Leftover Turkey

We defrosted some leftover Gorman Heritage Farm chopped turkey from the freezer last night....it was staring at me menacingly when I opened the fridge today for my breakfast yogurt, so I had to think of a plan, and fast! Here's what we came up with. I think either recipe would accept as little or as much leftover turkey as you had available.

Curried Turkey Apple Pitas

1 tbsp. oil
1/2 of an onion, sliced in half moons
2 tbsp. lemon juice
1 cup cooked, chopped turkey
1 apple, cored and sliced thinly
1 tsp. curry powder
1 tsp. salt
4 pita breads
plain yogurt

Saute the onion in the oil for a few minutes, then add the lemon juice and stir.
Add turkey, apple, and spices, and saute for a few minutes more.
Fill pitas with turkey mixture and top with plain yogurt.

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Turkey Chickpea Millet Chili

1 1/2 cups chick peas or white beans

(or about 2 cans of 15 oz. beans)
1 cup cooked, chopped turkey
1/4 cup millet
4 chopped tomatoes (or one can)
1 tsp. cumin
2 tsp. salt

(adjust if using canned beans or tomatoes)
2 tsp. paprika
3 dried chili peppers

(or a sprinkle of red pepper flakes)
1/2 of an onion, chopped
1 celery rib, chopped
1 bell pepper, chopped

Sort, rinse, and soak chickpeas or white beans. Cook beans until tender in only water (no salt!) in a large soup pot.

When beans are tender, stir in turkey, millet, extra water if needed, and bring back to a boil. Add chopped tomatoes, spices, and chili peppers.

Meanwhile, in a small skillet, saute onion, pepper, and celery in oil until tender. Add veggie mixture to chili pot.

Simmer chili for 15 minutes or more, adding water as necessary to keep it from sticking. Remove chili peppers if you used dried whole ones.

Tons of good protein!