Thursday, November 22, 2012

The Birdy Dozen "Planned Over" Meals from Thanksgiving

I always PLAN to have leftovers on Thanksgiving.  That is why I call my leftovers "planned overs".  A lot of people do not like leftovers.  I don't get it because I LOVE them!!  Often times meals taste better the second day plus it gives me a day off from cooking a whole meal(even chefs need a day off) and it's good for the planet.  Waste not-Want not right?

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Take it one prep at a time,
Chef Jackie

Breakfast  Ideas

Leftover Turkey Frittata
1 ½   cups            cooked, turkey torn into bite size pieces
1 ½   tsp.              garlic, minced
1      tablespoon   butter
1      cup              asparagus cut into ½ inch pieces or other leftover vegetables, chopped
2/3    cup              red pepper, diced or more leftover veggies, chopped
8           eggs
¼   cup  cream or water
½   tsp.  Celtic sea salt
¼   tsp.  fresh ground pepper
¾   cup  Parmesan cheese, fresh grated
¾   cup  goat cheese or cream cheese, cut into small pieces
1   Preheat oven to broil.
2   Over medium heat melt butter in a large sauté pan. Add garlic, veggies. Cook 3-5 minutes until tender crisp.
3   Add turkey to vegetable pan.
4   In a bowl whisk eggs, cream, salt and pepper. Pour over cooked veggies and turkey mixture; reduce heat to low.
5   Using a wooden spoon move eggs from edge of pan every few minutes, allowing more eggs to touch the bottom surface.
6   When eggs are cooked but still wet sprinkle top with cheeses.
7   Remove from heat and place sauté pan on top rack of the oven.
8   Broil until eggs puff and cheese is melted and slightly golden; 3-4 minutes.
Servings: 6
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Author: Chef Jackie White
Web Page:
Author Notes
Make this dish and reheat it all week for a quick meal anytime of the day!
Try different flavor combinations using leftover meat and vegetables.
Morning After Monte Cristo
                butter or oil for pan frying
2/3    cup   water
1              egg
2/3    cup   flour
1 ¾   tsp   baking powder
½     tsp   salt
8              slices bread of your choice
4              slices Swiss cheese
4             thin slices leftover turkey
4             slices ham
    pinch   fresh ground pepper
1   Tbs     confectioners sugar for dusting
               raspberry jam
1   In a medium bowl whisk together water and egg.  Combine flour, baking powder, salt and pepper and whisk into egg mixture.
2   Assemble the sandwiches by placing 4 slices of bread on a work surface.  Top each with turkey, then Swiss, then ham and ending with another slice of bread.
3   Cut sandwiches on the diagonal into quarters.  Smash together to secure.
4   Dip each ¼ sandwich into batter so that all sides are coated.  Pan fry grilled cheese style in butter over medium heat until deep golden brown.  Tun over and pan fry others side adding butter if needed.  Arrange on serving tray.  Dust with powdered sugar before serving.
5   May be served with syrup or jam.
Servings: 16
Author: Chef Jackie White
Web Page:
Author Notes
Sandwiches may be assembled in advance.  Batter should be made just before dipping and frying.
May be cooked in a Panini maker or in a fry pan “grilled cheese style” instead of deep frying.
Can be made with any thinly sliced meat.
Open Faced Breakfast Club Sandwich
4-8   slices   Ezekiel, sourdough or whole grain bread, toasted
3      Tbs      Dijon mustard
2                 apples - 1 red and 1 green, cored and sliced thin
1                 medium red onion, sliced thin
4                slices nitrates free bacon, cooked crisp and crumbled
4                thin leftover turkey slices
1/2-1   cup  cheddar cheese, shredded
1   Preheat broiler.
2   Brush one side of 4 toast slices with mustard.
3   Place 4 slices of toast mustard side up on a broiler pan.
4   Sprinkle half the cheese on the toast slices then add turkey slices
5   Top with apple slices, onions slices, and bacon; sprinkle with remaining cheese.
6   Broil until cheese has melted. About 2 minutes.
7   Serve open-faced or top each sandwich with remaining toast.
8   Cut in half and serve.
Servings: 4
Degree of Difficulty: Easy
Preparation Time: 5 minutes
Total Time: 10 minutes
Author: Chef Jackie White
Web Page:
Dinner Ideas

