I have to be honest – my favorite recipe for Thanksgiving leftovers is simple. Put slices of cold sliced turkey on good bread. Add lettuce and mayo and eat.
But if you wind up with a lot of leftovers, here’s an easy, different way to use up the leftover turkey and cranberry sauce. (It is shown here with ground turkey but diced would work as well.)
Asian-Style Cranberry Turkey Lettuce Wraps
Adapted from recipes by Shannon Kohn and Priscilla Yee
1 cup whole berry cranberry sauce
3 Tablespoons low-sodium soy sauce
1/2 teaspoon sugar
1 teaspoon cayenne pepper sauce (such as Frank’s)
1 large garlic clove, minced
1/8 teaspoon dried ginger
About 3/4 pound cooked turkey, diced
Salt and pepper to taste
3/4 cup packaged matchstick carrots
3 Tablespoons green onion, thinly sliced
½ cup chopped salted peanuts, optional
Chopped fresh basil, optional
8-12 large lettuce leaves (such as iceberg or Bibb)
In large, non-stick skillet, combine the first six ingredients; whisk well to combine.
Add the diced turkey. Cook over medium heat, stirring occasionally, for 3-5 minutes until sauce is slightly reduced and coats turkey. Taste the mixture; add salt, pepper, additional cayenne pepper sauce and/or additional soy sauce if needed.
Add carrots and green onion; toss to combine. Remove from heat.
To serve: Place 2-3 lettuce leaves onto each serving plate. Divide turkey mixture among the leaves. Top with peanuts and/or basil if desired. Wrap lettuce around filling to eat. Makes 4 servings.
Note: this post also appears in my Flavors of Rochester blog.