Leftover Turkey

I made this for dinner this evening, and we really enjoyed it. Great way to use up some of that leftover turkey bird for our tastebuds.  Just thought I’d share.  I’ve adjusted the recipe for the way I’ll make it next time.  That would be the addition of the ginger, red pepper, rice and the canned vegetables other than the mushrooms that her recipe called for.

Leftover Turkey Stir Fry

 Ingredients:

6 tbsp. soy sauce

2 tbsp. white sugar

2 to 4 tbsp. cornstarch (I think I used 2)

3 c. coarsely chopped up cooked turkey

4 c. sliced broccoli

2 c. thinly sliced carrots

2 c. chicken broth

1 large onion, sliced

8 oz. canned mushrooms (optional) (OR use fresh mushrooms)

(My additions)

1 c. minute rice cooked in 1 c. boiling water

1 can sliced water chestnuts

1 c. bean sprouts, drained

1 can Chinese stir-fry vegetables, drained

½ tsp. fresh minced ginger root or sprinkled with ground ginger

Sprinkle with ground red pepper to taste

 Directions:

Whisk soy sauce, sugar, ginger and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.

 Heat a large skillet or wok over high heat and pour vegetable oil into the hot skillet, coating the bottom.  Stir in broccoli, carrots and onion into the hot oil to combine; pour chicken broth into the vegetables and cover skillet.  Cook until carrots start to become tender about 2 minutes.  Stir in turkey mixture and add water chestnuts, bean sprouts, Chinese vegs, mushrooms and rice; cook and stir until heated through and the sauce has slightly thickened, about 1 minute. 

 NOTE:  I have adapted the basic recipe posted at allrecipes.com by BunnyBaker to suit our tastes.  I doubled the recipe, and her recipe has a 5/5 stars rating