Kate's Global Kitchen
Kate Heyhoe  

Mooshu Turkey

Makes 4 mooshu rolls
by Kate Heyhoe


Here's another exotic way to use up post-Thanksgiving turkey. It's a tasty three-ingredient recipe that literally comes together in minutes. All you need is a microwave oven, a microwave-safe dish, a cutting board and a knife.


2 cups cooked, shredded turkey meat, preferably dark meat
2 tablespoons hoisin sauce
2 cups finely shredded napa cabbage
4 flour tortillas, heated (see method below)
2 chopped green onions, optional


In a microwave-safe bowl (such as a Pyrex casserole with lid), toss the turkey meat with the hoisin sauce. Sprinkle the cabbage on top. Cover and heat on high 1 minute. Stir the mixture: the turkey should be just heated through and the cabbage slightly wilted but not yet limp. If the cabbage is too crunchy for your tastes, microwave another 15 seconds or until the desired consistency is reached. (Note: the turkey and cabbage will release liquid as they're cooked, so avoid overcooking them.) Spoon into warm flour tortillas and serve with a generous amount of fresh cracked pepper, and if desired, chopped green onions.

Heating flour tortillas:
Run your hand under the faucet and lightly dampen one side of each tortilla. Stack the tortillas on a microwave-safe plate (it helps to spritz with nonstick spray in between each tortilla). Cover with another plate, inverted, and microwave on high 1 minute or until tortillas are soft, pliable and warmed through.


Kate's Recipes: "Turkey + 3 Ingredients..."

Mooshu Turkey
Turkey in Saffron Cream Sauce


More Recipes Using Turkey Leftovers:

Turkey Tetrazzini Gratin
Mongolian Turkey and Broccoli Stir-Fry
Exotic Encores with Luscious Leftovers


Kate's Global Kitchen for November, 2000:

11/04/00     My, My American Pie: Pie-Making Pointers
11/11/00     Stuffing Tips and Free-Form Techniques
11/18/00     Better Tasting Turkeys: Drowning and Browning the Bird
11/25/00     Turkey + 3 Ingredients = Luscious Leftovers

Holiday Special: Thanksgiving Headquarters: A to Z


Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created November 2000. Modified November 2006.