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What to do with leftover turkey




Source of Recipe


ww.com


List of Ingredients




Make turkey dumplings by pulsing 1 cup sliced mushrooms, 1/2 cup sliced scallions, 1 tablespoon fresh peeled ginger, 1 tablespoon cider vinegar, and 1 garlic clove in a food processor until finely chopped. Add 1/2 cup chopped turkey and 1 egg white; pulse 4 or 5 times. Seal this mixture into 24 wonton wrappers by placing it in the center and sealing the edges against each other with water; steam in vegetable steamer baskets over boiling water for 5 minutes. (Makes 24 dumplings; 4 servings of 6 dumplings each.)
POINTS® value: 4 per serving.

Make Southwest turkey scramble for breakfast one morning. Spray a large nonstick skillet with nonstick spray and set it over medium heat. Sauté 1 small chopped onion, 1 small chopped seeded diced green pepper, and 6 chopped sundried tomatoes for 1 minute. Add 3/4 cup chopped turkey, 1 1/2 cups pasteurized egg substitute, 1 tablespoon chile powder, 1 teaspoon ground cumin, and 1/2 teaspoon salt; cook stirring just until the eggs set and are fluffy and light, about 1 minute. (Makes 4 servings; serving size: 3/4 cup each.)
POINTS value: 5 per serving.

Turkey enchiladas are easy when you divide 1 cup chopped turkey between four fat-free whole-wheat tortillas. Add 2 tablespoons fat-free refried beans and 1 tablespoon shredded low-fat cheddar cheese, then roll the enchiladas closed. Place them in an 8-inch square baking dish. Puree 1 cup mild salsa, 1/4 cup tomato juice, and 1 tablespoon chile powder in the blender, then pour over the enchiladas. Bake, uncovered, at 350°F until bubbling, about 15 minutes. (Makes 4 servings; serving size: 1 enchilada.)
POINTS value: 2 per serving.

For a delicious salad, toss 4 cups shredded Romaine lettuce and 1 cup of baby spinach leaves with 1 cup chopped turkey, 1/2 cup sprouts, 1/2 cup chopped radishes, 1 diced apple, 1 chopped tomato, and 1/2 teaspoon salt. Spoon on 1/2 cup of any fat-free red-wine dressing. (Core recipe. Makes 4 servings; serving size: 2 cups.)
POINTS value: 2 per serving.

Doctor a canned soup by mixing 1 1/4 cups chopped turkey, 1/3 cup celery, and 2 tablespoons minced onion into 1 (19 ounce) can tomato vegetable soup and 1 cup water; bring to a simmer in a large saucepan over medium-high heat and cook 3 minutes before serving. (Core recipe. Makes 4 servings; serving size: 1 cup.)
POINTS value: 2 per serving.

Make turkey salad by mixing 1 1/2 cups chopped turkey with 1/2 cup chopped celery, 1/3 cup fat-free mayonnaise, 1/4 cup chopped dill gherkins, 1/4 cup chopped radish, 2 tablespoons horseradish or Dijon mustard, 1 tablespoon lemon juice, and 1/4 teaspoon ground pepper. Serve in lettuce cups. (Core recipe. Makes 4 servings; serving size: 2/3 cup.)
POINTS value: 3 per serving.

Make a homemade Italian soup by mixing 1 (15 ounce) can of white beans, drained and rinsed; 2 cups fat-free chicken broth; 1 cup chopped turkey; 1 finely diced fennel bulb; 2 teaspoons dried rosemary, 2 teaspoons dried oregano, and 1 teaspoon dried thyme in a large saucepan; heat until simmering and cook 5 minutes. (Core recipe. Makes 4 servings; serving size: 1 1/4 cups.)
POINTS value: 4 per serving.

What about a turkey version of a shrimp cocktail? Line a plate with endive spears or Bibb lettuce leaves. Cover it with 1/4 cup each of chopped turkey, shredded cucumber, and shredded carrot. Top with 2 tablespoons cocktail sauce. You can make as many of these as you like for lunch or dinner. (Core recipe. Makes 1 serving; serving size: 2 cups.)
POINTS value: 2 per serving.

Turkey Broccoli Stirfry, anyone? Spray a large nonstick wok with cooking spray and stir-fry 3 sliced scallions, 3 diced garlic cloves, and 1 tablespoon chopped peeled fresh ginger for 20 seconds over medium-high heat. Add 4 cups frozen broccoli florets, thawed, and 1 cup chopped turkey; stir-fry 1 minute. Pour in 1/4 cup teriyaki stir-fry sauce; bring to a simmer and serve. (Core recipe. Makes 4 servings; serving size: 1 1/4 cups.)
POINTS value: 2 per serving.

To make a curry-stuffed baked potato, take a large baked Russet potato, slice it in half, and scoop out the soft insides into a large bowl. Stir in 1/2 cup chopped turkey, 1/4 cup fat-free plain yogurt, 2 tablespoons chopped scallion (green part only), 1/2 teaspoon onion powder, 1 tablespoon curry powder, and 4 chopped asparagus spears. Pile mixture back into the two skins. Top each with 1 tablespoon shredded fat-free cheese and a dash of paprika. Bake at 400°F for 15 minutes. (Core recipe. Makes 2 servings; serving size: 1/2 stuffed potato.)
POINTS value: 4 per serving.



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