Stir-Fried Turkey and Brussels Sprouts

By Martha Rose Shulman

Updated Nov. 7, 2022

Stir-Fried Turkey and Brussels Sprouts
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(241)
Comments
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A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it’s thrown into the colorful, gingery mix at the last minute. Once you add the turkey it’s important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you’ve stir-fried the red peppers, and just stir-frying to heat through.

Featured in: Soup, Salad and Stir-Fry With Thanksgiving Leftovers

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Ingredients

Yield:4 servings
  • 1tablespoon rice wine or dry sherry
  • ¼cup chicken, turkey or vegetable stock
  • 1tablespoon soy sauce, more to taste
  • 2tablespoons grapeseed, canola or peanut oil
  • 1tablespoon minced ginger
  • 2fat garlic cloves, minced
  • ½teaspoon red pepper flakes
  • 1½pounds brussels sprouts, trimmed and quartered
  • 1bunch scallions, cut diagonally in ½-inch lengths, dark green parts separated
  • 1red bell pepper, cut in thin 2-inch strips
  • 1cup shredded turkey
  • Salt and pepper, to taste
  • ¼cup chopped cilantro
  • Grains or noodles, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

213 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 15 grams protein; 690 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.

  2. Step 2

    Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.

  3. Step 3

    Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.

  4. Step 4

    Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

Ratings

4 out of 5
241 user ratings
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Comments

Karen

This is fabulous! What a great way to use left over turkey, chicken, pork or beef! FYI, it will take longer than 10" to make this dish because of all the vegetable prep but you can still put it all together and on the table within 30".

Karen M

Tasty and unusual combination of brussels sprouts and a teriyaki-like sauce. Prepping all ingredients took me about 30 minutes, but it goes quickly once you start cooking.

Es

An excellent post-Thanksgiving dinner. Served over sushi rice in a bowl. Subbed shallots for scallions. Very tasty. After stir-frying, I put lid on wok for a minute or two.

Amanda

Good. Needs more ginger and garlic

Amanda

Good! Next time, needs more garlic and ginger.

Deborah

Overall an easy tasty use of leftover turkey or chicken. But my 12-inch sautéed pan was too small for the job. It took too long to cook red peppers hence the meat slightly dried out. Also I increased amount of meat so I should have increased stock mixture accordingly.

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