Thankful for 'Turkey Day' leftovers

4:49 PM, Nov 27, 2013   |    comments
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GOLDEN VALLEY, Minn. - Too much turkey this Thanksgiving? Jen Finger from Whole Foods in Maple Grove joined KARE 11 News at 4 in the KARE kitchen to show us some great ideas on how to put those leftovers to good use.

Parrano, Turkey and Cranberry Quesadilla

- 1 Large Tortilla or Flat Bread
- 2 oz grated Parrano cheese
- 2 oz leftover turkey
- 1-2 leftover roasted Brussels sprouts (or a handful of spinach or salad greens)
- 10 g of Dried Cranberries (or a smear of cranberry sauce) chopped

1. Warm tortilla in a skillet
2. Sprinkle cheese onto skillet and top with other ingredients
3. Grill until cheese is melted and tortilla is golden brown

Leftover Pizza

-Crust - premade or homemade
- 3 TBSP of spicy Dijon mustard
- 3 TBSP of low-fat mayo
- 3 TBSP of honey
- ½ TSP of garlic powder 
-  2 cups of cubed or shredded turkey
- 3-4 sliced mushrooms (you can use squash or Brussels sprouts)
- ½ cup of leftover stuffing
- 1 cup of shredded Parrano cheese
- leftover cranberry sauce

1. Mix mustard, mayo and honey together and toss turkey in mixture
2. Add coated turkey onto crust
3. Top with sliced mushrooms and leftover stuffing
4. Covered with shredded Parrano cheese
5. Bake for about 20 minutes or until cheese is melted and crust is golden brown
6. Dip in cranberry sauce and enjoy

Turkey and Roasted Vegetable Quiche 

- 1/2 small yellow onion, thinly sliced
- 1/2 red bell pepper, cored, seeded and thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup chopped or shredded cooked turkey or chicken
- 3 eggs
- 2 egg whites
- 2 teaspoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup lowfat milk
- 1 (9-inch) pie crust, in pie pan
- 2 ounces blue cheese, such as Danish or Point Reyes, crumbled

1. Preheat the oven to 425°F.
2. Toss onions, bell peppers, oil, salt and pepper together on a large baking sheet. Roast until just tender, about 10 minutes.
3. Add asparagus, toss well and roast until vegetables are golden brown and tender, 15 to 20 minutes more.
4. Add turkey, toss well and set aside.
5. Mix eggs, egg whites, flour, baking powder, milk, salt and pepper together in a medium bowl.
6. Arrange vegetable mixture in pie crust, then pour egg mixture over the top.
7. Scatter cheese over egg mixture and bake until golden brown and cooked through, about 45 minutes. (Tent with foil if top gets too dark before quiche is cooked through).
8. Set aside to cool for 10 minutes before slicing and serving.

For more ideas, head to Whole Foods.


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