You’ve finished your Thanksgiving Day feast (and probably swore that you would never eat again)…but now it’s hours later, you’re of course hungry again, and you have a ton of leftover food!
Here are some delicious recipe ideas to make use of your Turkey Day leftovers!
The beauty about this recipe is that you can customize it to your own liking!
- 1 large lettuce leaf
- 2 oz. of leftover turkey breast, shredded
- 1 oz. of prepared stuffing
- 2 tablespoons of cranberry sauce
- ½ teaspoon of light mayo
How to Prepare:
- You could a.) choose to neatly place all ingredients into the lettuce wrap, or b.)simply make it a beautiful disaster. After spending so much time cooking a beautiful Thanksgiving dinner, our guess is that you are just going to slap all the ingredients onto the lettuce wraps like we did! Option b.) please!
- Serving Size: 1 wrap (# of servings: 1). 252 calories, 20 grams protein, 34 grams carbohydrates, 1 gram fat
#2.) TURKEY PROTEIN BALLS
These are perfect for a quick meal on-the-go!
- 16 oz. of leftover turkey breast
- 8 oz. of leftover boiled peeled carrots
- 8 oz. of cooked potato
- 3 whole eggs
- 2 tablespoons of olive oil
- ½ cup of breadcrumbs
- 2 garlic cloves
- Salt and pepper
How to prepare:
- Preheat the oven to 400 degrees
- Put turkey into a food processor until it has a ground turkey consistency.
- Next, add your carrots, potatoes, and garlic cloves into the food processor and mix until well blended.
- In a separate large bowl add your eggs, olive oil, and breadcrumbs and mix well.
- Evenly divide your turkey carrot potato smash into 8 piles (it’s easier to make uniform sizes if you use a spoon) and then roll each of them into a ball.
- After the protein balls are formed, gently dip them into the large bowl of breadcrumb mix.
- Place each ball into a separate muffin cup in a muffin tin sprayed with non-stick cooking spray.
- Bake for 15-20 minutes or until you see a golden crust.
- Let them cool for about 5 minutes before eating. Enjoy!
- Serving Size: 1 ball (# of servings: 8). 178 calories, 20 grams protein, 8 grams carbohydrates, 6.5 grams fat
#3.) TURKEY LEFTOVER STEW
A stew that takes about 20 minutes to cook? Yup!
- 12 oz. of leftover turkey breast, diced
- 1 cup cooked carrots, cut into bite-sized pieces
- 1 cup cooked potatoes, cubed into bite-sized pieces
- 4 cups chicken or turkey stock
- 1 tsp. curry powder
- 1 onion, chopped finely
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
How to prepare:
- Add 1 tablespoon of olive oil in a soup pot over medium heat.
- Add garlic and onions and let it simmer for approximately 1 minute.
- Next throw in carrots, potatoes and stock. Boil for a few minutes and then reduce heat to low, cover, and simmer for approximately 10-12 minutes. (Remember this doesn’t need much time since all of the veggies have already been cooked through).
- Add salt, pepper, and curry powder. Stir to combine. Cover and cook an additional 2-3 minutes at medium heat to allow flavors to set.
- Last, but not least, add turkey to the pot. Stir to combine. Cook just until turkey is heated through. Enjoy!
- Serving Size: 1/4 of recipe (# of servings: 4). 205 calories, 29 grams protein, 11 grams carbohydrates, 5 grams fat
#4.) TURKEY CRANBERRY SALAD
This recipe will take you less than 2 minutes to prepare! Ok, ready…set…go!
- 6 oz. of leftover turkey breast
- 2 cups of mixed greens
- 2 oz. of mixed nuts
- 2 tablespoon of cranberry sauce
- 2 oz. of goat cheese
- 2 oz. red wine vinaigrette dressing (or dressing of your choice)
How to Prepare:
- Place mixed greens onto a large plate.
- Next, add your cooked turkey breast over the mixed greens.
- Sprinkle the mixed nuts evenly throughout the salad. Add portions of cranberry sauce and goat cheese. Top with the dressing. Enjoy!
- Nutrition Data:
Serving Size: 1/2 of salad (# of servings: 2). 395 calories, 36 grams protein, 8 grams carbohydrates, 24 grams fat