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Thursday, December 5, 2013

Meal Of The Month: Turkey Left Over Ideas from Funky to Fancy

FUNKY: Turkey Spring Rolls
(Thank You Ree Drummond from the Food Network for the recipe)

2 cups shredded leftover Thanksgiving turkey
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon hot chile oil
1 package cellophane noodles
Eight 8 1/2-inch rice paper wrappers
3 leaves green-leaf lettuce, torn into pieces
1/2 cup alfalfa sprouts
1 carrot, cut into julienne
1 cucumber, cut into julienne
3 tablespoons finely chopped fresh cilantro

Dipping Sauce:
1 cup leftover cranberry sauce
2 tablespoons soy sauce
Hot chile oil

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.

Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.

When they are tender but still have a nice bite, drain and set the noodles aside.

Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.

To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.

Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.

For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.

Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.

Ree Drummond

FANCY: Leftover Turkey Pate


  • 14oz cold cooked turkey
  • 1 large onion, chopped
  • 3oz butter
  • 4 tablespoons single cream (or light cream)
  • 2 tablespoons dry sherry
  • chopped parsley
  • salt and black pepper
  • lemon (as a garnish)
  • Directions

    1. Melt the butter in a saucepan, add the onion and fry until transparent.
    2. Remove pan from the heat and add the turkey meat.
    3. Place the mixture in a food processor and finely chop.
    4. Add the cream and sherry and beat until it is a smooth consistency.
    5. Place the mixture into a serving dish or individual ramekins and chill in the fridge for at least 3 hours.
    6. To serve, sprinkle with chopped parsley and place a lemon slice twist on top.

  • Celebrate Food Tip:
  • For this recipe, you can place some of your leftover, cooked turkey in the freezer to have on hand in case you have unexpected holiday company or if you have to bring something to a soiree!