One-Skillet Turkey, Mushrooms and Polenta Cakes

Disclosure: This post is sponsored in partnership with Canadian Turkey. As always, all opinions are our own.

I don’t want you to get me wrong, I love the relaxed vibe of summer, however, I have always found something very comforting about the fall of the year. For the most part, vacations are over, the kids are back at school and dad and mom are back to work. Life, in general, seems to go back to normal.

Another thing I like about the fall is the cooler weather.  Which for me often translates into spending more time in the kitchen cooking, canning, and baking.  This is the time of year when I always try to make meals that will yield lots of leftovers.  I love using these leftovers for future dinners, lunches, and snacks.

One of my all-time favourite weekend dinners to make is a big roasted turkey dinner. Not only is it great for Sunday dinner, but it ALWAYS has lots of leftovers!

turkey on a platter

Did you know, October is Canadian Turkey Month? It is and I’m so excited to help get Canadians cooking with turkey all month long!  Whether you’re planning for weeknight dinners, weekend family nights, or gatherings with special friends, Canadian turkey can be the cornerstone of every meal.  Plan for extra leftovers and try swapping turkey for the usual protein in any of your favourite recipes and then get ready to be surprised at how delicious and tasty they will be. There are so many ways to get cooking with turkey and Canadian Turkey Month is a great time to treat your family to some new and exciting turkey recipes!

Thanksgiving is almost here too, and Canadians are gearing up to celebrate one of their favourite holidays of the year.  Making memories over a festive meal with family and friends is the greatest way to participate in this Canadian tradition.  Whether you’re a novice cook new to feeding a crowd or a seasoned pro in the kitchen, let Canadian Turkey help you create a show-stopping Thanksgiving celebration and give you everything you need to make this a delicious and memorable meal!

Never roasted a whole turkey before? Not a problem.  Canadian Turkey has made it foolproof for you with their Turkey Basics Whole Turkey How-Tos.  These step-by-step videos will break down the basics so you can master all the steps needed to make that perfect roast Thanksgiving turkey.  You’ll be surprised at how simple it can be to create a special celebration meal with these helpful tips and easy-to-follow directions.  

As I mentioned earlier, one of the best things about roasting a whole turkey is having delicious leftovers that you can use to make meals for a later date.  You can strategically plan to make leftovers from your main meal by buying a turkey that is a few pounds heavier than you need. While sitting down to your Thanksgiving feast, your family will never guess that this meal will be doing double duty by providing you with bonus meal starter packs so you can have a head start on busy weeknights ahead.

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

Leftover turkey can be shredded, cubed or sliced, and stored in the freezer to be used as a handy base for a healthy meal.  These portions of healthy and lean protein will be a busy mom’s best friend in the kitchen, where they can be used to make soups, salads, pastas, casseroles, wraps, sandwiches and more.  With a little planning, there are endless ways to use these power protein packs!

You can use your leftovers in any of your favourite recipes, or visit canadianturkley.ca where you can find a selection of delicious recipes for inspiration.  Turkey leftovers give you so many options for making new and tasty main meals and snacks for your family every day! 

10 WAYS TO MAKE THE MOST OF YOUR TURKEY LEFTOVERS

1. To plan for leftovers, order a turkey that is several pounds bigger than what you need.  That way you can be sure to cook once and eat twice, with leftover turkey to spare for additional meals once everyone has had their fill.

2. Plan for leftovers by allocating 1½ – 2 pounds of turkey per person.  This will give you ½ to 1 pound of extra turkey for each person at your table.

3. Make sure you pack your leftovers within 2 hours after cooking to maintain the quality and safety of the food.

4. Save and freeze the turkey carcass and bones, too.  Use these to make a delicious turkey stock that can easily be frozen for use in soups, sauces, gravies, and mashed potatoes.

5. Freeze any leftover gravy in muffin tins or ice cube trays.  Once frozen, store in a zip-top bag or airtight container and use as needed.

6. Leftover turkey freezes well, so make sure you fill your freezer!  Wrap your turkey leftovers in plastic to avoid freezer burn and you’ll have ready portions on hand. Visit www.canadianturkey.ca for recipe inspiration and make salads, soups, pasta or casseroles in a snap!

7. Store your leftovers properly for best results.  Shred your turkey or cut it up into slices or cubes and freeze in convenient 1lb meal base portions that are ready to use right from the freezer. Store in an airtight container in the freezer for a quick start to weekday meals.

8. Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes.

9. Make a list of your favourite leftover turkey recipes.  Add to that list so when the holiday season comes around every year you will have a head start with a selection of go-to recipes on hand.

10. Stock up on air-tight, leak-proof containers or plastic bags for your leftovers or prepared meals so you’re ready to size up your meals any time.

There’s lots more exciting information to come, so just keep scrolling because I’m also sharing a super helpful downloadable with 5 Way To Use Turkey Leftovers To Quick-Start Weekday Meals, plus, a delicious recipe for One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing.

And, that’s not all! There’s also a fabulous giveaway for a $75.00 Hudson’s Bay e-gift card (redeemable at The Bay or thebay.com) to help one lucky reader celebrate Thanksgiving with Canadian Turkey!

5 Way To Use Turkey Leftovers To Quick-Start Weekday Meals

You can easily download these great ideas by simply clicking on the highlighted text –> 5 Way To Use Turkey Leftovers To Quick-Start Weekday Meals

 

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

PIN IT – One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing
Print Recipe
4.72 from 7 votes

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

Prep Time15 mins
Cook Time25 mins
Servings: 4
Calories: 101kcal

Ingredients

Ingredients:

  • 2 cups leftover cooked turkey meat
  • 1 500g tube, pre-made polenta
  • 2 tbsp olive oil
  • 3 cups assorted mushrooms
  • 1 cup cherry tomatoes
  • 12 medium-sized basil leaves
  • salt pepper, to taste

Dressing:

  • 3 tbsp sundried tomato paste
  • 2 tbsp Greek yogurt
  • 1 tbsp water

Instructions

  • Slice polenta into 3/4 inch rounds. Heat 1 tbsp olive oil in a skillet and sear polenta over medium heat until gently browned. Remove from the pan.
  • Heat 1 tbsp olive oil over medium heat.  Sauté mushrooms until lightly browned, 6-8 minutes. Season with salt and pepper to taste. Remove from pan.
  • Add tomatoes to the skillet.  Sear over high heat for 3-5 minutes
  • Lower heat.  Add turkey and cook until gently warmed, add the mushrooms and mix until warm, 1-2 minutes.
  • For the dressing, mix together sundried tomato pesto, yogurt, and water using a fork.
  • To serve, plate each dish with 2-3 polenta cakes.  Top with mushrooms, turkey, and tomatoes.
  • Drizzle with sundried tomato dressing and sprinkle with fresh basil.
  • Serve immediately.

TIP: This dish makes a fabulous lunch the next day.  You can also replace the polenta with rice or pasta.

    Nutrition

    Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg

    Are you looking for additional tips, recipes, Turkey Basics videos and HOW TOs?  Follow the #CdnTurkeyMonth hashtag and visit canadianturkey.ca for all your cooking inspiration.  Canadian Turkey makes your Thanksgiving easy with all the recipe suggestions and turkey prep tips you need.  The year-round whole turkey HOW TOs section will help you prepare a whole Canadian turkey for your friends and family for any occasion. And the recipe section is filled with delicious recipes for whole turkey, turkey cuts and leftovers so you can get tasty, nutritious and versatile turkey on your table every day! 

    GIVEAWAY TIME

    WIN –  A $75 Hudson’s Bay e-gift card (redeemable at The Bay or thebay.com) for one lucky reader to help you celebrate Thanksgiving with Canadian Turkey!

    DATES – Giveaway closes at 11:59 PM AT on, October 10, 2019

    ELIGIBILITY – Open to residents of Canada 18+.

    TO ENTER – Using the Giveaway Tools form below, simply follow the instructions, complete the mandatory entries, (which unlock the optional entries), plus any or all the optional entries for your chance to win this prize.

    Best of luck everyone!

    Canadian Turkey Month Badge

     

    Comments

    1. I learned when thawing to allow 5 hours of thawing time per pound.

    2. Stephanie LaPlante says

      I learned that whole turkeys can be kept frozen for 1 year.

    3. Freda Mans-Labianca says

      The brining process requires a 6-24 hour soaking period.

    4. Elizabeth Matthiesen says

      I learnt how to measure the correct amount of vegetable oil for deep frying a turkey.

    5. I learned that to flatten a turkey I need to use a very sharp knife or better yet, heavy kitchen shears, cut along both sides of the backbone through the rib cage to remove a strip about 2 inches wide. I will try this.

