Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, spicy leftover turkey. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spicy leftover turkey is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spicy leftover turkey is something that I have loved my entire life. They are nice and they look wonderful.
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To begin with this recipe, we must first prepare a few components. You can have spicy leftover turkey using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spicy leftover turkey:
- Take 2 cup turkey chopped
- Get 1/3 cup pickled jalapeño slices
- Prepare 1 1/2 tsp freshly ground black pepper
- Make ready 1/4 cup dehydrated onions
- Take 1/2 tsp granulated garlic powder
- Take 1/4 cup your favorite barbecue sauce
- Make ready 1/3 cup sour cream
- Make ready 2 tbsp vegetable oil
Have extra turkey from Thanksgiving or just because? Feeling stuffed after an epic Thanksgiving dinner? Leftover Turkey Lettuce Wraps Recipe by Luci Lock. Put a new and fresh spin on your Thanksgiving leftovers and make this delicious turkey stew full Try this one-pot leftover turkey stew that's full of rich Louisiana flavor and can be tweaked to your taste.
Instructions to make Spicy leftover turkey:
- Heat oil and add turkey. Season it and add peppers and dehydrated onions.
- When turkey is heated throughout add barbecue sauce. Stir and when some of the turkey gets crunchy remove to a plate and add sour cream.
- Serve I hope you enjoy!
Some popular Thanksgiving Leftover recipes are Leftover Turkey and Sweet Potato Fritatta and Leftover Turkey Tacos with Brussels Sprouts Slaw to name a few! Of course, you can also make. One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it's great That's where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as.
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