Turkey Chop Suey -- The Leftovers That Kept the Table Together

Thanksgiving 2023. Noah home from Iowa State. The boy who left is altered — taller (impossible), more confident (the confidence of a freshman who's found his lab and his jazz band). The table: seven again. Roger carved. Eighty-two. Steady.

After dinner, Noah told Roger about his classes. Soil mechanics. Precision agriculture. Roger listened — his own history translated into a language he doesn't speak but understands. Roger said, "You'll make better tools than we had." Noah said, "That's the plan."

I've been restless at work. The ISFA brochure is still on my desk. The crop insurance burnout deepening. Every kitchen table assessment is Roger's kitchen table. I'm done delivering verdicts. I want to deliver possibilities.

That evening, after Noah and Roger had talked themselves quiet and the dishes were stacked and the house felt full in the best way, I didn’t want the day to end — and I didn’t want to waste a single bit of what we’d made. Turkey Chop Suey has been my answer to the day after Thanksgiving for years now: it takes what’s left on the carcass and turns it into something that feels intentional, not incidental. There’s something right about that — taking the remains of a generous table and making them generous again.

Turkey Chop Suey

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 stalks celery, sliced diagonally
• 1 cup fresh bean sprouts
• 1 cup sliced mushrooms
• 1 green bell pepper, sliced into strips
• 2 cups cooked turkey, shredded or cubed
• 1 1/2 cups chicken or turkey broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Salt and black pepper to taste
• Cooked white rice or chow mein noodles, for serving

Instructions

1. Saute the aromatics. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion and celery and cook, stirring frequently, for 4–5 minutes until softened and beginning to turn golden at the edges.
2. Add the vegetables. Stir in the mushrooms and bell pepper. Cook for another 3–4 minutes, until the mushrooms release their moisture and the pepper is just tender.
3. Add the turkey and liquids. Add the shredded turkey to the pan. Pour in the broth, soy sauce, and oyster sauce if using. Stir to combine and bring to a gentle simmer over medium heat.
4. Thicken the sauce. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the simmering pan while stirring constantly. Cook for 2–3 minutes until the sauce thickens and coats the turkey and vegetables.
5. Add the bean sprouts. Fold in the bean sprouts and cook for just 1 minute more — they should stay slightly crisp. Taste and adjust seasoning with salt and pepper.
6. Serve. Ladle over steamed white rice or chow mein noodles and serve immediately.

Nutrition (per serving)

Calories: 210 | Protein: 22g | Fat: 7g | Carbs: 14g | Fiber: 2g | Sodium: 540mg