Chinese Turkey Take-Out
Another great way to use up your turkey leftovers, especially when you get tired of the same old traditional turkey plates! Turn that turkey into a Chinese take-out meal with just a few simple and classic ingredients and your family won’t even realize they’re eating leftover turkey again tonight.
1 Tbsp. canola oil
1 onion, cut into wedges about 2 x 1 inch thick
2 celery ribs, diced into 2 inch chunks, then cut into thin strips
2 cups turkey, cooked and cut up (use up your leftovers)
1 (8 ounce) can water chestnuts sliced, drained
1 1/4 cup chicken broth (or turkey broth)
2 Tbsp. cornstarch
1/4 cup cold water
3 Tbsp. soy sauce
1 (14 ounce) can bean sprouts, drained
hot cooked rice
Pour the oil into a large heavy skillet over medium heat and add the celery. Cook until celery is starting to get tender, then add onion and continue to saute until onion is just starting to get transparent.
Then put the turkey in the skillet, add the water chestnuts, and pour in the chicken broth. Bring mixture to a slow steady boil. Reduce the heat to low and allow the mixture to simmer for 5 minutes.
Whisk the cornstarch, cold water, and soy sauce together in a bowl until smooth. Pour the cornstarch mixture into the turkey mixture. Bring back up to a slow steady boil, stirring constantly. Reduce again to simmer and continue cooking and stirring for 2 minutes. The mixture will thicken as it cooks. Stir in the bean sprouts and continue cooking 1 minute. Remove from heat, allow mixture to rest for 1 or 2 minutes and serve over hot cooked rice.