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Friday, November 13,2009

What do to with all that turkey?

New leftovers recipes from old holiday favorites, from Millennium Harvest House Executive Chef, Dedric McGhee.

Asian Turkey Salad (serves 4)

Salad ingredients

4 cups leftover shredded turkey

4 radishes, sliced

Green beans or snow peas, blanched for 2 minutes

1 medium head Napa cabbage, shredded

1 small red onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small head broccoli, florets only

1 cup cashews, peanuts OR pecans, toasted

1/2 cup shredded carrots

Cilantro for garnish

Fresh lime wedges for garnish

Any additional leftover vegetables

Dressing ingredients

1/2 cup soy sauce

1/4 cup sesame oil

2 tbsp sesame seeds, toasted

1/4 cup rice wine vinegar

2 tbsp honey

1 tsp red chili flakes (optional)


Prepare all vegetables, shred turkey by hand, blanch and cool all vegetables. Toss all salad ingredients except cilantro and lime wedges in a large bowl.

Whisk together all dressing ingredients, pour over salad mix and gently toss.

Top with lime wedges and fresh cilantro.

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