Stir-Fried Turkey and Brussels Sprouts Recipe (2024)

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".

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.

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.

This got me eating again when I thought I would have to fast for a week. I made it with leftover cooked Brussels sprouts (Mark Bittman's cut-in-half, sear on one side recipe that I found on this site) and I left off the red bell pepper and the cilantro (because I didn't have any), and it was yummy with some leftover cooked rice that I threw in to warm up when the dish was almost done. A keeper.

I found this recipe yesterday and decided to try it using leftover tofurkey (no need to comment, it’s a family tradition). It was delicious- a great way to use leftovers. Given the saltiness of the soy sauce and the tofurkey itself, I didn’t add any additional. Next time I’ll go with the sherry instead of the rice wine vinegar - I found it a little strong. Loved the use of Brussels sprouts and will make them again as a simple stir fry using this sauce.

I had a sense when I was making this that there were disproportionately too many brussels sprouts. I dialed back the amount to about 1 1/3 pounds, and it still felt like there were too many. I would either reduce the brussels, or add more turkey or bell pepper, or maybe add an onion early on. Or serve with more noodles than I did.Also, this may or may not be because of the elevation I'm at, but I would add I minute to the cooking time of the brussels in Step 2.Rice noodles were good with this.

I liked this dish but I found that it could have used more of the sauce. I couldn’t really taste it. Definitely a great ginger taste though! I think if I made it again, I’d double the sauce. (Although, I wonder also if I used too many brussels sprouts…)

Good.Brussel sprouts take much longer. Add more stock and cover after sprouts have browned.

We thought this recipe was excellent. Only change we’ll make is to double the protein.

Did it again this time with veal. I had to blanch the Brussels sprouts first for 3 minutes before proceeding with the rest. Nice simple and done in a jiffy.

It was very good! Only thing is that I needed to steam the brussel sprouts and it took a little under 30 minutes.

Very nice and easy. I have marinated the fresh turkey in 1 tabsp. soy sauce plus 1 tabsp rice wine mixed with 2 teasp cornstarch to begin with. In the meantine prepared the remaining ingredients. Served with Jasmin rice. The time of +/_30 minutes was achievable. Will do it again.

Made this tonight, and was a hit all around, I did double the sauce, (and the ginger ;-) as I used a pound of ground turkey.

Overall, I thought this recipe was very bland. I used white meat turkey. I added habenaro oil to the stir fry, then salt, then toasted almonds overall. It didn't help the flavor enough for me to ever make this again. Unfortunately it is just one more boring after Thanksgiving leftover turkey meal. It was pretty with its red and green appearance from red pepper and green onions, but I had higher hopes for the NYTs than a simple Asian stir fry.

Really good. We only had 1/2 lb of raw Brussels Sprouts so we used thinly sliced carrots and some broccoli. Otherwise followed directions. MUCH better than tetrazzini. Will keep this for next time we have turkey.

I make similar stir fries all the time. What this is lacking is a teaspoon or two of toasted sesame oil toward the end of the cooking. Try that to give it the pizzazz you are looking for.

This was very tasty and came together rather quickly. I sliced my Brussels sprouts in the food processor because I prefer them that way. Served over brown rice. I made this spur-of-the-moment and didn't have any ginger on hand and didn't want to go out to get some, but even without the ginger, it was still good, and would have been even better and more flavorful with it.

This dish was very flavorful and a great way to use up some of our leftover turkey. Plus after all the eating of the last few days, I was happy to create a healthy dish chock full of veggies. Took me a bit to get everything prepped but well worth the effort.

I’ve made this about eight times. I like all the ingredients, but the “whole” never seems to be greater than the sum of the parts. I’ve tried as-written and slight variations. But it never turns out as good as I want it to taste.