Pumpkin Chili with Ground Turkey – My Fall Default Setting

Let’s get the obvious question out of the way: does this pumpkin chili taste like pumpkin? Not even close. The pumpkin’s just back there doing some grunt work – thickening the pot, taming down the heat and adding an earthy note you can’t quite name but would notice if it wasn’t there.

I’ve messed with this one more than I usually do. There’s a heap of Better Than Bouillon (the chicken one, don’t skip it), some fajita seasoning, and a red bell pepper to work with the fajita flavor. Every fall I remember just how much this ground turkey pumpkin chili is a win.

It’s lighter than a beef chili but still has that warmth and full flavor that feels like fall in a bowl.

Why I Love This Recipe

• Tastes better than you imagine.
• Perfect pot to park on the stove for pre-trick-or-treat fuel.
• The spice, sweet and smoke flavors are all in sync.

Ingredients 

The basics that make this pumpkin chili with ground turkey all its flavor.

• Olive oil – starts it all off.
• Onion and red bell pepper – start of the flavor.
• Garlic – always.
• Ground turkey – lighter, still hearty.
• Chicken broth – keeps it smooth.
• Crushed tomatoes – go fire-roasted if you can.
• Pumpkin purée – thickens and sweetens, then disappears into the background.
• Black beans – texture and flavor.
• Fajita seasoning – shortcut spice mix with tex-mex swagger.
• Chili powder – heat.
• Better Than Bouillon – don’t skip, this is your secret weapon.
• Tabasco – just enough to sting.
• Salt and pepper – the final flavor.

How to Make Pumpkin Chili with Ground Turkey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get things going)
  Heat a little oil in your Dutch oven and toss in the onion and bell pepper. Let them soften and pick up a little color before adding the garlic. You’re building the base flavor right here, so give it time.
• Step Two (brown the turkey)
  Push the veggies to the side and add the ground turkey. Break it up and cook until there’s no pink left. It will look a little dry at this point, but don’t worry, the broth and tomatoes will fix that.
• Step Three (make it saucy)
  Pour in the chicken broth, crushed tomatoes, pumpkin purée, Better Than Bouillon, chili powder, fajita seasoning, and Tabasco. Give it all a good stir and make sure nothing is sticking to the bottom.
• Step Four (let it hang out)
  Add the black beans and season with a little salt and pepper. Bring it to a low simmer and let it do its thing for about 30 minutes. The longer it sits, the better it gets.
• Step Five (taste and serve)
  Check the seasoning, maybe another pinch of salt, maybe a few more drops of Tabasco. Ladle it up and top however you like: cheese, sour cream, avocado, all of the above.

If you’re in the mood for another round of turkey chili, my low calorie turkey chili keeps things lighter without giving up flavor.

Recipe Tips

Little things make this ground turkey pumpkin chili what it is.

• More Tabasco or a diced jalapeño if you want it spicy.
• Ground pork, beef, or chicken work just as well as turkey.
• Don’t skip the Better Than Bouillon – just don’t.
• Taste before salting – bouillon and fajita seasoning already bring plenty.
• Tastes even better the next day so feel free to make it the day before.
• Keep it warm on the stove on trick-or-treat night. Grab a bowl between doorbell rings. Another great option for Halloween night is my hot dog chili with beans.

Storage and Freezing

Here’s how to handle leftover pumpkin chili.

• Cool it down first before packing it up.
• Fridge: lasts about 4 days in a sealed container.
• Freezer: keeps for 3 months; thaw overnight in the fridge.
• Reheat: warm it slow on the stove or in short microwave bursts.
• If it thickens: add a splash of broth to bring it back.

When I want chili that’s creamy instead of smoky, I go for my coconut chicken chili. Same comfort, different personality.

FAQs

• Why use ground turkey instead of beef?
  Turkey takes on the spices better and doesn’t fight the pumpkin. It’s lighter but still hearty.
• Is this pumpkin chili spicy?
  Just enough. Add more Tabasco or jalapeño if you want more heat.
• What makes this a savory pumpkin chili?
  No cinnamon, no nutmeg, no sweet pumpkin flavor. Just real chili that happens to have pumpkin in it.
• Does pumpkin actually change the texture?
  Yes. It thickens the pot and smooths it out in a way beans or tomatoes can’t.
• Is this a healthy chili recipe?
  While it’s not labeled that way, it does fit into that category. The ground turkey, pumpkin, and beans make it hearty and balanced without feeling over-the-top.

If you like lighter chilis that still taste rich, my ground chicken chili fits right into those same familiar flavors..

More Comfort Recipes Like This Pumpkin Chili

For when you want that same savory comfort in a different bowl.

• Roasted Garlic Pumpkin Soup with Brown Butter – smooth, earthy, roasted flavor.
• Sausage Tortellini Soup – always feels like dinner.
• Pumpkin Macaroni and Cheese – extra silky sauce, classic cheesy flavor.
• Italian Sausage Chili – robust and comforting with all the Italian spices.

This post may contain affiliate links. Please read my disclosure policy.

Print Pumpkin Chili with Ground Turkey A savory, hearty pumpkin chili made with ground turkey, black beans, and a smooth pumpkin base. It’s thick, flavorful, and built for cold nights. The kind of one-pot dinner that feels like fall without trying too hard. Course Dinner, Main Course Cuisine American Keyword fall chili recipe, ground turkey chili, healthy chili recipe, lean turkey chili, Pumpkin Chili, pumpkin chili with ground turkey, savory pumpkin chili Prep Time 15 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour Servings 8 Calories 285kcal Author Cathy Pollak Equipment measuring cups and spoons For consistency. nonstick skillet For browning the ground turkey. Dutch Oven or large pot. For making the final chili. Ingredients 2 tbsps (30 ml) olive oil 1 medium white onion diced 1 red bell pepper diced 1 (heaping) tbsp (~15 g) minced garlic 2 lbs (900 g) ground turkey (93/7) 1 cup (240 ml) low-sodium chicken broth 1 can (28 oz / 794 g) crushed tomatoes 2 cups (480 g) pumpkin purée 1 tsp (5 ml) Tabasco 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor* 1 tsp (3 g) chili powder ¼ cup (30 g) fajita seasoning 1 can (15 oz / 425 g) black beans rinsed and drained salt and pepper to taste garnish with sour cream, Monterey jack cheese and cilantro (optional) Instructions In a large nonstick skillet over medium heat, add oil and sauté the onions and bell pepper until tender, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the onion mixture to a Dutch oven or large soup pot. 2 tbsps (30 ml) olive oil, 1 medium white onion, 1 red bell pepper, 1 (heaping) tbsp (~15 g) minced garlic In the same skillet, brown the ground turkey until no longer pink. Drain any fat, especially if using a higher-fat ground meat. 2 lbs (900 g) ground turkey (93/7) Combine the chicken broth, tomatoes, pumpkin purée, Tabasco, Better than Bouillon base, chili powder, and fajita seasoning with the onion mixture in the Dutch oven. Add the cooked turkey and black beans, and bring to a simmer. Let it simmer for 30 minutes to let the flavors meld together. 1 cup (240 ml) low-sodium chicken broth, 1 can (28 oz / 794 g) crushed tomatoes, 2 cups (480 g) pumpkin purée, 1 tsp (5 ml) Tabasco, 1 (heaping) tbsp (~20 g) plus 1 teaspoon Better than Bouillon - chicken flavor*, 1 tsp (3 g) chili powder, ¼ cup (30 g) fajita seasoning, 1 can (15 oz / 425 g) black beans Season with salt and pepper to taste. salt and pepper Garnish with your choice of toppings. garnish with sour cream, Monterey jack cheese and cilantro (optional) Notes When using Better Than Bouillon Base (a brand name), keep in mind that it’s not your only option. You can also use bouillon powder or dissolved cubes. However, Better Than Bouillon Base offers a much better flavor than regular chicken bouillon. Ground pork, beef, or chicken can replace the turkey. Taste before adding salt; Better Than Bouillon and fajita seasoning add plenty. The flavor deepens overnight, so it’s great made a day ahead. For a thicker chili, let it simmer uncovered for the last 10 minutes.   If you’re making this pumpkin chili with ground turkey, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card Nutrition info is an estimate and will vary depending on the brands you use. ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 250g | Calories: 285kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 740mg | Potassium: 915mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8100IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg

Have you made this Pumpkin Chili with Ground Turkey? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Chili with Ground Turkey appeared first on Noble Pig.

