Thanksgiving hangovers are no fun. However, you can prevent the post-Turkey Day pain by being prepared. I’m not referring to an aspirin run; rather, I prefer hair of the dog treatments. If you gobbled til you wobbled on Thanksgiving Day, then get right back up on Black Friday and do it again, but with fun-filled, kicked-up turkey recipes like these:
SPICY TURKEY SKILLET
Ingredients:
2 pounds of leftover turkey, shredded or sliced
1 package taco seasoning mix
1/4 cup water
1 cup chunky salsa
2 cups corn
1 can (15-ounce) black beans, drained
2 cups shredded Mexican cheese blend
3 cups shredded lettuce
1 cup diced tomato
1/2 cup sour cream
6 tablespoons sliced black olives
Tortilla chips
Directions:
Heat up leftover turkey in a large non-stick skillet for about 5 minutes or until warm.
Stir in seasoning mix, water, salsa, corn and beans. Bring to a boil.
Sprinkle with cheese, and then cover and let stand for 1 to 2 minutes to melt cheese.
Top with lettuce, tomato, olives and sour cream.
Serve warm with chips.
MEDITERRANEAN TURKEY PASTA
Ingredients:
2 cups uncooked penne pasta
1 cup cooked turkey, shredded or cubed
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup creamy Caesar salad dressing
Directions:
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, turkey, olives, peppers and feta cheese.
Drizzle with dressing and toss to coat.
Cover and refrigerate for about two hours before serving.
TURKEY AND MELON SALAD
Ingredients:
1/4 cup reduced-fat sour cream
3 tablespoons raspberry vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups leftover turkey, sliced
2 cups chopped cantaloupe
2 cups chopped honeydew melon
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese
Directions:
To make dressing: Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth.
Reserve 1/4 cup of the dressing in a small bowl.
Add the mixed greens to the large bowl and toss to coat.
Top salad with chicken, melon, walnuts and feta cheese.
Drizzle with reserved dressing before serving.
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