Turkey Salad Cup

One of my favorite lunch time meals is a pre-packaged meal from my local grocery store. It’s a container of chicken salad, crackers, grapes and cheese. I’m not gonna lie, I usually buy one of these every week. Sometimes more.

But I hardly ever make chicken salad at home because I rarely have leftover chicken. But with the holidays, I always look for different ways to use up leftover turkey. I love turkey and dressing but even I can only eat it the traditional way so many times.

This dish was such a great way to use up a little bit of turkey for a quick weeknight meal. The cranberries and pecans give it that extra added fall flavor.

Turkey Salad Cup

Turkey Salad Cup

Ingredients:

1/2 c Leftover turkey, diced or shredded
3 Tbsp Mayonnaise, low fat
1 Tbsp Celery, finely diced
1 Tbsp Dried cranberries
2 tsp pecans, diced
Salt and pepper, to taste
Bib lettuce

Instructions:

Mix together all ingredients, except lettuce, until fully combined. Place turkey salad on lettuce.

Optional to serve with crackers, grapes and cheese.

Serves 1-2 people

Turkey Pot Pie

I know you’re probably wondering what you are going to do with all that leftover turkey. Sometimes the leftovers get dry and it gets boring eating the same thing over and over.

Have no fear, I’ve got a few ideas for you. And here’s a tip for you too:  While you’re cooking for your holiday meal, be sure and save some celery and onions for a couple of these dishes I’ll be sharing with you this week.

First up we have this turkey pot pie. It is so quick to put together and is the perfect comfort dish to eat while you and the family are watching Christmas movies. Add your favorite frozen or canned veggies and top it with pie dough and you are set in under 30 minutes to have a great meal. Enjoy!

Turkey Pot Pie

 

Turkey Pot Pie

Ingredients:

3 Tbsp butter
2 Tbsp Onion
2 Tbsp Celery
1/3 c flour
3/4 c milk (plus a little extra for the crust)
3/4  chicken broth
salt and pepper, to taste
2 c Turkey, diced
2 c Bag of Assorted frozen veggies (peas, carrots, corn, etc.)
1 Pillsbury refrigerated pie crust

Instructions:

Preheat oven to 400 degrees.

In a large sauté pan, melt butter over medium heat. Add celery and onions and let cook for about 5-7 minutes.

Add in flour and milk. Whisk together. Pour in chicken broth and continue to whisk. Season liberally with salt and pepper.

Add in turkey and vegetables. Let cook for about 5 minutes.

Roll out pie dough. Using a ramekin cup as a guide, cut four large circles (enough to fall down around the tops of the cups) out of pie dough.

Divide turkey mixture among four ramekin cups. Top with crust. Brush a small amount of milk over crust.

Place ramekins on a cookie sheet and bake for 15-17 minutes.

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