Perry County OSU Extension SNAP-ED "Planned-Overs" for Thanksgiving Turkey | November 2021

“Planned-Overs” for Thanksgiving Turkey

Tired of the same old Thanksgiving leftovers? Try these health recipes to turn “left-overs” into delicious “planned-overs”

White Turkey Chili (Serves 8)

• 1 tablespoon oil
• 1/4 cup onion, chopped
• 1 cup celery, chopped
• 4 cups cooked turkey, chopped
• 2 cans (15.5 oz.) Great Northern beans, drained
• 2 cans (11 oz.) corn, undrained
• 1 can (4 oz.) chopped green chilies
• 4 cups turkey or chicken broth
• 1 teaspoon ground cumin

Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated.

Recipe source: Mary Torell, formerly Public Information Officer, Nebraska Dept. of Agriculture, Poultry and Egg Division

Turkey and Cranberry Salad (4 servings)

● 1 ½ cups turkey, cooked and diced
● ¼ cup vinaigrette dressing
● 1 cup dried cranberries or cherries
● 2 tablespoons sliced almonds
● Lettuce leaves

1. Toss chicken, cranberries, and almonds with dressing.
2. Serve on a lettuce leaf or mound of chopped lettuce.

Recipe source University of Nebraska Extension

Contact Shawn Walker at Perry County SNAP-Ed for more healthy and budget friendly recipes and upcoming free cooking classes     
Walker.1975@osu.edu 740-743-1602

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