Leftover Turkey for Breakfast + Lunch

If you still have turkey from the holiday, here are two quick and delicious recipes to transform those leftovers into a new dish.

Photo from Real Simple

Turkey Hash with Fried Eggs
Total Time: 25 minutes
Servings: 4

Ingredients:

• 3 tablespoons olive oil
• 3/4 pound red potatoes, diced*
• 1 onion, chopped*
• 1 red bell pepper, chopped*
• kosher salt
• black pepper
• 1 cup diced roasted turkey
• 1/4 cup chopped fresh parsley*
• 8 large eggs*

*WIC approved items

Directions:

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the potatoes, onion, bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
3. Stir in turkey and parsley and cook, stirring occasionally, until heated through about 3 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
5. Working in 2 batches, crack the eggs into the pan and cook, covered to the desired doneness, 2 to 4 minutes slightly runny sunny-side-up eggs. Serve with the hash.

Photo from Real Simple

Turkey and Poblano Chili
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped*
• 1 poblano pepper, chopped*
• 2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes*
• 2 15.5-ounce cans of kidney beans, rinsed*
• kosher salt and black pepper
• 2 cups shredded roasted turkey or chicken

*WIC approved items

Directions:

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in cumin.
3. Add the tomatoes (with their juice), the beans, 2 cups water, 1/4 teaspoon pepper and salt to taste and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
5. Add the turkey and cook until heated through, about 3 minutes.