Turkey Cranberry Wrap
Instead of piling up your leftovers in between two heavy starch-laden slices of bread, turn your Thanksgiving sandwich into a wrap! This wrap is quick-and-easy to prepare and is the perfect lunch solution for all of those Thanksgiving leftovers.
- 2½ tbsp. whipped reduced-fat cream cheese spread
- 1 flatbread
- 1 cup torn romaine lettuce
- 3 oz. sliced cooked turkey or chicken breast
- 2 tbsp. reduced-sugar or light cranberry sauce
Spread cream cheese over one side of flatbread. Top with romaine, turkey, and cranberry sauce. Roll up flatbread to enclose filling. Can be served warm or cool.
Recipe via: Eating Well
Cream of Turkey and Wild Rice Soup
Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1 tbsp. extra-virgin olive oil
- 2 cups sliced mushrooms (about 4 oz.)
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¼ cup chopped shallots
- ¼ cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice
- 3 cups shredded cooked chicken or turkey (about 12 oz.)
- ½ cup reduced-fat sour cream
- 2 tbsp. chopped fresh parsley
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, and shallots and cook, stirring until softened for about 5 minutes. Add flour, salt, and pepper and cook, stirring for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream, and parsley and cook until heated through, about 2 minutes more.
Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey.
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Recipe via: Eating Well
Thanksgiving Leftover Stuffed Mushrooms
As delicious as stuffed mushrooms are, they can be time consuming…especially when you are making the stuffing from scratch. These Thanksgiving Leftover Stuffed Mushrooms are the perfect way to reinvent your Thanksgiving stuffing and cut down on the most time consuming part of making traditional stuffed ‘shrooms!
- 4 portabella mushroom caps, stems removed (reserve stems for filling)
- 4 oz. cream cheese
- 1½ cup cooked butternut squash, diced
- 1½ cup stuffing
- 1/3 cup onion, minced
- 1/3 cup portabella mushroom stems, minced
- 4 tsp. chopped fresh sage
- ½ tsp. fresh ground pepper
- 4 tbsp. chopped pecans
- ½ cup shredded cheese
Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place on a rimmed baking sheet.
Heat 1 tbsp. olive oil in a medium frying pan. Add onions, mushrooms, sage, and pepper and cook over medium-high heat until onions are tender. Add stuffing and butternut squash and cook to heat through.
Fill each portabella mushroom cap with 1 oz. cream cheese and ¾ cup stuffing mixture. Top each with 1 tbsp. chopped pecans and 2 tbsp. shredded cheese.
Bake at 350 degrees for 15-20 minutes.
Recipe via: Lemon Tree Dwelling