Community Corner

I Challenge You to a Food Duel

What do you make with leftover turkey after Thanksgiving? Here's some of my favorite recipes — but I want to see your favorites too!

Think you can top these leftover turkey recipes? Let’s see them! Our virtual cookbook is just waiting for your recipes! 

When it comes to turkey leftovers, I typically want something drastically different from what I’ve been eating for the past two days.

That’s why I like this turkey jambalaya recipe from aargersi via the Food52 website. Be sure to visit the site to read comments from the cook!

Turkey Jambalaya Ingredients

  • 3 links andouille sausage - cooked and cut into bite size pieces

Find out what's happening in Bethelwith free, real-time updates from Patch.

  • 2 cups turkey - cut up

  • 1 yellow onion - chopped

  • Find out what's happening in Bethelwith free, real-time updates from Patch.

  • 1 green bell pepper - chopped

  • 2 ribs celery - chopped

  • 2 cloves garlic - chopped

  • 2 tablespoons olive oil

  • 2 cups long grain white rice

  • 1 Abita Amber (or other amber) beer

  • water in addition to the beer to make 4 c liquid

  • 2 tablespoons fresh thyme

  • 2 cups canned whole tomatoes

  • 4 tablespoons of cajun seasoning

  • 1 teaspoon cumin

  • 1 tablespoon smoked sweet paprika

  • 1/2 cup chopped fresh parsley


  • Directions

    • Heat the olive oil on medium high in a large pot, add the onion, celery and bell pepper.
    • Cook 3-4 minutes.
    • Add the garlic, andouille and turkey, along with the Joe's Stuff and paprika. Cook 2-3 more minutes.
    • Hand crush the tomatoes and add them.
    • Add all remaining ingredients except the parsley.
    • Bring to a boil, then turn the heat down and cover - cook until the rice is done, about 20 minutes.
    • Stir in the parsley and serve.                 

    Black Bean 'n' Pumpkin Chili Recipe

    Credit: Taste of Home

    Yields: 10 servings (2-1/2 quarts)


    Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 medium sweet yellow pepper, chopped
    • 3 garlic cloves, minced
    • 2 cans (15 ounces each) black beans, rinsed and drained
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 3 cups chicken broth
    • 2-1/2 cups cubed cooked turkey
    • 2 teaspoons dried parsley flakes
    • 2 teaspoons chili powder
    • 1-1/2 teaspoons ground cumin
    • 1-1/2 teaspoons dried oregano
    • 1/2 teaspoon salt
    • Cubed avocado and thinly sliced green onions (optional)


    Directions

    • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
    • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. 

    The Ultimate “I’m Still Not Sick of Thanksgiving Food” Sandwich

    If you’re not tired of the traditional Thanksgiving dinner, this is one of the easiest meals you’ll make. Your ingredients are pretty much all your Thanksgiving leftovers.

    Put some mayo on two slices of bread and then place the turkey on the bread. Then, take whatever leftovers are your favorite and start layering them on the bread. You could put whatever you want on it — stuffing, cranberry sauce, turnips.

    It’s easy but a little messy, especially if you put a lot of layers!


    Enjoy, and don’t forget to add your recipes to our virtual cookbook!


    Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

    We’ve removed the ability to reply as we work to make improvements. Learn more here