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A good way to use up leftover turkey from Thanksgiving or Christmas. I make sure I buy a turkey big enough to make this the next day. Originally an adopted recipe
- 1⁄4 cup reduced sodium soy sauce
- 2 tablespoons catsup
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1⁄2 cup chicken broth
- 2 tablespoons cornstarch
- 2 cups leftover turkey, in bite size pieces
- 1 tablespoon cooking oil
- 1 small red onion, sliced
- 1 medium sweet potato, peeled and cut into bite sized chunks
- 2 cups broccoli florets
- 2 small red sweet bell peppers, cored, seeded and cut into bite sized chunks
- 1⁄2 cup water
- SAUCE: Combine all ingredients in small bowl.
- STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
- Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
- Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
- Add ½ cup water; cover and cook 6-8 minutes until sweet potato is tender.
- Add remaining sauce and heat while stirring gently to combine.
Excellent way to use up my leftover turkey tenderloin! I only had apple cider vinegar onhand, so I used 1 TBSP of that rather than the white wine vinegar and it still tasted great. Didn't have any sweet potatoe, but I used one red bell pepper, some brocolli, carrots and green onions. I also added a minced garlic clove while sauteeing the veggies.
The flavor of the sauce was good. The directions were difficult for me to follow. I fried white potatoes in oil with onion, then added peppers and meat, when potatoes were done I added broth, sauce and broccoli for 3 minutes. Turned out good.
Wow, I liked this WAY more than I thought I would. The only change I made was to use asparagus rather than broccoli, just because that's what I had. The recipe doesn't state what to do with the turkey and sauce. I added it at the end of the cooking process and that worked fine. I served it over rice made with leftover cooking water from Mean Chef's Sweet Potatoes with Red Curry Paste. The cooking water enhanced the sweet potato flavor and added the heat and zip of curry. The rice and stir-fry were perfect together, negating any possibility of a bland dish. Thanks, Familian!