    6. To thaw a turkey Place turkey on a tray on a bottom shelf in refrigerator.
      Allow 5 hours of thawing time per pound (10 hours/kg).

    7. wendy hutton says

      REFRIGERATOR METHOD:
      This method of thawing a turkey is the safest, as it keeps the meat cold until it is completely defrosted.

      Place turkey on a tray on a bottom shelf in refrigerator.
      Allow 5 hours of thawing time per pound (10 hours/kg).
      Health Canada recommends that your refrigerator is set at 4 °C (40 °F).

    8. I learned that it is best to keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

    9. The brining process requires a 6-24 hour soaking period!

    10. Erica Hughes says

      NOTE: After cooking, keep turkey hot (above 140°F (60°C)) or refrigerate (below 40°F (4°C)). DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!

      I never think of keeping it hot!

    11. I learned that “There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey”.

    12. DEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE. thanks

    13. Sandra Dufoe says

      I learned to proper;y defrost the turkey.

    14. I learned all about spatchcocking a turkey which I hadn’t heard of before

    15. kristen visser says

      4 stars
      I learned to never thaw your turkey at room temperature

    16. You can freeze a whole turkey up to a year!

    17. kathy downey says

      I learned the brining process requires a 6-24 hour soaking period.

    18. I learned that you can freeze leftover cooked turkey for up to 4 months.

    19. LILLIAN BROWN says

      I was surprised to learn that there are absolutely no quality differences between fresh and frozen turkeys.

    20. I learned it’s best to marinate up to 24 hours before deep frying a turkey, ideally 15 lb +

    21. I learned Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.

    22. Florence Cochrane says

      If stuffing a turkey do it while the oven is preheating. Spoon stuffing lightly into turkey.

    23. Allow 5 hours of thawing time per pound (10 hours/kg).

    24. ivy pluchinsky says

      I learned when thawing you should allow 5 hours of thawing time per pound.

    25. I learned that whole turkey can be kept frozen for 1 year.

    26. I have a meat thermometer for the first time ever and I learned that the correct temperature for my stuffed turkey is 180F.
      Karen W recently posted…Call Before You DigMy Profile

    27. I learned that thawing takes 5 hours per pound

    28. When buying a whole turkey, allow for 1 pound per person, or 1.5 pounds if you want leftovers. I wouldn’t have thought it would be that much!

    29. I learned there are absolutely no quality differences between fresh and frozen turkeys.

    30. Great recipe, makes me look forward to Thanksgiving!

    31. I learnt If you choose to baste your turkey, limit the number of times you open and close your oven (once per hour is sufficient).

    32. Brining adds flavour and moisture to your turkey meat. I’ve never tried brining before but I may in the future.

    33. lynn clayton says

      i leanred you can keep a turkey frozen for up too a year

    34. Natasha Thibouthot says

      I learned how to thaw a turkey by placing turkey on a tray on a bottom shelf in refrigerator and to allow 5 hours of thawing time per pound (10 hours/kg).

    35. I learned it’s best to marinate up to 24 hours before deep frying a turkey.

    36. 4 stars
      I learned how to brine a turkey which is something I’ve been too intimidated to try yet. I think it would be delicious though.

    37. Debbie White-Beattie says

      The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting. The length of the soaking period will depend on the turkey, water and your own personal experience and tastes, so experiment a few times to see what works best for you.

    38. I learned that you should allow 5 hours of thawing time per pound/10 hours per kilogram.

    39. Nicole Jubleew says

      I learned that for a whole turkey the brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

    40. I learned about “SPATCHCOCKING” OR FLATTENING A WHOLE TURKEY

    41. I learned that when you thaw your turkey in the refrigerator you need to allow 5 hours of thawing time per pound (10 hours/kg). This tip will take the guesswork out of how long I need to thaw my turkey in the future.

    42. Shannon Mark says

      You can freeze a Turkey up to a year

    43. I learned some great tips about thawing your turkey – like you need to allow for 5 hours of thawing time per pound of turkey!

    44. After cooking, keep turkey hot (above 140°F (60°C)) or refrigerate (below 40°F (4°C)). Turkey should not be left at room temperature for more than 2 hours.

