I love leftovers. I am one of the few. If you are not-so-into leftovers, breathe new life into your turkey with these recipes from Flemings:
Turkey Fried Rice
Ingredients: 4 servings
2 Tbsp. sesame oil
1/2 ea. red pepper, 1/4” dice
2 small cloves garlic
1/4 ea. yellow onion 1/4” dice
2 ea. stalks green onions, 1/4” dice
1 1/2 cups cooked white or brown rice
4-5 oz. left-over turkey 1/2” dice
4 Tbsp. frozen peas, thawed
1 ea. large egg, beaten
1 Tbsp. soy sauce
1 tsp. Worcestershire sauce
Pinch black pepper
Preparation Instructions:
Heat sesame oil in a wok on high heat. Add red pepper, onion and rice and sauté for 5 minutes and the rice starts to get a bit crispy on the edges. Add garlic, green onions and diced turkey and cook for 2 minutes. Add peas and cook for 2 1/2 minutes tossing all well. Make a well in the center of the wok and add the scrambled egg then stir until cooked breaking up into small pieces. Combine the soy sauce, Worcestershire and black pepper the stir into the rice cooking for 30 seconds.
Roasted Turkey Crepes
Filling Ingredients: 4 servings
2 Lbs. Turkey meat white & dark
3 oz. wt. Onion, 1/4” wide x 2” long julienne
6 oz. wt. Red pepper, 1/4” dice
Button Mushrooms, 1/4″ wide slices
1/4 lb. Butter
1/4 lb. Flour
1 tsp. Kosher salt
1/2 tsp. White pepper
3 cups Turkey gravy or Chicken stock
2 cups Half & half
Filling Preparation Instructions:
Remove the skin on the turkey then cut into 1/4″ wide x 1 1/2″-2″ long julienne strips. Remove the seeds and stem on the red pepper then cut the onion & pepper into julienne pieces. Cut the mushroom with the stem into 1/4″ wide slices. Melt the butter in a 1-gallon sauce pot set on high heat. Add all of the vegetables and sauté for 5-6 minutes. Add the flour and cook for 2 minutes. Reduce the heat to medium then add 1 cup of water, 2 1/2 cups reserved cooking liquid, 1 lb. of chicken demi, salt and pepper then cook for 1-2 minutes stirring often until very thick. Add the turkey gravy or chicken stock, half & half and cook for 4-5 minutes to a slightly thick sauce consistency. Add the turkey meat and cook for 2 minute. Place the mixture on a sheet pan to cool.
Sauce Ingredients: 4 servings
1 oz. Butter
1 oz. Onion minced
1 clove Garlic minced
1/2 cup White wine
2 1/2 cups heavy cream
1/2 tsp. chicken base
1/2 tsp. Tabasco
1/4 tsp. White pepper
1/4 tsp. Kosher salt
3 Tbsp. Grated parmesan cheese
Mornay Sauce Preparation Instructions:
Melt butter in a 1-quart sauce pot on medium heat. Add onions and garlic then sauté for 2-3 minutes. Add the white wine and cook to reduce by half. Add the heavy cream, chicken base, Tabasco, white pepper and salt. Cook on medium high heat to a sauce consistency about 8-10 minutes. Add the grated parmesan cheese and blend in with a wire whip. Strain the sauce into a storage container.
Plating Instructions:
Ingredients: 4 servings
8 ea. Crepes local store
40 oz. wt. Turkey filling
As needed Pan coating
2 cups Mornay sauce
1 Tbsp. chopped fresh herbs
Place the brown side of the crepes face down on a table. Weight out 5oz. of the cold turkey filling and place lengthwise in the center of each crepe. Roll up the crepes and set on a sheet pan sprayed with pan coating. Bake in a 350° oven for 10 minutes to an internal temperature of 160°. Place 2 crepes side by side on each plate. Ladle 2 oz. Mornay sauce over the top of the crepes Garnish with chopped herbs.
Roasted Turkey Quesadillas
Ingredients: 4 servings
4 ea. 10” Flour tortillas
4 oz. Cheddar cheese
4 oz. Añejo (or any white cheese)
1 ea. Red pepper 1/4” wide by 3” long julienne
1 ea. Yellow pepper 1/4” wide by 3” long julienne
4 oz. Onion1/4” wide by 3” long julienne
1/2 cup Black olives
8 oz. left-over turkey 1/2” diced
1 Bunch Fresh cilantro leaves picked
As needed Pam food spray
1 cup Sour cream
1 Cup Guacamole
1 cup Salsa
Preparation Instructions:
Place a large cast iron pan on medium heat. Prepare all of the ingredients prior to cooking. Spray both sides of the tortillas with Pam. Cook on 1 side until lightly brown about 1 ½ minutes then flip over Immediately sprinkle 1/2 oz. of each cheese on tortilla (avoid letting cheese hit the pan). Divide the remaining ingredients into 4 portions then arrange all ingredients equally on the tortillas. Top with cilantro leaves and remaining cheese then fold the tortilla in half. Once golden brown transfer to a cutting board. Repeat with remaining tortilla and ingredients. Cut each quesadilla into 4-5 pie shaped pieces. Serve with your favorite guacamole, sour cream and salsa.
