• Kellie Blake RDN,LD,IFNCP

Leftover Turkey Meal Ideas



We always host Thanksgiving dinner at our house and though this year was a little different, we continued on with our tradition. One change though involved the turkey...My husband has traditionally deep-fried a turkey to go along with my crock-pot turkey breast. But, this year Will decided to try his hand at smoking the turkey and it was a HUGE success! While we normally have a lot of turkey leftovers, this year we didn't find ourselves in that situation. But, if you ended up with any leftover turkey, check out my 3 fabulous, healthy turkey recipes so none goes to waste.

CHIPOTLE TURKEY CHILI

Ingredients:

1 yellow onion chopped

2 tablespoons olive oil

2 cloves garlic, minced

14.5 ounce can black beans, drained

2 cups water

2 tablespoons chipotle chili powder

1/2 teaspoon cumin

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

1/2 teaspoon paprika

14.5 ounce can fire roasted tomatoes

28 ounce can crushed tomatoes

1 pound cooked turkey

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1. Over medium heat, add olive oil to a stock pot.

2. Toss in the onion and garlic and cook until fragrant and softened.

3. 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! And remember, this chili can be frozen too for later use when you're short of time and don't have dinner planned.

JALAPENO TURKEY SALAD

Ingredients:

1 pound 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 tablespoons vegan mayo (or regular mayo)

2 medium stalks celery, chopped



Directions:

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

Tip: I used a food processor to grind the turkey chunks. I LOVE this as a chicken salad recipe 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. This makes a great high protein breakfast or lunch for a hectic work week.

TURKEY BURGER

Ingredients:

1 pound cooked 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 teaspoon garlic powder

Coconut oil for pan-frying

Directions:

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, the reserved liquid from canned chick peas is a great egg substitute in these types of recipes, but also in baked goods.

These are simple, healthy recipes and add up to NO FOOD WASTE after the holidays. For more lifestyle tips, sign up for our NutriSense News email list or contact us for a free 15-minute discovery call to learn all about how food can change your life!


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Kellie Blake RDN, LD, IFNCP

&

Brandi Sentz CDE, MA, RDN, LD

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