If you’re cooking a holiday meal and are wondering what to do with leftovers, we have some interesting ideas to help you use up extra ham, beef, and turkey. Add your leftover meat to:
- Noodles: mac and cheese, tetrazzini, and lo mein
- Sandwiches: banh mi, sliders, panini, and gyro
- Soups: pho, chili, gumbo, and posole
- Tortillas: enchiladas, fajitas, chimichangas, and tacos
- Rice: risotto, fried rice, and jambalaya
- Egg: frittata, quiche, and breakfast casserole
- Vegetables: lettuce and cabbage
Here are a few of our favorite recipes for fun and delicious dishes packed with protein!
Chef’s Salad
Servings: 6
Ingredients:
6 cups chopped iceberg lettuce
¼ cup diced ham
¼ cup chopped roasted turkey breast
¼ cup julienned red onions
¼ cup chopped hardboiled egg
¼ cup shredded cheddar cheese
4 cherry tomatoes
Preparation:
Step 1: In a bowl, add all the ingredients. Toss to combine.
Step 2: Serve cold.
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Beef and Vegetable Soup
Servings: 6
Ingredients:
1 cup cubed roasted beef
¼ cup diced onions
¼ cup diced carrots
¼ cup diced celery
1 ½ cups diced yellow squash
1 ½ cups diced zucchini
¾ teaspoon sliced freshly peeled garlic clove
½ cup fresh tomatoes
1 ½ teaspoons olive oil
3 cups beef broth
⅓ cup baby spinach
¼ teaspoon salt
⅛ teaspoon ground black pepper
Preparation:
Step 1: In a stockpot over medium-high heat, add the oil, then the onions, carrots, celery, and garlic. Sauté for about 7 minutes.
Step 2: Add the squash and zucchini. Sauté for 2 minutes.
Step 3: Add the broth, tomatoes, spinach, and beef. Simmer for 25 minutes. Season with the salt and pepper.
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Turkey Enchiladas
Servings: 6
Ingredients:
¼ cup peeled, diced onions
¾ teaspoon minced freshly peeled garlic clove
2 tablespoons rinsed, chopped fresh cilantro leaves
2 cups fresh tomatillos
1 ½ tablespoons jalapeño peppers
2 ½ teaspoons vegetable oil
½ teaspoon salt
2 ¼ cups ground turkey
⅛ teaspoon ground black pepper
1 ¼ cups shredded cheddar and Monterey Jack cheese
6 soft corn 6-inch tortillas
Preparation:
Step 1: Preheat your oven to 350⁰F.
Step 2: In a large saucepan, add the tomatillos, jalapeño peppers, and enough water to cover them. Bring to a boil, and cook until the tomatillos begin to soften. Remove the pan from the heat. Strain the tomatillos and peppers, reserving the liquid.
Step 3: In a sauté pan over medium-high heat, add ½ teaspoon oil, then the onions and garlic. Sauté until the onions are translucent. In a food processor or blender, add the onion mixture, tomatillo mixture, and ¼ teaspoon salt. Blend until smooth.
Step 4: In the same sauté pan over medium-high heat, add 1 ½ teaspoons oil, then the ground turkey, ¼ teaspoon salt, and the black pepper. Cook until the turkey reaches 165⁰F. Remove the pan from the heat. Add 2 cups reserved tomatillo liquid and ¼ cup cheese. Set aside.
Step 5: Soften the tortillas by submerging them in the heated tomatillo liquid. Fill each tortilla with the ground turkey mixture. Roll them up and place them on a sheet pan, with the seam side down. Top with the remaining tomatillo liquid, remaining cheese, and cilantro.
Step 6: Cover the pan with foil and put it in the oven for 25 to 35 minutes, until the cheese is melted and the enchiladas reach 165⁰F. Keep them warm until ready to serve.
