3 healthy ways to use Thanksgiving turkey leftovers

Happy Thanksgiving, everyone! I hope you enjoyed the day surrounded by loved ones and good food. Otherwise, I hope that one or the other will soon be in your future.

As I dreamed of my column of Thanksgiving's annual remnants, I imagined what I would want to eat in the days following this indulgent treat. It may sound boring, but I think I will want to eat a little healthier afterwards! I have therefore proposed three simple and healthy recipes that use pulled turkey remains. Let's eat nutritious food in anticipation of the influx of advertised Christmas cookies.

Chili Turkey Shot

Do not let the long list of ingredients dissuade you from trying this recipe. It seems intensive – but the chilli is accompanied by light vegetable hash and a lot of quivering.

• 1 tablespoon of extra virgin olive oil
• 2 cloves of minced garlic
• 1 jalapeno, seeded and minced
• 1 medium onion, diced
• 1 pepper, any color, hollowed and chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon of smoked paprika
• 1 tablespoon of tomato paste
• 1 cup of vegetable broth
• 1 cup of tomato sauce
• 1 can of diced tomatoes in their juice
• 1 (15 ounces) can red beans, drained
• 4 cups of turkey drawn
• Salt and pepper to taste

Optional garnishes: diced avocado, grated cheese, sour cream, sliced ​​jalapeno, coriander, etc.

1. Heat the olive oil in a saucepan over medium heat. Add garlic, jalapeno, onion and pepper. Cook, stirring occasionally, for 5 minutes.

2 Add the chili powder, cumin, paprika, tomato paste, broth, sauce and diced tomatoes to the sauce pot. Stir for 30 seconds. Replace the top of the pot and let the mixture simmer for 10 minutes.

3 Add the beans, turkey and salt and pepper to the liquid. Simmer for another 20 minutes.

4 Serve with your choice of toppings.

Sweet potatoes stuffed with BBQ turkey

• 4 sweet potatoes
• 1 cup barbecue sauce (your favorite, or see the recipe below)
• 2 cups of turkey drawn
• 1 cup cranberry salsa (see recipe below)
• Optional garnishes: coriander, sliced ​​jalapenos

1. Preheat the oven to 400 degrees. Wrap each sweet potato in aluminum foil. Cook the potatoes in the oven for 40 to 45 minutes or until tender. Remove; Keep warm.

2. In a large saucepan, heat barbecue sauce over medium heat. Add the turkey pulled in the sauce; stir. Heat until hot.

3. Place each sweet potato. Cut the sweet potatoes in the direction of the length. Spread turkey puree and cranberry salsa among the potatoes. Serve with your favorite toppings.

Barbecue sauce

• 1/2 cup of tomato paste
• 1/2 cup of water
• 3 tablespoons Worcestershire sauce
• 2 tablespoons of cider vinegar
• 3 tablespoons of honey
• 3 teaspoons ground chili powder
• ¼ teaspoon of smoked paprika
• 1 clove of garlic, minced
• Salt and pepper to taste

1. In a medium saucepan, heat all ingredients over medium heat. Heat, stirring occasionally, until combined.

Cranberry Salsa

• 3 cups cranberries (or 12 ounces)
• ¼ red onion
• 1 tablespoon ginger, peeled and chopped
• 2 tablespoons lime juice
• 1 tablespoon of honey
• Salt and pepper to taste

1. Place all ingredients in a food processor. Pulse until the ingredients are chopped.

Bowl of turkey

This recipe is rather a sweet guide that uses some of my favorite foods in the fall. Do not be afraid to use the leftovers or ingredients that you have on hand – as I did. You'll find leftover salsa with roasted potatoes and roasted cranberries in this recipe.

• 1 cup grated Brussels sprouts
• 1/2 tablespoon of olive oil
• 1 teaspoon of lemon juice
• Salt and pepper to taste
• 1 cup of turkey drawn
• 1 cup sweet potato roasted diced
• 1 cup roasted corn, removed from the cob
• ½ cup cranberry salsa

1. Preheat the oven to 400 degrees. Wrap sweet potatoes in aluminum foil. Leave the corn in the bales. Cook the corn in the oven for 30 minutes or until tender. Remove carefully and let cool before cutting the kernels from the cob. Cook sweet potatoes 40-45 minutes.

2. In a medium skillet, heat the olive oil over medium-low heat. Add Brussels sprouts to hot oil. Cook, stirring occasionally, for 8 minutes. Sprinkle with lemon juice, salt and pepper.

3. Spread Brussels sprouts, turkey, sweet potato, corn and cranberry salsa between two plates.

Email Lauren at [email protected]. Follow her on Twitter at OS_LaurenD or on Instagram at orlando.foodie.