Inspirations for turkey leftovers

New Mexico red chili gives turkey leftovers a kick in turkey adovada with blue corn posole.
New Mexico red chili gives turkey leftovers a kick in turkey adovada with blue corn posole. TNS

Leftover Thanksgiving turkey doesn’t have to taste like leftover dinner.

Here are three recipes that give the turkey new flavors – you wouldn’t guess you’re eating leftovers.

And if leftovers from Thursday’s feast aren’t in your future, all these recipes will work with meat from a rotisserie chicken as well.

Stir-fried turkey and Brussels sprouts

Cook time: 10 minutes

Serves 4

Recipe from The New York Times.

1 tablespoon rice wine or dry sherry

¼ cup chicken, turkey or vegetable stock

1 tablespoon soy sauce, more to taste

2 tablespoons grapeseed, canola or peanut oil

1 tablespoon minced ginger

2 fat garlic cloves, minced

½ teaspoon red pepper flakes

1 ½ pounds Brussels sprouts, trimmed and quartered

1 bunch scallions, cut diagonally in 1/2-inch lengths, dark green parts separated

1 red bell pepper, cut in thin 2-inch strips

1 cup shredded turkey

Salt and pepper, to taste

¼ cup chopped cilantro

Grains or noodles, for serving

Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.

Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add Brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.

Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

Turkey and squash ravioli in brown butter-sage sauce

Serves 6 (about 60 ravioli)

Wonton wrappers are ideal for making ravioli. The round ones used here are sold as gyoza or nasoya wrappers. This recipe would be a good place to use the dark meat – the leg and thigh – which is often overlooked on the turkey platter. Leftover squash finds a home here, too.

Make ahead: These can be prepared several hours in advance. Refrigerate with waxed paper between the layers of ravioli, and cover very tightly with plastic wrap. Cook at serving time, removing them from the refrigerator at least 15 minutes before you boil them.

Recipe from The Washington Post.

For the filling:

2 tablespoons olive oil

3/4 cup finely chopped onion

2 cloves garlic, minced

1 1/2 cups leftover turkey, cut into small pieces

1 cup mashed leftover winter squash

1/2 cup mascarpone cheese

1/2 cup chopped fresh parsley

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried sage

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

For the ravioli:

60 round wonton wrappers (one 12-ounce package)

8 tablespoons (1 stick) unsalted butter

1/2 cup coarsely chopped fresh sage

3 tablespoons chopped pecans

For the filling: Heat the oil in a large skillet over medium-high heat. When the oil is hot, cook the onion and garlic together until softened and lightly browned, about 8 minutes, stirring occasionally. Remove the skillet from the heat and add the turkey, squash, cheese, parsley, thyme, sage, salt and pepper, stirring to combine thoroughly.

For the ravioli: Set out a cooling rack. Lay out 10 wonton wrappers on a work surface. Place about 1/2 tablespoon of the filling in the center of each wrapper. Working with one wrapper at a time, brush or dab water along the outside edge and fold the wrapper into a semicircle, pressing gently to expel air and seal the edges together.

Pick up each ravioli and use your thumb and forefinger to pinch it along the curved edge to assure a tight seal. Repeat with the remaining wrappers to use all the filling, placing the filled ravioli on the rack as you work. Bring a large pot of water to a boil over medium-high heat.

Working in 4 batches, add the ravioli and cook for about 4 minutes, until they are tender and rise to the top. Use a large slotted spoon or skimmer basket to gently lift the ravioli from the water and transfer them to the rack. When all of the ravioli are cooked, heat the butter and sage in a large skillet over medium-high heat, stirring occasionally, until the butter melts and begins to brown, about 5 minutes. Add the ravioli and toss gently to coat. Transfer to a serving platter and sprinkle with the pecans.

(If the skillet isn't large enough to hold and comfortably coat all of the ravioli at once, place the ravioli on the serving platter and pour the brown butter-sage sauce over them, tossing gently to coat, then sprinkle with the pecans.)

Turkey adovada with blue corn posole

Serves 6

This spicy New Mexico style chili is great with beer and a plate of chips and salsa.

Recipe from Ellise Pierce, the Cowgirl Chef. Her tip: Make the posole ahead of time. Then, all you do is assemble. (Plain posole – aka hominy – can be substituted if you can’t find the blue variety.)

One 12-ounce package of blue corn posole

Sea salt

2 tablespoons olive oil

4 tablespoons chopped onion

2 cloves garlic

4 cups shredded leftover turkey

1/4 cup New Mexico hot red chili powder (or your favorite red chili powder)

1 teaspoon oregano

1 cup chicken or turkey stock

Limes, cut into wedges, for serving

Fresh cilantro, chopped, for serving

Soak posole overnight. The next day, boil it in a pot of water and 1 teaspoon of sea salt for two hours. Drain and set aside.

Put olive oil, chopped onion and garlic in a large saucepan and cook over medium-low heat until onion is translucent; about 5 minutes.

Add shredded turkey, chili powder, oregano, pinch of sea salt and chicken or turkey stock, stir, and let cook until warmed through. Serve in bowls with posole on the bottom and the turkey on top. Serve with wedges of lime and fresh cilantro.

Per serving, based on 6: 280 calories, 9 grams fat, 12 grams carbohydrates, 39 grams protein, 65 milligrams cholesterol, 934 milligrams sodium, 3 grams dietary fiber, 28 percent of calories from fat.