Thanksgiving Recipes  Happy Thanksgiving Wishes
From 101lifeStyle.com
C. Thanksgiving Turkey Leftover Recipes:
1. Pepper and Onion Hot Turkey Buns: Makes 4
 Ingredients:400g leg of turkey; 1 clove garlic, minced; 1 tbsp snipped fresh parsley; salt and pepper to taste; 1 cup thinly sliced red onion; 1 small yellow and/or red sweet pepper, cut into thin bite-size strips; 2 cloves, garlic, minced; 1 tbsp butter; 1/2 cup lightly packed basil leaves; 4 hamburger buns, toasted; 1 recipe Basil Mayonnaise;
Method: To roast turkey, preheat oven to 325 degree F. Combine garlic, parsley, salt and pepper. Rub mixture into turkey with fingers. Roast, uncovered, for 1 1/4 hours, or until tender. In a large skillet, cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until heated through. Transfer roast to a cutting board, keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut roast into bite-size pieces. Divide basil leaves and roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops; serve.
Basil Mayonnaise: In a small bowl, stir together 1/4 cup light mayonnaise or salad dressing, 2 tbsp snipped fresh basil, and a dash of freshly ground black pepper. ********************************************* 2. Turkey Vegetable Soup: Makes 12 cups
 Ingredients: 1 tbsp butter; 1 medium shallot, sliced; 2 medium sized carrots, cut into 1/2 inch cubes; 2 medium stalk of celery, sliced; 1 cup lima beans; 6 cups turkey broth; salt and pepper to taste; 2 cups cooked rice; 2 cups (1/2 inch cubes) skinless leftover cooked turkey; 1 1/2 cups tomatoes, chopped; 1/2 cup fresh chopped celery;
Method: Melt butter and add shallots, saute for a minute and add carrots, tomatoes, celery, beans, broth and salt and pepper to taste. Bring to a boil and reduce heat and simmer for 5 minutes of until the vegetables are tender. Stir rice into soup. Bring to boil and add turkey cubes. Bring to a boil and remove from heat. Stir in chopped celery. ********************************************* 3. Turkey Corn Posole:
 Ingredients: 2 cans hominy; 3 cans chicken stock; 1 green chilly (roasted and peeled); 1 large onion, diced; 3 large carrots, diced; 3 stalks celery, diced; 2 cups leftover cooked skinless, boneless turkey, cut into 1/2 inch chunks; 1.2 cup corn kernels; salt and pepper to taste; 1/2 tsp oregano powder; 1/2 tsp garlic, minced; 1/2 tsp cumin powder; 1 tbsp fresh cilantro, chopped; cooking spray;
Method Warm a large sprayed pan, and saute the onions and celery until the onions are transparent. Add everything into the pan and bring to a boil. Lower flame and allow to simmer till it forms a thick stew. Serve garnished with fresh cilantro. You could serve it with cornbread.
********************************************* 4. Turkey Pot Pie: Serves 8
 Ingredients: 2 lbs skinless, boneless turkey breast, diced; 2 1/2 cups chicken broth; 8-10 baby carrots, peeled, halved and sliced; 1 cup shallots; 1/3 lbs white mushrooms, fresh, thinly sliced; 1/2 cup olive oil; 1 tsp dry mustard; 3/4 cup all purpose flour; 1 cup shelled edamame; 1 tomato, seeded and diced; 1 tbsp chopped fresh basil; 1/4 cup sour cream; salt and freshly ground black pepper to taste; 1 clove garlic, minced; 3/4 cup soy milk; 1/2 cup cornmeal; 1 1/2 tsp baking powder; 1 tbsp honey;
Method Immerse the shallots in boiling water for about 2 minutes, drain and plunge in cold water. Drain and set aside. In a large ovenproof pan, heat 1/4 cup olive oil over low heat. Add mustard and 1/4 cup flour and cook, whisking constantly, for 1 to 2 minutes. Add the stock, still whisking constantly to avoid lumps and bring to boil. Add the garlic, carrots and onions. Reduce the heat and simmer till the vegetables are softened. Add the turkey, mushrooms, edamame, tomato, and basil. Cover and simmer until turkey is opaque, about 10 minutes. Whisk in the sour cream and season with salt and pepper. Preheat the oven to 425 degree F. Spoon the mixture into a 9 * 13 inch baking dish and set aside. In a separate mixing bowl, combine cornmeal. remaining flour, baking powder and salt. In another bowl, whisk together the soy milk, the 2 tbsp olive oil and the honey. Add the dry ingredients stirring just until moistened. Pour this batter over the turkey mixture and bake uncovered for 40 minutes, till lightly browned. Let it stand for 10 minutes. Serve. ********************************************* 5. Turkey Burgers:
 Ingredients: 2 lbs lean turkey, ground; 1 tbsp freshly ground black pepper; 3 tbsp paprika; 2 tbsp garlic, minced; 1 tbsp mustard; 1 tbsp ground cumin; 2 fresh green chilli peppers, diced; 1 medium red onion, diced; 1 tsp fresh ginger root, minced; 1/2 cup fresh cilantro, finely chopped; 1/4 cup low sodium soy sauce; 1 tsp salt; a dash of Worcestershire sauce;
Method Preheat the oven. In a bowl, mix the ground turkey, garlic, ginger, red onion, chilli peppers, salt, soy sauce, black pepper, cilantro, paprika, cumin, mustard and Worcestershire sauce. Mix in the ground turkey. Shape the mixture into eight burger patties. Lightly grease the grill grates in the oven and put the turkey burgers on the grill. Cook for around 15 minutes per side, till the burgers are well done. Place between lettuce leaves layered on burger buns, add a dash of mayonnaise and mustard, and serve hot.
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