Sunday, December 5, 2010

Turkey, Turkey Turkey!

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As I'm sure many of you were, I too was inundated with a huge amount of Thanksgiving leftovers! But what to do with them? As much as we love "Gobbler" sandwiches in our house, you can really only eat so many before the flavors get a little bit boring. I decided to make the most of our turkey and turned the leftovers into soup, fajitas and crispy turkey with scallion pancakes...we really like the fajitas and the crispy turkey. The soup was tasty, but nothing very special - I'll have to look for a new recipe to try next year!

If you'd like to try the soup, you can find the recipe here. The draw of the recipe for me was because I could use the turkey carcass to make the broth and also use the leftover stuffing to make dumplings. It was a little bit bland, but perhaps with the addition of more fresh herbs it would be more savory.

The fajitas were very easy to make, I just used shredded leftover turkey instead of chicken or steak and made sure it was well seasoned with the onions and peppers.

Our favorite recipe, by far, was the Scallion Pancakes with Crispy Turkey and Cranberry Hoisin Sauce, it was a truly new way to combine the flavors of a traditional Thanksgiving dinner.

Scallion Pancakes with Crispy Turkey and Cranberry Hoisin Sauce

1 (8-count) package refrigerator biscuits
8 scallions, sliced, some reserved for garnishing
3 teaspoons sesame oil, divided
Flour, for dusting
1 cup canola oil plus 2 tablespoons
4 cups leftover cooked turkey, shredded into small pieces
2 tablespoons soy sauce
1/2 cup cranberry sauce (we used jellied)
1 cup hoisin sauce, divided
1 cup julienned cucumber (we didn't have this and it was still tasty!)


Preheat the oven to 200 degrees F. 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.

2. 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 oil.

3. 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.

4. Using a blender or an immersion blender, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.

5. To assemble: Drizzle 1 tablespoon of the sauce onto a scallion pancake. Top with some cucumber (if using), scallions, and some of the cooked turkey. Top with a drizzle of the sauce and enjoy!

*This recipe is by Sandra Lee and can also be found on

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