Easy Ground Turkey Stir Fry for Dinner or Meal Prep

Ground turkey isn’t glamorous, but it knows how to hold flavor when you give it the right company. I use bok choy, carrots, and green onions to keep it filling, and the soy–gochujang–honey mix pulls it all together. Overall, this ground turkey stir fry has a very “I planned this” flavor to it, not just something you tossed in a pan.

I love this gochujang turkey stir fry served over rice or even in a lettuce wrap, but it’s an absolute star when added to meal prep containers for the week. The sauce settles in overnight, the veggies stay crisp and tender, and it makes lunch feel like way more than a sad desk bite.

Why I Love This Recipe

• Gochujang packs heat without blowing out your taste buds.
• A ground turkey stir fry that works with rice, cauliflower rice, noodles, or lettuce wraps.
• Built-in meal prep that still holds up by Friday.

Ingredients

Here’s everything I use to make this ground turkey stir fry for dinner and meal prep.

• Ground turkey – lean and mild, ready to soak up the sauce.
• Baby bok choy – crisp stems, tender leaves.
• Carrots – sweet crunch in the mix.
• Green onions – whites for bite, greens for garnish and stir-in.
• Garlic –  a must in stir fry.
• Low-sodium soy sauce –  salty, savory base.
• Gochujang – heat with depth.
• Honey – keeps the spice in check.
• Lime wedges and sesame seeds – for finishing touches.

How to Make Ground Turkey Stir Fry

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the turkey)
  Brown the ground turkey in a hot skillet with a little oil, breaking it apart as it cooks.
• Step Two (add the veggies)
  Toss in the bok choy stems, carrots, garlic, and the whites of the green onions. Cook until they’re softened but still a little crisp.
• Step Three (greens and sauce)
  Add the bok choy leaves and green onion tops, then pour in the soy–gochujang–honey mix. Stir until everything is coated and sticky, the same kind of flavor I use in my gochujang chicken sandwich.
• Step Four (finish and serve)
  Garnish with lime and sesame seeds if you like, then serve over rice, noodles, or spooned into lettuce cups.

Recipe Tips

Little things make this ground turkey stir fry taste even better and keep it easy for weeknights.

• A spoonful of extra gochujang will turn up the heat if you like it spicier. I also use it in my slow cooker Korean BBQ chicken for that same kick.
• Brown the turkey hard. Let it sit for a minute instead of stirring too much so you get those crispy bits that build flavor.
• Keep the bok choy stems and leaves separate. The stems need more time while the leaves wilt in seconds.
• Serve it over rice to catch the sauce, or try noodles or lettuce cups when you want something lighter.
• Lime juice at the end brightens everything and sesame seeds add crunch.

How to Store, Reheat, and Meal Prep

This stir fry keeps its flavor even after a couple of days, which makes it one of my favorite meal prep recipes with ground turkey.

• Refrigerate: Store ground turkey stir fry in an airtight container for up to 4 days. Great for meal prep with ground turkey since it holds up well all week.
• Reheat on the stove: Add a splash of water to a skillet over medium heat to loosen the sauce and bring it back to life quickly.
• Reheat in the microwave: Remove the lid and drape a damp paper towel over the top. Heat on high for 2 minutes, then in 30-second bursts until hot.
• Skip the freezer: Bok choy won’t stay fresh or crunchy once thawed, so freezing isn’t the best option here.

Frequently Asked Questions

• Why bok choy instead of zucchini?
  Bok choy holds crunch in the stems and soaks up sauce in the leaves. Zucchini can’t pull that off.
• Can I make this vegetarian?
  Yes. Use crumbled tofu or tempeh. Press tofu first so it browns instead of steaming.
• How should I cut the bok choy for stir fry?
  Stems into bite-sized pieces, leaves roughly chopped. Cook stems first, leaves last.
• Is this recipe very spicy?
  It’s more on the mild side. You can adjust the heat by using more or less gochujang, or leave it out if you’d rather keep it completely mild. If you’re looking for another way to use up that jar, try my gochujang steak bites or my  gochujang chicken sandwich.
• Can I use chicken instead of turkey?
  Yes – ground chicken cooks the same, but I like turkey for meal prep as a personal preference, but you do you.

More Ground Turkey Recipes

If you’re looking for more ways to cook with ground turkey, here are a few of my favorites:

• Southwest Turkey Skillet – ground turkey, veggies, and taco seasoning in one pan.
• Turkey Chili Low Calorie – chunky and spiced with hearty beans.
• Ground Turkey Stuffed Jalapeños — cheesy, spicy, and baked until golden.
• Pumpkin Chili – ground turkey, pumpkin, fajita seasoning.

This post may contain affiliate links. Please read my disclosure policy.

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Ground Turkey Stir Fry (Easy Meal Prep Recipe)

Ground turkey stir fry with bok choy, carrots, and green onions coated in a sticky soy–gochujang–honey sauce. Quick weeknight dinner that doubles as an easy ground turkey meal prep recipe.

Course Lunch, Main Course, Meal Prep

Cuisine Asian-inspired

Keyword easy ground turkey stir fry recipe, gochujang turkey stir fry, ground turkey meal prep, ground turkey stir fry, healthy turkey stir fry, meal prep with ground turkey, weeknight dinner

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 268kcal

Author Cathy Pollak

Equipment

• large skillet Roomy enough to fit turkey and veggies.
• measuring cups and spoons For ingredient accuracy.
• mixing bowls For whicking the sauce.

