No Idea What to Do With All That Leftover Thanksgiving Turkey?
Try 7 unexpected takes on an inexpensive, low-fat holiday favorite.
Eating better can help lower cancer risk. And patients with cancer can
reduce the risk of getting other cancers by eating well before, during, and after
their treatments.
Turkey and White Bean Soup
click to expand
|
Ingredients
3 cups chopped white turkey meat
Turkey breastbone
1 tablespoon canola oil
3 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
2 cups water
6 cups reduced-sodium chicken broth
1 (15-ounce) can Great Northern beans (or other white beans), rinsed and drained
Salt and black pepper
|
Directions
- Add oil to a pot over medium heat. Sauté carrots, celery, onion, and breastbone
for 8 to 10 minutes, or until vegetables soften.
- Add water and chicken broth, then bring to a boil, stirring to combine. Reduce heat,
cover, and simmer for 15 to 20 minutes. Add beans and turkey and cook for 5 minutes.
If too thick, add additional broth or water. Discard breastbone before serving.
Season with salt and pepper.
- For a burst of green, add a few handfuls of baby spinach or 2 tablespoons of chopped
fresh parsley just before serving.
Asian Turkey Salad
click to expand
|
Ingredients
1 pound turkey
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon granulated sugar
1/2 teaspoon chili paste or chili and garlic sauce
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1/4 red onion, thinly sliced
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts
|
Directions
- Preheat a lightly oiled grill to medium-high.
- Grill turkey until cooked through. Remove and let rest for 5 minutes before slicing
into thin strips.
- In a serving bowl, combine lime juice, fish sauce, soy sauce, sugar, and chili paste.
- Add turkey and toss to coat. Add cucumber, onion, tomatoes, cilantro, mint, and
scallions and toss again. Sprinkle with peanuts before serving.
Moo-Shoo Turkey Lettuce Wraps
click to expand
|
Ingredients
1 tablespoon canola oil
2 cups sliced mushrooms
3/4 pound turkey, cut into thin strips
3 cups shredded cabbage
1/2 cup carrots, cut into long, thin matchsticks
1/2 cup thinly sliced red bell pepper
2 scallions, thinly sliced
3 tablespoons hoisin sauce
1 small head Boston or Bibb lettuce, leaves separated
|
Directions
- Add oil to a wok or large skillet over high heat. Sauté mushrooms for 2 minutes.
- Add turkey, cabbage, carrots, bell pepper, and scallions and sauté for 5 to 7 minutes,
or until tender.
- Add hoisin sauce and stir to combine. Cook for 1 to 2 minutes, or until vegetables
and turkey are cooked through. If sauce is too thick, add 1 tablespoon water.
- Spoon moo shu into lettuce leaves. Top with a dollop of hoisin, or dip into hoisin,
if desired.
Greek Turkey with Tomatoes, Olives, and Feta
click to expand
|
Ingredients
12 oz. turkey, cut into bite-sized pieces
1/4 cup flour
1 teaspoon olive oil
1 large onion, sliced lengthwise
1 green pepper, seeded and sliced lengthwise into strips
3 tomatoes, cut into eighths (if fresh tomatoes aren't available, canned tomatoes
will provide the same cancer-fighting nutrients and color)
3 tablespoons each of chopped Kalamata olives and crumbled feta cheese
2 teaspoons each of garlic salt, lemon pepper, oregano, and dried mint
|
Directions
- Combine garlic salt, lemon pepper, oregano, and dried mint into a Greek seasoning.
- Dredge turkey in flour mixed with half the Greek seasoning. Heat oil in a large
skillet over medium heat and add turkey, sautéing for 3 to 4 minutes or until cooked
through. Remove from pan and set aside.
- Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and
cook another 2 minutes. Return turkey to skillet and cook 1 to 2 minutes, sprinkling
with remaining Greek seasoning. Mix in tomatoes.
- Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese,
or 2 tablespoons of chopped fresh parsley just before serving.
Sideline Turkey Chili
click to expand
|
Ingredients
12 oz. turkey meat, still on the bone
6 cups water
1 large onion, sliced lengthwise
2 tablespoons cilantro
2 cups fat-free chicken broth
4 corn tortillas, cut into 1-inch strips
1 4 1/2-ounce diced green chilies
1 15-ounce can corn, drained
2 15-ounce cans Great Northern beans (or other white bean)
1 cup green tomatoes or tomatillos, chopped into 1-inch pieces
1 tablespoon fajita seasoning
1/4 teaspoon garlic salt
1 tablespoon lime juice
|
Directions
- Bring turkey, water, onion, and cilantro to a boil in a large pot. Reduce heat and
simmer 20 minutes. Remove turkey and cool.
- Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas,
and turn off heat.
- Pull turkey off the bone and cut into bite-sized pieces. Return to pot.
- Add chilies, corn, beans, tomatoes, fajita seasoning, and garlic salt.
- Add tortilla-broth mixture to pot, and simmer 15 minutes.
- Add lime juice to chili and serve.
Print this
recipe
Curried Turkey Salad
click to expand
|
Ingredients
1 small onion, thinly sliced
16 oz. turkey
2 teaspoons curry powder
1/4 teaspoon garlic salt
1 1/4 cup orange juice
1 15-ounce can mandarin oranges, drained
4 scallions, chopped
1 cup golden raisins
2 tablespoons sweetened, flaked coconut
1/4 cup light mayonnaise
24 whole wheat crackers
|
Directions
- Preheat oven to 400° F.
- Scatter onion slices on the bottom of a medium baking dish. Place turkey in baking
dish and sprinkle with curry and garlic salt. Pour orange juice around turkey.
- Bake for 15 minutes or until cooked through. Cool, then cut turkey into bite-sized
pieces.
- In a medium bowl, mix turkey, oranges, scallions, raisins, and 1 tablespoon of coconut.
Stir in mayonnaise.
- Transfer to serving bowl and top with remaining coconut. Serve with whole wheat
crackers.
Turkey Reuben Grilled Sandwiches
click to expand
|
Ingredients
4 tablespoons fat-free Thousand Island salad dressing
8 slices pumpernickel bread
8 1/2-ounce slices light Swiss cheese
8 oz. turkey
3/4 cup sauerkraut, rinsed to remove salt
1 teaspoon caraway seeds
Butter-flavored non-stick cooking spray
|
Directions
- Spread dressing on one side of each slice of bread.
- Top 4 slices of bread with one slice of cheese each.
- Top cheese with turkey, sauerkraut, caraway seeds, and second piece of cheese. Cover
with second piece of bread.
- Heat a non-stick skillet to medium-high; lightly coat with cooking spray. Place
sandwich in pan. Cook 1 minute. Spray top side of sandwich, flip, and cook an additional
minute until crispy and cheese is melted.
- Cut in half and serve
Adapted from recipes at www.cancer.org– sponsored by the American Cancer Society.