Category: Using Leftovers



3 cups of leftover turkey chopped into bite size pieces

1 very large onion, chopped into small pieces

4 stalks of celery chopped into small pieces

1 large carrot chopped into small pieces

1/2 cup leftover turkey gravy

4 cups of water

1 tablespoon of Jamaican Ginger

1 teaspoon of tumeric

1/2 to 1 cup of Jasmine rice

Pinch of fresh rosemary



Put all ingredients (minus the rice) into large pan and bring to boil, I use gas stove and cook on high for approximately 15 minutes.

After 15 minutes I add one cup of Jasmine rice to the boiling rice, put lid back on and let cook another 20 minutes on medium.

Since I have to have low sodium diet, I do not add any salt.   The leftover turkey was already salted when cooked and the leftover gravy already salted when first made.  The Jamaican ginger and Turmeric gives it plenty of  flavor and when eating one can add extra salt and/or pepper if wanted.

We have toasted Italian bread with fresh butter in place of crackers, that is an individual choice.

The leftover soup is vac sealed and frozen for quick dinner in the future.   Uses up most of leftovers and nothing is wasted.



This is a dish comprised of leftover pulled pork with veggies added. Sweet and tasty

4 cups lelftover shredded or pulled pork (mine had sweet barbecue sauce very light and had been previously frozen)
2 or 3 stalks of celery chopped into small pieces
1 large or 2 small onion chopped into small pieces.
1 large carrot chopped into small pieces.
2 green peppers cut In strips (remove all seeds)
4 hot cherry peppers cut into pieces (remove all seeds)
2 tablespoons olive oil
Sesame oil (I use about 1 teaspoon)
Asian “Oyster Sauce” mine is Dynasty brand 1 tablespoon
Jasmine White Rice
1 large iron skillet

Spray skillet with oil
Add all the vegetables to skillet
Add the shredded on top (DO NOT MIX)
Let cook on medium for about 15 minutes
Remove lid and add Sesame oil and Oyster Sauce and mix
Cover with lid and let cook on low for 15 minutes

I usually do this first and set aside
1 ½ cup water
1 cup Jasmine rice
Put water into pan, add rice, stir, bring to a brisk boil, then put on lid and turn to low for 5 minutes, then remove from burner and leave lid on until ready.
I keep this rice very plain as the pork and veggies have enough salt and flavor without adding anything to the rice.

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