Five Ways to Use Leftover Turkey from ‘Mark Bittman’s Kitchen Matrix’

This week, we’re spotlighting recipes from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books). A longtime columnist for the New York Times and a bestselling cookbook author, Bittman is now the chief innovation officer for Purple Carrot, a plant-based meal-kit enterprise. Try making the recipes at home and let us know what you think!

 

Turkey-Noodle Soup with Ginger (Photograph: Yunhee Kim)

By Mark Bittman 

Cook chopped onion, carrot, celery, garlic, and ginger in neutral oil until soft, then add chicken or turkey stock and bring to a boil. Cook pasta in salted water until almost done; drain and stir it into the soup, along with shredded turkey; heat through. Garnish: cilantro.

Cook chopped onion, carrot, and celery in butter until soft. Add a sprinkle of curry powder and cook until fragrant. Add lentils, a bay leaf, and turkey or other stock to cover. Bring to a boil; turn the heat to low and cook, stirring occasionally, until the lentils are tender. Stir in chopped turkey and heat through. Garnish: plain yogurt.

Toss shredded turkey with chopped scallions, celery, and cilantro. Fold in mayonnaise and pimentón (smoked paprika) and chili powder or paprika to taste. Garnish: cilantro.

Heat oven to 300°F. Spread some shredded turkey on a baking sheet. Toss with olive oil, minced garlic, ground cumin, ground coriander, and/or chili powder. Bake for 30 minutes, or until dried and crisp, stirring occasionally. Serve with flour tortillas and the usual garnishes.

Whisk together ketchup, a splash of red-wine vinegar, chili powder, minced onion, and garlic — and some cranberry sauce, if you like; add enough water to form a thin sauce. Cook over medium-low heat for 10 minutes, then stir in shredded turkey and heat through. Serve on toasted hamburger buns or rolls.

Reprinted with permission from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities

Thanksgiving Turkey Leftovers Monte Cristo Sandwich from Martha Stewart

How to Deep Fry Your Turkey from Chef Rob Newton

Chef Michael Symon’s Turkey Basting Tip

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