Creamy Turkey Dip : Great for Christmas Leftovers! Day 17
Creamy Leftover Christmas Turkey Dip : Day 17
Turn those Holiday Turkey leftovers into a great dip that's great for chips!
There's only so many times that you can have leftovers, so why not hide that leftover Turkey into a great Dip that's easy to fix when friends come over!
They won't know that they are helping you get rid of your extra leftover Turkey from the Holiday!
You can spice this up anyway you like it, this Is the basic recipe!
How will you make it yours?
What Spices or Changes will you make?
Leave a Comment!
I hope you get a chance to make my Leftover Christmas Turkey Dip!
If you do! Send pictures!
See you tomorrow!
Love,
Jolene Sugarbaker
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In a large bowl combine:
1lb lean turkey 93/7
3 cloves minced garlic
1/2 cup grated onion and lightly squeezed
Handful of thinly sliced spinach
1/4 cup italian bread crumbs
1 whole egg
1 tbs Worcestershire sauce
2 tbs tomato paste
1 tsp salt
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp pepper
Then devide into 4 patty's or these work awesome for turkey meat balls also then chill in the fridge for 30ish minutes (this helps them set up and not fall apart while cooking)
Cook these however desired, once internal temp hits 165° remove and let rest!
I love these for meal preps or an easy dinner. Make a burger, lettuce wrap or throw over some rice!
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What to make with LEFTOVER TURKEY (or chicken) | 3 great recipes!
Thanksgiving is this week and chances are you'll have some leftover turkey (or chicken). This video is to help you find more creative ways of serving your leftovers so you aren't eating the same meal 3 or 4 times! I hope this helps!
0:00 Hey y'all
0:32 Hearty Turkey Stew
9:00 Turkey Salad Sandwiches
12:06 One Pot Turkey Tetrazzini
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3 AWESOME RECIPES FOR LEFTOVER TURKEY
In this video I'm showing you 3 craveable ways to use your turkey leftovers. Turkey Salad, Turkey Enchiladas, and Turkey Pot Pie. Redeem your Harry's starter set for just $5 when you go to
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6.75qt LE CREUSET DUTCH OVEN:
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-- RECIPES --
TURKEY SALAD
▪650g/1.5lb cooked Turkey
▪175g or 3/4c mayo
▪75g or 1/3c stone ground mustard
▪100g or 2/3c bread n butter pickles, chopped
▪2-3 sm shallots, minced & rinsed
▪40g lemon juice (1 lemon)
▪15g/1 small bunch parsley, chopped
▪3g/1 sprig tarragon, chopped
▪5-6g or 1t salt, to taste
▪XL pinch black pepper
Mix very well, shredding some of the turkey.
Butter brioche bun & toast. Spread mayo onto bun followed by lettuce, scoop of turkey salad, black pepper, and top bun
MAYO RECIPE:
--
TURKEY ENCHILADAS
CHILI SAUCE
▪75g or 2/3c chili powder
▪50g or 1/2c paprika
▪High smokepoint oil
▪800g or 26oz beef or chicken stock
▪450g/2 cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vin.
▪5g or 3/4tsp salt
Add oil to large pan over med-high. Add chili powder & paprika. Stir and cook 60 sec. Add 800g beef/chicken stock, tomato sauce, br sugar, vinegar, salt. Stir, bring to simmer, then lower heat to medium to reduce for 15min by about 30%.
FILLING
▪High smokepoint oil
▪150g or 1 med/small onion, med-small diced
▪150g or 1 poblano, med-small diced
▪5-6 cloves garlic, minced
▪Pinch salt
▪5g or 1 3/4tsp chili powder
▪5g or 2.5tsp cumin
▪5g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪650g/1.5lb cooked turkey
▪Splash chicken/beef stock
▪1lb/450g pepperjack, shredded
▪1lb/450g mild cheddar, shredded
Add squeeze of oil to saute pan over med/med-high heat. Add onion, poblano, garlic and large pinch of salt. Cook 4-5 min. Add chili pow, cumin, pepper, oregano. Stir and cook for 1min. Add turkey. Stir and shred turkey. Cook for 2-3min. Add a splash of stock to moisten.
Heat tortillas on stovetop and hold in a warmer. See video @7:00 for assembly.
Bake at 375F/190C for 20-25min until cheese is melted. Top with lime crema (recipe below)
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
--
TURKEY POT PIE
CRUST
▪400g or 2 1/2c ap flour
▪8g or 1 1/2tsp salt
▪170g or 12Tbsp sliced butter
▪85g or 1/3c sour cream
▪1 large egg
Add flour, salt, and butter to food processor. Pulse 12-15 times or until mixture is gravely. Add egg and sour cream. Pulse again for 20-30 seconds until dough holds itself together when squeezed in your hand.
Flip dough onto work surface, squeeze together into a large puck, wrap with plastic, and allow to hydrate in fridge for 30min.
Allow to soften at room temp for 20-25min. Roll out crust. See video @13.05.
FILLING
▪115g/1 stick butter
▪225g or 1 large onion, med diced
▪150g or 2-3 ribs celery, diced
▪150g or 3 med carrot, diced
▪100g or 3/4c fennel, diced
▪Salt
▪250g or 1-1.5 yukon gold potatoes, med-lrg diced
▪3-4 cloves or 10-15g minced garlic
▪150g or 1 1/4c ap flour
▪150g or 2/3c dry sherry (or white wine)
▪900-1000g or 30oz chicken stock
▪Pepper
▪1g/3-4 sprigs thyme leaves, chopped
▪150g or 1c frozen peas
▪650g/1.5lb cooked turkey
▪Egg wash (egg whisked with splash water)
Preheat large pot over med-high. Add butter, onion, celery, carrot, fennel and salt. Stir and sweat over med heat for 5-6min. Add potatoes and garlic. Cook for 2-3min. When water is cooked off and veg is becoming translucent, add flour. Stir and cook for 2-3min. Add sherry
and stir for 30 sec. Add chicken stock. Bring to simmer, stirring constantly. Reduce heat to med low to cook, covered, 10-15min, until thickened and creamy. Be sure carrots and potatoes are cooked. Season with salt and pepper. Add thyme, peas, and turkey. Stir gently.
Transfer filling to a 12” cast iron pan (or similar size vessel). Egg wash sides of cooking vessel (where crust will adhere). Top pan and filling with crist and squeeze to adhere. Brush crust with egg wash.
Bake at 400F/205C for 25-30min or until crust is golden brown.
--
#thanksgivingleftovers #leftoverturkey #turkeyrecipes
CHAPTERS
0:00 Turkey salad
8:08 Harry’s (ad)
9:07 Finishing the enchiladas
9:41 Turkey pot pie
15:36 Let’s eat this thing
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