Best 5 Day After Thanksgiving Turkey Stir Fry Recipes

DAY-AFTER-THANKSGIVING TURKEY STIR-FRY

Steps:

• In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer., Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

STIR FRY TURKEY (DAD'S VERSION)

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

THE DAY AFTER THANKSGIVING TURKEY STIR FRY

Steps:

• SAUCE: Combine all ingredients in small bowl.
• STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
• Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
• Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
• Add ½ cup water; cover and cook 6-8 minutes until sweet potato is tender.
• Add remaining sauce and heat while stirring gently to combine.

HOW TO MAKE A DAY AFTER THANKSGIVING TURKEY SANDWICH

Steps:

• Roll up your sleeves. The first task is to remove leftover meat from the turkey carcass. Cutting with a knife works to a point, but you also end up losing quite a bit of meat with this method. You'll be able to work with much better precision by hand. Removing the meat from a turkey is a messy job, so roll up your sleeves. You'll also want to wear an apron or to change out of nice clothes. The job doesn't take long but is well worth the effort. Depending on the size of your bird, you'll end up with enough leftover meat to last at least for several days. Oftentimes, you can fill up one or two large containers.
• Discard the skin, bones, cartilage, and fat. Removing leftovers from a turkey carcass is largely a matter of sorting. You will want to find the edible pieces of meat while getting rid of any inedible pieces, like bones, cartilage, and fat. When you're done, the bird should be little more than a bare ribcage. While some pieces are easy, like stripping drumsticks for meat, there are less obvious spots on the bird with good meat. Look closely and work systematically. Make sure to strip the turkey breast of all its white meat. The wings may look small, but they also contain some edible meat. Once you've picked the front of the turkey clean, turn it over and begin to work over the backside. The areas near the thighs and backside have a lot of delicious dark meat, once you strip away the layer of skin and fat. Break open the ribcage. There is sometimes salvageable meat inside. In some families, the neck bone is a prized piece of the turkey and gets eaten fast. If your family is not so fond of it, however, know that the neck bone has a bit of meat on it. Using your fingers, you can scrape the meat off.
• Collect the meat in a plastic container. Take all of the meat that you've removed and place it inside a plastic tupperware container. Then, be sure to store it inside of a refrigerator or other cool place. Try to finish the job within two hours after the meal in order to minimize the growth of bacteria. Leftover turkey should keep for between 3 to 4 days in the refrigerator. If you don't plan to eat the leftovers immediately, consider freezing them instead. They will keep longer this way.
• Throw out the bones or, if you'd like, boil them to make stock. Now, dispose of what remains in your "discard pile." You can throw it away or, if you'd rather get as much mileage out of the bird as possible, consider making stock. Boiling the carcass into stock yields a rich broth for soups or other food, and releases leftover fats, flavors, small bits of meat. To make stock, take the carcass and bones and cover them with about 10-12 cups of water in a soup pot. Chop up 3 celery stalks and one onion, adding them to the pot. If you'd like, you can also add carrots, several sprigs of parsley, and about ½ teaspoon of ground black pepper. Boil the pot and then reduce heat to a simmer. Continue to simmer the carcass until the liquid is reduced by about 1/3, which should take about 3 ½ hours. When finished, strain the broth and discard the solids. Let the liquid cool for a time and then either refrigerate or freeze the broth.