After each holiday meal there is invariably a whole host of leftovers. The problem then becomes what to do with those leftovers.
No one wants to see all that hard work and sumptuous food go to waste, but no one wants to eat the same meal repeatedly.
Most people know how to use leftover turkey to make soups, salads and sandwiches, even the best of which can become boring after a while.
Therefore, why not surprise your family this year by adding a few new, leftover turkey dishes into your repertoire?
What follows are three dishes made from leftover, cooked turkey that you may want to consider making.
They are; curried turkey canapés, turkey oyster balls and turkey pomegranate salad. Each recipe yields approximately 3 dozen servings.
Curried Turkey Canapés
To make curried turkey canapés you will need to gather together the following ingredients;
• 1 tbsp. chutney juice
• 1 tbsp. finely chopped chutney
• 1 tsp. curry powder
• ¼ cup mayonnaise
• 1 cup finely chopped turkey
Take all of the ingredients and mix them up inside a large mixing bowl until they are well combined.
Serve the curried turkey on top of crackers, bagel chips or thinly sliced specialty breads. You may also opt to garnish the curried turkey with either of the following; shredded cheese, fresh herbs, shredded coconut, chopped nuts, bacon bits or thinly sliced hard boiled eggs.
Turkey Oyster Balls
To make turkey oyster balls you will need to assemble together the following ingredients;
• ½ tsp. ground mace
• ¼ tsp. pepper
• ½ cup cooked turkey
• ¼ cup cooked oysters
• 2 tbsp. heavy whipping cream
• ¼ cup blanched almonds, finely chopped
• ¼ tsp. celery salt
• ¼ cup seasoned bread crumbs
• Vegetable oil for deep frying
Begin by taking out a small sauce pan and adding some water and the oysters to it. Place the saucepan onto the stove and heat until the oysters are warm throughout.
Next remove the oysters from the sauce pan and add them into a food processor along with the turkey, seasonings and heavy whipping cream. Pulse and puree the mixture until it is well blended.
Afterward, remove the mixture from the food processor and place it in a covered bowl inside your refrigerator. Allow the turkey oyster mixture to sit covered in the refrigerator overnight.
The next day remove the turkey oyster mixture and form it into small balls. Roll the balls in the bread crumbs and almonds until they are well covered.
Drop the coated turkey oyster balls into either a deep fryer or a deep skillet filled with hot oil. Allow the turkey oyster balls to brown and crisp. Then remove them from the oil and blot off the excess oil with a paper towel.
Plate and serve the turkey oyster balls with some party toothpicks for easy of consumption.
Turkey Pomegranate Salad
To make turkey pomegranate salad you will need to gather together the following ingredients;
• 2 cups cooked turkey, diced
• 3 celery sticks, chopped
• Seeds from 1 large, ripe pomegranate
• 1 cup almonds, blanched and chopped
• Salt and pepper to taste
• Mayonnaise for moisture
To make the turkey pomegranate salad take out a large mixing bowl and add together the turkey, celery, pomegranate seeds and almonds.
Mix the ingredients until well blended and then add salt and pepper to taste. Afterward, add just enough mayonnaise to moisten the mixture.
Plate the turkey and pomegranate mixture on a bed of fresh greens and garnish with slices of fruit. Serve the turkey pomegranate salad and enjoy.