Most people naturally use all that turkey leftover for lunch and dinners following Thanksgiving, but did you know it makes for a great breakfast?
I’ll admit it: My husband scrunched his nose when I asked him if he’d ever had turkey for breakfast. But then I told him about these five recipes and he said he’d give any of them a shot, so maybe you will too!
This recipe uses leftover turkey and
those extra sweet potatoes you still have rolling around your pantry. Chop up the sweet potatoes and sauté in olive oil until they’re crisp. Sauté onions, garlic and chopped jalapeno in a separate pan until tender, then add in chopped leftover turkey. Combine the sweet potatoes with the turkey mixture, fry some eggs, and serve them sunny-side-up on a bed of the hash.
This is the most tempting breakfast pizza I’ve ever heard of! Top the rolled pizza dough with taco sauce and salsa, then top with scrambled eggs, shredded turkey and green chilies. Toss frozen hash browns with taco sauce, then spread them on top of the pizza. Next, layer with shredded pepper Jack cheese and bake at 450 degrees until cheese is melted and crust is lightly brown. Top with fresh cilantro and serve!
A simple mish-mash of leftovers makes this breakfast sandwich easy and delicious. Reheat mashed potatoes and turkey then set aside. Fry, poach or scramble eggs to your liking, warm up some leftover biscuits, and layer mashed potatoes, turkey and egg on the biscuit.
The recipe calls for adding cranberry sauce too, if you’re one to mix your sweets with your savories. Enjoy!
This is not your average quiche! This recipe calls for a whole wheat tortilla pressed into a pie pan, then topped with beaten eggs combined with leftover mashed potatoes, sliced tomatoes, fresh spinach (or whatever vegetables you have left over), shredded cheese and diced turkey. Bake at 375 degrees for about 20-25 minutes until eggs are set, then broil for a few minutes to brown.
This herby casserole is rich in protein and iron — a breakfast of champions! Sauté fresh kale and minced garlic until kale is tender, then set aside to cool completely. Whisk eggs together with rosemary, sage, thyme, salt and pepper, then add grated smoked gouda cheese and chopped turkey. Mix in the cooled kale, then pour into a greased baking dish. Bake at 400 degrees for about 20 minutes or until the middle of the casserole is set.
Shake it up a little this Thanksgiving holiday and try some unique recipes with that morning coffee. Turkey: It’s what’s for breakfast!