What to do with Leftover Turkey? Here are 3 Delicious, Healthy Recipes

Here's how to use that leftover turkey: Try one of these three healthy, protein-rich recipe suggestions.

Turkey Egg "Muffins" Recipe

These low-carb, Paleo-friendly egg "muffins" are a great on-the-go breakfast or a fast pre-made snack.

Mix things up by adding any type of leftover veggies and using other types of lean protein such as chicken or shrimp, or a meatless option like tofu.

This recipe makes 12 servings. Here's what you'll need:

2 cups leftover turkey, thinly sliced
12 whole eggs
1 teaspoon low-sodium Cajun seasoning
2 tablespoons scallions, finely chopped

Directions:

Preheat oven to 400 degrees.
In a muffin pan coated with cooking spray, press turkey into each muffin cup, to cover the bottom and sides. Add one egg per "muffin."
Sprinkle with dash of Cajun seasoning and scallions.
Bake for 12 minutes for slightly soft yolks (similar to a soft-boiled egg), or 15 minutes for a firmer texture.
With a large spoon, scoop each muffin from the tin, and serve warm. Cover and refrigerate leftovers.

Per serving: 115 calories, 5 grams fat, 1.5 grams saturated fat, 200 mg sodium, <1 gram carbohydrate, 0 fiber, 0 sugar, 15 grams protein

Turkey-Stuffed Portobello Mushrooms Recipe

These turkey-stuffed mushrooms make excellent use of a variety of Thanksgiving leftovers.

This recipe makes four servings. Here's what you'll need:

4 Portobello mushrooms, each about 4 inches in diameter
3 tablespoons olive oil, divided
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 onion, finely chopped
1 clove garlic, minced
1 cup leftover cooked spinach or collard greens, drained and chopped
1 egg
1 large sweet potato, mashed
2 cups turkey breast, shredded and chopped
4 ounces parmesan cheese, shredded
6 leaves basil, minced
6 tablespoons ground flax meal

Directions:

Preheat oven to 375 degrees.
Using a soup spoon, remove the gill and stems of the mushrooms and place on sheet pan upside down. Brush each mushroom cap with 1/2 tablespoon olive oil and season with cracked pepper and cayenne.
Bake for 15 minutes.
To prepare filling, sauté onions and garlic in 1 tablespoon olive oil until onions are translucent. Add greens and gently mix in, then remove from heat and place in mixing bowl.
Add egg and sweet potato and mix well. Add remaining ingredients and mix well. Divide evenly into each mushroom cap. Bake for 12-15 minutes, until lightly browned. Serve warm.

Per serving: 430 calories, 23 grams fat, 6 grams saturated fat, 570 mg sodium, 18 grams carbohydrate, 6 grams fiber, 4.5 grams sugar, 39 grams protein.

Curried Turkey Salad Recipe

This curried turkey salad is loaded with inflammation-fighting ingredients like turmeric-rich curry powder, garlic, onion and tart cherries.

This recipe makes six to eight servings. Here's what you'll need:

4 cups skinless turkey breast, diced
1 stalk celery, chopped
1 small apple, peeled, cored and chopped
1/3 cup dried tart cherries
1/2 cup chopped toasted pecans
1 clove garlic, minced
1/4 onion, diced
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup plain 2% Greek yogurt

Directions:

In a large salad bowl combine turkey, celery, apple, cherries, pecans, garlic, onion, pepper, curry powder and Greek yogurt.
Mix well, tossing to coat. Serve chilled.

Per serving: 250 calories, 8 grams fat, 1 gram saturated fat, 275 mg sodium, 13 grams carbohydrate, 1.7 grams fiber, 9 grams sugar, 32 grams protein.

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