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Nobody likes wasting food, but nobody likes leftovers that are drab and tasteless, either. Visit our list of tantalizing leftover suggestions so that your day-after feast will be just as tasty as the first one.
Cranberry-Turkey Sandwich
Our Cranberry Turkey Sandwich is as satisfying as it is simple, and proves that sometimes leftovers taste even better than they did the first time around! Ingredients2 slices sourdough or whole wheat bread InstructionsToast bread. Spread cream cheese on two halves while bread is still hot, so it melts slightly. Spread both slices with cranberry sauce. Top one slice with shredded turkey, then Romaine leaves. Cover with other slice, cut in half diagonally, and serve with potato chips or leftover hot mashed potatoes and gravy.
Maple Cider Basted Turkey
Maple Cider Basted Turkey complements the natural, juicy flavor with a light, delectable sweetness. Served a day later, you'll enjoy the flavor more intensely. Ingredients1 PERDUE® Fresh Whole Turkey Breast (4 to 7 pounds) InstructionsPreheat oven to 350°F. Pat breast dry with paper towel. In small bowl, mix oil and mustard; rub over breast and under skin from neck end. Do not detach skin at base. Season with salt and pepper. Slide apple slices between skin and meat. If necessary, reinsert PERFECT ROAST® Thermometer to original location. Place breast in roasting pan and roast, uncovered, 1 1/2 to 1 3/4 hours, until PERFECT ROAST® Thermometer pops up and meat thermometer inserted in thickest part of breast registers 170°F. Meanwhile, combine syrup, vinegar and Worcestershire sauce. During last 20 minutes of roasting, baste breast with mixture. If skin is browning too quickly, tent with foil. Remove breast to serving platter and let rest 10 to 15 minutes before carving. TIP: For more flavorful pan juices, add additional sliced apple, a sliced onion and 1/2 cup apple juice to pan with turkey.
Turkey & Wild Rice SoupIngredients2 cups shredded, cooked PERDUE® turkey meat InstructionsIn a large pot, bring 3 cups of water, 1 tablespoon butter or olive oil, and salt to a boil. Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked. Meanwhile, heat remaining teaspoon butter or oil in a large skillet. Add leeks and sauté for 2 minutes; turn heat to low and add squash. Cover, and cook 10 to 15 minutes, just until squash is soft. Add leeks, squash, 2 cups shredded, cooked turkey meat, bacon and fresh sage or dry poultry seasoning to cooked rice. Add broth and bring to a boil; season with salt and pepper, and serve.
Turkey, Cranberry & Pecan CouscousIngredients2 cups shredded, cooked PERDUE® turkey meat InstructionsIn a medium pot, bring 2 cups broth, 1 tablespoon olive oil and salt to a boil. Stir in couscous; cover. Remove from heat and let stand 10 minutes. Meanwhile, heat a small, dry skillet. Add pecans and toast for 5-6 minutes or until fragrant; remove and set aside. Heat remaining 1 tablespoon olive oil in pan; add fennel and sauté on medium heat until fennel is soft and begins to caramelize. Stir in turkey and remaining 1/2 cup broth, and bring to a simmer. Add cumin and cinnamon to couscous; stir. Stir in turkey, fennel and broth to couscous, along with pecans and dried cranberries. Season with salt and pepper, and serve. This recipe may be served hot, or dressed with a simple vinaigrette and served cold as a salad. |
