Leftover Thanksgiving Turkey & Chorizo Breakfast Hash
2 tablespoons vegetable oil or turkey fat
6 ounces fresh Mexican chorizo
1 medium onion, diced
2 cloves of garlic, minced
2 cups Brussels sprouts, raw or cooked, thinly sliced
1 large russet potato, cooked, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 tablespoon chili sauce
Kosher salt and freshly ground black pepper
3 or 4 eggs
Sriracha hot sauce (optional)
In a large cast iron skillet over medium-high heat, heat vegetable oil. Add chorizo, and break up with a spoon. Add onion, garlic, Brussels sprouts, and potato and cook, stirring occasionally, until onions become translucent and potatoes begin to brown, about 5 minutes. Add turkey meat, heavy cream, chili sauce, a dash of salt and pepper, and stir until combined.
Using a spatula, press mixture into bottom of pan. Let cook without stirring until crust forms, about two minutes. Scrape up hash, mix, and press mixture back into bottom of pan. Repeat every two minutes, until brown crusty bits appear throughout, about ten minutes total.
Make three or four wells (depending on how big your pan is) in the hash, and crack three or four eggs into the wells. Cover pan and cook until eggs reach desired doneness, about 5-7 more minutes. Add a swirl of Sriracha, if desired, and serve with leftover cranberry sauce.
Kentucky Hot Browns
6 Tbsp butter
¾ cup flour
½ tsp salt
1/8 tsp pepper
1 ½ cups turkey or chicken broth
1 ½ cups milk
¾ cup grated Parmesan cheese
12 slices toasted bread
Sliced cooked turkey
12 slices tomatoes
12 slices cooked bacon
Melt butter in a medium saucepan over low heat. Blend in flour, stirring until smooth. Stir in the salt, pepper, broth, and milk. Cook and stir until smooth and thickened. Add Parmesan cheese; simmer while assembling sandwiches.
Place toast on cookie sheet. Top each slice with turkey slices, cover with sauce, then sprinkle with paprika, top with tomato slice and a slice of bacon. Bake at 400 degrees for about 10 minutes or until sauce is bubbly.
Turkey Tater Bowl
2 Tbsp butter or olive oil
1 pound mushrooms, quartered
1 clove garlic, finely chopped
1 large bell pepper, cut into strips
¼ tsp dried thyme, crushed
1/8 tsp salt
1/8 tsp pepper
1 cup turkey or chicken broth
4 tsp cornstarch
2 tsp Dijon mustard (optional)
Page 2 of 3 - 2 cups chopped leftover turkey
3 cups warmed leftover mashed potatoes
In a large skillet, heat butter or oil over medium-high heat. Add mushrooms and garlic and cook until mushrooms are tender, 4-6 minutes. Add bell pepper, thyme, salt and pepper. Mix broth and cornstarch then stir into vegetables. Heat until sauce is thickened and bubbly, stirring frequently. Stir in mustard. Add turkey and heat through. Divide potatoes among 4 bowls; top with turkey mixture.
Turkey and Fruit Salad
2 cups cooked turkey
1 cup celery, sliced
1 cup seedless grapes, halved
1 cup pineapple chunks, drained
1 cup water chestnuts, drained and sliced
1 cup fruit cocktail, drained
¼ cup slivered almonds, diced
¾ cup light mayonnaise
3 Tbsp lemon juice
1 Tbsp reduced sodium soy sauce
½ tsp Worcestershire sauce
2 tsp curry powder
Cut turkey into ½” strips. Combine fruits with almonds, then fold in turkey.
Combine mayonnaise, lemon juice, soy sauce, Worcestershire sauce and curry powder. Mix thoroughly. Gently stir into turkey mixture. Cover and refrigerate. Serve each portion on lettuce leaf.
Turkey Cheese Ball
Yield: 2 cups
11/2 cups cooked turkey, finely chopped
¼ cup walnuts, finely chopped
¼ cup dry onion soup mix
½ tsp garlic powder
½ tsp tarragon
½ tsp pepper
¼ tsp thyme
8 ounces low fat cream cheese
¼ cup light mayonnaise
1/3 cup fresh parsley, chopped
Dash Tabasco sauce
Blend turkey with nuts and seasonings. Add cream cheese and remaining ingredients. Use a food processor if available. Place on waxed paper and refrigerate 1-2 hours. When firm, shape into a ball and roll in more chopped parsley or nuts, if desired. Serve with crackers or apple wedges.
Turkey and Stuffing Eggs Benedict
Taste of Home
4 egg yolks
1 Tbsp lemon juice
½ cup butter, melted
1 Tbsp minced fresh parsley
3 cups leftover cooked stuffing
1 Tbsp olive oil
¾ pound sliced cooked turkey, warmed
Shape stuffing into four ½” thick patties; set aside. In top of a double boiler, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly.
Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl and keep warm over a larger bowl of warm water. Stir occasionally until ready to serve, up to 30 minutes.
Page 3 of 3 - In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees. Keep warm. Meanwhile, poach eggs until yolks begin to set.
Place turkey and eggs on stuffing patties. Top with sauce.
*To poach eggs without an egg poacher: Place 2-3” of water in a large saucepan or skillet. Bring to a boil; adjust heat to maintain a simmer. Break cold eggs, one at a time, into a small bowl. Holding bowl close to surface of water, slip egg into water. Cook, uncovered, 3-5 minutes or until whites are set and yolks begin to thicken but are not hard. Lift eggs out of water with a slotted spoon.
Turkey and Veggie Baked Shells
6 wheat flour tortillas (6 ½”)
1 cup sliced mushrooms
1 clove garlic, minced
1 Tbsp butter
1 can condensed reduced sodium broccoli cheese or cheese soup
½ cup light sour cream
2 cups cubed cooked turkey
2 cups leftover chopped cooked vegetables (peas, green beans, corn, asparagus, broccoli, carrots, etc)
¼ cup sliced green onions
Lightly brush 6 (10 ounce) custard cups or ramekins with softened butter. Soften tortillas by warming briefly in microwave. Gently push into cups to form a shell. Place cups on baking tray.
To make filling, in a large nonstick skillet, sauté mushrooms and garlic in 1 Tbsp butter. Stir in soup and sour cream, blending well. Stir in turkey, veggies, and green onions. Divide filling among shells. Bake at 375 degrees for 20-25 minutes until filling is hot. Carefully remove shells from cups.