TURKEY LEFTOVER RECIPES

Moroccan turkey salad

Moroccan turkey salad

Fixings

2 pitta breads

2 tbsp olive oil

1 diced aubergine

1 tbsp harissa

250g divided cherry tomato

500g destroyed extra turkey bosom

100g rocket seeds

1 pomegranate or 110g tub pomegranate seeds

a couple of mint leaves

Technique:

Shrimp-with-green-peas.

Tear the pitta into pieces and fry in the olive oil until fresh.

Tip into a bowl, then fry the aubergine for 10 mins until delicate.

Add to the pitta with the harissa, tomatoes, turkey and rocket.

Throw well. Disperse over pomegranate seeds and mint leaves., appreciate it!

Cheesy-tater-tot-casserole.

Moroccan turkey salad Video:

Turkey cacciatore with a twist

Turkey cacciatore with a twist

Fixings

2 little or 1 huge onion, hacked

2 garlic cloves, squashed

3 tbsp olive oil

2 tsp dried oregano

3 x jars cleaved tomatoes or cherry tomatoes

1 tbsp sugar

little sprinkle vinegar

around 500g extra turkey, destroyed into pieces

1 x 125g balls mozzarella

2 great small bunches new breadcrumbs

Strategy

Cara-membuat-tempe-coklat.

Fry the onion and garlic in the oil until mellowed.

Add the tomatoes and sugar, a little sprinkle of vinegar and some flavoring, then stew for 20 mins until truly thick.

Mix in the turkey and move to a baking dish.

Heat broiler to 220C/200C fan/gas 7.

Tear over the mozzarella in pieces, then, at that point, dissipate over the breadcrumbs with a smidgen more ground pepper.

Prepare for 20 mins until turkey is steaming hot through, and the top is brilliant and percolating. Eat with squash, coats, rice or pasta, appreciate it !Cacio-e-pepe-with-lemon.

Turkey cacciatore with a curve. VIDEO

Turkey Singapore noodles

Turkey Singapore noodles

Fixings

200g rice noodle

2 tsp sesame oil

2 eggs, beaten

1 tbsp vegetable oil

2 garlic cloves, squashed

thumb-sized piece ginger, minced

1 red stew, slashed

2 red peppers, deseeded and cut - in addition to any vegetables you have left over from Christmas that work in a pan fried food (destroyed carrots, peas, mushrooms, and so forth)

200g beansprout

6 spring onions, finely cut

250g/9oz extra turkey meat, destroyed

140g extra ham, diced

3 tbsp Madras curry powder or glue

1 tsp turmeric

2 tbsp soy sauce, in addition to extra to serve

2 tsp dry sherry

sprinkling of sugar

coriander twigs and cut bean stew, to serve

Strategy

Pepper-ricotta-primavera.

Absorb the noodles bubbling water until delicate, then, at that point, channel and throw in 1 tsp of the sesame oil.

Beat the eggs with the remainder of the sesame oil and some flavoring.

Heat a large portion of the vegetable oil in a wok and pour in the eggs to make a level omelet. Cook on one side, then, at that point, flip over, cook the entire way through and move to a plate.

Put the wok back on the hotness with the remainder of the oil and immediately fry the garlic, ginger and bean stew. Add every one of the vegetables to the wok, fry for 1 min more, then add the turkey and ham.

Tip the noodles into the container and mix through the curry powder, turmeric, soy, Sherry and sugar.

Cook everything together for 1-2 mins, then, at that point, shred the omelet and mix it through the noodles.

Serve the noodles dispersed with coriander branches, cut stew and additional soy sauce. Appreciate it! Baked-shrimp-risotto.

Turkey Singapore noodles VIDEO :

Turkey & parsnip curry

Turkey & parsnip curry

Turkey Ingredients

2 tbsp vegetable oil

2 onions , split through the root and daintily cut

500g parsnip , stripped and cut into pieces

5 tbsp Madras curry glue

400g can hacked tomatoes

500g/1lb 2oz boneless cooked turkey , cut into pieces

150g pot low-fat regular yogurt

cooked basmati rice , to serve

Turkey Method

Garlic-butter-shrimp-pasta.

Stage 1

Heat the oil in a pot, add the onions and fry delicately for 10 minutes until they are relaxed and gently hued.

Add the parsnips and mix well.

Stage 2

To make the curry, mix in the curry glue, then, at that point, add the tomatoes with somewhat salt, and mix well.

Add 1½ canfuls of water and bring to the bubble.

Diminish the hotness, cover and stew for 15-20 minutes, until the parsnips are simply delicate.

Stage 3

To get done, mix in the turkey lumps, cover the skillet again and stew for a further 5 minutes until the turkey is warmed through.