    45. The best way to thaw a whole turkey is either in the fridge or in cold water

    46. I learned to always wash hands with warm water and soap for 20 seconds before and after handling food.

    47. Robyn Bellefleur says

      I learned that you can keep a turkey frozen for up to a year.

    48. I learned how to brine a turkey, which I’ve always wanted to try. Now I just have to find the brining bags!

    49. I learned that you can freeze a turkey for up to a year!

    50. I learned that the safest way to defrost a turkey is in the fridge.

    51. Heather Swanson says

      5 hours of thawing per pound

    52. I had heard about spatchcocking a turkey, but not how to actually spatchcock one. This gives me the information I need.

    53. Bobbi Pentney says

      Defrost your turkey in the fridge.

    54. I learned that the brining process requires a 6-24 hour soaking period.

    55. I learned about brining

    56. Whole turkeys can be kept frozen for a year.

    57. I learned it is best to defrost a turkey in the fridge.

    58. I learned that Grade A turkeys are well shaped and meaty with even fat covering

    59. I learned you can freeze your Turkey for up to a year.

    60. I learned how to deep fry a whole turkey!!

    61. Thaw it on the bottom shelf of the fridge.

    62. Clare O'Brien says

      I learned that you should never thaw your turkey at room temperature.

    63. Rosanne Robinson says

      I learned that whole turkeys can be kept frozen for 1 year!

    64. I learnt you need 5 hours of thawing time per pound of turkey

    65. brining requires a 6-24 hour soaking period

    66. I ;earned that you can keep whole turkeys frozen for a whole year.

    67. I learned that when you carve a turkey up, you can carve the meat from the legs and don’t have to plunk the whole leg onto the platter (unless you are a caveman, I guess!)

    68. I learned that when deep-frying a turkey, it must be completely thawed, dried thoroughly both inside & out, and to not stuff it.

    69. Jo-Anne Dooley says

      bbq a whole turkey at 350 to 375, breast side up, basting every 15-20 minutes.

    70. I learned there is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey. We always assumed we needed Grade A.

    71. To thaw a turkey place turkey on a tray on the bottom shelf in your refrigerator.
      Allow 5 hours of thawing time per lb.

    72. Here’s one I did not know .. Remove the turkey from the oven when cooking is completed and let stand 20 minutes to allow the juices to set.

    73. Edith Rennes says

      I learned that turkey can be kept frozen for a year.

    74. Lilly Kavanagh says

      Whole turkeys can be kept frozen for 1 year. I didn’t think they could be kept frozen that long which is good to know when there’s a sale since we bbq them a few times a year.

    75. Julie Bolduc says

      I learned the right way to defrost a Turkey

    76. Chris MacDonald says

      I have never heard of Spatchcocking” or Flattening a Whole Turkey but I will try it!

    77. 5 stars
      Barbeque a Whole Turkey…sounds simple and bet will be tasty! Curious as to how a BBQ’s turkey would be for making soup after!

    78. Julie-Lynne McCann says

      I learned that brining process requires a 6-24 hour soaking time, wow I never knew this!! Thanks for the great info and for the chance to win!

    79. I learned to allow the turkey to thaw for a 5 hour period

    80. Aarone Mawdsley says

      5 stars
      soak it for 6-24 hours firrst

    81. Mike Gismondi says

      I found out the way to thaw a turkey… Place on a tray in refrigerator and allow 5 hours per pound

    82. I learn to buy the small turkey

    83. Melissa Avey says

      You can freeze leftover cooked turkey for up to 4 months!

    84. Once you unthaw a frozen turkey you can’t refreeze it, It must be treated a fresh turkey until it;s cooked.

    85. I learned to thaw a turkey Place turkey on a tray on a bottom shelf in refrigerator.
      Allow 5 hours of thawing time per pound (10 hours/kg).

    86. You can freeze a whole turkey for up to a year!

    87. I learn you can freeze a whole turkey up to a year!

    88. I learned that the addition of the salt in the brining procedure will yield a salty flavour to the turkey so it is wise to omit salt as an ingredient in the turkey stock.

    89. I learned to allow 5 hours of thawing time per pound (10 hours/kg).

    90. Lorna Webster says

      5 stars
      That the brining process requires a 6-24 hour soaking period!

    91. Heather Sibley says

      I learned that whole turkeys can be kept frozen for 1 year.

    92. I use muffin tins or ice cube trays for leftover gravy

    93. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives and counter tops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling food.

