Great day-after Turkey Day dinners

Rather than heat and re-eat, here are some fun ways to make after-Thanksgiving meals something special.

"If you get tired of the turkey sandwich, you can make hash cakes that are delicious with wild mushrooms in them," said Jeanne Kelley, contributing chef, Cooking Light Magazine.

Kelley has some interesting ways to change up traditional leftovers.

"Hot curry or the hot hash cakes, or even the soup is just delicious. And it's really a great way to make use of your leftovers because you don't want to throw them out. It's too expensive," said Kelley.

Kelley says with the exception of shiitake mushrooms for the hash, most likely you'll have all the ingredients.

For the hash, Kelley combined sautéed shiitakes, cooked turkey, bread crumbs and cheese. She topped everything off with cranberry dressing and served the dish with a side salad. The meal is easily assembled within 30 minutes.

Kelley also has a recipe for turkey soup that boasts plenty of protein and veggies. It is creamier due to the addition of leftover mashed potatoes in the mix. Kelley also adds small bit of Canadian bacon. Although Canadian bacon does contain salt, it is lower in calories than real bacon.

"Basically, you're just throwing in a pot and making it simmer and making sure it's all tender," said Kelley.

For those who need a change of palate, you could make some sassy turkey curry.

"I like to serve it with brown rice, a little bit of chutney, sprinkle it with cilantro, put some green beans. You can even use leftover green beans. And it really makes a lovely dinner that doesn't make you think," said Kelley.


Turkey and Wild Mushroom Hash Cakes
Cooking Light, NOVEMBER 2008
Time: 45 minutes

Cooking spray
2 cups chopped shiitake mushroom caps (about 4 ounces)
1 garlic clove, minced
2 cups chopped cooked turkey breast (about 10 ounces)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided
1/2 cup (2 ounces) shredded cheddar cheese
1/3 cup thinly sliced green onions
1 1/2 tablespoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil, divided

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 5 minutes or until tender, stirring frequently. Combine mushroom mixture, turkey, potatoes, 1/4 cup panko, cheese, onions, thyme, salt, and pepper in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 cup panko.
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 4 patties.

Yield: 4 servings (serving size: 2 patties)
CALORIES 263 (33% from fat); FAT 10g (sat 3.8g,mono 3.6g,poly 1.2g); IRON 2mg; CHOLESTEROL 68mg; CALCIUM 134mg; CARBOHYDRATE 18.2g; SODIUM 556mg; PROTEIN 25.1g; FIBER 2.2g

Turkey and Potato Soup with Canadian Bacon
Cooking Light, NOVEMBER 2008
While Canadian bacon has a fraction of the calories and slightly more protein than regular bacon, it is higher in sodium. You can substitute pancetta. Time: 40 minutes.

1 tablespoon canola oil
1 1/2 cups chopped onion (about 1 large onion)
1 cup chopped celery
2 carrots, halved lengthwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
2 1/2 cups mashed cooked peeled baking potatoes
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
Sage sprigs (optional)

  • Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.

Yield: 4 servings (serving size: 2 cups)
CALORIES 300 (22% from fat); FAT 7.3g (sat 1g,mono 2.7g,poly 1.7g); IRON 2.2mg; CHOLESTEROL 81mg; CALCIUM 75mg; CARBOHYDRATE 28.7g; SODIUM 897mg; PROTEIN 29g; FIBER 4.3g

Turkey Curry
Cooking Light, NOVEMBER 2008
To make this dish spicier, use Madras curry powder. Try cooked chicken or shrimp instead of turkey. A Riesling wine would be good with this menu. Time: 38 minutes.

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

  • Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

Yield: 4 servings (serving size: 3/4 cup turkey mixture and 1 1/2 teaspoons cilantro)
CALORIES 229 (31% from fat); FAT 7.9g (sat 0.8g,mono 4.3g,poly 2.3g); IRON 1.9mg; CHOLESTEROL 70mg; CALCIUM 29mg; CARBOHYDRATE 8.7g; SODIUM 550mg; PROTEIN 29.5g; FIBER 1.4g

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