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alternative Thanksgiving recipes

Try Out These Unique Thanksgiving Turkey Leftovers Recipes

thanksgiving leftovers


If you hosted Thanksgiving this year, chances are you still have a lot of turkey left over in your fridge. If you are wondering what to do with some of it,check out these three yummy unique recipes we found around the web to try out. Enjoy!
TURKEY PHO
Ingredients:

1 whole cardamom pod

2 whole cloves

1 star anise pod

1 teaspoon fennel seeds

2 teaspoons coriander seed

1 (2 inch) piece fresh ginger, peeled and

smashed

1/2 onion, peeled

1 turkey carcass

8 cups water, or more as needed

1 (16 ounce) package dried flat ricenoodles

1/4 cup fish sauce

salt to taste

1 cup shredded leftover cooked turkey

1 tablespoon shredded fresh basil leaves

(optional)

1 tablespoon chopped fresh cilantro

(optional)

1/4 onion, thinly sliced (optional)

1 lime, cut into wedges (optional)

1 tablespoon chile-garlic sauce (such as

Sriracha®), or to taste (optional)
Directions:

1.     Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.

2.     Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.

3.     Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

4.     Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

source: All Recipes

TURKEY QUICHE

 

Ingredients:

1 tablespoon butter

1 small red bell pepper or poblano, seeds removed, diced

6 green onions, thinly sliced

1 tablespoon chopped fresh cilantro

3 large eggs

1 cup milk

1/3 cup all-purpose flour

1/4 teaspoon baking powder

dash salt

1 cup diced roasted turkey

1 cup shredded Cheddar Jack or Pepper Jack cheese, divided

1 medium tomato, thinly sliced

salt and pepper

Preparation:

Spray a deep dish pie plate or quiche pan with nonstick cooking spray. Heat oven to 350°.

In a large skillet over medium heat, melt the butter. Saute the bell pepper or poblano and the green onions for about 3 minutes, until tender. Stir in the cilantro, if using; set aside.

In a medium bowl, whisk together the eggs and milk; add flour, baking powder, and a dash of salt and continue whisking until smooth. Stir in the cooked vegetables, the turkey, and about 2/3 cup of the cheese. Pour into the prepared pie plate. Top with tomato slices, sprinkle lightly with salt and pepper, then top with the remaining shredded cheese.

Bake for 30 to 35 minutes, until set.

source: SouthernFood About

 

TURKEY AND BLACK RICE SALAD

Ingredients:

1/2 cup of Fresh Cilantro, chopped

3 Tbsp of Fresh Mint, chopped

2 Tbsp of Canola Oil

3 Tbsp of Rice Wine Vinegar

1 Tbsp of Lime Juice

1 tsp of Sugar

1/2 tsp of Sesame Oil

1 Tbsp of Soy Sauce

1 Clove of Garlic, finely minced

1 tsp of Grated Ginger

1 Jalapeno Pepper, seeded and finely minced

1 red Bell Pepper, diced

3 cups of Cooked Black Rice

8oz of Cooked Shredded Turkey

1) Preheat a skillet over medium high heat, allow it to get nice and hot and add the shredded turkey right in. Cook it for a few minutes on each side or until it gets nice and crispy all around.

2) Meanwhile, make your dressing. In a small bowl, add the garlic, ginger, sesame oil, canola oil, soy sauce, lime juice, rice wine vinegar, sugar and chili, whisk together to combine and set aside.

3) In a large bowl, add the rice and bell pepper, along with the crispy turkey, cilantro and mint and dressing.

4) Toss everything together lightly (I like to do this with two forks) and serve!

Recipe By: Laura Vitale

Serves 6.

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5 Healthy Thanksgiving Recipes for Your Family

bistroMD Thanksgiving image

Thanksgiving is right around the corner and like many people, you may be looking forward to the gluttonous smorgasbord of the holiday but wary of the extra calories, artery-clogging fat and excessive blood sugar spiking sweets associated with Thanksgiving dinner. Traditionally, Thanksgiving is usually the start of the extra holiday weight gain many Americans experience during the time leading up to Christmas and the New Year.

If you plan, you can avoid going with the old standby recipes and can search for healthy alternatives. We’re going to help you out with these 5 recipes from weight loss food delivery service bistroMD .

