Here is a great recipe to make with your leftover turkey. It is not your normal turkey recipe, a friend invited me to lunch and served this and it was wonderful. This is her recipe and I am passing it along!
Spicy Thai Turkey Meatballs
4 shiitake mushrooms chopped
1½ lbs. ground turkey (preferably dark meat)
2 tsp. minced ginger
2 Tbsp. soy sauce with a dash of Worcestershire sauce
1 tsp. sugar
1 egg, lightly beaten
¹⁄3 c. green onions, white and green parts finely chopped
¼ c. chopped cilantro
salt to taste
2 Tbsp. peanut oil
In a medium bowl, combine mushrooms, turkey, ginger, soy, sugar, egg, green onions, and cilantro. Fry up a sample and taste, add more soy, salt, or cilantro to taste. Mix until well blended and form into 1-inch meatballs.
Heat peanut oil in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total.
Creamy Thai Sauce
You can also serve these meatballs in a Thai green curry sauce. Once meatballs are done, remove from pan and set aside. Add ½ cup finely chopped onions and 1 teaspoon minced garlic to the fat in the pan. Over medium heat, stir mixture until soft, about 5 minutes. Add a 13½-ounce can unsweetened coconut milk and scrape up any brown bits from bottom of pan. Whisk in 2 or more tablespoons Thai green curry paste and ¼ cup freshly squeezed lime juice. Taste and add curry paste and lime juice to taste. Bring to a boil, then reduce to a simmer, and add back meatballs. Simmer 5 minutes. Garnish with 12 to 15 fresh basil leaves. Serve over jasmine rice or as an hors d’oeuvre.
Kelli B 💻