Slow Cooker Calico Turkey Chili
6   cups  cooked turkey, diced or shredded
              Celtic sea salt and pepper, enough to generously coat meat
4   cups  salsa (I like Garden Fresh Organic)
2   cups  tomato sauce or chicken stock
2   cups  black beans, soaked overnight in water with a splash of vinegar and cooked or canned rinsed
1   cup    white northern beans, prepared or canned rinsed
1                  medium onion, chopped
2      cloves  garlic, minced
2      tsp.      chili powder
1 ½   tsp.      cumin
1 ½   tsp.      Celtic sea salt
1      tsp.      fresh ground pepper
        pinch    cayenne pepper (optional)
1   Combine all ingredients in a slow cooker.
2   Cook on low 2- 4 hours until hot throughout.
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 10 minutes
Author: Chef Jackie White
Web Page:
Author Notes
A yummy easy change from beef chili.
Serve over baked potatoes.
Turkey Pasta Primavera
2      quarts            chicken stock
1      12-14 ounce    box whole wheat pasta, bow tie or penne
                             Celtic sea salt
                             Fresh ground pepper
1      head              broccoli
2      tablespoons   olive oil
1      medium          onion, sliced thin
2-3   cloves            garlic, minced
3    cups            cooked diced turkey
3                       carrots, peeled and cut into thin strips
1                       yellow pepper, cut into thin strips
1                       red pepper, cut into thin strips
1    tablespoon  dried Italian spices
½   cup              dried cherries
½   cup              slivered almonds, toasted
1                       cup grated Parmesan, divided
1   Bring chicken stock to a boil in a large pot and season with salt and pepper. Hold broccoli head from the stem in the boiling chicken stock. When broccoli turns bright green and has been cooked 60-90 seconds remove from stock and run under cold water. Cut off florets and reserve for the Primavera. Add pasta and cook according to package directions.
2   Meanwhile add oil to a large sauté pan over medium heat and cook onion and garlic until fragrant and onion is translucent. Add carrots, pepper’s and reserved broccoli; cooking until tender crisp. Add turkey and sauté until warm throughout; if needed add additional stock or oil.
3   Drain pasta and reserve the chicken stock for another use; saving 1 cup.
4   Toss pasta with turkey/vegetables mixture, dried cherries and 1 cup of cooking liquid. Toss with ½ cup grated Parmesan; serve remaining Parmesan on the side for garnish. Sprinkle with toasted almonds or serve on the side.
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Author: Chef Jackie White
Web Page:
Author Notes
Save the chicken stock use it to sauté veggies or make soup.
Use any variety of vegetables you like for this versatile recipe.
Dried cherries give it a Michigan twist and make it “kid” friendly.
Serve leftovers as a cold salad the next day.
Winter Turkey Stew
5-6    cups  cooked turkey or chicken , cubed
1                medium onion, diced
2                stalks celery, diced
1 ½   cups  apple cider
2      Tbsp. butter or olive oil
6-8    cups  chicken or veggie stock
2                small turnips, peeled and chopped
3                parsnips, peeled and chopped
1                large sweet potato, peeled and chopped
3                large carrots, peeled and chopped
1      cup     rutabaga or (1 small whole) , peeled and chopped
2                whole cloves, minced
½     tsp.    cinnamon
½     tsp.    ginger
3-4   Tbsps.       arrowroot or corn starch dissolved in a couple ounces of cold
1   In a heavy bottom stockpot heat butter or oil and sauté onions and garlic until golden brown.
2   Deglaze with apple cider (pour in liquid and lift brown bits from the bottom of the pan with a wooden spoon)r. Add chicken stock and remaining vegetables reduce heat to medium low and simmer for and hour , stirring occasionally.
3   Add cooked chicken and season with salt and pepper to taste and continue to simmer until veggies are cooked through, tender/crisp not mushy.
Author: Chef Jackie White
Web Page:

Lunch Ideas

Quick Turkey Q's

½   cup  shredded cheddar
½   cup  cooked turkey, shredded with a fork or diced small
¼   cup  salsa (I use tomato peach)
2           tortillas, whole wheat, sprouted or corn


1   Combine turkey, cheese and salsa.
2   Pan fry grilled cheese style over medium heat in a buttered pan once golden flip and fry the other side.
3   Cut each tortilla into wedges; serve with additional salsa.
Yield: 1-2
Degree of Difficulty: Very easy
Oven Temperature: 350°F
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Author: Chef Jackie White
Web Page:
Author Notes

May be cooked in a Panini maker.
Quesadillas can be made out of any leftovers and cheese.
Mediterranean- Cooked diced turkey spinach, peppers, mozzarella and feta. 

Turkey Ole’ Wraps

2/3   cup         cream cheese, softened, or sour cream or Greek yogurt
2     Tbsp.      taco seasoning
6     6-8-inch   whole grain tortillas, sprouted, or Boston or Romaine lettuce leaves
1     cup         cheddar, shredded
½   lb. cooked turkey breast, thinly sliced
          salsa for dipping
2         medium or one large tomato, sliced
2         avocado, sliced


1   In a small bowl beat together cream cheese and taco seasoning.
2   Spread evenly over tortillas or lettuce leaves.
3   Sprinkle cheese evenly over cream cheese.
4   Divide turkey among tortillas or leaves.
5   Add tomatoes and avocado slices.
6   Roll or fold up and serve with salsa on the side.
Servings: 6
Degree of Difficulty: Very easy
Preparation Time: 10 minutes
Total Time: 10 minutes
Author: Chef Jackie White
Web Page:

Author Notes

If making wraps ahead of time use cream cheese as it will keep the tortillas from becoming soggy.
Slice wraps into 1-inch rounds to serve as an appetizer. 

Turkey Ranch Wrap

1   cup  cooked turkey, diced
4          leaves romaine lettuce, chopped or shredded
2           sprouted grain, whole spelt or whole wheat tortilla wraps
¼   cup  ranch dressing


1   Combine turkey and lettuce in a bowl.
2   Toss with desired amount of ranch dressing.
3   Divide between two wraps.
4   Fold two vertical sides an inch and roll up "burrito style".
5   Serve whole or cut in halves.
Servings: 2
Total Time: 5 minutes


Author: Chef Jackie White
Web Page:

Author Notes

To serve as a Turkey Club Wrap, add crumbled nitrate-free bacon.
Serve with grapes, grape tomatoes, cucumber slices and extra ranch dressing for dipping.

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