Nothing tastes quite like turkey and all of the fixings on Thanksgiving Day. But sometimes leftovers can taste even better than the first time around.
So what are some ways you can enjoy your leftovers? Here are some options to try!
1.Warm and hearty harvest stew. Take the leftover turkey gravy and use it as a base to transform it into something hearty with leftover turkey with vegetables. Thicken your stew with mashed potatoes or sweet potatoes. Cook to 165°F.
2.Turkey-berry wrap or quesadilla. Wrap whole-wheat tortillas with sliced turkey breast, cranberry sauce, and shredded greens to make the perfect wrap. Include some toasted pecans for added crunch.
3.Cranberry apple smoothies blends. Blend together cranberries and apple with frozen yogurt and orange juice.
4.Crunchy turkey salad. Toss cubed or sliced turkey with celery, apples and mayo with shredded baby spinach to make a colorful salad.
5.Stuffing frittata. Mix leftover stuffing and roasted vegetables with eggs.
TIP: Freeze turkey stock in small amounts to cook grains like pasta, couscous, quinoa, rice. Or use the stock as a base for soup instead of water.
Information gathered & adapted from:
https://www.eatright.org/health/lifestyle/holidays/reinventing-thanksgiving
Turkey and Cranberry Broccoli Slaw
Ingredients
Salad Mix
1 bag of broccoli slaw
2 cups romaine lettuce, chopped
1 granny smith apple, cut into chunks
1 red delicious apple, cut into chunks
1/4 cup dried cranberries
1/2 cup golden raisins
1/2 cup raw cashews or walnuts, chopped
Optional: 4 sprigs of fresh mint, washed and chopped
Dressing
2 Tablespoons honey or maple syrup
1/4 cup orange juice
1/4 cup of cranberries, fresh
2 slices of fresh ginger
1 Tablespoon lemon juice
1/4 cup of water
Preparation
1.Combine broccoli slaw and romaine lettuce into one large bowl.
2.Chop the granny smith apple, red delicious apple, and nuts. Combine all salad mix ingredients into the large bowl mixture and place in the refrigerator.
3.Mix all dressing ingredients in any blender until smooth.
4.Allow mixture to sit in the refrigerator for about 2 hours for flavors to mingle well before serving. The dressing will have a beautiful pink hue and hint of ginger taste.
5.Pour dressing over salad and mix until combined. Serve immediately and enjoy!
Serving Size: 1 cup salad
Nutrition Information per Serving: 1.9 grams total fat, 0.3 grams saturated fat, 28.8 grams carbohydrate, 3.4 gram fiber, 2.4 grams protein, 17.3 milligrams sodium, 208.4 milligrams potassium, 21.5 grams sugar
Recipe adapted from:
https://cookeatshare.com/recipes/cranberry-apple-and-cashew-broccoli-slaw-646572/external
