This turkey sandwich is topped with fresh veggies from the garden, and a special sauce to knock your socks off. Apply the special sauce liberally to your sandwich to enjoy it’s flavor with everything else. I used dark turkey meat, but you can feel free to use white meat. I also added lots of lettuce and radishes. This added more flavors and textures, but it also made the sandwich very filling, making two sandwiches more than enough for a single person. I now believe that I am in fact mildly allergic to radishes, however, an allergy pill is more than enough to relieve all effects.
In a small ramekin, add 1/2 cup mayo, 2 Tbsp ketchup, 1 Tbsp dijon mustard, 1 Tbsp dried minced onion, and 1 tsp garlic powder. Stir together.
Toast your bread. Add a smear of dressing on both inside pieces of bread. Layer on top of one piece, add a layer of turkey.
Layer on top of that a slice of cheese, a layer of lettuce, and finally, a layer of sliced radishes. This is a large sandwich, if you prepare 2, you don’t need to serve it with sides.
I really like tacos, but I especially like salsa. Foods with salsa are always a fun treat, so I like to make different varieties of tacos. I have extra turkey from Thanksgiving still. So, I thawed a container of dark meat and decided to make tacos. I made more homemade tortillas (recipe here), and I just decided to wing it. I’ve begun freezing diced onion, since I don’t want my onions going bad, So that is why my diced onion was in an ice chunk. I also would recommend adding the onion, frozen or not, with the spices to give them enough time to cook. You could even add them before the turkey if you’d like. I served my tacos with mozzarella, jarred salsa, and some romaine lettuce from the garden.
In a large skillet over medium heat, add 1 cup of torn turkey. Heat for 3 minutes before adding 1 Tbsp oil. Continue to cook and stir until turkey is browned.
Once your turkey is browned, add 1/2 diced onion. Add 1 tsp paprika, 2 tsp cumin, 1 tbsp cayenne pepper, and 2 tsp garlic powder. Stir and cook for 1 minute before adding 1/4 cup water.
Stir mixture and let cook until all liquid boils off. Once liquid is boiled off, add 1/4 cup shredded cheese. Stir until melted, then serve on homemade tortillas with lettuce and salsa.
I found this recipe and it is so good and unique that I will be making it again. Turkey has such a unique flavor in this setting, I highly recommend. I doubled the spices in the recipe below, because the original recipe was not spiced enough and too sweet for my taste. Also, when heating the sauce, cover as much as possible. The sauce will bubble, and it is LAVA! It will burn you so please be careful. This also looses heat very quickly, so serve right away.
In a pan over low heat, heat 2 Tbsp butter, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 3/4 cup water, 1 can of tomato paste (6 oz), 2 tsp chili powder, and 1 tsp cumin. Cover. Stir and heat until sauce is smooth and hot.
Toast you buns/bread.
Once hot, Add 2 1/2 cup cooked turkey. Stir, heat, and shred turkey. Cook for 5 minutes until everything is hot. Serve then eat!
Shepherd’s Pie is a great way to use up any mashed potatoes or any other Thanksgiving leftovers you have left. I used 1 can of sweet peas and 1 can of sliced carrots, and I added what little corn I had left from Thanksgiving. I used up my leftover veggies, my thanksgiving mashed potatoes, and the remaining turkey that hadn’t been frozen yet. I also used a mixture of light and dark meat. As always, my recipe is very forgiving and versatile, and making it your own is encouraged!
Chop a medium onion (1 cup) and cook in butter/oil (5 Tbsp) until translucent.
Once that is cooked, you can add any uncooked veggies you desire (corn, peas, carrots), cook until soft, then add any other veggies you have left or desire.
Dice up any turkey you have left maxing at about 3 cups for a hearty meal, then add to the veggies. Add 1 Tbsp of ground thyme and dried sage (or any other variety of the 2 herbs).
Add 4 cups of turkey or chicken stock cook until hot, then slowly add flour while stirring to reduce clumping. Add flour until the mixture begins to form thick coating on your spoon (about 5 Tbsp).
Transfer mixture to a casserole dish and top with mashed potatoes and optional grated cheese.
Bake at 400 F for 15 minutes or until hot and bubbling. Wait for it to cool about 35 minutes to serve.
After several days of thanksgiving dinners, we needed a break from the standard thanksgiving flavor, so I decided I would take my usual Chicken stir fry recipe and just substitute in some cooked turkey. If you don’t have Worcestershire sauce, you can use soy sauce and add garlic and onion (powder or minced). Sorry no photos this time! I’m still trying to remember to take some whenever I cook.
1 1/2 cup of cubed turkey
Frozen stir fry veggies
Cooked rice (for serving)
Start by placing 2 Tbsp of oil into a wok or dutch oven and heat to medium-high.
Carefully add the Turkey and cook till you begin to see color
Add the frozen veggies and any ice in the bag. Add 4 Tbsps of Worcestershire sauce, and 1 Tsp of ground ginger. Coat everything in the sauce and cook until veggies are hot.