Ingredients

• 1 lb (454 g) ground turkey (I prefer 93/7% lean)
• 2 baby bok choy chopped, stems and leaves separated, divided
• 1 cup (100 g) shredded carrots (packaged pre-sliced are thicker and hold up better for meal prep)
• 3 cloves garlic minced or crushed
• 4 green onions separated, whites chopped and greens cut into 1-inch (2.5 cm) pieces, divided
• 3 tbsps (45 ml) low-sodium soy sauce
• 2 tbsps (30 g) Gochujang (Korean chili paste)
• 1 tbsp (20 g) honey
• lime wedges optional garnish
• sesame seeds optional garnish

Instructions

• In a large frying pan over medium-high heat, drizzle a small amount of oil (optional). Add the ground turkey and cook for about 5 minutes, breaking it apart with a wooden spatula, until browned and cooked through.
  1 lb (454 g) ground turkey
• Add the bok choy stems, carrots, garlic, and the white parts of the green onions. Cook for 3–4 minutes, or until fork-tender but still slightly crisp.
  2 baby bok choy, 1 cup (100 g) shredded carrots, 3 cloves garlic, 4 green onions
• Stir in the bok choy leaves and the 1-inch pieces of green onion. Cook for 1–2 minutes, just until wilted.
  3 tbsps (45 ml) low-sodium soy sauce, 2 tbsps (30 g) Gochujang (Korean chili paste), 1 tbsp (20 g) honey
• In a small bowl, whisk together the soy sauce, gochujang, and honey until smooth. Pour the sauce into the skillet and stir to coat the turkey and vegetables evenly.
• Cook for 2–3 more minutes, until the sauce thickens and clings to the stir fry.
• Garnish with green onion tops, lime wedges, and sesame seeds if desired. Serve hot over rice, noodles, or in lettuce cups.
  lime wedges, sesame seeds

Notes

• Use extra-lean or regular ground turkey, whichever you prefer. Dark meat turkey adds more flavor.
• If you want more heat, increase the gochujang or stir in chili flakes. For a milder version, reduce the gochujang to 1 tablespoon (15 g).
• Cooking tip: brown the turkey without moving it too much at first so you get crispy edges.
• Bok choy stems and leaves cook differently. Add stems first and save the leafy tops for the end.
• Serve over rice, cauliflower rice, noodles, or spoon into lettuce cups for variety.
• For meal prep, portion into containers with rice or noodles, then garnish with lime and sesame seeds right before eating.

 

If you’re making this ground turkey stir fry, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 350g | Calories: 268kcal | Carbohydrates: 14g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 84mg | Sodium: 660mg | Potassium: 640mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 3mg

Have you made this Ground Turkey Stir Fry? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ground Turkey Stir Fry (Easy Meal Prep Recipe) appeared first on Noble Pig.

If I had to describe the taste of this low-calorie turkey chili, “simmered forever” comes to mind. The first bowl is solid, but the next day and the next somehow get better. You could say it struts back stronger, if that’s even a thing.

The fresh salsa wakes the whole pot up, and three kinds of beans make it thick enough to stand a spoon in. I like the corn for a little pop of sweetness against the spice. Starting with whole canned tomatoes is a must since they’re packed at peak ripeness, and that’s where the best flavor comes from. It’s the kind of low calorie chili that eats like it shouldn’t be.

Why I Love This Recipe

• Quick to throw together on any night.
• Big flavor for a healthy chili recipe.
• Lean turkey makes it a low fat chili that’s still hearty.

Ingredients

Fresh salsa, blended tomatoes, and a mix of beans make this low-calorie turkey chili stand out.

• Canned whole peeled tomatoes – blended smooth for the base.
• Onion and garlic – chili essentials.
• Ground turkey (93%) – lean and hearty.
• Chili powder, oregano, cumin, cayenne – the spice mix.
• Salt and pepper – for seasoning.
• Fresh salsa – fresher taste than jarred.
• Chicken broth – keeps it saucy.
• Black, pinto, and red kidney beans – variety and texture.
• Canned corn – adds sweetness.
• Low-fat cheese and green onion – garnish on top.

How To Make This Turkey Chili 

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (blend the tomatoes)
  I start this low-calorie turkey chili by tossing the whole canned tomatoes into a blender and blitzing them smooth. That’s my base and I like having it ready before anything else.
• Step Two (cook the onions and turkey)
  A quick spray in the Dutch oven and in go the onions. Let them soften until they just start to brown, then add the ground turkey and cook until the pink is gone. The spices go in at this point and I stir them into the meat so they really bloom before any liquid hits the pot. Garlic goes in last for just a minute so it doesn’t burn.
• Step Three (build the chili)
  Now everything goes in. I pour in the blended tomatoes, fresh salsa, chicken broth, beans, corn, and salt. Give it a good stir, bring it up to a boil, then lower the heat and let it simmer for about 30 minutes. This healthy chili recipe makes the whole kitchen smell incredible.
• Step Four (serve it up)
  Ladle into bowls and top with low-fat cheese and green onion. It’s a low fat chili that still tastes hearty every time.

If you like lighter chilis but want something richer in flavor, my ground chicken chili is another one worth making.

Recipe Tips

This low-calorie turkey chili is all about the little details that change everything.

• Let the onions get a little brown before adding the turkey. This is when the flavor hits.
• Work the spices into the turkey before adding liquids so they bloom.
• Blending canned whole tomatoes gives this low-calorie turkey chili a richer base.
• Rinse the beans so the chili tastes fresh, not metallic.
• This healthy chili recipe holds its flavor for days, kind of like my slow cooker red chili when I want a make-ahead option.
• Lean turkey keeps it a low fat chili while still feeling hearty.

More Chili Recipes

If you love a good chili recipe, here are a couple more to try:

• Italian Sausage Chili – hearty with a little spice.
• Coconut Chicken Chili – creamy and unexpected.

This post may contain affiliate links. Please read my disclosure policy.

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Low Calorie Turkey Chili

This low calorie turkey chili is a healthy chili recipe made with lean ground turkey, beans, and spice. A lighter chili that still tastes hearty, perfect for weeknight dinners, meal prep, or freezing for later.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword healthy chili recipe, healthy turkey chili, low calorie chili, low calorie chili recipe, Low Calorie Turkey Chili, low fat chili recipe, Turkey Chili (Low Calorie)

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 bowls

Calories 265kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring accuracy.
• Dutch Oven or large pot (7 quart / 6.6 L) Big enough to hold the full batch.
• Blender To puree the canned tomatoes smooth.

Ingredients

• 2 (28 oz / 794 g each) cans whole peeled tomatoes*
• cooking spray
• 1 large yellow onion coarsely chopped
• 2 lbs (907 g) ground turkey (93% lean)
• 2 tbsps (14 g) chili powder
• 1 tsp (3 g) ground cumin
• 1 tsp (1 g) ground oregano
• 1 tsp (2 tsp) finely ground black pepper
• ½ tsp (1 g) cayenne pepper
• 1 tbsp (9 g) finely minced garlic
• 1 (24 oz / 680 g) container fresh salsa (not pico de gallo and not jarred salsa)
• 1 (14.5 oz 411 g) can low sodium chicken broth
• 2 (15 oz / 425 g each) cans black beans drained and rinsed
• 2 (16 oz / 454 g each) cans pinto beans drained and rinsed
• 1 (16 oz / 454 g) can red kidney beans drained and rinsed
• 1 (15.25 oz / 432 g) can corn
• 2 tsps (12 g) table salt (optional -taste and add accordingly)
• garnish each bowl with low-fat cheese and green onion (optional)

