Leftover Turkey Recipe (For Naan)
This leftover turkey recipe (for naan) involves adding spices and herbs to shredded turkey leftovers and stuffing them in oven-baked naan.
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Ingredients
The Naan
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
- 3 tablespoon extra virgin olive oil
- 6 tablespoon full fat plain yogurt
- ¾ cup full-fat milk
- 4 tablespoon butter
- 4 teaspoon dried cilantro
The turkey Filling
- 2 cups shredded leftover turkey
- ½ chopped yellow onion
- 2 diced serrano chilies (see notes)
- ½ cup chopped fresh cilantro
- 2 tablespoon cumin seeds
- 2 tablespoon mustard seeds
- 1 teaspoon salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon amchur powder
Instructions
The Naan Dough
- Add the 3 ½ cups of flour and other dry ingredients to a mixing bowl or Kitchen Aid mixer and stir to combine.
- Add the olive oil and yogurt and mix in till fully incorporated.
- Add in the milk, ¼ cup at a time, and knead the dough until you have a firm but sticky mixture. (see notes)
- Place the dough in a bowl, cover with a damp cloth, and set aside for 30 minutes.
The Turkey Filling
- Remove the skin from your leftover turkey and shred it using two forks.
- Add the chopped onion, chilies, cilantro, and all the spices (whole and powdered).
Making The Naan
- After 30 minutes, take your prepared dough and divide it into 8 equal portions. (see notes)
- Roll into round balls, flatten, and stretch slightly until you have a small 3"x3" round.
- Place approximately ½ a cup of the turkey filling in the middle of each round. (see notes)
- Wrap the dough around the filling, shaping it into a round ball and stretching until it is completely sealed.
- Dust your work surface and roll the stuffed dough until you have a round naan, about ¼ inch thick. (see notes)
- Once you have all the naan prepped, preheat the oven to 500 degrees Fahrenheit and place the naan on a baking sheet.
- Prick the surface of each naan with a fork to release air as they cook.
- Bake in the oven for 3-5 minutes until you can see light brown blisters on the surface.
- Remove the naan and brush with melted butter and dried cilantro and serve.
Notes
The serrano chilies - The chilies add a lovely flavor and aroma. If you don't like food that's too spicy, deseed them.
Making the dough—The dough can be kneaded by hand or in a Kitchen Aid. Mix until the milk is fully incorporated, and then continue kneading for 5 minutes to help release the gluten in the flour. The resting period, a crucial step, will allow the gluten to relax, resulting in the perfect texture of the naan.
Preparing the dough for the filling - Naan dough is slightly sticky and challenging to handle. Adding too much flour to the mixture will result in dense naan. Instead, keep the half cup of flour nearby and use it to dust your hands and work surfaces to help shape your dough.
Filling the naan - Don't overfill the naan; leave half an inch around the filling to seal it tightly in the dough. If you find ½ a cup of filling too much, feel free to reduce it to ⅓ of a cup. Too much filling causes the naan to break during the rolling process.
Rolling the naan - The perfect thickness for naan is ¼ inch; however, if you feel that the filling is causing the dough to crack, don't flatten the dough any further.
Nutrition
Serving: 1naanCalories: 436kcalCarbohydrates: 53gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 52mgSodium: 749mgPotassium: 344mgFiber: 2gSugar: 3gVitamin A: 417IUVitamin C: 2mgCalcium: 120mgIron: 5mg
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