Thanksgiving Leftover Recipes from Whole Foods
One of the best things about hosting Thanksgiving is having a day of leftovers! Some people don’t like left overs, but the trick is to not just reheat, but to recreate!
Watch CBS 58's Michael Schlesinger today on the morning news try out these recipes.
For more great ideas for Thanksgiving left overs, visit wholefoodsmarket.com.
Curried Turkey and Rice Casserole
- Canola oil spray
- 1/2 cup unseasoned brown and wild rice blend, cooked according to package directions and omitting salt or fat (1 1/2 cups cooked rice)
- 1 1/2 cup low-sodium vegetable broth
- 1 large onion, diced
- 4 cloves garlic, finely chopped
- 1/2 cup raisins
- 2 teaspoons curry powder
- 2 cups diced cooked skinless turkey breast, (about 8 ounces)
- 1 1/2 cup cubed sprouted wheat bread
- 1/3 cup chopped fresh parsley
- 1 large carrot, grated
- 1/2 cup finely chopped hazelnuts
Preheat oven to 350°F. Oil an 8-inch-square baking dish. Place rice in a large bowl and set aside.
In a large skillet, combine broth, onion, garlic and raisins and bring to a boil. Lower heat and simmer, stirring frequently, until onion is very tender, about 6 minutes. Stir in curry powder and pour mixture into bowl with rice. Add turkey, bread, parsley and carrot and toss to combine. Scrape mixture into baking dish and smooth the top. Sprinkle with hazelnuts and bake until top is browned, 30 to 40 minutes.
Step 1: In a large skillet, we are going to combine our Whole Foods Market Everyday 365 Chicken broth, onion, garlic, and raisins and bring to a boil. Once you get a boil, lower the heat and simmer, stirring frequently, until onion is very tender.
TIP: Freeze unused broth in muffin tins and then transfer portions into resalable bags to pull out portions as you need. .
Step 2: Here we have what it will look like after you simmer. Now stir in the curry powder and then pour the mixture in a large bowl with already cooked rice.
TIP: If you had another cooked grain like quinoa at your Thanksgiving meal, you can use that too.
Step 3: Now add your leftover turkey and bread, and add parsley and grated carrot and mix.
TIP: Not only does this have left over turkey, but also you can use left over Made-Right-Here bread cubes from my stuffing and grated the carrots from my veggie tray.
Step 4: Scrape mixture into an oiled baking dish and smooth the top. Sprinkle with hazelnuts and bake until top is browned, 30 to 40 minutes.
Tomatillo Turkey Enchiladas
- 2 cups shredded cooked turkey or chicken
- 1 cup salsa verde
- 2 cans enchilada sauce
- 1 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canola oil
- 12 corn tortillas
- 3/4 cup crumbled feta cheese
Preheat oven to 350°F. In a bowl, toss together turkey, salsa, 1/4 of the enchilada sauce and Monterey Jack cheese. Heat oil in a medium skillet over medium low heat. Working with one tortilla at a time, dip it briefly into the warmed oil, then transfer to a clean work surface. Arrange about 1/4 cup of the turkey filling down the middle of the tortilla, fold one side of tortilla over the filling, then fold other side over and place enchilada seam-side down in a baking dish. Pour remaining enchilada sauce over the top of the enchiladas and bake for 15 to 18 minutes. Top with crumbled feta cheese and serve
Step 1: In a bowl, mix turkey, salsa, ¼ enchilada sauce and Monterey Jack cheese.
Step 2: In a skillet, heat oil and one tortilla at a time, dip it briefly in the warmed oil and then take about ¼ cup of the turkey mixture and fill down the middle of the tortilla.
Step 3: Fold one side of the tortilla over the filling, the fold the other side over and place enchilada seam-side down in a baking dish. Repeat until the mixture is gone or your pan is full.
Step 4: Pour remaining enchilada sauce over the top of the enchiladas and bake for about 15-18 minutes.
Once done, top with crumbled feta cheese and serve!
Turkey Pot Pie
- 3 tablespoons unsalted butter, divided
- 2 medium leeks, thinly sliced
- 2 large carrots, chopped
- 2 stalks celery, thinly sliced
- 1/2 pound button mushrooms, quartered
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cup turkey or low-sodium chicken broth
- 2 cups chopped cooked turkey
- 1/2 cup heavy cream, divided
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 (9-inch) frozen whole wheat pie shells (in pie pans)
Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large heavy skillet. Add leeks, carrots and celery and cook over medium heat until softened but not browned, about 10 minutes. Transfer vegetables to a bowl and set aside. Melt remaining 1-tablespoon butter in skillet. Add mushrooms and cook over medium high heat until they have given off their moisture and are tender, about 10 minutes. Add leek mixture to skillet and toss to combine. Add flour, stir well and cook for 1 minute. Slowly add broth while stirring constantly. Bring to a simmer and cook, stirring constantly, until very thick. Add turkey, all but 1 tablespoon of the cream, thyme, salt and pepper and stir well. Transfer contents of skillet to a large bowl and set aside to let cool.
Step 1: With our already sautéed our carrots, leeks, celery and mushrooms we are going to add some flour and stir well. Once blended, we are going to slowly add broth while stirring. Bring to a simmer and continue stirring constantly, until very thick.
Step 2: Add turkey, all but 1 tablespoon of the cream, thyme, salt and pepper and keep stirring! Once blended, move to a large bowl and set aside to let cool.
Step 3: We just took already-made piecrusts and lined this pie pan. Now take your cooled mixture and pour into the piecrust. Grab another of the piecrusts and place on top of the pie and gentle press down and crimp the edges with a fork or your fingers.
Step 4: Brush the top of the crust with the remaining cream and bake until golden brown.