Instructions

• Pour the canned whole tomatoes into a blender and puree until smooth. Set aside.
  2 (28 oz / 794 g each) cans whole peeled tomatoes*
• Spray the bottom of a large 7-quart Dutch oven with cooking spray. Sauté the onions over medium-high heat for about five minutes until softened. Add the ground turkey and cook until it’s no longer pink. Stir in the chili powder, cumin, oregano, black pepper, and cayenne, mixing thoroughly with the turkey. Finally, add the garlic and sauté for one more minute.
  cooking spray, 1 large yellow onion, 2 lbs (907 g) ground turkey (93% lean), 2 tbsps (14 g) chili powder , 1 tsp (3 g) ground cumin, 1 tsp (1 g) ground oregano, 1 tsp (2 tsp) finely ground black pepper, ½ tsp (1 g) cayenne pepper , 1 tbsp (9 g) finely minced garlic
• Add the pureed tomatoes, fresh salsa, chicken broth, all the beans, corn, and salt to the turkey mixture. Bring the chili to a boil, then reduce the heat and let it simmer on low for 30 minutes.
  1 (24 oz / 680 g) container fresh salsa (not pico de gallo and not jarred salsa), 1 (14.5 oz 411 g) can low sodium chicken broth, 2 (15 oz / 425 g each) cans black beans, 2 (16 oz / 454 g each) cans pinto beans, 1 (16 oz / 454 g) can red kidney beans , 1 (15.25 oz / 432 g) can corn , 2 tsps (12 g) table salt
• Garnish each bowl with low-fat cheese and green onion, if desired.
  garnish each bowl with low-fat cheese and green onion

Notes

• *Starting with whole canned tomatoes is a must as they're canned at a much riper stage than those used for tomato sauce. You'll always get the best flavor when you start with them.
• Fresh salsa is usually found in the refrigerated produce section of your grocery store. A medium-heat option with jalapenos, onion, and garlic works best. The container might be labeled as "restaurant salsa," but avoid using pico de gallo for this recipe.
• A 7-quart Dutch oven (6.6 L) is the best size for this recipe since it makes a full pot.
• The chili will thicken as it sits. Add a splash of broth or water when reheating if you like it looser.
• My favorite extra add is a jar of sauerkraut. It gives the chili a tangy kick without adding calories.
• Garnishes can be as simple as low-fat cheese and green onion, but avocado or jalapeño slices work too.

 

If you’re making this low calorie chili, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Serving: 350g | Calories: 265kcal | Carbohydrates: 35g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 665mg | Potassium: 785mg | Fiber: 9g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 4mg

Have you made this Low Calorie Chili with Ground Turkey? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Turkey Chili (Low Calorie) appeared first on Noble Pig.

Easy Leftover Turkey Skillet Dinner

This Southwest turkey skillet is a simple, hearty dish that turns leftover turkey into something really comforting. It’s packed with protein, veggies, and just the right amount of taco seasoning to keep it flavorful without overwhelming the other ingredients. Plus, the cheesy goodness ties it all together for a satisfying meal that’s perfect for busy nights.

I love how versatile this recipe is—serve it on its own, spoon it over more rice, or stuff it into tortilla shells to make burritos. The addition of salsa, sour cream, and extra cheese makes it even better. It’s like turning leftovers into something totally new and exciting.

Why I Love This Recipe

• It’s a simple and delicious way to use up leftover turkey.
• This dish is packed with protein, veggies, and cheesy goodness in every bite.
• Perfect for meal prep and easy to customize based on what you have in the pantry.

Ingredients and Possible Substitutions

Here’s an overview of each ingredient in your Southwest turkey skillet, highlighting their roles and potential substitutions:

• Yellow Onion: Adds sweetness and depth. Substitute with white or red onion.
• Avocado Oil: Ideal for sautéing due to its high smoke point. Replace with olive or canola oil.
• Garlic: Enhances flavor. Use ½ teaspoon garlic powder as an alternative.
• Leftover Shredded Turkey: Primary protein source. Swap with cooked chicken or ground turkey.
• Black Beans: Provide protein and fiber. Substitute with pinto or kidney beans.
• RO-TEL (Tomatoes with Green Chiles): Offer acidity and mild heat. Use diced tomatoes plus a small can of green chiles.
• Corn: Adds sweetness and texture. Replace with diced bell peppers or zucchini.
• Cheddar Cheese: Substitute with Monterey Jack or a dairy-free alternative.
• Chicken Broth: Adds moisture and flavor. Use beef broth or water with bouillon.
• Green Chiles: Adds heat. Replace with chopped fresh chiles or jalapeños.
• Taco Seasoning Packet: Imparts the Southwestern flavor. Use 2 tablespoons of homemade taco seasoning.
• Cooked Rice: Serves as a hearty mix-in. Opt for white, brown, or cauliflower rice for a low-carb option.
• Parsley: Adds freshness. Substitute with cilantro or green onions.

How to Make Southwest Turkey Skillet

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Sauté the Vegetables
  Heat a large skillet over medium heat and add a drizzle of oil.
  Sauté diced onion and bell peppers until softened, about 5 minutes.
• Step Two: Add the Turkey and Seasoning
  Stir in the cooked turkey and taco seasoning, mixing well to coat the turkey evenly.
  Cook for 2-3 minutes to let the flavors combine.
• Step Three: Add the Rice and Beans
  Mix in cooked rice, black beans, and a can of diced tomatoes (undrained).
  Stir until everything is combined and heated through.
• Step Four: Melt the Cheese
  Sprinkle shredded cheese over the top and reduce the heat to low.
  Cover the skillet and let the cheese melt, about 3-5 minutes.
• Step Five: Serve and Enjoy
  Garnish with fresh cilantro, green onions, or a dollop of sour cream, if desired.
  Serve warm as-is or use it as a filling for burritos or tacos.

Recipe Tips

Here are a few tips to make your turkey skillet dinner turn out perfectly every time:

• Use leftover turkey: Shredded turkey works great, but you can also use rotisserie chicken if that’s what you have.
• Adjust the spice: Add more taco seasoning or a pinch of cayenne if you like it spicy, or tone it down for a milder flavor.
• Rice options: Any cooked rice works here—white, brown, or even cauliflower rice for a low-carb twist.
• Cheese variety: While cheddar is classic, pepper jack or a Mexican blend can add more flavor.
• Customize the toppings: Fresh cilantro, avocado slices, or a drizzle of hot sauce are great finishing touches.

Storage and Freezing Tips

Here’s how to store and freeze your leftovers for later use:

• Refrigerate: Let the turkey skillet cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
• Reheat: Warm leftovers in a skillet over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.
• Freeze: Portion the skillet into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I make this dish vegetarian? Yes, you can substitute the ground turkey with plant-based meat alternatives or increase the amount of beans and vegetables for a hearty vegetarian version.
• Is this recipe gluten-free? The primary ingredients are naturally gluten-free, but you’ll need to make sure that any canned goods, spices, and additional toppings are certified gluten-free to avoid cross-contamination.
• Can I add other vegetables? Feel free to incorporate veggies like zucchini, bell peppers, or spinach to boost the nutritional content and flavor.
• What can I serve with this skillet? This dish pairs well with tortilla chips, a side salad, or homemade tortillas for a complete meal.
• How can I make this dish spicier? Add diced jalapeños, chili powder, or a dash of hot sauce to increase the heat level to your liking.

This post may contain affiliate links. Please read my disclosure policy.

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Southwest Turkey Skillet

This Southwest Turkey Skillet is a quick and flavorful one-pan meal that combines lean ground turkey, vibrant vegetables, and hearty rice, all seasoned with southwestern spices. Topped with melted cheese and your favorite garnishes, it's a versatile dish perfect for busy weeknights. Customize it with your preferred veggies and protein alternatives to suit your taste.

