Every year, as we pack up the Thanksgiving leftovers, I am filled with dread as I consider what to do with all the leftover turkey. It is not even close to my favorite protein and we always have soooo much of it leftover! The side dishes go quickly, but the turkey . . . not so much. This year it was even a bigger issue. Literally!
Amid all the dire warnings about turkey shortages (due to supply chain issues caused by the pandemic) we opted for a frozen turkey. The plan was to purchase one as soon as they hit the grocery stores. Andrew was picking it up for us and storing it, as he had the extra freezer space to keep it in for the two weeks leading up to Thanksgiving. We were planning on a bird in the 16-22 pound range. That must have been the size that was most affected by supply chain issues. There were plenty of under 16 pound birds and over 24 pound birds, but nothing in the mid-range. We ended up with a 28 pound turkey, the smallest one Andrew could find (and he checked all of them!) in that shipment of poultry to that particular store. That’s a lot of turkey for 5 people!
The first thing we are making with the extra 8 pounds of cooked turkey we have stuffed in the fridge is this:
Turkey Pad Thai
Turkey Pad Thai (adapted from Melissa D’arabian via foodnetwork.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Cook Time: 5 minutes, Yield: 4 servings
Ingredients:
- 1/4 cup boiling water
- 1/4 cup brown sugar
- 2 limes, 1 juiced and 1 cut into wedges for serving
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha hot sauce
- 1-1/2 cups shredded or cubed cooked turkey
- 8 ounces linguini, broken in half
- 2 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 3 eggs, slightly beaten
- 1 large carrot, grated
- 1/2 cup chopped peanuts
- 1/2 cup chopped fresh cilantro
- 2 cups bean sprouts
- 3 scallions, cut into 3/4-inch pieces
Directions:
In a medium bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce to absorb the flavors, then set it aside.
Add the turkey to the sauce while putting the rest of the dish together.
Cook the linguine one minute less than the manufacturer’s directions on the package. Drain it and set it aside.
Cook the pasta for 1 minute less than the package directions.
Heat the oil in a wok or large sauté pan over high heat until very hot. Add the onions and stir fry for 1 minute.
Sauté the onions.
The onions are ready!
Add the garlic and stir.
Add the garlic to the onions.
Add the eggs and cook for 30 seconds, stirring.
Add the eggs to the onions and garlic.
The egg cooks quickly.
Add the linguini and turkey with the sauce to the pan and cook, stirring for a few minutes.
Add the linguine to the pan.
Add the turkey to the pan.
Remove the pan from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts, and scallion.
Add the carrots, peanuts, cilantro, sprouts, and scallion to the pan and mix it all together.
Serve with lime wedges, if desired.
Serve with wedges of lime.
I’m so very grateful for the time we get to spend with our family making wonderful food together! ~Linda
Turkey Pad Thai (adapted from Melissa D’arabian via foodnetwork.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Cook Time: 5 minutes, Yield: 4 servings
Ingredients:
- 1/4 cup boiling water
- 1/4 cup brown sugar
- 2 limes, 1 juiced and 1 cut into wedges for serving
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha hot sauce
- 1-1/2 cups shredded or cubed cooked turkey
- 8 ounces linguini, broken in half
- 2 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 3 eggs, slightly beaten
- 1 large carrot, grated
- 1/2 cup chopped peanuts
- 1/2 cup chopped fresh cilantro
- 2 cups bean sprouts
- 3 scallions, cut into 3/4-inch pieces
Directions:
In a medium bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce to absorb the flavors and then set it aside.
Cook the linguine one minute less than the manufacturer’s directions on the package. Drain it then set it aside.
Heat the oil in a wok or large sauté pan over high heat until very hot. Add the onions and stir fry for 1 minute. Add the garlic and stir. Add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with the sauce and cook, stirring for a few minutes. Remove the pan from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts, and scallion. Serve with lime wedges, if desired.