Leftover Turkey Stir Fry

Keep your post-holiday dinners simple with Leftover Turkey Stir Fry. The leftover Thanksgiving turkey is combined with aromatics and vegetables, tossed in a tangy stir fry sauce, and served over white rice for a fantastic Thai-style stir fry you can make during the holiday season or year-round.

Course Main Course

Cuisine American, Asian American

Keyword Leftover Turkey Recipe, Stir Fry, Thanksgiving Leftovers

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 208kcal

Author Cara Harbstreet

Ingredients

2 tbsp neutral oil such as peanut, canola, vegetable
4 green onions sliced, white and green parts separated
1-2 Thai-style chilis such as bird’s eye or serrano, thinly sliced
4 cloves garlic minced
1 large knob fresh ginger optional, 2-3” long peeled and cut into thin matchsticks
1 red bell pepper thinly sliced
1 cup snow peas or sugar snap peas
¾ cup matchstick carrots about 1 large carrot
2 baby bok choy sliced, white and green parts separated
2-3 cups cooked turkey roughly chopped
¼ cup Thai basil leaves for garnish
cooked white rice for serving

For the Sauce

¼ cup leftover turkey broth or premade chicken stock
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp low sodium soy sauce
2 tsp sugar or honey
2 tsp sriracha or red pepper sauce optional

Instructions

Prep the vegetables by slicing thinly or chopping into similar sized pieces. Stir the sauce ingredients together in a small bowl or measuring cup and set aside.
Heat the oil in a wok or skillet over medium-high heat. Once glistening, add the chili and white parts of the green onion. Cook 1-2 minutes, stirring frequently.
Add the bell peppers and snow peas and stir fry 3-4 minutes, stirring frequently. Follow with the carrots and the white parts of the bok choy, cooking 2-3 minutes longer. Finally, stir in the ginger (if using), garlic, and leftover turkey. Cook 1-2 minutes to heat through.
Once the turkey is stirred in, pour the prepared sauce over the mixture. Quickly toss everything together then add the bok choy greens and half of the Thai basil. Stir to combine and adjust seasoning or sauce as needed.
Serve over cooked rice with a lime wedge. Garnish with the green onion tops and remaining Thai basil. Serve hot.

Notes

Allow approximately one cup or more of rice per serving. Adjust cooking time and portion sizes as needed for your family and lifestyle.

Nutrition