Leftover Thanksgiving Turkey Curry with Sweet Potatoes

Main, Poultry | November 22, 2016 | By

What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?

Leftover turkey breast is awesome in this Indian dish!

turkey-breastSlice the leftover turkey breast into thick pieces before cubing.

sliced-turkey-breast

Leftover Thanksgiving Turkey Curry with Sweet Potatoes
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • ½ large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons yellow curry powder
  • 1 large tomato, chopped
  • ½ cup light coconut milk
  • ⅔ cup water
  • ½ large sweet potato, peeled and cut into small cubes
  • ½ large white sweet potato (or regular potato), peeled and cut into small cubes
  • 2 cups leftover cooked turkey meat, cut into thick cubes
  • Salt and pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice
Instructions
  1. Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
Notes
Adapted from: Skinny Taste

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Mini Thai Crab Cakes with Spicy Aioli

Seafood, Starters | November 15, 2016 | By

Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance!  They are so full of flavor and very little filler, so no worries about putting on the pounds!  I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date!  Frying these babies uses very little oil so they’re not that greasy.  You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal.  Make sure to put aside a few for lunch the next day!  I threw the leftover cakes on top of a salad and they were yum!  “Happy Happy Joy Joy!” 

Mini Thai Crab Cakes with Spicy Aioli
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Zest from 1 lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg, beaten
  • ½ cup Panko bread crumbs
  • 2 tablespoons canola oil
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
  1. In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
  2. Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
Notes
Sambal oelek can found at your local grocery store, on Amazon.com, or at specialty Asian markets.

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Easy Leftover Pork Soup

Pork Soup

Watch the recipe video on the Asian Caucasian YouTube Channel

One thing is certain, when you make this easy pork soup you will not be slaving in the kitchen all day! I used the leftover pork from my Chinese Five Spice Pork Tenderloin recipe to flavor the dish and provide the protein. Just make the broth, add in your veggies (shiitake and oyster mushrooms, garlic, carrots, and onions) and the flavorings. Layer it with yummy soba noodles and top it off with the pork and a soft-boiled egg. It’s even better tasting the next day!  So, so good!  Really healthy Asian noodle soup, no lie!

buckwheatnoodles

Buckwheat Noodles | Pork Soup recipe

Soba noodles soak up the amazing flavors of this soup!

Easy Leftover Pork Soup
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 3 garlic cloves, crushed
  • ½ onion, chopped
  • 1 carrot, diced
  • 1 tablespoon ginger, minced
  • ½ cup shiitake mushrooms, sliced
  • ½ cup oyster mushrooms, sliced
  • 4 cups low sodium chicken broth
  • 2½ tablespoons reduced-sodium soy sauce
  • ¼ teaspoon pepper
  • 4 ounces cooked soba noodles
  • 4 green onions, sliced (extra for topping)
  • ½ cup fresh cilantro, chopped (extra for topping)
  • Sliced Chinese Five Spice Pork Tenderloin*
  • 1 soft boiled egg, sliced in half
Instructions
  1. Heat the oil over medium-high heat in a heavy soup pot. Add the garlic and onion and cook 3 minutes. Stir in the carrots and ginger another 2 minutes. Add the mushrooms and cook another 5 minutes until onions are translucent. Pour in the chicken broth, soy sauce, and pepper. Stir well to combine. Bring to a boil. Cover and simmer for 5 minutes. Stir in the green onions and cilantro.
  2. To assemble: Place the soba noodles at the bottom of a large soup bowl. Ladle in the soup. Add the pork tenderloin to the soup. Top with eggs. Garnish with green onions and cilantro.