Three days ago, the Thanksgiving turkey was the star of the table!
But now, everybody’s avoiding it. It’s the big white elephant in the fridge. And unless you’re willing to just toss it all out, it’s time to up the leftover turkey ante a little bit. You can check out my (Jamie) recipe for “Thanksgiving on Toast” HERE – but check out the new recipes our Deal Detective Kim just sent in to help us clean out the fridge! Over to you, