Tampa, Florida - With the Thanksgiving holiday upon us, it means plenty of turkey leftovers. Audra Nasser of Tampa's Dinner Done creates three, day after Thanksgiving meals that will beat your standard, turkey and mayonnaise sandwich.
www.dinnerdone.com - 813.264.7700
Tampa - Brandon - Centreville, VA
White Bean Turkey Chili
3 cups diced turkey
2 Tbsp olive oil
1 Tbsp minced garlic
1 tsp cumin
¼ tsp cayenne pepper
½ tsp salt
3 cups chicken broth
Two 15-oz can Great Northern Beans, drained and rinsed
1 ½ cups diced onion
1 cup diced celery
1 cup diced carrot
Sour cream, cheddar cheese and sliced green onions for garnish
Heat a large pot over medium high heat. Add oil, garlic, onion and salt. Sauté until the onion is transparent. And, then add turkey, white beans, celery, carrot, chicken broth, cumin and a touch of cayenne pepper. Bring to a boil, lower heat and simmer, covered, for 45 minutes. (Add additional salt to taste if needed)
Top with a sprinkling of cheddar cheese, a dollop of sour cream and sliced green onions just before serving.
Turkey Jack Quesadillas with Cranberry Sauce
Want to make something different with your Thanksgiving leftovers this year? Try these delicious Turkey Jack Quesadillas!
6 flour tortillas (6" tortillas)
1 ½ cups Monterey Jack and Colby shredded cheese blend
1/3 cup cranberry sauce
3 cups turkey chunks
Lay tortillas out flat and spread 1 tbls cranberry sauce over each. Top ½ of each tortilla with equal amounts of shredded cheese and turkey. Fold tortillas in half. Add 1 tbls olive oil to a large skillet over medium-high heat and grill tortillas 2-3 minutes on each side until heated throughout. You can get very creative with this dish... try a little arugula in the quesadilla.
Have more cranberry sauce? Serve it on the side as a dipping sauce!
Turkey Spinach & Feta Pasta
A dish full of tantalizing flavor!
8 oz rotini pasta, cooked al dente in salted water
2 tbls olive oil
3 cloves garlic, minced
2 pints grape tomatoes, halved
1 tsp fresh chopped thyme (or 1/3 tsp dried thyme)
2/3 cup chicken broth
2 cups chopped turkey
4 cups spinach, loosely packed
¾ cup crumbled feta cheese
½ tsp salt
¼ tsp pepper
In a skillet over medium high heat, cook garlic in olive oil until garlic browns slightly. Add grape tomatoes, a touch of thyme and cook, stirring frequently, for 5 minutes until tomatoes soften.
Lower heat, mash tomatoes gently. Add chicken broth, turkey and spinach and cook until the spinach wilts and turkey is heated throughout. Remove from heat, stir in feta cheese and toss with cooked pasta. Enjoy!