These turkey leftover recipes are similar to dishes you might find at a Chinese restaurant, except for the fact that you made them. Oh and of course they use turkey instead of chicken.
The first of the turkey leftover recipes is a delicious chow mein you serve on a bed of rice. If you are in a hurry this recipe once you chop up all the vegetables only takes about 20-25 minutes.
Turkey Leftover Chow Mein
2 c turkey, cubed
1 small onion, sliced
2 c celery, sliced
1 Tbsp oil
1 can bamboo shoot, sliced
1 can water chestnuts
2 chicken bouillon cubes, dissolved in 1½ cup hot water)
2 Tbsp soy sauce
¼ tsp salt
1/8 tsp pepper
2 Tbsp cornstarch
¼ c Cold water
8 ounces chow mein noodles
2 c rice, cooked
Fry the onion and celery with the oil, in a large skillet or wok. Once soften, about 5-10 minutes, add the bamboo, chestnuts, bouillon and turkey. Simmer for 5 minutes over medium low heat then add the soy sauce, salt, and pepper.
In a small bowl combine the cornstarch with the cold water and slowly stir into the pan. Continue cooking over medium heat until thickened.
Place the rice on a plate and top with desired amount of turkey mix and noodles.
The second turkey leftover recipes is a very simple stir-fry. It’s great if you don’t have kids because this recipe will feed two. If you have kids you will want to double or triple it.
Turkey Leftover Stir Fry
1 c turkey breast, cut julienne style
2 c frozen stir-fry vegetables
2 Tbsp soy sauce
¾ c chicken broth
¼ tsp sugar
¼ tsp garlic powder
½ tsp ground ginger
1/8 tsp crushed red pepper flakes
2 oz angel hair pasta, broken into 2” pieces
1 tsp cornstarch
1 tbsp water
Combine the vegetables, soy sauce, broth, sugar, garlic, ginger, and red pepper together in a large saucepan. Over High heat bring to boil then add the pasta. Reduce heat to a simmer and cook for 7-9 minutes, or until the pasta is tender.
In a small bowl combine the starch and water and add to the pan. Add the turkey and bring to boil again. Cook for 3 minutes, stirring constantly until thickened.
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