The turkey apocalypse

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It has been almost a week since Thanksgiving. If you are like me, you still have a big Ziploc bag full of turkey that hasn’t been eaten and is nearing that throw-away date.

Never fear!

The almost-predictable “what to do with my leftover turkey” food column is upon you! I will try and make it more interesting than just slapping a turkey dinner together, I promise.

But first, we spent the weekend with my in-laws not doing a whole lot. Went up the mountain, drank a bit too much and ate way too much. My mother-in-law, bless her heart, has a thing where I am not allowed to buy anything and just keep it at their place. Under no circumstances is that allowed to happen. When she handed me an open container of half-used baby mushrooms I used making pizza one of the nights, it hit me just how much I’m not allowed to do it.

So when we ended up with 90 percent of the leftover turkey in a Ziploc bag, it was time to get creative with how I used it.

Granted, having a 10-month-old food vacuum for a son helps; he just can’t get enough turkey. But that barely scratched the surface of the horde we possessed. Maybe you have other ideas to get rid of your leftover turkey? Let me know at

Seriously, I have so much turkey; send help.


Turkey and chorizo breakfast hash

2 tablespoons vegetable oil

6 ounces fresh Mexican chorizo

1 medium onion, diced

2 cloves of garlic, minced

2 cups Brussels sprouts, raw or cooked, thinly sliced

1 large russet potato, cooked, diced into 1/4-inch pieces

2 cups roasted turkey meat diced into 1/4-inch pieces

1/2 cup heavy cream

1 tablespoon chili sauce Kosher salt and freshly ground black pepper

3 or 4 eggs

Sriracha hot sauce

1. In a large cast iron skillet over medium-high heat, heat vegetable oil. Add chorizo and break up with a spoon. Add onion, garlic, Brussels sprouts and potato and cook, stirring occasionally, until onions become translucent and potatoes begin to brown, about 5 minutes. Add turkey meat, heavy cream, chili sauce, a dash of salt and pepper, and stir until combined.

2. Using a spatula, press mixture into bottom of pan. Let cook without stirring until crust forms, about two minutes. Scrape up hash, mix, and press mixture back into bottom of pan. Repeat every two minutes, until brown crusty bits appear throughout, about ten minutes total.

3. Make three or four wells (depending on how big your pan is) in the hash, and crack three or four eggs into the wells. Cover pan and cook until eggs reach desired doneness, about 5-7 more minutes. Add a swirl of Sriracha, if desired, and serve with leftover cranberry sauce.


Turkey-Bacon-Avocado Grilled Cheese

3 slices bacon

1tablespoon butter

2 slices bread

2 slices turkey

1/2 avocado, sliced

2 slices cheddar

1. Cook bacon over medium-high heat until crisp, 6 minutes. Drain excess grease on paper towel, then wipe pan and reduce to medium heat.

2. Spread butter on one side of each slice of bread. On the non-buttered side of one slice, place turkey, bacon, avocado and cheddar, then close sandwich.

3. Place sandwich in pan; cover and cook until golden brown, 3 to 4 minutes. Flip, and cook the other side until cheese is melty and bread is golden brown, 2 minutes more.

4. Slice in half and serve.


Turkey Cheese Dip

2 1/2 cups shredded Colby-Jack, plus more for topping

2 tablespoons freshly grated Parmesan

1/2 onion, diced

1 clove garlic, minced

1 cup mayonnaise

1 cup diced turkey

1 round loaf sourdough bread

1/2 bunch chives, diced

1. Preheat oven to 350 degrees. In a large mixing bowl, mix cheeses, onion, garlic, mayonnaise and turkey until just combined, then set aside.

2. Carve the top of the sourdough bread off using a serrated knife, being careful not to cut through to the bottom of the loaf. Pull off the piece of bread, creating a “lid” to the dip, and use your hands to tear out the inside of the bread, forming a bowl.

3. Pour the cheese dip into the bread bowl, and top with additional Colby-Jack and a light sprinkle of chives. Bake for 20 minutes, or until cheese on top has melted and turned a light, golden brown.

4. Chop the bread bowl “lid” and pieces you tore out of the bowl into bite-sized bits. Serve alongside the dip.


Note: All recipes sourced from

By |Nov. 28, 2018|

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