After the Turkey: How to Utilize your Nomiku for Thanksgiving Leftovers


sous vide turkey nomiku

Delicious Thanksgiving Leftovers for Days to Come

When the big day is over and you are cramming turkey and bowls of sides into containers to Tetris into your fridge, fear not, we have some fresh takes to up your Thanksgiving leftovers’ game.

Don’t let any of that delicious grub go to waste out of boredom. Check out these recipes and let us know what your favorite go-to is with Thanksgiving leftovers!

Leftover Thanksgiving Turkey Sandwich

Leftover Thanksgiving Turkey Sandwich

Ingredients

  • 1/2 Sous Vide Turkey Breast
  • 2 Tablespoons Leftover Sauce (like harissa, cranberry sauce, or aioli)
  • 4 pieces Romaine Lettuce – washed
  • Handful Sprouts (we used onion sprouts)
  • 1/2 Avocado – sliced
  • 2 slices Provolone
  • 4 slices Whole Wheat or Hearty Whole Grain Bread

Directions

  1. In a Nomiku water bath, re-therm sous vide turkey breast at 55°C (131°F) for 20 minutes.
  2. Take breast out once fully warmed and slice thinly.
  3. Toast bread and place provolone cheese while it’s still hot.
  4. Start building your sandwich by placing warm sous vide turkey breast slices and adding avocado slices, sprouts, and lettuce.
  5. Spread your favorite sauce onto the remaining slices of toast and place on top. Enjoy!

Leftover Cranberry Sauce Cheese Melt

Leftover Thanksgiving Cranberry Sauce Sandwich

Ingredients

  • 2 Slices Hearty Whole Wheat or Multigrain Bread
  • 1 Tablespoon Butter – room temperature
  • 2 slices Sharp Provolone
  • 1 tsp Sous Vide Cranberry Sauce

Directions

  1. Warm up a hot cast iron skillet on medium high.
  2. Butter all sides of both slices of bread generously. Put both slices of bread on the skillet to toast.
  3. Flip once one side is toasted and add cheese on top of one slice with a teaspoon of cranberry sauce. Close the sandwich with the unadorned toasted slice. Cut, plate, and enjoy immediately.

Leftover Turkey and Wild Rice Soup

Leftover Thanksgiving Turkey and wild rice soup

Ingredients

  • 1½ to 2 pounds of cubed turkey leftovers
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 carrot cut into ¼ inch dice
  • 2 ribs celery, cut into ¼ inch dice
  • 1 spanish onion, cut into ¼ inch dice
  • 1 russet potato, peeled and cut into ¼ inch dice
  • 3 cloves garlic, minced
  • Pinch of cayenne pepper
  • ½ cup dry sherry, vermouth, or white wine
  • ½ cup wild rice, cooked according to package instructions and drained, yielding about 2 cups cooked (see cooking note)
  • 1 teaspoon chopped sage or thyme
  • 2 quarts turkey or chicken broth
  • ½ cup whole milk greek yogurt
  • 1-2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons chopped parsley

Directions

  1. Preheat your Nomiku water bath to 60ºC (140ºF).
  2. Re-therm your turkey in the waterbacth for about 30 minutes.
  3. Remove the turkey from the water bath and set aside to cool for about 10 minutes.
  4. While the turkey is cooling heat the olive oil and butter in a large stock pot over medium heat until the butter has foamed and subsided, but not browned.
  5. Add the carrot, celery, onion, potato, garlic, and cayenne to the pot along with a pinch of salt. Sweat the vegetables, stirring occasionally, until they’ve begun to soften, about 5 minutes.
  6. Pour in the dry sherry and bring it to a boil before adding the wild rice, sage, and turkey broth to the pot. Bring the mixture to a boil, then lower the heat to medium low and simmer until the potato is completely tender, about 5-10 minutes, then remove from the heat.
  7. While the soup is simmering, remove the turkey breast from the bag (any liquid in the bag can be added to the soup) and cut it into ½ inch dice.
  8. Off the heat, stir in the diced turkey, greek yogurt, and 1 teaspoon of the lemon juice. Season to taste with salt and black pepper, along with additional lemon juice if desired.
  9. Ladle the soup between warm bowls and garnish with parsley.
  10. *Cooking Note: for best results, wild rice should be cooked at a full boil in ample salted water (we recommend 6 times the volume of wild rice, 3 cups in this instance), stirring occasionally so it doesn’t stick. Once the grains are tender and have split (about 1 hour), drain off any access liquid using a colander, and the wild rice is ready to use.

Leftover Turkey Noodle Soup

Leftover thanksgiving turkey veggie soup

Ingredients

  • 1 1/2 Leftover Shredded Sous Vide Turkey
  • 8 cups Turkey Stock
  • 4 Garlic Cloves, minced
  • 1 medium Onion, chopped
  • 2 medium Carrots, diced
  • 3 Celery Ribs, halved and diced
  • 4 sprigs Thyme
  • 8 oz Egg Noodles or Fusilli Pasta
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • Kosher salt and fresh Cracked Black Pepper

Directions

  1. In a Nomiku water bath, re-therm sous vide turkey breast at 55°C (131°F) for 20 minutes.
  2. In a stock pot, heat up butter on medium heat and put in the garlic, onions, carrots, celery and thyme.
  3. In a separate pot, make pasta according to the directions on the package.
  4. Once the vegetables begin to sweat, add the turkey stock and olive oil. Simmer on low.
  5. Once the pasta is ready, strain and add to the soup. Salt to taste.
  6. To serve, pour soup in bowl, add shredded sous vide turkey breast and freshly cracked pepper.

When you’re done eating and ready to share your sous vide secrets with your friends and family, don’t forget that Nomiku makes a GREAT GIFT! And that we’ve created some wonderful gift sets at great prices. Shop Now >