Turkey sandwiches may be the norm after Thanksgiving dinner but here are a few recipes for chefs looking for something a bit different.

 

Turkey fried quinoa

Servings for four people

Ingredients:

  • 1 pkg (225 g) PC® Vegetable Quinoa
  • 3 tbsp pure safflower oil
  • 3/4 cup (175 ml) diced red onion
  • 2 cups (500 ml) chopped leftover cooked turkey, about 10 oz/300 g
  • ¼ tsp each salt and freshly ground black pepper
  • â…“ cup thinly sliced green onions
  • â…“ cup roughly chopped Italian parsley
  • 1/4 cup salted roasted cashews, split in half lengthwise
  • 1 lemon, cut in 4 wedges

Instructions:

  1. In small saucepan bring two cups of water to a boil. Stir in quinoa and vegetable seasoning from pouch.
  2. Reduce heat to low and simmer covered for 12 to 15 minutes or until all water is absorbed.
  3. Remove from heat and fluff with fork. Set aside to cool slightly, about five minutes.
  4. In large non-stick frying pan, heat oil over medium-high heat; cook onions for three to four minutes, stirring occasionally, or until tender-crisp.
  5. Add turkey, salt and pepper; stir-fry for two minutes. Add quinoa and ¼ cup water; stir-fry for 4 to 6 minutes or until mixture is heated through, adding additional water 1 Tbsp (15 ml) at a time as needed to prevent sticking.
  6. Remove from heat. Stir in green onions and parsley. Transfer to serving platter. Top with cashews. Serve with lemon wedges.

 

Madras turkey pizza

Servings for two people  but can be cut into smaller peices to make an appetizer

  • 1/4 cup PC® Madras Cooking Sauce
  • 1 PC® Thick Pizza Crust
  • 1 cup (250 mL) sliced leftover cooked turkey, about 4 oz/125 g
  • 1 tbsp PC® Madras Cooking Sauce
  • 2 Campari or other small tomatoes, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup full fat plain Greek yogurt
  • 1 tsp finely grated lime rind
  • 1 tsp fresh lime juice
  • 1/4 cup loosely packed fresh coriander leaves

Ingredients:

  1. Preheat oven to 450°F (230°C).
  2. Spread ¼ cup madras sauce on pizza crust, leaving ½-inch (1 cm) border bare all around. In small bowl, toss turkey with 1 tbsp (15 mL) madras sauce to coat; arrange on top of pizza. Top with tomatoes and red onions.
  3. Bake directly on middle oven rack for 8 to 10 minutes or until crust is lightly browned and crispy. Meanwhile, stir together yogurt, lime rind and juice.
  4. Top pizza with coriander leaves and drizzle with yogurt mixture. Serve immediately.

 

Bistro spaghetti with almond pesto, mint, orange and turkey

Servings for four people

Ingredients:

  • Half 500 g-pkg PC® Gluten Free Spaghetti
  • 1 ½ cups diced, cooked turkey meat
  • 1 cup (250 mL) loosely packed fresh basil
  • 1 cup (250 mL) loosely packed fresh Italian parsley
  • ½ cup loosely packed fresh mint
  • 3 cloves garlic, peeled
  • ¼ cup slivered almonds, toasted
  • 2/3 cup (150 mL) finely grated Parmigiano Reggiano
  • ½ cup (125 mL) olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp grated orange rind
  • 3 tbsp freshly squeezed orange juice

Instructions

  1. In a saucepan of boiling salted water, cook pasta for 9 to 11 minutes or until tender but firm; drain.
  2. Reheat cooked turkey in microwave for two minutes. Stir into pasta.
  3. Meanwhile, place basil, parsley, mint, garlic, almonds and all but 2 tbsp of the Parmesan cheese in a food processor; finely chop. With machine running, slowly pour oil through the feed tube. Scrape down side of bowl using rubber spatula. Return lid; blend for another 10 seconds. Transfer mixture to large mixing bowl. Stir in salt, pepper, orange juice and 1 tbsp of the orange rind. Add pasta and toss together until combined, adding a little more olive oil if it seems dry.
  4. Divide pasta among four pasta bowls. Garnish with remaining Parmesan cheese and orange rind.

 

Chef salad

Servings for four people

Ingredients:

  • 4 slices PC® Blue Menu Chicken Bacon-Style
  • 2 eggs
  • 8 cups (2 L) shredded romaine lettuce
  • 1/3 cup PC® Blue Menu Fat Free California Dressing
  • 6 PC® cocktail tomatoes, halved
  • 4 slices PC® 25% Less Fat Havarti Sliced Cheese, cut in strips
  • 2 cups shredded, cooked turkey
  • 2 tbsp fresh chives cut in ½ inch (1 cm) lengths

Instructions

  1. Heat non-stick frying pan over medium-high heat. Place turkey in frying pan and cook for five to six minutes, turning frequently, or until golden brown. Set aside.
  2. Place eggs in small saucepan. Add water to cover. Bring to a boil. Reduce heat to medium-high; cook uncovered for nine minutes. Drain. Run under cold running water to cool. Peel and cut in half. Set aside.
  3. In bowl, toss romaine with three-quarters of the dressing. Divide among four dinner plates, mounding in centre of plate. Arrange three tomato halves and half an egg around base of each salad. Top with cheese, turkey and bacon. Top with chives and drizzle with remaining dressing.