Leftover Turkey & Roasted Butternut Squash Stir-Fry
Transform your Thanksgiving leftovers into a delightful stir-fry combining turkey and roasted butternut squash with maple and sage for a warm and comforting dish.
Ingredients
Main Ingredients
- 2 cups cooked turkey breast, sliced into thin strips This flavorful protein adds heartiness to the dish.
- 2 cups roasted butternut squash cubes Their creamy texture and sweet, buttery flavor elevate the entire meal.
- 1 red onion, thinly sliced Its sharp taste adds depth and a touch of sweetness.
- 1 red bell pepper, sliced Juicy and crisp, this veggie brings vibrant color and crunch.
- 2 cups kale leaves, roughly chopped Earthy and nutrient-rich, kale adds a wonderful contrast.
Cooking Essentials
- 2 tablespoons olive oil A staple for cooking, it infuses richness and helps to sauté the veggies.
- 2 tablespoons maple syrup Enhances the overall sweetness and adds a unique flavor profile.
- 1 teaspoon dried sage Aromatic and earthy, sage perfectly complements the sweetness of the squash.
- Salt and pepper to taste Essential for seasoning and bringing out the flavors.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the red onion and red bell pepper to the skillet, sautéing until softened.
- Stir in the roasted butternut squash and turkey, cooking for 5-7 minutes until heated through.
- Add the kale and cook until wilted.
- Drizzle with maple syrup and sprinkle with sage, salt, and pepper. Toss everything together and serve warm.
Notes
For best results, roast butternut squash instead of using raw. Adding red pepper flakes introduces heat. A sprinkle of feta cheese when serving can enhance creaminess.