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Two International Twists on Turkey Day Leftovers

Written on November 25, 2011 at 10:05 am , by

I don’t know about you all, but every year, my family scoops up turkey noodle soup and snacks on turkey sandwiches for days, but so far, we have yet to come up with the ultimate use for the always abundant leftovers.

Luckily, Jennie-O, a brand that knows a thing of two about turkey, has a wealth of ideas to share. Thanksgiving meals are, of course, focused on being all-American. For something truly different, wouldn’t it be fun to offer international twists on turkey to fuel your family through shopping excursions and football-viewing parties? Here are two turkey recipes with global flare that will help you use up those leftovers in a new, fresh way while keeping your waistline in mind.

Italian! (Photo courtesy of Jennie-O)

Turkey Pita Pizzas

Serves 4

  •  1 1/2 cups leftover Jennie-O turkey
  • 4 whole-wheat pitas
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 ounces fresh mozzarella, thinly sliced
  • 1 small yellow pepper, thinly slices
  • 2 cups cherry tomatoes, halved
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon crushed dried chilies
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup loosely packed small basil leaves
  1. Heat grill to medium-low. Brush both sides of each pita bread with oil and sprinkle with garlic.
  2. Top with mozzarella cheese, cooked turkey, yellow pepper, tomatoes, ground pepper, crushed chilies and Parmesan cheese.
  3. Place pitas on preheated, greased grill. Cook with lid closed, about 5 minutes or until cheese is melted and bread is crisp.
  4. Sprinkle with basil leaves.

Asian! (Photo courtesy of Jennie-O)

Turkey, Broccoli and Almond Stir-Fry

Serves 6

  • 2 cups leftover Jennie-O turkey
  • 1/2 cup chicken broth
  • 2 tablespoons dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon finely chopped ginger
  • 2 garlic cloves, minced
  • 8 ounces broccoli florets
  • 1/4 cup chopped garlic chives
  • 1/3 cup almonds, toasted
  • Optional: Rice to serve
  1. Combine broth, sherry, oyster sauce, soy sauce and cornstarch in a bowl; set aside.
  2. Heat a wok or skillet over medium-high heat. Add oil, ginger and garlic. Stir-fry 1 minute until fragrant.
  3. Add broccoli, turkey and sauce mixture. Stir-fry about 2 minutes until broccoli is tender-crisp.
  4. Stir in almonds and serve over rice, if desired.

For more ideas about how to use up those leftovers and for additional turkey recipes, visit jennieo.com/recipes.

Now tell us: How are you repurposing your leftovers today?