Terrific Turkey Recipes for Leftovers

Is there anything better than a Thanksgiving Feast?

Yes!

Leftovers!

If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.

Turkey Bacon Cheddar Melts 

Serves 4

3 TBSP Wildtree Natural Grapeseed Oil

1 Onion, thinly sliced

1 1/2 TBSP mayo

1 1/2 TBSP Wildtree Whole Grain Thyme Mustard

8 slices of marble rye

4 slices of tomato

1 cup baby spinach

4 slices bacon, cooked and cut in half

4 (1/4 inch) slices of turkey breast

4 slices of cheddar cheese

In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes.  Remove pan from heat.  In a small bowl combine the mayo and Thyme Mustard.  Spread about a teaspoon size of the mayo mixture on each slice of bread. 

To assemble sandwiches:  On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese.  Finish the sandwich with the top slice of bread.  In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat.  Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes.  Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.

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Turkey Florentine

Serves 6

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

2 (6 ounce) bag baby spinach

1 onion, chopped

2 cloves garlic

2 cups water

2 tsp Wildtree Chicken Bouillon Soup Base

1 cup heavy cream

2 tsp Wildtree Lemon Rosemary Blend

2 cups uncooked pasta

1 pound shredded turkey

8 TBSP shredded parmesan

Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat.  Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid.  Discard liquid.  Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat.  Cook onion until soft, about 3 minutes.  Add garlic and continue cooking until fragrant, another 30 seconds.  Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine.  Add pasta.  Increase heat to medium high and bring sauce to a boil.  Once boiling, cover and reduce to a simmer.  Cooke until pasta is tender, about 10 minutes.  Remove cover, add turkey, and bring sauce back to a boil over medium high heat.  Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened.  Stir 6 tablespoons of the parmesan cheese, remove from heat.  Preheat broiler.  Transfer the turkey mixture to a 9x9 baking dish.  Scatter spinach over the top and then sprinkle with the remaining parmesan.  Broil until golden brown, about 5 minutes.

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Toni's Thanksgiving Open-faced Panini

Serves 4

2 TBSP Mayonnaise

2 TBSP Wildtree Cranberry Spice Blend

2 slices Provolone cheese

1/2 pound turkey breast, sliced

1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions

2 TBSP Wildtree Natural Grapeseed Oil

Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.

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Turkey & Barley Soup

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

3 carrots, peeled and sliced

3 cups kale, chopped

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 pound shredded turkey

8 cups Wildtree Chicken Bouillon Soup Base

1 box Wildtree Hearty Turkey & Barley Stew

In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.

After School Snack Attack

I don't know about your child, but mine comes home starving. Before he can answer, "How was school today?", he is asking, "Did you bring me a snack?" It is not unusual for him to eat yogurt, seaweed, mini pumpkin muffins, strawberries and leftovers from last night, only to ask a few hours later if dinner is ready. Our children work so hard at school; mentally, emotionally and physically, and they need lots of proper fuel. A while back I posted some Lunch Box Ideas. Now, here are some after school snack ideas from Wildtree.
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Chocolate Marshmallow Granola Bars
Serves 12

Wildtree Hearty Morning Granola Mix, prepared
2 cups miniature marshmallows
6 tablespoons unsalted butter
2/3 cup brown sugar
¼ cup mini chocolate chips

Heat marshmallows, butter, and brown sugar in a sauce pan until melted and bubbly. Add granola. Stir to coat. Grease a 9x9’’ pan. Press granola to coat all areas evenly. Cover surface evenly with chocolate chips. Press lightly to adhere. Cool in refrigerator until set. Cut into bars. Eat right away or wrap in plastic to be stored for up to 2 weeks.
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Fruit Tacos
Serves 10

1 pint strawberries, chopped
2 small bananas, sliced
2 peaches, chopped
1 cup seedless red grapes, halved
3 tablespoons Wildtree Raspberry Peach Sauce
10 taco shells
½ cup non-fat vanilla yogurt
1 cup shredded coconut
½ cup sliced almonds and pecans (optional)

In a medium bowl, combine fruit with Raspberry Peach Sauce. Fill taco shells evenly with fruit mixture and top with yogurt. Sprinkle with shredded coconut and nuts, if using.
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Cranberry Graham Snacks
Serves 8

6 ounces non-fat Greek yogurt
3 tablespoons cream cheese
2 tablespoons honey
1 tablespoon Wildtree Cranberry Spice Blend
8 honey Graham Crackers
1 pear, sliced

 Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth. Spread onto graham crackers and pear slices and serve.
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Tortellini Kabobs
Serves 10

1 (8 ounce) package spinach tortellini
1 pint grape tomatoes
1 (7 ounce) package fresh baby mozzarella
20 wooden skewers
1/3 cup Wildtree Basil Pesto
¼ cup warm water
½ cup ricotta
2 tablespoons sour cream

Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente. Drain and rinse under cold water to cool off enough to handle with your hands. Thread each skewer with a tortellini followed by a tomato, another tortellini, and topped with a mozzarella ball. For the dipping sauce blend Basil Pesto Blend with warm water to hydrate. Then add ricotta and sour cream. Stir to blend.