Course Main Course

Cuisine American

Keyword Southwest Turkey Skillet

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 374kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 1/2 cup chopped yellow onion
• 1 tsp. avocado oil or other neutral oil
• 2 cloves garlic minced
• 1 lb. leftover shredded turkey or chicken (ground turkey works too)
• 1 (15 oz.) can black beans drained
• 1 (10 oz.) can RO-TEL (tomatoes with green chiles)
• 1 cup corn frozen or canned
• 1 cup shredded cheddar cheese
• 1 cup low-sodium chicken broth or vegetable broth
• 1 (4 oz.) can green chiles
• 1 oz. taco seasoning packet
• 2 cups cooked rice
• 2 tbsps. chopped fresh parsley

Instructions

• In a large skillet, sauté the onion and avocado oil over medium heat.
  1/2 cup chopped yellow onion, 1 tsp. avocado oil
• Cook, stirring occasionally, for 4-5 minutes or until the onions are translucent.
• Add the garlic and stir for about 1 minute, until fragrant.
  2 cloves garlic
• Stir in the turkey, beans, tomatoes, corn, cheese, stock, green chiles, and taco seasoning until well combined.
  1 lb. leftover shredded turkey, 1 (15 oz.) can black beans, 1 (10 oz.) can RO-TEL, 1 cup corn, 1 cup shredded cheddar cheese, 1 cup low-sodium chicken broth, 1 (4 oz.) can green chiles, 1 oz. taco seasoning packet
• Add the rice and stir. Simmer for 3-5 minutes, or until most of the liquid is absorbed.
  2 cups cooked rice
• Sprinkle the parsley over the skillet before serving.
  2 tbsps. chopped fresh parsley

Notes

For optimal outcomes when preparing this Southwest turkey skillet, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 349g | Calories: 374kcal | Carbohydrates: 43g | Protein: 32g | Fat: 8.8g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Cholesterol: 68mg | Sodium: 499mg | Potassium: 690mg | Fiber: 9g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 6mg | Calcium: 209mg | Iron: 3mg

More Leftover Turkey Recipes

Leftover Turkey-Cranberry Monte Cristo Sandwiches – Leftover turkey gets an upgrade with these leftover turkey-cranberry Monte Cristo sandwiches.

Leftover Curried Turkey Salad Sandwiches – Curried turkey salad sandwiches are the perfect way to turn leftover turkey into something amazing. Packed with sweet, savory, and spiced flavors, these sandwiches make a standout meal.

Leftover Turkey and Black Bean Tacos – These tacos are a great way to use up leftover turkey from Thanksgiving.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Southwest Turkey Skillet appeared first on Noble Pig.

Sweet and Savory Turkey Sandwich with Cranberry

I love turning Thanksgiving leftovers into something special, and these leftover turkey-cranberry Monte Cristo sandwiches are a perfect example. They combine tender turkey, tangy cranberry sauce, and melted cheese between slices of French toast-style bread. The result is a sweet and savory sandwich that’s hard to resist.

This recipe isn’t just for post-holiday meals; it’s versatile enough for any time of year. By swapping in rotisserie chicken and your favorite jam, you can enjoy this delightful sandwich whenever the craving strikes. Whether you’re looking for creative ways to use Thanksgiving leftovers or simply want a unique sandwich experience, this recipe has you covered.

Why I Love This Recipe

• I get to use up my leftover turkey and cranberry sauce in a fun, flavorful way.
• The sweet and savory combo of turkey, cheese, and cranberry sauce is always a winner for me.
• It’s easy to make and works just as well with rotisserie chicken when I’m craving it year-round.

Ingredients and Possible Substitutions

Here’s a quick rundown of why each Monte Cristo sandwich ingredient shines in this recipe and what you can use as a swap if needed:

• Cranberry Sauce: Adds the tangy sweetness you want! Swap with raspberry or apricot preserves.
• Leftover Turkey: Rotisserie chicken or ham works too.
• Muenster Cheese: Melts beautifully. Try Swiss or provolone instead.
• Confectioners’ Sugar: A sweet finishing touch. Skip if you prefer savory.
• French Bread: Sturdy for soaking. Use brioche, sourdough, or Texas toast.
• Whole Milk: Creamy base for the egg mixture. Sub with cream or non-dairy milk.
• Eggs: Essential for coating. No real substitute here.
• Butter: Gives a golden, crispy finish.

How to Make a Monte Cristo with Leftover Turkey

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Prepare the Egg Mixture
  In a shallow pie plate, whisk together the eggs and milk with a fork until well combined.
• Step Two: Soak the Sandwiches
  Dip each sandwich into the egg mixture, letting it soak for about 30 seconds per side. (The bread should be saturated but not overly soggy.)
• Step Three: Cook the Sandwiches
  In a nonstick skillet over medium heat, melt a couple of tablespoons of butter.
  Place a few sandwiches in the skillet and cook for 3-4 minutes, until the bottoms are golden brown.
  Flip the sandwiches and cook the other side until golden. Add more butter as needed for the remaining sandwiches.
• Step Four: Serve the Sandwiches
  Dust with confectioners’ sugar before serving and serve warm.

Recipe Tips

Here are a few quick tips to help you nail this recipe every time:

• Go for fresh French bread: Soft, fluffy bakery loaves work best to hold up to the egg mixture.
• Cranberry sauce is flexible: Use homemade or store-bought—whatever you’ve got on hand.
• Muenster cheese for the win: This creamy, mild cheese (the American kind) melts perfectly for this sandwich.
• Don’t overdo the soaking: Let the bread absorb the egg mixture, but keep it firm enough to hold together.

Storing Any Leftovers

If you’ve got leftovers (lucky you!), here’s how to store them properly:

• Refrigerate: Wrap sandwiches tightly in foil or plastic wrap and store in the fridge for up to 2 days.
• Reheat: Warm them in a skillet over medium-low heat or in the oven at 350°F until heated through.
• Freeze: Wrap each sandwich in foil and place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I make these sandwiches ahead of time? It’s best to make and eat them fresh for the best texture, but you can prep the ingredients in advance to save time.
• How do I keep the bread from getting too soggy? Dip each side of the bread in the egg mixture briefly—just enough to coat it without oversaturating.

This post may contain affiliate links. Please read my disclosure policy.

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Leftover Turkey-Cranberry Monte Cristo Sandwiches

These Leftover Turkey-Cranberry Monte Cristo Sandwiches transform holiday leftovers into a warm, melty, and satisfying meal. Layered with turkey, cheese, and cranberry sauce, then dipped in an egg mixture and cooked to golden perfection, they’re a creative twist on a classic. Dust with confectioners' sugar for a sweet-savory finish that’s perfect for brunch or lunch.

