Watcharee's Delicious Ways to Spice Up Leftover Thanksgiving Turkey

Watcharee’s

Delicious Ways to Spice Up Leftover Thanksgiving Turkey Copyright © 2021 by Thai Culinary Arts Studio LLC

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Watcharee Limanon Watcharee’s Delicious Ways to Spice Up Leftover Thanksgiving Turkey · 1

About Watcharee Watcharee Limanon, a Thai culinary artist from Bangkok, is passionate about sharing the authentic flavors of traditional Thai cuisine. As a girl, she learned Thai cooking from her mother, but also experienced Asian cuisine traveling across Asia as an environmental lawyer. Changing careers, Watcharee trained in Bangkok with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that preserve Thai royal traditions. In 2012, Watcharee moved from Bangkok to Cousins Island in Maine where she draws on the local abundance of fresh seafood and produce in creating traditional and fusion Thai dishes.

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Watcharee’s Delicious Ways to Spice Up Leftover Thanksgiving Turkey · 3

Watcharee’s Delicious Ways to Spice Up Leftover Thanksgiving Turkey When I first came to the US in 1995 to attend law school, I had my first Thanksgiving with my host family, which was unforgettable. Like everyone else, I fell I love with roast turkey, mashed potatoes and gravy, and cranberry sauce and began to feel at home in America. The day after Thanksgiving, we had plenty of leftover turkey meat, and I tried to come up with a new way to spice things up.

Longing for the taste of Thailand, I made massaman curry with leftover turkey, potatoes and onions, which was a fusion delight and a big hit with my host family. It now become one of our favorite dishes after Thanksgiving in our family. Hope you try these recipes for leftover turkey and our WATCHAREE’S massaman curry sauce!

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Thai Massaman Curry Butternut Squash Noodles with leftover turkey 2 jars WATCHAREE’S Thai Massaman curry sauce 2-3 cups of leftover turkey meat, shredded into small pieces 3 cups (12 oz. package) of butternut squash noodles 1/2 cup mushroom (optional) 1/4 cup unsalted roasted peanuts Boil butternut squash on medium high heat for 6-8 minutes until noodles are tender.

Alternatively, noodles can be roast at 400 degrees for 5 minutes before adding them to massaman curry sauce. Heat massaman curry with leftover turkey meat and butternut squash noodles over medium heat. Bring to a boil, add mushroom or potato or other vegetables such as zucchini or cauliflower and cook through. Turn off the heat and add roasted peanuts. Serve warm and enjoy!

For those who are looking for a gluten free recipe idea, try our massman curry sauce with butternut squash or other vegetable noodles with leftover turkey.

Serves: 2-3

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Turkey Pot Pie with Thai Massaman Curry Sauce To many, there is no better comfort food during the fall and winter than homemade turkey pot pie. This turkey pot pie with leftovers and massaman curry sauce is a quick and easy with a flaky puff pastry crust that you can find at any supermarket. Add an Asian twist to your leftover turkey!

1 jar WATCHAREE’S Massaman Curry Sauce 2 small potatoes, diced to small cubes (or left over baked potatoes) 1 small onion, diced to small pieces 2-3 cups of leftover turkey meat 3 tbs roasted peanut 1 sheet puff pastry 2 tbs corn starch 4 tbs cold water EGG WASH 1 egg 1 tbs water Preheat oven to 400 degrees. Leave puff pastry at room temperature for at least 20 minutes before baking. In a pot, simmer leftover turkey, potato and onion with WATCHAREE’S Thai Massaman Curry Sauce for 10 minutes. Mix corn starch with cold water. Add to the curry one tablespoon at a time and stir until thickened. Turn off the heat and add massaman curry filling and peanuts to a baking dish.

To make egg wash, beat one egg with water. Cut the puff pastry to fit the baking dish and gently lay over the top. Cut a slit in the pastry to let steam escape. Brush the top of the pastry with egg wash. Bake for 10-15 minutes until golden brown. Serve warm.

Serves: 4 WATCHAREE.COM

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Massaman Curry Turkey Pizza A creative, delicious recipe that combines traditional Thai flavors with the seasonal American classic: Thanksgiving turkey. Using our flavorful Massaman Curry Sauce, we’ve created a light, easy to make pizza that is perfect for Thanksgiving - or anytime of the year! Fun to make and fun to eat for the whole family. Enjoy!

1 jar WATCHAREE’S Thai Massaman Curry Sauce 1 (18 oz.) ball of pizza dough, room temperature 1 cup mushrooms, sliced ½ cup red onions, sliced 1 cup of leftover turkey meat, shredded to small pieces Fresh mozzarella cheese, grated Dill (optional) Preheat oven to 450F. Line a baking sheet with Silpain (non-stick baking mat) or use a perforated pizza pan for baking. Divide dough in half and stretch each piece onto a 10-12” circle on a lightly flour surface. Heat WATCHAREE’S Thai Massaman Curry Sauce in microwave for one minute. Spread sauce on each piece of dough. Top with fresh mozzarella cheese, turkey, mushrooms and red onions. Bake for 10 minutes or until golden brown. Add other toppings that you like such as pineapple, bell pepper eggplant or create your own version of a Thai inspired (Thanksgiving) pizza!

Serves: 2

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Turkey with Thai Massaman Curry Sauce If you are looking for a new way to enjoy your Thanksgiving turkey leftovers and want a dish that is easy to prepare and sure to please, here is your answer. Set aside a few potatoes and onions before your Thanksgiving meal, and all you will need are WATCHAREE’S Massaman Curry and some roasted peanuts. It is so quick that by the time your rice is steamed, your curry dish will be ready to serve. For real nontradionalists, you can also try WATCHAREE’S Massaman Curry as the gravy for your Thanksgiving meal!

2 jars WATCHAREE’S Thai Massaman Curry Sauce 2-3 cups leftover turkey meat 3 medium potatoes, cut into cubes 2 small onions, cut into wedges 1/4 cups. roasted peanuts Add WATCHAREE’S Massaman Curry Sauce in a sauce pan or wok and warm over medium heat. Add leftover turkey meat and stir. Add potatoes and onions and simmer for 15-20 minutes or until potatoes and onions are soft. Add peanuts, remove from heat and serve with steamed jasmine rice, sticky rice, nan or roti.

Servings: 4-6

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