Mexican Turkey Salad Leftover Recipes

THE BEST LEFTOVER TURKEY SALAD

The Best Leftover Turkey Salad image

Turn your Thanksgiving extras into this quick and easy recipe for The Best Leftover Turkey Salad loaded with fresh veggies.

Provided by Kelly Senyei

Time 10m

Number Of Ingredients 8

Ingredients

4 cups chopped leftover turkey
1/2 cup mayonnaise (See Kelly's Notes)
2 teaspoons Dijon mustard
1 Tablespoon lemon juice
2 teaspoons sugar
1/2 cup finely diced celery
1/4 cup sliced scallions
2 teaspoons chopped fresh dill

Steps:

In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

Nutrition Facts : Calories 229 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 219 mg, Sugar 2 g, ServingSize 1 serving

MEXICAN TURKEY SALAD BOWL

Mexican turkey salad bowl image

Try something different with this quick and easy salad for one

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Ingredients

1 large flour tortilla
2 tbsp olive oil
juice ½ lime
1 tbsp sliced jalapeños , plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
½ avocado , stoned & cut into chunks
1 tomato , chopped
½ small red onion , sliced
2 thick slices cooked turkey , shredded
1 tbsp cheddar , grated
soured cream , to serve

Steps:

Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.

Nutrition Facts : Calories 616 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.81 milligram of sodium

JONI'S LEFTOVER TURKEY SALAD

Joni's Leftover Turkey Salad image

Add a slice of cheese and lettuce and enjoy this turkey salad on moist egg bread or croissants!

Provided by joni

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups cooked turkey meat, chopped
½ cup mayonnaise, or to taste
1 teaspoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon white sugar
¼ cup slivered almonds
¼ cup dried cranberries
salt and ground black pepper to taste
1 pinch celery salt, or more to taste

Steps:

Mix turkey, mayonnaise, sweet relish, Dijon mustard, and sugar together in a bowl. Fold in almonds and cranberries. Season with salt, pepper, and celery salt. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 10.1 g, Cholesterol 63.7 mg, Fat 28.8 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 4.7 g, Sodium 368.8 mg, Sugar 6.9 g

SECRET INGREDIENT LEFTOVER TURKEY SALAD

Secret Ingredient Leftover Turkey Salad image

I'm a big fan of secret ingredients and my (not-so) secret ingredient for this turkey salad is...sugar! It sounds strange in a savory turkey salad, but it really ups the flavor profile. One taste and I guarantee you'll never go without it. So grab that surplus poultry and get your preferred carb (or crisp lettuce leaf) of choice ready for a turkey salad piled high with lettuce and tomato.

Provided by Kelly Senyei

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 cups chopped leftover turkey
1/2 cup mayonnaise (see Cook's Note)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/2 cup finely diced celery
1/4 cup sliced scallions
2 teaspoons chopped fresh dill
Kosher salt and freshly ground black pepper
Bread or rolls, lettuce leaves and sliced tomatoes, for serving, optional

Steps:

In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
Taste and season the turkey salad with salt and pepper. Serve immediately in a sandwich with lettuce and tomatoes or on lettuce leaves, if desired, or refrigerate, covered, until ready to serve.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Mexican Casserole with Leftover Turkey image

I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.

Provided by Paige

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g

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