What do to with all that turkey?

none | Boulder Weekly

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.