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Leftover turkey, Asian style

As holiday feasts come and go, I hear more and more it's the leftovers people look forward to, almost as much as the original meal.

As holiday feasts come and go, I hear more and more it’s the leftovers people look forward to, almost as much as the original meal.
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Leftover turkey in particular, is one of the most versatile ingredients to have in the fridge.

Distroscale

Hot turkey sandwiches with leftover gravy over top is just one holiday favourite. Another is the turkey soup made from the carcass and odd bits, giving a great chance to also use up a myriad of leftover veggies.

Add a can of beans and it’s a hearty potage for a cold winter day. The combinations are endless.
I can’t forget salads, either. My recipe today takes asian ingredients to make a colourful noodle salad to use up diced turkey.
The dressing is a slightly spicy one, with chili paste giving some nice heat along with ginger, soy sauce, and vinegar. Cucumbers and carrots provide some crunch and colour, and rice noodles form a smooth contrast.
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This main-course salad is a nice change of pace from the rich holiday dishes that are the norm this time of year.


ASIAN TURKEY SALAD

(Serves 6)
DRESSING

1 cup (250 ml) thinly sliced green onions

4 Tbsp. (50 ml) Canola or sunflower oil

3 Tbsp. (45 ml) soy sauce

2 Tbsp. (25 ml) minced fresh ginger

1 Tbsp. (15 ml) Chinese black vinegar or sherry vinegar

2 tsp. (10 ml) chili paste

1 tsp. (5 ml) honey or brown sugar

SALAD

4 cups (1l) of diced leftover turkey

1 cup (250 ml) of shredded or julienned carrot

2 mini cucumbers, sliced

8 oz. (250 g) rice noodles, cooked according to package directions, drained and rinsed

¼ cup (50 ml) chopped cilantro

1 Tbsp. (15 ml) toasted sesame seeds for garnish
Instructions:

Make dressing by combining green onion, oil, soy sauce, ginger, vinegar chili paste and honey. Stir to combine and set aside.

In medium bowl, combine turkey, carrot, cucumbers, noodles and cilantro.

Add dressing and toss well. Transfer to salad bowl. Garnish with sesame seeds and serve.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Dec. 30, 2017. Enjoy!
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