It’s the day after Thanksgiving (or the entire weekend following the big Turkey Day), and you’ve got a fridge full of leftovers, especially all of that tasty turkey meat. There are only so many sandwiches you can make, and soup can be boring. So why not try a few of these alternatives that are quick, easy and pretty filling? All recipes serve two hungry people, but with a little bit of math you can increase the output.
Turkey Breakfast Hash
The day after Thanksgiving, you may not want to indulge in anything with turkey, but this dish doesn’t exactly resemble the turkey and fixings you had the day before. It’s breakfast food and it’s mighty tasty. Of course, you don’t have to make it just for breakfast.
1 Tbsp. olive oil
1 cup chopped cooked turkey
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 can diced potatoes, drained
1/2 tsp. Italian seasoning
Salt & pepper to taste
Cooking spray
2 eggs
Ketchup (optional)
DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat until it’s barely rippling. Add turkey, onion, green pepper and potatoes. Cook, stirring every minute or two, for about 10 minutes or until onion is translucent and potatoes begin to brown. Sprinkle with Italian seasoning, salt and pepper and cook while stirring about one minute more. Over medium heat in a separate nonstick skillet sprayed with cooking spray, add eggs and cook until whites are just set, about 2 to 3 minutes. Put hash on two plates, and top each with a cooked egg. Serve with ketchup on the side, if desired.
Turkey Muffuletta
If you’ve ever had this classic New Orleans sandwich, your mouth is probably watering right now. It’s really the olive salad that makes it, as well as the crusty roll it’s served on. Okay, my mouth is watering now; here is the recipe for the turkey version of the Muffuletta.
2 large rolls or 2 large sections of Ciabatta loaf
1 cup sliced or chopped cooked turkey meat
4 slices provolone cheese
lettuce
1/2 cup New Orleans-style olive salad (If you can’t find this, you can probably find a recipe online, but it’s much easier to buy it in a jar)
DIRECTIONS
Preheat sandwich press or a nonstick skillet over medium-high heat. Hollow out the roll or bread slightly, and layer with turkey, cheese, lettuce and olive salad (any order is fine). Top with other half of roll or bread. Cook in a sandwich press or in a skillet topped with a foil-wrapped brick for about five minutes, or until cheese has melted and bread is crispy.
Turkey Antipasto Chopped Salad
Salad isn’t always dude food, is it? But this one is, and you can even serve it on lettuce and make it look like you’re eating healthy. Either way, we think you’ll dig this version of an Italian classic.
1 cup chopped cooked turkey meat
1/2 cup chopped roasted red peppers
1/2 cup chopped green olives
1/2 cup chopped dill pickles
1/3 cup chopped celery
1/2 cup chopped provolone cheese
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. dried oregano
Salt & pepper to taste
DIRECTIONS
Combine turkey, roasted peppers, olives, pickles, celery and cheese in a large bowl. In a small bowl, whisk oil, vinegar, oregano, salt and pepper. Pour over dry ingredients, and toss to combine. Let flavors blend in the fridge for an hour or so before serving.
Cheesy Broccoli Rice with Turkey
Packaged rice mixes, like Uncle Ben’s or other brands (we won’t discriminate) are always good to have on hand, but if you add turkey and some other magical ingredients, you can put together a kickass post-holiday meal.
1 box broccoli rice au gratin
1 Tbsp. butter
1 cup chopped cooked turkey meat
1 can condensed cream of mushroom soup
Black pepper to taste
1/2 cup cubed Velveeta cheese
DIRECTIONS
Cook rice according to package directions on stovetop, including using the butter, which we have included here. Cooking times vary, but I used the 5-minute variety. When the mixture begins to boil, add the turkey, cream of mushroom soup and black pepper. Let simmer until rice is tender and most of the liquid is absorbed. Then add the Velveeta and stir until it melts. Serve immediately.
Day After Thanksgiving Pizza
Okay, so this isn’t pizza so much as it’s turkey and fixings served on a pizza crust. But it’s really good, trust me.
2 small pizza shells (such as Mama Mary’s)
1/2 cup leftover mashed potatoes or mashed sweet potatoes
1 cup cooked chopped turkey meat
1/2 cup canned sweet peas, drained
1 12-oz. jar turkey or chicken style gravy
Black pepper to taste
DIRECTIONS
Preheat oven or toaster oven to 400 degrees. Bake pizza crusts until golden, 5 to 7 minutes. Warm potatoes in microwave for 1 minute or until cooked through. Spread each crust with ¼ cup mashed potatoes and set aside. Meanwhile, heat gravy in a medium saucepan over medium heat and add turkey, peas and black pepper. Heat until cooked through, about 4 to 5 minutes. Pour half of mixture over each pizza crust and serve.
