Thanksgiving dinner is over and the food was delicious. If you fixed a downsized meal you may not have a lot leftover, but why not enjoy the food that  you do have. A colorful, light salad that tastes so refreshing after a heavy Thanksgiving dinner. Great way to use leftover turkey.thanksgiving, leftovers, cobb salad 

The Caribbean-Turkey Cobb salad is a refreshing, light salad that is a total escape from the heavy Thanksgiving foods.  This recipe makes 1 salad so you can adjust to make the number you want by how much turkey is leftover.


Caribbean-Turkey Cobb Salad
Serves 1
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  1. 1 1/2 cups romaine lettuce, washed and drained
  2. 1/2 cup turkey, warmed and cut into cubes
  3. 2 slices bacon, cooked
  4. 1/4 cup cucumber, chopped
  5. 2 Tablespoons green bell pepper
  6. 2 Tablespoons red bell pepper
  7. 1/4 cup fresh pineapple chunks
  8. 1/4 cup fresh mango chunks
  9. 2 cherry tomatoes, halved
  10. 1 strawberry, sliced
  11. 2 slices kiwi
  12. 2 Tablespoons mango or raspberry vinaigrette dressing (or dressing of choice)
  1. Place the lettuce on a serving plate.
  2. Arrange the turkey, bacon, vegetables, pineapple, mango, and tomatoes on the lettuce.
  3. Garnish with the strawberry and kiwi.
  4. Drizzle with salad dressing when ready to serve.
The next recipe is a Turkey Stroganoff and does not require a lot of turkey either.
turkey stroganoff, downsized cooking, thanksgiving leftovers
Turkey Stroganoff for 2
Serves 2
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  1. 2 1/2 cups uncooked egg noodles
  2. 2 Tablespoons butter
  3. 1/4 cup chopped onions
  4. 2 Tablespoons flour
  5. 1/2 cup half and half
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon coarse black pepper
  8. 1/2 cup chicken broth
  9. 1/4 cup mushrooms (from jar or fresh ones sautéed)
  10. 1 cup turkey, cut in cubes or thick bite size slices
  11. 1 teaspoon fresh parsley, minced
  12. 1 Tablespoon sour cream
  1. Cook the noodles in a pot of salted water, according to directions on the package. Drain and place in serving dish. Start the sauce while noodles are cooking.
  2. Melt the butter in a medium size saucepan or skillet, over a medium heat. Add onions and sautee about 3 minutes. Whisk in the flour until combined. Slowly, whisk in the half and half, salt and pepper. When mixture starts to thicken, lower heat and whisk in the chicken broth. Stir in the mushrooms. Continue to cook, stirring frequently about 5 minutes. Remove pan from the heat and stir in the sour cream. Add additional salt and pepper to taste.
  3. Pour sauce over the noodles and garnish with fresh parsley.
  4. If desired, may stir the noodles in sauce prior to serving.



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