Course Main Course

Cuisine American

Keyword Leftover Turkey-Cranberry Monte Cristo Sandwiches

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 people

Calories 524kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 20 thin slices of very soft French Bread
• 1-1/2 cups cranberry sauce
• 10 thin slices (12 oz.) Muenster Cheese (have the deli slice it)
• 20 oz thinly sliced leftover turkey or rotisserie chicken
• 3 large eggs
• 2 cups whole milk
• 4-6 tbsps butter
• confectioners' sugar

Instructions

• Spread cranberry sauce on each slice of bread, using as much or as little as you like. To assemble each sandwich, tear a slice of cheese in half. Place half a cheese slice on the bread, followed by the turkey, then the other half of the cheese slice. Finish by topping with another slice of bread, cranberry sauce side facing down.
  20 thin slices of very soft French Bread, 1-1/2 cups cranberry sauce, 10 thin slices (12 oz.) Muenster Cheese , 20 oz thinly sliced leftover turkey
• In a shallow pie plate, whisk together the eggs and milk with a fork until well combined. Dip each sandwich into the mixture, letting it soak for about 30 seconds per side. (The bread should be saturated but not overly soggy.)
  3 large eggs, 2 cups whole milk
• In a nonstick skillet over medium heat, melt a couple of tablespoons of butter. Place a few sandwiches in the skillet and cook for 3-4 minutes, until the bottoms are golden brown. Flip the sandwiches and cook the other side until golden. Add more butter as needed for the remaining sandwiches.
  4-6 tbsps butter
• Dust with confectioners' sugar before serving. Serve warm.
  confectioners' sugar

Video

Notes

For optimal outcomes when preparing these leftover turkey-cranberry Monte Cristo sandwiches, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 220g | Calories: 524kcal | Carbohydrates: 59.2g | Protein: 29.9g | Fat: 19.7g | Saturated Fat: 10.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Cholesterol: 123.2mg | Sodium: 936mg | Potassium: 77.2mg | Fiber: 2g | Sugar: 21.8g | Vitamin A: 38.8IU | Vitamin C: 3.4mg | Calcium: 38.9mg | Iron: 17.4mg

More Leftover Turkey Recipes

Curried Turkey Salad Sandwiches – Curried turkey salad sandwiches are a delicious way to breathe new life into leftover turkey. With a mix of sweet, savory, and warm spices, they’re a flavorful and satisfying meal.

Leftover Turkey and Black Bean Tacos – These tacos are a great way to use up leftover turkey from Thanksgiving.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Leftover Turkey-Cranberry Monte Cristo Sandwiches appeared first on Noble Pig.

Easy Curried Turkey Salad Sandwiches Using Leftover Roasted Turkey

After the holiday feast, when the fridge is packed with leftovers and everyone’s lounging around watching the game, it’s the perfect time to put together these curried turkey salad sandwiches. This recipe is going to transform your extra turkey into something completely different. The combination of tender turkey, sweet golden raisins, and crisp apples, all mixed with a curry-spiced mayo, brings a whole new vibe to the usual leftover lineup.

I love adding shredded carrots and pineapple tidbits for a subtle sweetness and crunch, while a hint of cayenne pepper gives just the right amount of kick. Spread this savory mix onto toasted rustic bread, and you’ve got a sandwich that’s hearty enough to keep everyone fueled through the afternoon’s and weekend’s activities. It’s a straightforward, no-hassle way to experience those holiday leftovers without feeling like you’re eating the same meal on repeat.

Why I Love This Recipe

• It can be served as a sandwich or a wrap or serve on a bed of mixed greens.
• A totally unique flavor no one is expecting with leftover turkey.
• The texture of the turkey salad is perfection!

Ingredients and Possible Swaps

Here’s a brief overview of each ingredient in the curried turkey salad sandwiches, along with potential substitutions:

• Shredded Leftover Turkey Breast: Substitute with rotisserie chicken or tofu.
• Mayonnaise: Swap with Greek yogurt for a tangier, lower-fat option.
• Yellow Curry Powder: Adds the best flavor and color.
• Freshly Grated/Zested Ginger: Ground ginger can substitute, though fresh offers brighter flavor.
• Golden Raisins: Regular raisins or chopped dried apricots work as alternatives.
• Dried Cranberries: Feel free to use sweetened or unsweetened. Dried cherries or currants can be substituted.
• Shredded Carrots
• Pineapple Tidbits (Canned): Fresh pineapple or mandarin orange segments can replace canned.
• Red Apple 
• Green Onion: Chives or finely chopped red onion can be used instead.
• Roasted and Salted Sunflower Seeds: Chopped almonds or pumpkin seeds are suitable alternatives.
• Cilantro: Parsley can be substituted.
• Cayenne Pepper
• Salt & Pepper
• Rustic, Thick-Sliced White Bread or Sandwich Bread

How To Make Curried Turkey Salad Sandwiches 

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Prepare the Apples
  Toss the chopped apples with the reserved juice from the pineapple can to prevent browning.
• Step Two: Combine Ingredients
  Add all the ingredients to a large bowl and mix well.
• Step Three: Spread the Salad
  Spread the turkey salad evenly onto your bread of choice.

Recipe Tips

Here are some casual tips to enhance your leftover turkey salad sandwiches:

• Toast the Nuts: Sometimes I will slightly toast the sunflower seeds to boost their flavor and add extra crunch.
• Adjust the Heat: If you’re not into spicy food, feel free to dial back or skip the cayenne pepper.
• Keep It Fresh: Mix the salad just before serving to maintain the crispness of the fruits and veggies.
• Prevent Soggy Sandwiches: If you’re making these sandwiches ahead of time, layer lettuce leaves between the bread and the salad to keep the bread from getting soggy.
• Customize Your Bread: Experiment with different breads like whole-grain, sourdough, or even wraps to find your favorite combination.
• Chill for Flavor: Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld together.
• Add Some Greens: Throw in a handful of arugula or spinach for added freshness and nutrition.
• Sweeten to Taste: If you prefer a sweeter salad, consider adding a touch of honey to the dressing.
• Make It Your Own: Feel free to swap out ingredients based on what you have on hand or your personal preferences.
• Serve with a Side: Pair your sandwich with a side of chips, a pickle, or a simple salad to round out the meal.

Storing Leftovers

Here are some tips for enjoying your leftover curried turkey salad at a later time:

• Store leftovers in an airtight container and refrigerate within two hours of preparation.
• Consume refrigerated turkey salad within three to four days for optimal freshness.
• Because of the mayonnaise content, I do not recommend freezing this salad.
• Give the salad a good stir before eating to redistribute any settled dressing.
• Use leftover turkey salad as a topping for mixed greens, a filling for wraps, or a stuffing for pita pockets to keep meals interesting.

Frequently Asked Questions

• Can I make this salad ahead of time? Yes, you can prepare the salad a few hours in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the sandwiches.
• What can I use instead of mayonnaise? Greek yogurt is a great alternative, offering a tangy flavor and creamy texture with less fat.
• Can I add other fruits or nuts to the salad? Feel free to experiment with additions like chopped pecans, dried apricots, or diced mango for extra flavor and texture.
• How do I prevent the apples from browning? Toss the chopped apples with a bit of the reserved pineapple juice or lemon juice before adding them to the salad to maintain their color.

This post may contain affiliate links. Please read my disclosure policy.

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Curried Turkey Salad Sandwiches

Curried Turkey Salad Sandwiches are the perfect way to turn leftover turkey into something amazing. Packed with sweet, savory, and spiced flavors, these sandwiches make a standout meal.

