The stage is set. The battle of Thanksgiving has begun, and one important question hangs in the balance. Will the abundance of leftover turkey destroy you or your humble refrigerator? Zoophobia (the fear of animals) affects many people, but I’m willing to bet that this phobia gets most of its thrills around Turkey Day.
It’s a unique holiday that transforms the act of stuffing our faces into a sport, and it has a knack for shocking its victims with the leftover aftermath. Why do you think your family sends food home with you? Because it’s a nice, friendly, holiday gesture? I think not. It’s just a brilliant strategy, plain and simple.
So if you’re stuck with mountains of turkey and no creative ideas about how to use it all, try these 3 easy recipes that are guaranteed to liven up an old bird.
Turkey Shepherd’s Pie
2 cups cooked Turkey (shredded, chopped, or cubed)
1 cup Gravy (Your choice, but Brown works best)
2 cups Stuffing or Leftover Dressing (You probably have some tucked back somewhere)
1 can Whole Kernel Corn, drained
2 cups of warm Mash Potatoes
1 cup shredded Carrots (Optional)
In a 2 qt. baking dish (greased), layer turkey, gravy, stuffing, corn, and carrots (if you choose to use them). Top with potatoes. Bake, uncovered, at 325 degrees for 45 minutes or until edges of potatoes are golden brown.
Turkey Enchiladas
2 cups shredded Cheddar
1 can sliced Black Olives
1 chopped onion
24 Tortillas (6 inch)
4 cups chopped, cooked Turkey
1 can Enchilada Sauce
Preheat oven to 350 degrees, and lightly grease a 9 x 13 inch baking dish. Combine cheese, onion, and olives in a small bowl. Lay out tortillas, add turkey and a few spoonfuls of cheese, onion, and olive mixture in the center of each one, roll up tortillas, and place in baking dish until bottom of dish is covered. Pour half of enchilada sauce over bottom layer, and spread over evenly. Repeat with a second layer, and spread remaining enchilada sauce over evenly. Top with cheese. Bake for 20 minutes or until cheese is melted.
Turkey and Broccoli Alfredo
6 ounces uncooked Fettuccine or Spaghetti
1 cup Broccoli Flowerets
1 can Cream of Mushroom Soup
1/2 cup Milk
1/2 cup Parmesan Cheese
2 cups cubed cooked Turkey
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Mix soup, milk, cheese, turkey, and fettuccine mixture in skillet and cook through, stirring often. Salt and Pepper to taste.
There you go. 3 easy, leftover Turkey dishes that are sure to offer your taste buds a little flavor, clear up some space in the refrigerator, and possibly send all of your holiday fears running for the hills. You win!
Be sure to check out our Ultimate Guide to the Best Turkey Fryers and other reviews!