A Tasty Twist on Turkey Leftovers

Written by Chronicle Staff. Posted in Featured, Home & Garden

Published on November 24, 2021 with No Comments

When you’re planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird.

Breakfast or Brunch — Wake the family up to a hearty breakfast casserole that’s a creamy blend of turkey, sour cream, cream of chicken soup, cheese and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is pop it into the oven in the morning.

Quick Turkey Tidbits

Need some more inspiration for turkey leftovers? Try one of these easy snack ideas:

Turkey nachos — Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guac, salsa or sour cream.

Turkey bites — Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guac.

Mini mexi-pizzas — Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guac.

Turkey Potato Cheesy Breakfast Casserole

Serves: 8

2       cups cubed turkey

1       cup low-fat sour cream

1       10-ounce can cream of chicken soup

1/4     cup milk

1       cup shredded cheddar cheese, divided

1       bag (30 ounces) frozen hash brown potatoes, thawed

1/2     onion, diced

1/2     cup corn flake cereal

1       cup Wholly Guacamole

In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.

Spread in bottom of 2 quart dish (greased).

Bake, uncovered, at 350°F for 1 hour.

Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned.

Let cool for 10 minutes and serve with a dollop of Wholly Guacamole. 

Leftover mashed potato cakes

2 cups mashed potatoes 

1 cup all-purpose flour 

1 onion, diced 

1 egg 

½ teaspoon ground black pepper 

½ teaspoon salt 

½ cup vegetable oil, or as needed 

     Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.

    Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

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