After you're finished eating the pie for breakfast, (and let me be clear here: no judgement. Apples or pumpkin and crust is pretty much oatmeal in my books) it's time for a little protein. Why not take those extra roasted veggies and fry them up with some delicious turkey in a skillet? Crack a few eggs and you've got turkey hash n' eggs!
Turkey Hash n' Eggs
Directions: Fry up all the goodness in a lovely skillet, throw it in the oven at 250. Fry up some eggs, and VOILA!
Lunch, Dinner, heck maybe a Snack....
Shepard's pie is easy breezy. Even easier when you've got the mashed potatoes, veggies, and meat all ready to go. Heck, why not throw some stuffing in there with some gravy? Throw some cranberry on top and you've got yourself something amazing.
We all know that we should all probably be on the lighter side of the calorie fence after thanksgiving weekend. Here's one way to make that happen.
Apple Mint Turkey Salad
Soup is always a good choice.
With every beautiful bird carcass there is the beginnings of a delicious soup. Turkey soup is at the top of my list when it comes to fall must haves. But just because it's a mainstay does not mean it has to be boring. Make the turkey dance, live a little, and mix up the flavours.
Lime and Chile Meet Turkey: A tale of delicious Soup.
1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.