Three Meals Using Leftover Turkey

How to Use Holiday Leftovers for Breakfast, Lunch, and Dinner

Aug 23, 2009 Irene Tanner-Yuen

Tired of the same old turkey sandwiches? Consider using leftover turkey in these versatile recipes for congee (rice porridge), salad, and curry.

Holidays are times for family and feasting, which usually means lots of turkey. Unless a party is large and has no problem polishing off a twelve-pound bird, the aftermath of a grand Thanksgiving or Christmas meal often poses the usual puzzler: what to do with all the leftover turkey?

Turkey Congee For Breakfast

Congee is an Asian rice porridge that is traditionally consumed for breakfast. It is also believed to have healing properties, which in many cultures makes it a comfort food. In Chinese cuisine, congee, or jook, is made using a high ratio of water to rice, salt, and flavourful ingredients such as thousand-year-old egg, dried scallops, ground pork, varieties of fish, and yau ja gwai (fried bread sticks).

The following recipe is for congee using turkey bones and leftover meat, which impart a delicious flavour.

Ingredients (6 servings)

about half of the bones from a turkey
9-10 cups water
1 cup long-grain rice
cooked turkey meat, shredded
dried shiitake mushrooms
raw peanut halves
salt to taste
desired garnishes (see Variations below)

Note that the amount of water determines the viscosity of the congee. Use more water for runnier porridge, and less for a thicker consistency. First-time congee makers might want to use less water, and then add more water later if desired.

Directions

Place the turkey bones and water in a large pot.
Cook at high heat until the water boils, and then turn the heat to low.
Add the rice and simmer, uncovered, for about an hour to ninety minutes. The rice should thicken and become porridge-like; the grains will expand and look fluffy. it might take up to two hours.
While the congee simmers:
- Soak the shiitake mushrooms in water. When they are tender, squeeze the water out and slice them thinly. Put aside.
- Use a skimmer to remove fat and other impurities from the surface of the congee.
When the congee reaches the desired consistency, add the cooked turkey, mushrooms, peanuts, and more salt, if desired.
Remove and discard the bones. Place any meat from the bones back into the pot, and serve congee with various garnishes at the table.

Variations

Use cooked rice, which does not taste as fresh, but takes less time to cook.
Commonly used garnishes include julienned fresh ginger, chopped green onions, chopped cilantro, more raw peanuts, thinly sliced char siu (Chinese barbecued pork), sesame oil, soy sauce, white pepper, and yau ja gwai.

Turkey Salad For Lunch

This version of turkey salad incorporates the Waldorf Salad's combination of celery and sweet fruit in a mayonnaise-based dressing, but adds a spicy kick with curry powder. Toasted nuts add a pleasant crunch.

Ingredients (6 servings)

3 cups cooked turkey, skinless and cut into cubes
1 1/2 cups seedless red grapes, halved
4 celery ribs, chopped
2/3 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/2 tsp salt
1/2 cup lightly toasted nuts (e.g., walnuts or pine nuts)

Directions

Mix the mayonnaise, lemon juice, curry powder, and salt in a small bowl. Set aside.
In a large bowl, mix the turkey, grapes, and celery.
Pour the dressing over the turkey mixture and mix to coat evenly.
Chill in the fridge for about an hour.
Before serving, mix in the toasted nuts. Garnish with celery leaves if desired.

Variations

Rather than grapes, use raisins or dried cranberries.
Substitute half or all of the mayonnaise with plain yogurt.
Instead of nuts, use sunflower seeds.

Turkey Curry For Dinner

Curry and turkey go well together, don't they? This recipe is for a mild turkey curry, but adding more spices or hot peppers turns up the heat. Turkey curry is perfect atop a mound of steaming basmati rice.

Ingredients (6 servings)

2 tsp canola oil
1 pinch ground cloves
2 tsp ground cumin
1 tsp ground coriander seed
2 tsp turmeric
2 tsp paprika
1 tsp cinnamon
1 tsp grated fresh ginger
garam masala, to taste (optional)
1 large onion, chopped
6 cloves garlic, minced
1/2 cup chicken or vegetable broth
1 cup plain yogurt
4 cups cooked turkey, skinless and cut into cubes
1-1/2 cups frozen peas, thawed

Directions

In a pan over medium-high heat, heat the canola oil.
Add the cloves, cumin, coriander, turmeric, paprika, cinnamon, ginger, and garam masala, if using. Cook for a few minutes, stirring. The spices will become fragrant.
Add the onion and garlic, stirring to coat. Cook for a few more minutes, regulating the heat if required.
Add the broth and yogurt. Bring to a simmer, stirring, and reduce to low. Let simmer for about seven minutes on low. Keep stirring as needed.
Add the turkey and peas. Cook until heated through, and then remove from heat.
Serve immediately.

Variations

Use coconut milk instead of yogurt.
Stir in chopped cilantro just before serving.
Add raisins, ground almonds, or pistachios to garnish.

Don't Throw Out the Thanksgiving Leftovers

There's no reason to dread the prospect of post-holiday leftovers; why not try something different from the tried-and-true open-faced turkey sandwich? Finding, or creating, a new recipe can make the leftovers more exciting than the actual holiday feast!

The copyright of the article Three Meals Using Leftover Turkey in Recipes is owned by Irene Tanner-Yuen. Permission to republish Three Meals Using Leftover Turkey in print or online must be granted by the author in writing.