• Kellie Blake RDN, LD

Leftover Turkey?

We host Thanksgiving dinner at our house and are in charge of the turkey. This year we deep fried a whole organic turkey and I made 2 turkey breasts in the crock-pot. They were both delicious, but the amount we had leftover was overwhelming! So, I spent a couple of hours today making some awesome healthy turkey recipes.

To maximize my time in the kitchen, I started with TURKEY CHILI.


1 yellow onion chopped

2 Tbsp Olive oil

2 cloves garlic, minced

14.5 oz can of beans, drained

2 cups water

2 Tbsp chipotle chili powder

1/2 tsp cumin

1 drop Young Living oregano essential oil (or 1/2 tsp dried oregano)

1/2 tsp paprika

14.5 oz can fire roasted tomatoes

28 oz can crushed tomatoes

1 lb cooked turkey

1/2 tsp salt

1/2 tsp pepper


1. Add olive oil to a stock pot and cook onion and garlic until softened.

2. Add in remaining ingredients and bring to a boil, simmer on low for 20 minutes.

Tip: I put my turkey chunks in the food processor, however I think cutting into cubes would be great too! I plan to freeze this chili for later use, since we have so....much...turkey!

While my turkey chili was simmering, I focused on a



1 lb cooked turkey

1 jalapeno, chopped

1 small red onion, chopped

1 bell pepper (preferably red, orange, or yellow), chopped

salt and pepper to taste

4 Tbsp vegan mayo (or regular mayo)

2 medium stalks celery, chopped


1. Mix all ingredients in a large mixing bowl and refrigerate.

Simple and Easy!

Tip: I used a food processor to grind the turkey chunks. I LOVE this as a chicken salad as well. It's so versatile - use it in a regular garden salad, as a wrap or sandwich, or with vegetable sticks for a snack. I plan on using this dish for high protein breakfasts and lunches at work this week!

My last turkey recipe is a basic TURKEY BURGER.


1 lb turkey

1/4 cup oat flour

1/2 cup reserved liquid from canned chick peas (or 2 egg whites, beaten)

1 small red onion, chopped

salt and pepper to taste

1/2 tsp garlic powder


1. In a large bowl, combine all ingredients well.

2. Form into 4 or 5 patties.

3. Pan fry in coconut oil.

4. Top with your favorites or serve over a bed of greens.

Tip: If you are egg free like me, the reserved liquid from canned chick peas is a great egg substitute in these types of recipes, but also in baked goods.

We have some awesome healthy recipes for the upcoming week and the best part: NO WASTED FOOD at our house! If you want to learn more about creating an overall healthy lifestyle, contact us. We offer free 15 minute phone consultations!




Brandi Sentz CDE, MA, RDN, LD

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