Plan Ahead! Here’s a Great Recipe for Those Turkey Leftovers

I know, I know, you haven’t even thawed the damned turkey yet, let alone cooked it! But if you take a minute here before your final trip to the store, you will be glad you did, come the weekend. Following is a recipe you really should try, from (you guessed it, my favorite!) The Frog Commissary Cookbook. It is one of their variations on a salad which in its original presentation uses rice as the starch and shrimp in the protein slot. I have never made it with turkey, just chicken (along with their ingenious inclusion of diced pepperoni), but turkey should be a smashing substitute. The salad is, as I have found all Frog salads to be, just plain terrific and jam-packed with flavor. It’s one of my family’s all-time favorites.

A few more perfect leftover recipes: a turkey version of Chicken Divan, or, as I call it,  Chicken Redux, using your leftover turkey in place of the chicken, or, the wonderful Oriental Chicken Salad from The Frog Commissary Cookbook.

Serves 6 to 8


The Frog Commissary Cookbook

Clear Garlic Vinaigrette

1 1/4 cups corn oil

1/2 cup white wine vinegar

1 3/4 tsp. salt

1 3/4 tsp. pepper

1 T minced garlic

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 cup minced parsley

Whisk together the ingredients for the dressing and set aside.


1 pound orzo, cooked al dente

3/4 pound leftover cooked turkey, diced

¼ pound pepperoni from a stick, diced (or more to taste)

2 cups finely chopped green peppers

3/4 cup finely chopped red onions

1 cup quartered cooked marinated artichoke hearts

¼ cup small capers

1/3 cup minced parsley

1/3 cup minced fresh dill

¼ cup golden raisins

¼ cup dark raisins

Mixed greens

Combine all the salad ingredients. Toss with the dressing and let marinate for several hours. Serve on a bed of greens.

This entry was posted in Favorite Recipes, Poultry, Salads and Salad Dressings and tagged , , , , . Bookmark the permalink.

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