Course Main Course

Cuisine American

Keyword Curried Turkey Salad Sandwiches

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 405kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Knife
• Cutting board

Ingredients

• 2 cups shredded turkey breast or chicken breast
• 1 cup mayonnaise
• 2 tsps. yellow curry powder (in the spice aisle)
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup shredded carrots
• 1/4 heaping cup (canned) pineapple tidbits (reserve juice)
• 1 small red apple peeled, cored and chopped
• 1/4 cup sliced green onion
• 1/4 cup roasted and salted sunflower seeds
• 3 tbsps. finely chopped cilantro
• 1/2 tsp. cayenne pepper
• 1/2 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 8 slices rustic white bread, toasted

Instructions

• Start by tossing the chopped apples with the reserved juice from the pineapple can to prevent browning. Once the apples are ready, add all the ingredients to a large bowl and mix well.
  2 cups shredded turkey breast, 1 cup mayonnaise, 2 tsps. yellow curry powder, 1/4 cup golden raisins, 1/4 cup dried cranberries, 1/4 cup shredded carrots, 1/4 heaping cup (canned) pineapple tidbits (reserve juice), 1 small red apple, 1/4 cup sliced green onion, 1/4 cup roasted and salted sunflower seeds, 3 tbsps. finely chopped cilantro, 1/2 tsp. cayenne pepper, 1/2 tsp. kosher salt, 1/2 tsp. coarse ground black pepper
• Spread the turkey salad evenly onto your bread of choice, then serve and enjoy.
  8 slices rustic white bread, toasted

Notes

For optimal outcomes when preparing these curried turkey salad sandwiches, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 154g | Calories: 405kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23.5g | Saturated Fat: 3.7g | Polyunsaturated Fat: 13.8g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 685mg | Potassium: 254mg | Fiber: 3g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 3.4mg | Calcium: 79mg | Iron: 3mg

More Leftover Turkey Recipes

Leftover Turkey-Cranberry Monte-Cristo Sandwiches – Transform your leftover turkey into a mouthwatering delight with these Leftover Turkey-Cranberry Monte Cristo Sandwiches. They’re so good, you’ll be eager to enjoy them the next day! For a year-round treat, substitute rotisserie chicken.

Leftover Turkey and Black Bean Tacos – These tacos are a great way to use up leftover turkey from Thanksgiving.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Curried Turkey Salad Sandwiches appeared first on Noble Pig.

Pesto Turkey Sliders

When my life gets hectic, a quick meal like these turkey and pesto sliders are perfect for getting dinner ready in under thirty minutes. Not only are these sliders ideal for a family meal, but it’s also simple to scale up the recipe to cater to a larger group. Think game day!

The turkey and melty, gooey mozzarella are delicious, but the best part is the pesto and buttery seasoned rolls, which turns these simple turkey pesto sliders into a flavorful meal. I’ve found that even the pickiest eaters (I’ve tested this) love these elevated turkey sandwiches.

I’ve always felt sliders are a great way to enjoy some of the best flavors in bite-sized portions. Just like my ham and cheese sliders, this pesto version disappears every time I make them.

Why I Love This Recipe

• Give me any hot sandwich and I’ll be happy, but I particularly love this combination of flavors.
• The addition of pesto gives them an Italian twist, with a more distinctive flavor profile.
• Ingredients are easily adaptable to suit all kinds of tastes.
• Specifically and most importantly, they’re ready in thirty minutes! You can’t beat that.
• Can be served as an appetizer or a main course and increased to serve a crowd.
• These deli meat sliders are completely different from my big mac sliders recipe made with ground beef.

Ingredients

• White Dinner Rolls: You can use any rolls you prefer as the base of these sliders – connected or unconnected. However, if you want to bake them from scratch, try my onion rolls recipe or my homemade slider buns.
• Sliced Turkey: Regular or smoked turkey is great on these. You can also add a slice of salami or any other deli meat you prefer.
• Mozzarella Cheese: Mozzarella is how you get those ooey gooey cheese pulls. I prefer to shred my own for the best melt factor and use whole milk mozzarella for the best flavor. Even smoked mozzarella would be amazing here.
• Tomatoes: Fresh tomatoes give these hot sandwiches a fresh flavor (you can seed them after slicing if you’re concerned about them being too juicy. I prefer using Roma tomatoes because they are more sturdy. If fresh tomatoes are not your thing, use julienned sun-dried tomatoes that have been packed in oil instead.
• Pesto: For convenience purposes use a store-bought variety, but you can easily make your own.
• Butter: Add richness to the top of rolls and helps crisp them up.
• Seasonings: Garlic powder, grill seasoning and Italian seasoning flavor the butter that gets brushed on top of the slider rolls. You could also sprinkle Parmesan cheese on top for even more flavor.

This post may contain affiliate links. Please read my disclosure policy.

How to Make Pull-Apart Turkey Pesto Sliders

1. Prep: Heat the oven to 375 degrees F and coat a 9×9 baking pan with cooking spray.
2. Slice Rolls: Using a serrated bread knife, horizontally slice through the entire pack of rolls, making sure they stay intact. Arrange the bottom halves, cut side up, in the pan.
3. Add Flavor: Spread pesto over the bottom half of the rolls (use as desired, avoiding excess to prevent sogginess). Layer tomato slices on top of the pesto.
4. Meat and Cheese: Fold turkey meat into quarters and position one piece on each tomato slice. Evenly sprinkle shredded cheese over the turkey, covering all sliced rolls. Place the top half of the slider rolls over the cheese.
5. Butter and Bake: In a small saucepan over low heat, combine butter, garlic powder, Montreal steak, and Italian seasoning until melted. Brush the tops of the rolls with the melted butter mixture. Bake in the center rack for 15 minutes, or until the cheese is melted and the rolls turn golden brown on top.

Recipe Tips 

• Rolls: You can sub out regular dinner rolls for King’s Hawaiian Rolls for extra flavor.
• Deli Meat: I love these sliders made with turkey, but you can use any deli meat your prefer like ham, salami or roast beef.
• Dipping Sauce: I love dipping these sliders into Italian dressing for even more robust flavor.
• Club Sandwich: Also, feel free to add cooked bacon slices for a turkey club sandwich option.
• Serving Size: Plan for each person to eat 2-4 of these slider sandwiches.

How To Scale Up This Recipe

• First, if you’re serving these sliders to a larger crowd, you can easily double, triple or quadruple the ingredients.
• Use one large rimmed baking sheet to double this recipe and two large baking sheets to triple or quadruple this recipe.
• I use two racks in the oven to bake them all when I’m scaling up.

Serving Suggestions

There are so many choices when it comes to making a complete meal alongside these sliders. In the past I’ve paired them with my Italian pasta salad or rainbow macaroni salad, a warm bowl of dill pickle soup, a crisp green salad, and my refreshing honey lime fruit salad. The best sides will really depend on the occasion and how much time and effort you want to put into it.

Storing and Reheating 

• Keep: Overall, these sandwiches will keep in an airtight container, bag, or wrapped well in plastic wrap for up to 2 days.
• Reheat: Additionally, if you want to reheat them, just pop them in the oven for 8-10 minutes at 325 degrees F.

Print

Turkey Pesto Sliders

These pull-apart style turkey pesto sliders are layered with deli meat, fresh tomatoes, melty mozzarella cheese and your favorite pesto. Baked to golden perfection, these sliders are perfect for a busy weeknight or game day.

