Day 2 of using up Turkey leftovers. Today, we are going for more of a classic approach with a twist. I was dreaming up a spicy Mexican style soup and decided to makes my dreams come true. This Chipotle Turkey and Black Bean Soup will have you yearning for more. As always, its chocked full of vegetables, because that is how I roll.
I pretty much used vegetables that I had on hand. So don’t freak out if you’re missing one of the veggies I listed for the recipe. Feel free to substitute if needed. That is the wonderful thing about cooking. You can always change up a recipe to meet your needs. This soup is also gluten free since I didn’t stuff my bird full of gluten stuffing and all the seasonings I used are gluten free. So, your gluten free cousin, can eat this too! The longer the soup simmers the better it tastes.
1 chipotle in adobo, seeded and chopped + 1 tbsp sauce
Optional: Top with Queso Fresco and additional cilantro
Directions
In a large stock pot place turkey breast carcas (or turkey carcas) in the pot and fill with 10 cups of water. Bring to a boil on high and then reduce down to medium heat. Cook for 45 minutes. At this point the meat should fall off the bones. Carefully scoop the carcas out of the pot and disgard any bones. Pull remaining turkey meat off carcas and put to the side.
Once you've skimmed the pot completely to ensure no bones are present add celery, sweet potato, onion, cilantro, butternut squash, bell pepper, turkey, black beans, and chipotle in adobo sauce. Cook on medium heat for 30 minutes. Stir occasionally. Ladle soup into bowls and top with queso fresco and additional chopped cilantro.
Notes
*Make sure you remove the seeds from the chipotle in adobo sauce!
I don’t know about you but when I make a big holiday meal I want to stretch the leftovers as far as possible. This means transforming leftovers and re-inventing them so your family and friends don’t get tired of eating essentially the same foods over and over again! A few weeks ago I co-hosted a holiday open house with Julie from The Little Kitchen. We invited food bloggers from Central Florida to celebrate the holiday. Since we were having the get-together at my house I decided that I would roast a turkey breast. We had more than enough and of course it left me with an abundance of leftovers! Since I’m not one to waste for the next few days I cooked up a wide variety of dishes that utilized the leftover turkey. First up, I made this Turkey Pesto Pasta.
I used Dreamfields Pasta which I adore because it has twice the amount of fiber of regular pasta. Making this a healthier pasta dish than the traditional. I also incorporated a few vegetables such as peas and spinach and utilized some roasted sun-dried tomatoes to kick up the flavor profile. I typically always have pesto frozen in my freezer, so I just took out a half cup portion to cook in the dish. I made this meal in less than 30 minutes and no one realized they were eating leftover turkey!
Optional: fresh basil and more parmesan cheese for garnish
Directions
Cook Dreamfields Spaghetti according to package. Cook it 2 minutes less than required. Make sure to RESERVE 1 cup of pasta water before draining. Once cooked, set to the side until needed.
In a large skillet heat olive oil, butter, and garlic on medium-high heat for 2 minutes. Then add frozen peas, frozen pesto (*If your pesto is fresh add it towards the end when you are adding the pasta to the dish), and sun-dried tomatoes. Cook for 5 minutes until pesto and peas are defrosted.
Then add 2 cups turkey to the skillet as well as 1/2 cup of reserved pasta water. Stir until incorporated then add pasta and parmesan cheese. Mix well and if needed add the remaining pasta water to the skillet. Serve pasta and garnish with additional parmesan cheese and fresh basil.
Notes
Katie Original Recipe. Copyright 2012 KatiesCucina.com
I don’t know about you, but I’m sure starting to get tired of eating multiple Thanksgiving dinners. Don’t get me wrong–I’m plenty grateful that I have the opportunity to eat just one, but when its days after and we are still eating the same meal I’m in need of a change. I love transforming my leftovers into something new! This pasta dish will do this and then some.
*Don’t fret… if you don’t have leftover turkey available, bake some skinless, boneless turkey breast and use that in replace of leftover turkey.
Ingredients: 1 cup pappardelle 3/4 lb skinless, boneless turkey breast, cut into chunks salt and pepper to taste 6 tbsp butter 8 oz white mushrooms, sliced 1 tbsp thyme, chopped 3 tbsp flour 2 cups milk 1 cup chicken broth 1 cup grated parmesan cheese 1 cup frozen peas and carrots
Directions: 1. Preheat the oven to 400°. Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.
2. Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl
3. Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
4. Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in ½ cup parmesan and the peas and carrots. Season with salt and pepper.
5. Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining ½ cup parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you’re planning on freezing this for later).
Let’s talk turkey! Thanksgiving is a little over a week a way and like most American’s I’m finalizing my menu, planning my grocery list, and make a schedule as to when everything needs to be cooked. One thing that has definitely made my Thanksgiving menu is this Brown Sugar Grilled Turkey Breast. See, ever since I can remember my mom has been cooking turkey breast on Thanksgiving. No one in my family likes the dark meat, so why waste it when you can just buy a turkey breast instead!
I’ve never grilled Turkey before, so this was a first for me. The same goes with the brining and the wood chips… all new, and a bit intimidating; however, very easy, once I cooked my way through the recipe! The flavors in this turkey are like something I’ve never tasted before. This savory and smoked turkey will complete any Thanksgiving dinner!
