, but not soft.
- Drain and set aside.
- In a medium fry pan, combine 1 tablespoon coconut oil and the remaining garlic, add mushrooms and cook over medium heat.
- Stir occasionally until mushrooms are tender and cooked. Set aside.
- In a stockpot, melt butter on medium high heat and whisk in flour to form a roux.
- Add whipping cream and chicken broth to the pot, whisk together.
- Add salt, pepper, sage, thyme and garlic powder–whisk together.
- Bring to a boil while stirring constantly.
- Lower heat to medium, simmer until thickened, stirring every few minutes.
- Add mushrooms, carrots and celery. Continue to stir.
- Add turkey and stir for approximately 5 minutes to warm it.
Serve with warm bread.
If you have more ideas about what to do with turkey leftovers, we would love to hear them!