Course Appetizer, Main Course

Cuisine American

Keyword Turkey Pesto Sliders

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 290kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• baking pan 9x9
• bread knife

Ingredients

• cooking spray
• 1 (16 oz.) package dinner rolls (12 rolls)
• 1 jar (8 oz.) pesto
• 2 Roma tomatoes, (sliced into 12, 6 for each tomato) or sundried tomatoes
• 12 pieces deli turkey meat regular or smoked
• 2-1/2 cups shredded mozzarella cheese
• 4 tbsps. butter
• 1/2 tsp. garlic powder
• 1/2 tsp. Montreal Steak seasoning or any grill seasoning
• 1/2 tsp. Italian seasoning

Instructions

• Preheat oven to 375 degrees F and mist a 9x9 baking pan with cooking spray.
  cooking spray
• With a serrated bread knife, horizontally slice through the entire pack of rolls, making sure they remain connected. Place the bottom half, cut side facing up in the pan. (If you are using individual slider rolls, slice each roll in half and place each of the bottoms face side up in the pan.)
  1 (16 oz.) package dinner rolls (12 rolls)
• Cover the bottom half of the rolls with pesto ( use as much as you prefer, but don't over do it to prevent sogginess.) Arrange tomato slices on top of pesto.
  1 jar (8 oz.) pesto, 2 Roma tomatoes, (sliced into 12, 6 for each tomato)
• Fold one piece of turkey meat into quarters and place on top of each tomato slice. Sprinkle shredded cheese evenly over meat, covering all of the sliced rolls.
  12 pieces deli turkey meat, 2-1/2 cups shredded mozzarella cheese
• Place the top half of the slider rolls on top of the cheese.
• In a small saucepan over low heat, melt the butter with garlic powder, Montreal steak and Italian seasoning. Brush the tops of the rolls with melted butter mixture.
  4 tbsps. butter, 1/2 tsp. garlic powder, 1/2 tsp. Montreal Steak seasoning, 1/2 tsp. Italian seasoning
• Bake on the center rack for 15 minutes until the cheese is melted and rolls are golden brown on top.

Notes

For optimal outcomes when preparing these turkey pesto sliders, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 131g | Calories: 290kcal | Carbohydrates: 21g | Protein: 15g | Fat: 16.9g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.9g | Cholesterol: 35mg | Sodium: 671mg | Potassium: 292mg | Fiber: 2g | Sugar: 4.7g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 1.5mg

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The post Turkey Pesto Sliders appeared first on Noble Pig.

Who doesn’t love a good meatball? Let’s face it, they’re delicious. Since it’s hard not to eat way to many of them, I like to make a turkey version, which helps keep the calories in check. My favorite way to enjoy these turkey meatballs are to add them to my Skinny Italian Vegetable Soup. It’s such an awesome addition.

Since these meatballs are baked, they are even easier to put together than you can imagine.

Line them up on a tray and pop them in the oven for less than 20 minutes. Boom…you have dinner.

I like using a large, rimmed baking sheet to mix all my meatball ingredients, but you can use a bowl if you like.

Tip: If you want to make sure the flavor is right for you and your family, after you mix all the ingredients together, throw a small sample in a frying pan with some cooking spray so you can taste the seasoning before forming into meatballs.

Lined up and ready for the oven, you can see the minced pieces of chipotle popping out…it gives them such a great flavor since turkey meatballs by themselves can be a little bit drab on flavor.

Out of the oven, baked in chicken broth, they are flavorful and ready to be enjoyed however you choose.

It’s hard not to eat them immediately out of the oven.

See, what did I tell you.

Here are the meatballs in a bowl of my Skinny Italian Vegetable Soup…it’s such a great addition to this already fantastical soup. You’ll have to try it for yourself.

I enjoy the versatility of chipotle flavor – it pairs well with a variety of ingredients and cuisines. If you also love it, give my chipotle beef tostadas a try, or make a batch of these chipotle chicken bites for your next taco night. If it’s chilly out, make a bowl of this chipotle tomato soup and serve it with a side of grilled cheese. These meatballs with chipotle-honey sauce are an incredible appetizer.

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I can still recall the sound of my mother banging around in the kitchen on Thanksgiving mornings. There was always this crazy kind of rush to get the turkey in the oven while it was dark out. I’m still bewildered by this. The funny thing is, I can’t recall ever eating Thanksgiving dinner before 5pm. Ever. I’m still not quite sure why the turkey took so long to cook, but it does kind of explain why it was so, so dry…sorry mom.

I know a lot of people really stress about making the Thanksgiving turkey. The pressure can be overwhelming with so many people counting on you to make their holiday taste perfect. That’s a lot to live up to! But I’m here to tell you it’s not that difficult to make a juicy Thanksgiving turkey. Not hard at all.

There are two special, secret weapons when it comes to turkey-making perfection. The first is a meat thermometer (my favorite), preferably digital, and the ability to brine your turkey – this means you need a clean, 5-gallon bucket (a large cooler works well too).

Brining makes a huge difference in flavor and how moist and juicy your turkey will taste. If you’re going to spend so much time cooking this piece of poultry, why have it turn out less than awesome? Brining makes a huge difference.

If you refer back to cell biology in high school, you’ll probably remember the terms “osmosis” and “diffusion.” If furthered your science studies in college biochemistry, you already understand the denaturing of proteins as well. This process is basically what happens when we brine.

With the process of osmosis, the high salt solution of the brine passes through permeable meat cells when you begin soaking your turkey overnight. Diffusion creates the balance of the salt and water in the meat and the salt and water from the surrounding brine solution. This results in a higher concentration of salt and water in the meat and less water loss during the cooking process.

The salty concentration is going to denature the protein strands found in the meat, taking them from a tightly wound-up shape to an unwound and tangled state. Can you picture it? It’s the tangled-up structure that traps the water molecules and holds onto them while cooking. Amazing, right? This will pretty much ensure the juiciness of your turkey.

Sorry for all the science-nerd information. As a trained winemaker, it’s hard to hold the science in and it comes out in the most peculiar places…like here.

The next juicy, turkey, secret weapon is the meat thermometer. Using a digital version makes it so you won’t have to keep opening the oven to check the temperature. It will save you so much stress in the long run and you won’t overcook the bird. You just won’t. It’s a lifesaver and a great investment for all the meat you cook. I promise you will use it all of the time.

I season my turkey with very few ingredients. It doesn’t need anything else, especially with all the flavorful side dishes we serve during the Thanksgiving meal.

• Brined Lemon-Herb Aioli Style Mayonnaise Roasted Turkey
• Slow Cooker Whole Turkey
• The Juciest Salt and Pepper Turkey made in an Electric Roaster

The post The Juiciest Smoked Paprika Turkey appeared first on Noble Pig.

Feeding a family while watching your waistline can be challenging. Your plate and their plate likely look very different. The easiest way to overcome the temptation of munching on what “they” are eating, is making something healthy and delicious the whole family can enjoy.

Casseroles are often filled with laden calories hidden in cream and cheeses…that’s why we love them. They are pure comfort food during the colder months of the year. However, if you want your shorts to fit in time for Spring break, you’ll have to start cutting back now. It’s possible to make delicious, everyday food that is not fattening, which is why this Healthier Spaghetti Bake is the perfect place to start.

What’s important when cooking with lower calorie ingredients is to season your layers well; the meat, the veggies, the pasta. Since we are using low-fat cheeses, they are essentially more bland. I did not list amounts of salt or pepper to add, as everyone’s tastes/requirements for salt are so different. I’ll leave that up to you. I also sprinkled my portion with the green pepper Tabasco.

With all the ingredients, the baking dish is really packed high, which means the portions are large…that’s a good thing. And it packs perfectly for leftovers at the office.

You can easily heat it up in the microwave. I know when I’m reheating pasta in the microwave, I always add a little bit of water to my dish and cover it so it steams. This leaves the pasta tasting more hydrated.

If you serve this with a large side of steamed veggies for yourself you will be quite satisfied! Let the kids have the garlic bread.

Two years ago I made these Bacon, Egg & Toast Cups and I’ve made them for almost every brunch since. Four years ago my kiddos went nuts for Spike Mendelsohn’s Toasted Marshmallow Milkshake, trust me they are so insanely tasty. Five years ago this Cheesy Pepperoni Pizza Dip helped me kick off dip season.

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