Even though this Thanksgiving was very different for many of us due to the pandemic, we are in the same boat, today, the day after Thanksgiving, as we are in any other year when we host the celebration: sooo much leftover turkey! Even though we cooked a much smaller turkey breast as opposed to the whole turkey we normally do, with a limited number for our gathering, there is still plenty of the meat left. (The side dishes are rarely leftover for long in our house.) No worries, though! This recipe will help use up some of that turkey!
And for more choices, here are links to previous leftover turkey recipes posted in past years:
Soup: Turkey & Sweet Potato Soup
Salad: Turkey & Barley Salad
Casseroles: Turkey Tetrazzini, Turkey & Leek Shepherd’s Pie, Sweet Potato-Topped Turkey Casserole
Bread Pudding: Turkey & Mushroom Bread Pudding
Risotto: Turkey-Mushroom Risotto
Stromboli: Turkey Stromboli
Enjoy whatever you make with your leftover turkey!
Mediterranean Turkey Couscous
Mediterranean Turkey Couscous (adapted from southernliving.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Stand Time: 5 minutes, Makes: 8 1-cup servings
Ingredients:
- 1/2 cup pine nuts
- 1-1/2 cups chicken broth
- 1-1/2 cups couscous
- 3 cups chopped cooked turkey
- 1/4 cup chopped fresh basil
- 4-ounces (3/4 cup) crumbled feta cheese
- 1 pint (10 ounces) grape tomatoes, halved
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- fresh basil leaves for garnish
Instructions:
Place the pine nuts in a small, dry frying pan in a single layer, over medium-low heat. Toast, stirring frequently, until the pine nuts are fragrant and golden brown, about 3 minutes. Immediately remove them from the pan to stop the cooking and prevent burning.
Toast the pine nuts
Heat the broth in the microwave on HIGH for 3 to 5 minutes or until it begins to boil. Place the couscous in a large bowl, and stir in the broth. Cover the bowl and let the couscous stand for 5 minutes. Fluff the couscous with a fork.
Add the boiling broth to the couscous.
Stir in the turkey, chopped basil, feta cheese, grape tomatoes, lemon juice, lemon rind, and pepper.
Add the turkey, cheese, tomatoes, basil and pine nuts to the couscous.
Serve warm or cold, garnished with additional basil leaves.
Serve warm or cold.
Another delicious way to use leftover turkey! ~Linda
Mediterranean Turkey Couscous (adapted from southernliving.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 5 minutes, Stand Time: 5 minutes, Makes: 8 1-cup servings
Ingredients:
- 1/2 cup pine nuts
- 1-1/2 cups chicken broth
- 1-1/2 cups couscous
- 3 cups chopped cooked turkey
- 1/4 cup chopped fresh basil
- 4-ounces (3/4 cup) crumbled feta cheese
- 1 pint (10 ounces) grape tomatoes, halved
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- fresh basil leaves for garnish
Instructions:
Place the pine nuts in a small, dry frying pan in a single layer, over medium-low heat. Toast, stirring frequently until the pine nuts are fragrant and golden brown, about 3 minutes. Immediately remove them from the pan to stop the cooking and prevent burning.
Heat the broth in the microwave on HIGH for 3 to 5 minutes or until it begins to boil. Place the couscous in a large bowl, and stir in the broth. Cover the bowl and let the couscous stand for 5 minutes. Fluff the couscous with a fork.
Stir in the turkey, chopped basil, feta cheese, grape tomatoes, lemon juice, lemon rind, and pepper. Serve warm or cold, garnished with additional basil leaves.