Here are a few recipes to get you started to a healthier Thanksgiving:

 

turkey and cranberry chutney

bistroMD’s Roasted Turkey Breast with Cranberry Chutney Recipe

Nutrition Per Serving (serving includes: 5 oz Turkey Breast + ¼ cup Cranberry Chutney + ½ cup Butternut Squash and Wild Rice Blend + ¾ cup Broccoli):

Calories: 300

Protein: 29 grams

Net Carbohydrate: 27 grams

Ingredients:

Roasted Turkey Breast:

5-6 lb Turkey Breast, bone-in, skinless

2 tablespoons Olive Oil

4 Garlic Cloves, minced

1 tablespoon Sage, fresh, chopped

1 teaspoon Thyme, fresh, chopped

1 tablespoon Rosemary, fresh, chopped

1 teaspoon Dry Mustard

1 teaspoon Sea Salt

½ teaspoon Black Pepper

Cranberry Chutney:

1 lb Cranberries, fresh

½ cup Raspberries, frozen

¼ cup Water

½ cup Celery, finely chopped

Juice and Zest of 1 Orange

1 tablespoon Honey

¼ teaspoon Cinnamon

Roasted Butternut Squash and Wild Rice Blend:

1 cup Wild Rice Blend (we like Lundberg Wild Blend)

1 Butternut Squash, cubed

1 Fennel Bulb, sliced

1 tablespoon Olive Oil

¼ teaspoon Sea Salt

¼ teaspoon Black Pepper

Instructions:

Roasted Turkey Breast:

Pre-heat oven to 325 °F

In a small bowl combine the olive oil, garlic, herbs, sea salt and black pepper to make a paste. Then rub the mixture into the turkey breast, coating all sides.

Transfer to a roasting pan and roast for about 1 ½ hours to 1 ¾ hours, until an instant read thermometer registered 165 °F when inserted into the thickest part of the breast.

Remove from oven, cover with foil and allow to rest for 15 minutes before slicing.

Cranberry Chutney:

Heat a medium saucepan over medium-high heat. Add water, orange juice, orange zest, honey and cinnamon and bring to a boil.

Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.

Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.

Reduce heat to low and cover until ready to serve.

Roasted Butternut Squash and Wild Rice Blend:

Pre-heat oven to 425 °F.

Cook rice according to package directions.

Spread butternut squash and fennel evenly, in a single layer on a baking sheet. Drizzle olive oil, sea salt and black pepper over the squash mixture and toss with your hands to coat.

Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.

Once rice is complete, fluff with a fork and transfer to a serving bowl. Combine butternut squash and fennel with the rice, toss and serve

pumpkin-tart-2

bistroMD’s Gluten Free Pumpkin Pie Tartlets

Nutrition Per Tartlet (Serves: approximately 15 tartlets):

Calories: 150

NET Carbohydrate: 12 grams

Protein: 4 grams

Ingredients:

Pie Crust:

1.5 cups Almond Flour

1 Egg

2 tablespoons Butter, unsalted

Pie Filling:

1 can (15 oz) Pumpkin Puree

½ can Coconut Milk, unsweetened

½ cup Honey

2 Eggs

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

½ teaspoon Ginger, ground

¼ teaspoon Cloves, ground

½ teaspoon Sea Salt

Instructions:

Pie Crust:

Preheat oven to 350 °F.

Add all ingredients to a food processor or blender until a smooth dough forms.

Spritz muffin pan with non-stick olive oil spray or use muffin liners.

Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.

Pie Filling:

Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.

Divide filling amongst muffin cups.

Bake approximately 10-15 minutes or until center is set.

Allow to cool at least 10 minutes before removing from pan.

bistro

bistroMD’s Quinoa and Pumpkin Seed Stuffed Acorn Squash

Nutritional Information: (for each serving, serves 8):

Calories: 219

Protein: 5g

Carbohydrates: 44g

Ingedients:

4 medium acorn squash, halved lengthwise with the seeds removed

3 cups of water

2 cups quinoa

2 teaspoons olive oil

1 ½ cups diced onion

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced cardamom

1/8 tablespoon of turmeric

1/2 cup dried cranberries

1/3 cup diced apples

1/4 cup dried currants

1/3 cup toasted pumpkin seeds

1/2 teaspoon freshly grated nutmeg

1 cinnamon stick

1/2 teaspoon of sea salt

Freshly ground black pepper

Instructions:

Preheat oven to 350 degrees F. Adjust rack to the middle shelf.

Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.

While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.

Using fresh apples, cut into small dices and soak with lemon juice.

Cover the pan and simmer the vegetables for 5 minutes until they are tender.

In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.

Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.

Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.

Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.

 

YUM!! Enjoy!