Exotic Turkey Do-Overs

Because these are ingredient-heavy dishes, you may want to have all of your ingredients measured and prepared beforehand, or as the French say “mise en place.” This will enable you to cook efficiently and without interruption — just like a chef!


Shredded Turkey with Mole Sauce
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Recipe by:The Alternative Daily
In Mexico, mole is a celebratory dish, often made for a special occasion. Why not use your leftover turkey and create your own special occasion — olé!
  • 1 dried ancho chili, stemmed and seeded
  • 1 dried chipotle chili, stemmed and seeded
  • 2tbsp golden raisins
  • 2tbsp whole almonds
  • 1 onion, chopped
  • 2cloves of garlic, chopped
  • 3 plum tomatoes, chopped
  • 1 of unsweetened chocolate
  • 1tsp honey
  • 1tsp dried thyme
  • 1tsp dried oregano
  • 1tsp dried cinnamon
  • 1tsp freshly ground black pepper
  • 1tsp sea salt
  • 2tbsp extra virgin olive oil
  • 4 - 6cups of shredded turkey meat
  • 1cup chicken stock
  • 1small bunch of cilantro (garnish)
  • 4 lime wedges (garnish)
Servings: servings(2 cups sauce)
  1. For the mole, cut the ancho and chipotle chilies into large pieces and toast them in a dry pan over a medium heat for approximately 2 minutes. Place the chilies into a bowl with the raisins and cover with hot water. Soak until soft, approximately 30 minutes.
  2. Add the almonds, pepper, cinnamon, oregano and thyme into the dry pan. Toast for 2 minutes and then grind in a spice grinder. Add the salt and the almond and spice powder to a blender.
  3. In the same pan, over a medium-high heat, sauté the olive oil, onions and garlic. Cook until lightly browned, then add the chopped tomatoes. Cook until the tomatoes soften, about 10 to 15 minutes, and add to the blender.
  4. Add the chocolate, honey, soaked chiles and raisins to the blender along with some of the soaking liquid. Purée on high, adding more liquid if necessary to make a smooth sauce.
  5. Pour the mole sauce into a hot skillet and simmer for about 5 minutes. Add the chicken stock and shredded turkey meat to the pan and combine; simmer, covered, for about 10 minutes. Serve over steamed rice and garnish with chopped cilantro and a lime wedge.

Chunks of turkey in bowl on counter top

Thai Mango Turkey Stir-Fry
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Cook Time:
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4 - 6
Recipe by:The Alternative Daily
  • 1pound of turkey meat, cut into 1-inch cubes
  • 2tbsp unsweetened coconut milk
  • 2tbsp freshly squeezed orange juice
  • 1tbsp sesame oil
  • 1/2tsp hot chili paste
  • 2tbsp gluten-free soy sauce
  • 1tbsp coconut oil
  • 1tbsp fresh ginger root, grated
  • 2cloves of garlic, chopped
  • 1 sweet red pepper, chopped
  • 2 green onions, chopped
  • 1piece of lemongrass, tender part, smashed and chopped
  • 2 mangos, peeled and cut into chunks
  • 6cups cooked rice or rice noodles
Servings: servings
  1. Whisk together the soy sauce, coconut milk, orange juice, sesame oil and chili paste; set aside. Add the coconut oil to a nonstick skillet or wok and heat on high.
  2. Add the ginger, garlic, green onions and lemongrass. Cook until fragrant, about 30 seconds. Add the red peppers and cook until soft, about 2 minutes.
  3. Add the mangos, sauce and turkey pieces to the skillet or wok. Bring to a boil and cook for 2 to 5 minutes to warm the turkey. Serve with cooked rice or rice noodles.

Enjoy an exotic spin on leftovers!

—The Alternative Daily


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