2019-11-01 Canadian Living

you’ll actually love

A festive turkey dinner is

absolutely delicious, but

what to do with all the rest?

Here, four new takes to help

you use up every last bit

of the bird.

lef tovers

THAI SOUP WITH

PULLED TURKEY

MAKES 4 SERVINGS

HANDS-ON TIME 25 MINUTES

TOTAL TIME 35 MINUTES

1 tbsp vegetable oil

½ onion, chopped

2 cloves garlic, minced

1 tbsp minced fresh ginger

3 tbsp red curry paste

6 cups sodium-reduced chicken broth

1 400 ml can coconut milk

1 tbsp fish sauce

1 red pepper, diced

3 cups vegetable noodles (zucchini,

carrots, sweet potato, etc.)

2 oz udon noodles

2 cups cooked turkey, pulled

or cut into thin strips

3 green onions, thinly sliced

½ cup chopped cilantro, divided

¼ cup chopped fresh basil, divided

2 tbsp lime juice

1 to 2 red chili peppers, sliced

In large saucepan, heat oil over medium

heat; cook onion, garlic and ginger, stirring

occasionally, until onion is softened, 3 to 4

minutes. Mix in curry paste; cook for 1 min-

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and red pepper. Bring to boil; reduce heat

and simmer for 4 minutes.

Add vegetable and udon noodles; cook

until noodles are al dente, 4 to 5 minutes.

Gently mix in turkey; cook for 2 more min-

utes. Remove from heat; stir in green onions,

half of the cilantro and basil, and lime juice.

Spoon into bowls; garnish with remaining

cilantro and basil, and chili peppers.

PER SERVING about 525 cal, 34 g pro, 28 g total fat (18 g sat.

fat), 34 g carb (4 g dietary fibre, 14 g sugar), 80 mg chol,

1,100 mg sodium.

100 | CANADIAN LIVING NOVEMBER 2019

COOK & EAT turkey leftovers

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