Sure, we all love the traditional post-Thanksgiving turkey sandwich, but why not instill a little culinary creativity into your leftover lingo? Chef Janice is here to show you the way with a couple of recipes that will transform your leftovers into a whole new kind of gobbler! Try them and see!


Ole Fashioned Turkey Casserole

Compliments of Chef Janice Kirich

Serves: 8

Prep Time: 10 min.

Cook Time: 20 min.

Ingredients:
  • 12 oz. pkg. egg noodles
  • 10 oz. pkg. frozen peas
  • 2 Tbsp. canola oil
  • 1 medium yellow onion, small diced
  • 2 med. carrots, small diced
  • 4 garlic cloves, minced
  • 2 cups shredded cooked turkey
  • 1 cup Market District chicken stock, warmed
  • 3 Tbsp. flour
  • 1 cup heavy whipping cream
  • 1 tsp. salt
  • ½ tsp. fresh-cracked black pepper
Directions:

Cook noodles and peas according to their package directions.

In a large pan, heat oil and cook onions and carrots for 3 minutes. Add garlic and cook for 1 minute. Add peas and turkey and heat for another minute.

In a bowl, mix warmed broth with flour and whisk thoroughly; add to vegetable mixture and heat until simmering, then whisk in cream.

Add cooked noodles and season with salt and pepper

Nutritional Information (Per serving): Calories 400, Fat 18g, Sat Fat 8g, Trans Fat 0g, Cholesterol 120mg, Sodium 430mg, Total Carbohydrate 39g, Fiber 2g, Sugars 5g, Protein 20g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


Leftover Vegetable Pie

Compliments of Chef Janice Kirich

Serves: 8

Prep Time: 15 min.

Cook Time: 25 min.

Ingredients:
  • 9-inch prepared pie crust
  • 2½-3 cups leftover cooled roasted vegetables (potatoes, carrots, squash, pepper, etc)
  • 3 Tbsp. mayonnaise
  • 2 eggs
  • ½ cup heavy cream
  • 2 tomatoes, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
Directions:

Preheat oven to 350°F.

Cut leftover vegetables into medium dice sized pieces.

Line a 9-inch pie pan with one crust. Dock the crust by pricking it with a fork and then fill with the cut vegetables.

In a bowl, whisk mayonnaise, eggs, and cream; pour over vegetables.

Layer tomato slices over mixture and season with salt and pepper.

Place in oven and bake for 25 minutes until bubbly.*

Let rest 10 minutes before cutting and serving.

*For food safety, cook recipes containing egg to an internal temperature of 160°F.

Nutritional Information (Per serving): Calories 230, Fat 16g, Sat Fat 6g, Trans Fat 0g, Cholesterol 65mg, Sodium 450mg, Total Carbohydrate 18g, Fiber 2g, Sugars 4g, Protein 4g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


Sausage & Turkey Burger with Cranberry sauce

Compliments of Chef Janice Kirich

Serves: 4

Prep Time: 10 min.

Cook Time: 30 min.

Ingredients:
    Cranberry Sauce*
  • 1 lb. cranberries
  • ⅔ cup fresh orange juice
  • 1 cup sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cloves

  • Burger
  • 1 lb. leftover dark meat turkey, shredded or ground
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ lb. ground sausage (hot or sweet, your preference)
  • 1 Tbsp. canola oil
  • 10 Brussels sprouts
  • ¼ cup mayonnaise, divided
  • 4 hamburger buns
Directions:

*Chef’s Tip: If you have leftover cranberry sauce, no need to start from scratch! Simply use what you have on hand and skip Step 2.

Preheat oven to 350°F.

To make the cranberry sauce, place all ingredients in a saucepan and cook over medium heat until boiling; reduce to low and simmer for 20 minutes until thickened and cranberries start to burst. Set aside to cool.

While sauce is cooking, prepare burgers. Combine leftover turkey, salt, pepper, and sausage until cohesive and then form into 4 patties.

Over medium high heat, warm oil in a cast iron skillet. Sear each side of the burgers for 4-5 minutes; then, place in oven for 5 minutes or until internal temperature reaches 165°F.

In the meantime, shred Brussels sprouts and combine with 2 tablespoons mayonnaise and season to taste.

To assemble burger, spread remaining mayonnaise on the bottom half of each bun, then place the burger on top, spoon on 2 tablespoons cranberry sauce, and finish with Brussels sprouts and the top bun.

Nutritional Information (Per serving): Calories 630, Fat 33g, Sat Fat 8g, Trans Fat 0g, Cholesterol 150mg, Sodium1460mg, Total Carbohydrate 40g, Fiber 3g, Sugars 14g, Protein 44g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.