    94. I learned all about the brining process. It’s always been a mystery to me!

    95. Ashley Stevens says

      I learned that whole turkeys can be kept frozen for 1 year.

    96. Brining makes the turkey meat plump and tasty.

    97. Angie Andrews says

      I learned to always use a food thermometer to ensure meat is fully cooked

    98. 5 stars
      The brining process requires a 6-24 hour soaking

    99. Debbie Johnson says

      I’ve discovered that Turkey can be stored in a covered container/plastic bag or aluminum foil for up to 4 days in refrigerator or 3 months in the freezer

    100. I learnt the safest way to thaw a turkey is in the fridge allowing 5 hours of thawing time per pound (10 hours/kg).

    101. I learned about thawing properly, 5 hours per pound

    102. You should defrost turkey in the fridge, 5 hours per pound.

    103. I learned that bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness.

    104. Turkey can be frozen for that long. I had no idea!

    105. Melanie Borhi says

      To thaw a turkey Place turkey on a tray on a bottom shelf in refrigerator.
      Allow 5 hours of thawing time per pound (10 hours/kg).

    106. I learned how to bbq a turkey. Thanks for the chance.

    107. Barbara Hall says

      In the section about roasting whole chickens, I learned to wash implement and plates that are used while checking the temperature of partially cooked meats.

    108. I learned that whole turkeys can be kept frozen for 1 year.

    109. Have always wanted to try deep frying a whole turkey.A 10 lb (4.5 kg) turkey takes approximately 35 minutes to cook :)

    110. I learned that a Turkey is cooked when the meat thermometer reads 170°F for an unstuffed or 180°F for a stuffed turkey.

    111. i learned the proper thawing time which is to allow 5 hours of thawing time per pound

    112. I learned that cooked turkey can be safely stored in the fridge for up to 4 days or in the freezer for up to 3 months.

    113. The brining process requires a 6-24 hour soaking period.

    114. Mackenzie Vollrath says

      5 stars
      Looks amazing! Can’t wait to use this over the holidays with my family. Thanks for sharing!

    115. michelle tremblett says

      I learned a turkey can be frozen for one year, that’s great as I previously thought it could only be kept 6 months!

    116. Monique L.S. says

      I learned about brining a whole turkey.

    117. I’ve used brining to great success.

    118. Clifford Perkins says

      I learned that when you buy a whole turkey allow for 1 lb. per person and 1.5 lbs. if you want some leftovers. Which we all do I’m sure.

    119. Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.

    120. Michelle Lambert says

      I learned to take the turkey out of the freezer and put it into the fridge, 3 days in advance to thaw it.

    121. I learned that to deep fry a turkey, for best results, choose a turkey weighing less than 15 pounds.

    122. I learned that you need to allow 5 hours of thawing time per pound (10 hours/kg).

    123. The Thursday Mediterranean turkey lunch box meal and the Friday Sky High Turkey Nachos meals are creative ways to use leftover turkey. Very on-trend options!

    124. Yoo\u can freeze any leftovers of the turkey meat for up to 4 months!

    125. Erica Seaman says

      I learned once your turkey is cooked, you can keep it up to 4 days in the fridge.

    126. Jeanette Jackson says

      I learned the safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water

    127. To fry a whole turkey, make sure its fully thawed and that its under 15lbs.

    128. Jennifer L. says

      I learned that chilling food properly is one of the most effective ways to reduce the risk of foodborne illness.

    129. I did not know before that there is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey – mind blown

    130. Pearl Saban says

      I learned that when bbq-ing a whole turkey, make sure that you have something separating your bird from the flame, such as a pizza stone.

    131. I learned how to clean, separate, cook and chill turkey to prevent harmful bacteria.

    132. To thaw safely do so in the refrigerator or cold water. Always good to know!

    133. Gillian Morgan says

      I learned that you should allow for 5 hours per pound when thawing a turkey in the fridge.

    134. Tara Gauthier says

      I learned turkeys can stay in your freezer as long as a year. I honestly don’t cook turkey a lot as we prefer chicken!

    135. Allison Matz says

      Never thaw at room temperature.

    136. Judy hunting says

      Turkeys are good frozen for up to a year

    137. To thaw a turkey Place turkey on a tray on a bottom shelf in refrigerator.
      Allow 5 hours of thawing time per pound

    138. Linda Svarovsky says

      I learned how to wet brine a turkey.

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