Free In-Store Pick-Up | Local & National Delivery Available

Recipes

Leftover Turkey Tortilla Soup - Recipes from LT

October 13, 2009

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Leftover Turkey Tortilla Soup

By

Ingredients:

  • 2 teaspoons Mexican style chili powder
  • 1 small cooking onion finely chopped
  • 3 tbsp. olive oil
  • 4 cups homemade turkey or chicken stock
  • 1 16-ounce can stewed diced tomatoes
  • 1 10-ounce package frozen corn
  • 1 can white kidney beans (drained & rinsed)
  • 2 cups diced cooked turkey (leftovers are perfect)
  • 1 cup coarsely broken corn tortilla chips
  • 2 teaspoons minced fresh jalapeño
  • 4 tablespoons shredded cheddar or mozza
  • 1 whole lime
  • ¼ cup freshly chopped cilantro for garnish

Instructions:

  • Place onion, olive oil & chili powder in heavy medium saucepan. Stir over low heat just until fragrant and the onion starts to sweat, about 3 minutes.
  • Add broth and tomatoes with their juices. Increase heat and bring to boil.
  • Add corn, beans, turkey, 1/3 cup corn chips and minced jalapeño. Simmer until vegetables are tender, about 10 minutes.
  • Season soup to taste with salt & pepper and your favorite hot sauce if you like a bit more heat. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips, some shredded cheese and cilantro serve with a fresh lime wedge for squeezing.

Prep Time: 15 minutes

Cook time: 20 minutes

Yield: 2 servings

Turkey & Sweet Potato Hash with Poached Eggs & Blender Hollandaise - Turkey Leftovers... Recipes from LT

October 13, 2009

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Turkey & Sweet Potato Hash with Poached Eggs & Blender Hollandaise

By

Ingredients:

  • 1 onion roughly chopped
  • 3 tbsp. roughly chopped flat leaf parsley
  • 2 cups of chopped or shredded leftover turkey
  • ¼ teaspoon hot smoked paprika
  • 1 red bell pepper chopped
  • 3 sweet potatoes (1 ½ lb)
  • 4 eggs
  • 1 tbsp each butter & olive oil
  • ¼ tsp each salt & pepper
  • Blender Hollandaise
    • 4 egg yolks
    • ½ tsp mustard powder
    • 1 Tablespoon lemon juice
    • dash of tabasco sauce
    • ½ cup of melted unsalted butter 

Instructions:

  • Peel sweet potatoes; cut into ¾ inch cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.
  • In large skillet, heat butter & oil over medium-high heat; cook onions with the smoked paprika until translucent – add the peppers, sweet potatoes, turkey pieces, salt and pepper, stirring often, for about 10 minutes or until lightly crisped.
  • Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.
  • Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg, hollandaise sauce and parsley. Serve with freshly toasted ciabatta bread.
    • Blender Hollandaise:
    • Put egg yolks, mustard and lemon juice in a blender. Cover and process on medium speed.
    • Remove feeder cap and pour in the hot butter in a steady stream with the blender running until mixture is emulsified.
    • It can now just be spooned over the hash without re-heating.
    • This recipe makes about a cup. 

Prep Time: 15 minutes

Cook time: 20 minutes

Yield: 4 servings (or 2 servings with 2 eggs each)

Beef Short Ribs & Honey Glazed Squash

January 26, 2009

Right click on the recipe to open the image in a new window for a print friendly view.
Previous 1 … 127 128 129

  • Have a recipe we should try? Share it with us on our social media!

  • Text area can be used for details about blog authors or general information.

Subscribe

Subscribe for recipes, features & more!