Yummy Curry Turkey Salad

I had so much turkey leftover from Christmas! I made two batches of this chicken salad AND a whole tray of enchiladas verdes AND a giant pot of Italian soup (both of which I didn't take pictures of...sorry!) I'm seriously considering buying a turkey on a monthly basis. There's so much meat to use and you can freeze it for later!

OK, back to the salad.

Here's what you'll need:

I'm the worst at measuring ingredients. I usually just start with a little of each (keeping in mind the strength of certain ingredients) and taste before adding more of anything.

For those of you who like to follow recipes to a tee, here are my recommended measurements based off a recipe from one of my favorite food blogs.

1 small diced apple
1 chopped celery stick
2 tbsp. chopped chives
2 tbsp. chopped cilantro
1/4 tsp. minced fresh ginger*
1 tbsp. honey
1/2 cup non-fat Greek yogurt
1/2 tbsp. curry powder
2 cups cooked & chopped turkey
1/4 cup chopped pecans
salt and pepper, to taste

*I keep a hunk of ginger in my freezer. It thaws quickly and I like it better than ground ginger.

The only step is to mix everything together in a bowl. It's easiest to first mix the wet ingredients (yogurt and honey) and then add everything else. It tastes great on toasted bread, in a wrap, or even on a salad. I probably should have taken a picture of the final result, but Matt and I ate it all before I remembered.

It was that good.

Super Easy Stuffed Mushrooms

This snack was based off was a simple idea. I had some leftover stuffing, so I knew I had to try this recipe. I made my stuffing with italian sausage and celery, but it was difficult to stuff into the little 'shroom holes. Next time, I definitely need to cut the celery into smaller pieces.

The mushrooms were stuffed, topped with a sprinkling of parmesan cheese, and baked for about 15 minutes at 350°. Super easy and super delicious.

Leftover Mashed Potatoes -> Potato Soup

I can't believe my little Christmas break is almost over. I've spent the week reading, watching Netflix, browsing the internet, and thrifting. It's safe to say that I've thoroughly enjoyed myself.

My mom, step-dad, and sister spent Christmas here at my apartment and we made a huge feast of turkey, ham, and all the sides. I don't know why, but I don't like to eat leftovers the same way I ate them the first time, so I've been looking up different recipes to try.

The first recipe I tested was this potato soup from Cooking with Karin using leftover mashed potatoes. It was awesome! It tasted just like potato soup should, especially with the crumbled bacon and green onions sprinkled on top. Next time you make mashed potatoes, make extra so you can enjoy this soup afterwards!

Here's what you'll need:

bacon (however many strips you want!)
1 finely chopped onion
3 tablespoons flour
3 cups chicken stock
2 cups leftover mashed potatoes
1 1/2 cups half and half
salt and pepper, to taste
shredded cheese, for garnish
chopped green onions, for garnish

Step 1: In a stock pot, cook bacon until crispy. Set aside.

Step 2: Sauté the onion in the bacon fat until soft. The turkey bacon I had didn't leave any delicious greasy juices, so I just used olive oil.  

Step 3: Whisk in the flour, chicken stock, half-and-half, and mashed potatoes. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Add salt and pepper to taste.

Step 4: Serve and garnish with shredded cheese, crumbled bacon, and green onions. Yum!

*Recipe adapted from Cooking with Karin