Eliminate from the hotness. (The curry can now be cooled and frozen for as long as 2 months.)

Lightly twirl in the yogurt and present with basmati rice.

Cool Enjoy the Turkey and parsnip curry recipes.!!!Membuat-cemilan-nikmat-tempe-coklat.

Turkey and parsnip curry Video :

Turkey & parsnip curry VIDEO

Turkey Shawarma with Crunchy Vegetables

Turkey Shawarma with Crunchy Vegetables

Turkey Leftover Ingredients

1 cup plain entire milk Greek yogurt

1 garlic clove, finely ground

1 teaspoon finely ground lemon zing

3 teaspoons new lemon juice, isolated

Fit salt

½ teaspoon newly ground dark pepper

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

Spot of cayenne pepper

4 tablespoons unsalted margarine, isolated

2 tablespoons vegetable oil, partitioned

4 cups destroyed turkey meat, room temperature, partitioned

1 little red onion, divided, meagerly cut

2 medium Persian cucumbers, cut into matchsticks

1 medium carrot, stripped, cut into matchsticks

4 radishes, managed, meagerly cut

1 tablespoon in addition to 2 teaspoons red wine vinegar

2 cups blended delicate spices, (for example, torn mint leaves, parsley leaves with delicate stems, or potentially dill fronds)

6 white pitas with pockets, warmed

Hot sauce (for serving)

Turkey Leftover Preparation

Pasta-al-forno-oven-baked-pasta.

Stage 1

Blend yogurt, garlic, lemon zing, and 2 tsp. lemon juice in a medium bowl; season with salt. Put yogurt sauce away.

Stage 2

Blend dark pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a little bowl.

Heat 2 Tbsp. spread and 1 Tbsp. oil in a huge skillet over medium.

When spread is liquefied, add half of flavor blend and cook, mixing, until fragrant, around 30 seconds.

Add half of turkey meat and throw to cover.

Move to a huge bowl.

Rehash with staying 2 Tbsp. spread, 1 Tbsp. oil, flavor combination, and turkey meat.

Add staying 1 tsp. lemon juice to turkey blend and throw to join.

Stage 3

Throw onion, cucumbers, carrot, radishes, and vinegar in an enormous bowl to join. Add spices, season with salt, and delicately throw once more.

Stage 4

Cut 1" off top of every pita and stuff once more into pocket, prodding it the entire way to the base.

Spread a portion of the yogurt sauce inside every pita without tearing sides and load up with turkey and vegetable blend. 4-minute-spicy-garlic-shrimp.

Present with hot sauce and remaining yogurt sauce.

Cool. Partake in the Turkey Shawarma with Crunchy Vegetables !!

Turkey Shawarma with Crunchy Vegetables VIDEO

Turkey Congee with Crispy Shiitake Mushrooms

Turkey Congee with Crispy Shiitake Mushrooms

Turkey Leftover Ingredients

13-4-pound turkey remains

1 medium onion, unpeeled, quartered

12-inch piece ginger, stripped, meagerly cut

12-inch piece cinnamon, whacked into pieces

1 star anise case

½ cup long-grain rice, flushed well

Fit salt

3 tablespoons vegetable oil

6 ounces shiitake mushrooms, stems eliminated, meagerly cut

1tablespoon soy sauce

Newly ground dark pepper

Cilantro leaves with delicate stems and bean stew oil (for serving)

Turkey Leftover Preparation

Tatertot-casserole.

Stage 1

Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a bubble in an enormous weighty pot.

Lessen hotness and stew delicately, turning turkey over part of the way through, until fluid is diminished to 8 cups, 50-65 minutes.

Dispose of body; strain stock through a fine-network strainer into a medium pot.

Stage 2

Add rice to stock and heat to the point of boiling.

Lessen hotness and stew, blending sometimes, until soup starts to thicken, 35-45 minutes (try to mix the lower part of pot to keep rice from staying).

Keep on cooking, blending continually, until rice starts to break into more modest pieces and combination looks like the consistency of oats, 10-15 minutes longer; season congee with salt.

Stage 3

In the mean time, heat oil in a huge nonstick skillet over medium-high.

Cook mushrooms, throwing sporadically, until sautéed and fresh, 6-8 minutes.

Eliminate from hotness and add soy sauce; season liberally with pepper.

Stage 4

Split congee between bowls. Roasted-vegetable-and-sausage-lasagna.

Top with fresh mushrooms and cilantro and shower with bean stew oil.

Cool. Enjot the Turkey Congee with Crispy Shiitake Mushrooms !!

Turkey Congee with Crispy Shiitake Mushrooms VIDEO