Posts tagged turkey
Holiday Turkey Wreath

This recipe may not necessarily be the healthiest, but it's so easy and so yummy I just had to share it! This is something my family loves to make after the holidays to use up all the leftovers. That's what is truly fun about this recipe, you can stuff the wreath with just about anything you have leftover. I have provided my favorite ingredients in the recipe below, but feel free to add anything you would like. I have made this recipe before with stuffing, mashed potatoes and even leftover veggies! Get creative with it and have fun! 

Enjoy this little video to see how to make this recipe!!! 

Holiday Turkey Wreath

Makes 8 servings


  • 2 cups cooked turkey, chopped 
  • 1 tablespoon Dijon mustard
  • 1/3 cup cranberry sauce
  • 1/4 cup pecans, chopped 
  • 1 cup shredded swiss cheese 
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1   egg


Preheat oven to 375 degrees. In a large bowl, combine turkey, mustard, cranberry sauce, pecans and cheese. Set aside. 

On a large baking sheet, separate crescent rolls and arrange the first can so that the wide ends of the rolls touch in the middle. Alternate with second can of rolls. Seal the seams in the center of the wreath with your fingers. Evenly fill the center of the wreath with the turkey mixture and fold small ends of rolls over the top of the filling and squeeze to seal in the center. 

Beat egg in a small bowl and use a pastry brush to lightly coat the top of the wreath. Bake for 25-30 minutes until golden brown. Slice and serve! 



Thanksgiving Turkey Chili

Thanksgiving, my favorite holiday!! What chef doesn’t love a day that is all about food? And the fact that you have armies of family members to do the dishes :). But after the last dish has been cleaned and you look in your fridge, you see piles of turkey, mountains of cranberry sauce and bags of stuffing! What in the world will you ever do with all of those leftovers? Unless you want to eat Thanksgiving dinner for the next three days, try one of my two favorite ways to clean out the fridge and create delicious dinners! 

Today I’m sharing the most ah-mazing turkey chili, I can’t think of a better way to use up your leftover turkey and your veggies! We always have green beans with our Thanksgiving dinner so I like to add them to my chili with the turkey. Corn or carrots would always be a fabulous leftover veggie to add to the chili.  


Thanksgiving Turkey Chili

Makes 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup leftover veggies (green beans, corn or carrots)
  • 1 tablespoon garlic, minced 
  • 2 cups cooked turkey, shredded 
  • 2 cups chicken broth 
  • 1 (14 oz) can chili beans
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • Salt and pepper to taste


In a large pot, add olive oil. Add peppers, onion and jalapeño to the pot. Sauté in olive oil until veggies are just tender. Add in remaining ingredients and simmer for thirty minutes. 


Meal Prep Favorite: Turkey Veggie Mini Meatloaf

Everyone has that one recipe that they use over and over again and never get tired of. For me these turkey veggie cups are my go to recipe. I eat them as lunches, dinners, snacks and even breakfast. They are easy to make and freeze super well! I also like them because they have a fabulous texture thanks to the sauteed veggies. No mushy blob of turkey here!  I will usually make two batches and freeze one and save the other for the week ahead. I have put my suggested seasonings in the recipe below, but you can honestly use whatever seasoning you would like! Same goes for the veggies. You could use kale, zucchini, corn or really any veggie you like.

The real key to this recipe is to cook the veggies before baking, it deepens the flavor and avoids an overly crunchy texture in the final product. Enjoy! 


Turkey Veggie Cups

Makes 12  


  • 1 tablespoon olive oil 
  • 1/2 yellow onion, diced 
  • 1 cup shredded carrots 
  • 1 medium celery stalk, chopped 
  • 1 clove garlic, minced 
  • 1 1/2 pounds ground turkey 
  • 1/3 cup rolled oats 
  • 1 egg, beaten
  • 1 teaspoon dried rosemary 
  • 1 teaspoon dried oregano 
  • Pinch of red pepper flakes 
  • 1/3 cup whole grain mustard 
  • salt and pepper to taste 



Heat oven to 350 degrees and lightly grease a 12 cup muffin tin. 

In a large skillet, heat oil and add veggies. Cook until veggies and garlic are soft. Allow veggie mixture to cool slightly. 

In a large bowl, mix together oats, egg and spices. Add in ground turkey and veggies and mix well. Evenly divide turkey mixture between 12 cups. Bake for 15-20 minutes until no longer pink in the center. Remove from oven and spoon mustard over the top of the turkey cups while still warm. Serve or allow to cool to room temperature before freezing or storing. 

Light Turkey Club Sandwich

I remember the first time I ordered a turkey club. I was about 10 years old and I felt very grown up ordering an "adult" sandwich. It quickly became my favorite, how could I not like it?! Toasted bread with tart tomatoes, crisp lettuce, salty bacon and creamy avocado with a generous stack of turkey. It had all my favorite ingredients and is still a sandwich I order anytime I see it on the menu. 

Unfortunately, my beloved sandwich has a few flaws! It is traditionally made with white bread, bacon and mayo which are all ingredients that skyrocket the calories! Not wanting to give up my favorite sandwich, I recently made a lighter version that I think tastes just as good! 

Make this sandwich for your lunches next week and pair it with carrots and an apple to make it a complete meal! 


Turkey Club

Makes 1 sandwich


  • 2 slices whole wheat or gf bread, toasted 
  • 2 tomato slices 
  • 2 pieces romaine lettuce
  • 1 tablespoon Dijon mustard
  • 4 slices avocado
  • 2 slices low sodium and nitrate free turkey bacon, cooked until crisp 


Spread mustard on both sides of bread. Add tomato, lettuce, avocado, bacon and turkey. Slice sandwich in half and enjoy!