- From Tara Doone, Good Housekeeping
Looking to go beyond turkey sandwiches? We thought you might like these ideas. This recipe for Moo Shu Turkey comes from Good Housekeeping
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- 1 package(s) (10-ounce) sliced mushrooms
- 4 green onions, sliced, green and white portions separated
- 1 teaspoon(s) peeled grated fresh ginger
- 1/4 teaspoon(s) crushed red pepper
- 1 clove(s) garlic, crushed with press
- 1 bag(s) (16-ounce) shredded cabbage mix for coleslaw
- 1/3 cup(s) water
- 2 cup(s) shredded leftover cooked turkey
- 3 tablespoon(s) reduced-sodium soy sauce
- 3 tablespoon(s) (plus additional for serving) hoisin sauce
- 8 (8-inch) flour tortillas, warmed
- In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add mushrooms and cook 6 to 7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.
- In same skillet, heat remaining 1 tsp. oil on medium-high. Stir in white portion of onions, ginger, crushed red pepper, and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1 to 2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, Soy Sauce, 3 tablespoons hoisin sauce, and mushrooms; cook 3 minutes or until turkey is hot, stirring constantly.
- If you like, spread additional hoisin sauce on tortillas to serve; top with turkey mixture and sprinkle with green portion of green onions. Roll up to eat out of hand.
For something more kid friendly? Check out this Turkey Pot Pie from All Recipies.com
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and saltand pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, andcook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heatthrough. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pieshell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue bakingfor 20 minutes, or until crust is golden brown.
HAPPY EATING! Got a leftover idea? Be sure to let us know!