Source: Orlando Sentinel, June 2011 Prep Time: 30 minutes Brine: 3 to 6 hours Cook: 1 hour Servings: 8-10
Brown Sugar Rub: Mix together in a small bowl 1/4 cup packed dark brown sugar; 1 tablespoon each salt and chili powder; 1-1/2 teaspoons each ground cumin and oregano; and 1 teaspoon each dry mustard and smoked paprika.
Ingredients: 1 whole (4-6lbs) bone-in Turkey Breast, w/ skin, split into halves 4 quarts water 1/2 cup packed dark brown sugar 1/2 cup salt 3 cloves garlic, crushed 4-5 bay leaves 2 cups apple wood or hickory chips Brown Sugar Rub
Directions: 1. Put water, sugar, salt, garlic and bay leaves into a large food-safe plastic bucket OR container. Stir to dissolve sugar and salt. Put the turkey breast halves in the brine; place a plate on top if necessary to be sure its completely immersed. Refrigerate 3 t 6 hours. Remove turkey from brine. (This can be refrigerated up to 2 days.) Discard brine.
2. Pat turkey dry. Rub all over with a generous coating of the rub. (Refrigerate up to several hours.)
3. Soak wood chips in water to cover, 30 minutes. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Turn off the heat in the center of the gas grill or set up the charcoal grill for indirect cooking by baking all of the coals to the sides.
4. Place the turkey in the center of the grill (not directly over the heat source). Cover grill to maintain a steady 325 degrees. Cook until an instant-read thermometer registers 160 degrees and the juices run clear, 50 to 60 minutes.
5. Let turkey rest, 10 minutes. Serve thinly sliced.
I am always looking for ways to transform my leftovers into something original for the next day. I saw this recipe on Food Network’s; Thanksgiving Top Ten Countdown Part 2 prior to Thanksgiving. As soon as I saw Sandra Lee cooking this dish I knew this would be one of my leftover recipes. After we ate these scallion pancakes I asked my husband what he thought and he was in awe over the flavors. Then I mentioned that I used some of the leftover turkey and he was even more in amazement! This is an easy recipe to make and a crowd pleaser!
2. Remove the biscuits from the tube. Flatten out each one slightly. Place 1 teaspoon of sliced scallion into the center of the biscuit and drizzle with 1/4 teaspoon of sesame oil. Wrap the edges of the biscuit around the scallions and roll into a ball. Repeat with remaining biscuits. On a clean, floured work surface, roll out each biscuit ball into a round about 1/8-inch thick.
3. Heat 2 tablespoons of canola oil in a large, nonstick skillet over medium heat. Add a rolled out pancake and fry until crispy, about 3 minutes per side. Once cooked, place in the oven to keep warm. Repeat with the remaining pancakes and canola oil.
4. Meanwhile, in a separate skillet, heat 2 tablespoons of canola oil over medium heat. Add the turkey and soy sauce and cook until heated through. Turn off the heat and add the remaining teaspoon of sesame oil.
5. In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
6.To assemble: Drizzle 1 tablespoon of the remaining hoisin sauce onto a scallion pancake. Top with some cucumber, scallions, and some of the cooked turkey. Drizzle with 1 tablespoon of thecranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy.
Last year my best friend introduced me to this awesome little sandwich shop here in Orlando. They have all sorts of sandwiches from a Thanksgiving dinner sandwich to the norm. I fell in love with a sandwich they call “Low Rider”. I had never thought to put cream cheese on a panini before until I ate at Pom Pom’s. I still haven’t came up with an official name for my version of the “Low Rider”, but that wasn’t going to hold me back from debuting it on my blog.
Prep: 10 minutes
Cook: 5-8 minutes Serves: 2
Ingredients:
1/2 lb Boar’s Head Ovengold Turkey Breast (thinly sliced)
4 slices of good bread (I prefer Italian Five Grain)
1 tbsp (for each sandwich) of whipped cream cheese
1 tbsp (for each sandwich) of salsa. I prefer Jack’s.
1 avocado, sliced
1 tbsp (for each sandwich) of mushed black beans *this can be optional–the last time I made this sandwich I did not have black beans on hand.
Directions:
1. Pre-heat panini press or grill pan to high heat.
2. While press is heating up lay the four pieces of bread out on the counter, smear cream cheese on all four pieces of bread, then stack a quarter pound of turkey breast meat on one side of the bread. Drain salsa so that only the tomato chunks are left, and top on each sandwich. *If adding mashed black beans, add now. Lastly, slice fresh avocado, place on sandwich and then place the other piece of bread on top.
3. Cook on your panini press until golden brown. Enjoy!
This is my ALL time favorite sandwiches, and the best thing about this sandwich is that I created it on my own! That’s right… a few experiments and I mastered this delicious sandwich! I have been making this sandwich for years, and am finally revealing my secret recipe!
Prep: 10 minutes
Cook: 5-8 minutes Serves: 2
Ingredients
1/2 lb Boar’s Head Ovengold Turkey Breast (thinly sliced)
4 slices of good bread (I prefer Italian Five Grain)
1. Pre-heat panini press or grill pan to high heat.
2. While press is heating up lay bread out on the counter, and stack a quarter pound of turkey breast meat on one side of the bread. Place thin slices of tomatoes on top of the sliced turkey breast followed by freshly ground pepper, and 1 tsp per sandwich of the Dean Jacob’s Bread Dipping Seasoning. Then place basil leaves followed by two slices of fresh mozzarella, and top with other slice of bread. The sanwiches will look huge, but don’t worry… they will shrink once they are pressed.
3. Place sandwiches on panini press and cook until golden brown (about 5-8 minutes).
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
