Leftover turkey can be used to make wonderful casseroles, and it's also delicious tossed into your favorite pastas, wrap sandwiches and main-dish salads.
Just substitute leftover, diced turkey for the chicken in these recipes for a nice post-Thanksgiving change of pace.
First, this Chicken and Sausage Scarpariello is an Italian classic that I absolutely love!
The following two recipes would be more classic uses of your leftover turkey. First, in a Chicken and Wild Rice Casserole. (Scroll all the way down for the recipe.)
And second, a luscious Chicken and Artichoke Casserole. D.E.L.I.C.I.O.U.S!
How about tossing your leftover turkey into some of my favorite pasta recipes?
This Creamy Buffalo Chicken Pasta is one of the most-visited posts on this blog!
My Sauce Pot Casserole is a one-pot wonder.
And then there's this luscious Lemon Cream Pasta. Just skip the step of sauteing the chicken tenders and simply warm some diced turkey in the microwave and add it to the pasta along with the cream.
Now, how about some semi-unusual ways to use up that turkey. Like in some simple Quick Fried Rice. (Or, if you baked a ham, use it here!)
Chicken Portobello Wraps would also be a great way to use the turkey. Perfect to pack in a post-holiday lunchbox.
And what about tossing it into a main-dish salad? Like this Chinese Chicken Salad.
Or, use turkey in place of the grilled chicken in this crunchy Chopped Salad. (Scroll down for the recipe.)
I really hope these links help you find a delicious way to enjoy all of that leftover Thanksgiving turkey.
NOTE: THIS POST IS A REPOST FROM THE PAST. THOUGHT I'D SHARE IT AGAIN!
Here are the links again:
-Chicken and Sausage Scarpariello
-Chicken and Artichoke Casserole
-Creamy Buffalo Chicken Pasta
-Sauce Pot Casserole
-Lemon-Cream Pasta Toss
-Quick Fried Rice
-Chicken Portobello Wraps
-Chinese Chicken Salad
Mother’s Chicken and Wild Rice
1 store-roasted rotisserie chicken, skinned, boned and cut into bite-size pieces
1 6-ounce package long-grain and wild rice mix, cooked according to package directions
1 can reduced fat and sodium condensed cream of mushroom soup
1 cup reduced fat sour cream
1 tablespoon dry sherry
1/2 teaspoon curry powder
1 cup sliced almonds, toasted*
Preheat oven to 350 degrees. Combine chicken pieces and prepared rice mix in a large bowl. In a medium bowl, combine the soup, sour cream, sherry and curry powder. Fold soup mixture into the chicken and rice until well blended. Spread the mixture in a 9x13” baking dish and sprinkle with the almonds. Bake, uncovered, for 1 hour.
Makes 6 to 8 servings.
*Toast almonds in a skillet over medium-high heat until golden, or in a shallow baking dish in a 350-degree oven for 10 minutes.
Chopped Salad with Marinated Chicken
1 large lemon, juiced
1 tablespoon chopped fresh herbs (basil, dill or chives)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 head Romaine lettuce, cut into thin strands
1 8-ounce package iceberg shreds
1 cup fresh basil leaves, cut into thin strands
2 cooked boneless, skinless chicken breast halves, diced (may use leftover chicken from Marinated Chicken with Shitake-Bourbon sauce)
4 ounces dry salami, diced
4 ounces canned chick peas, rinsed and drained
2 large ripe tomatoes, chopped
4 ounces feta cheese ,crumbled
2 green onions, chopped
Whisk vinaigrette ingredients together in a small bowl and set aside. Toss Romaine, iceberg and basil leaves together in a large serving bowl. Top with remaining ingredients and toss with the vinaigrette.
Makes 4 dinner-sized servings.