Place tortilla on plate and put in microwave for 30 seconds.
Take out and add 2 ounces of shredded turkey to tortilla.
Then add 1/4 cup shredded mozzarella chesse, tomato slices, and 1 cup salad mix.
Drizzle 1/4 cup Ranch on top and roll like a burrito.
Insert toothpicks on sides in order for wrap to stay burrito shape and enjoy.
then squeeze dry.
Place shredded cabbage and carrots into a
Make sure your leftover BBQ shredded meat is already warm.
Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
Roll up the tortilla into a log, then cut in half and serve immediately.
Place the turkey thighs, baked beans, onion, barbecue sauce, yellow mustard, cumin, and salt into a slow cooker. Set the cooker to Low, and cook 10 to 12 hours. Remove the turkey thighs, and shred meat using 2 forks. Discard bones. Return the shredded turkey meat to the slow cooker. To serve, place about 1/2 cup of shredded turkey and sauce onto each potato roll.
Mix shredded turkey, pepper Jack cheese, green onions,
l melt eventually!) Add the leftover turkey, the olives, the peas, the
Crumble turkey into a 4-5 qt.<
s to make the meaty Turkey broth base, the second, to
o 1/3 cup of shredded turkey (more or less according to
large bowl. Stir in turkey, onions, parsley and lemon peel
In a large pot heat oil add onions, garlic, and celery cooking for 5-8 minutes.
Stir in remaining ingredients except garnish and simmer for 30 minutes. Taste to see if salt and pepper is needed. Don`t forget the leftover`s are seasoned and the cheese is salty.
Enjoy!
ach side.
Place the turkey carcass, water, sachet, ginger, and
br>Place 1/4 cup leftover Thanksgiving turkey stuffing in the center
minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water
Place turkey in slow cooker stoneware.
Mash beans in a large bowl. Stir in turkey, vegetable mash, onions and sauce. Season to taste.
Shape mixture into 8 even-sized patties. Dust in flour, shaking off excess. Dip into egg and toss in breadcrumbs to coat. Place on a tray and refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook patties for 3-4 mins each side, until golden. Drain on paper towels.
Fill rolls with arugula leaves, cheese, additional cranberry sauce and patties. Top with a dollop of mayonnaise.
arge mixing bowl combine turkey, spinach, the shredded cheese, and 1/2
Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.
Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey.
Also add any leftover gravy or dressing.
Add the milk -- a little at a time.
Heat thoroughly and serve over mashed potatoes.
I always serve this with a veggie and leftover cranberry sauce. Yummy!
Holding head of lettuce firmly together, slice across the head every 1/2 inch to get nice slices of lettuce. Stop when you get to the tough bottom part. Discard bottom and put sliced lettuce in large bowl.
Toss with diced or shredded turkey.
Add dressing and toss well to coat.
Sprinkle with croutons or toasted dressing bits and cranberries, if desired. Toss again.
Add cheese, if desired.
Taste for seasoning and add salt and pepper if desired. Serve immediately.