Ok, so I know we're well into May now, and Easter was a while ago, but I was waiting on this post because I had planned to make a few more turkey left-over meals...but, we got tired of turkey. Trev made some great stock and we have some in the freezer for the future. So here's a recap of the meals made with turkey leftovers.
I guess I had a little too much going on in the kitchen on Easter Sunday when I was cooking dinner, because I forgot to take pictures of the feast! I did my best to prepare in advance and do things in steps and it definitely helped, but I still managed to forget to make cranberry sauce! We bought a fresh turkey from our local butcher and it was one of the smallest ones he had...a *small* 16lb. bird. We had 9 people over for dinner, but there were still lots of leftovers. We ate turkey all week...and then some...
Trevor made lazy cabbage rolls for Easter dinner, so I capitalized on the leftover rice. I sauteed up some onions, garlic and celery in olive oil and a bit of soy sauce, then added in chopped turkey and few handfuls of shredded cabbage. I poured a bit of Japanese Sesame-Ginger salad dressing on top and cooked it together for a few minutes before adding in some sugar peas. It was a pretty satisfying meal, and it only took about 10 minutes.
Leftover turkey is really convenient for packing lunches too. I made this salad with green-leaf lettuce, fresh tomato, turkey (I like white meat best) and some Sylvan Star gouda cheese. I brought along a bit of balsamic salad dressing and it made a great mid-day meal (although I admit, I shovelled it into my mouth in the middle of a busy day).
This was another quick dinner (and extras for lunch too). A few years ago I was inspired by Booster Juice to make quesadillas on my George Foreman grill. Sometimes I make them in a frying pan on the stove, but this is a nice option too. I think they end up being a little better for you too, because you only need a small amount of cooking spray on the grill. I used cheddar and mozzarella cheese, diced red peppers, thinly sliced purple onion, italian parsley and, of course, turkey.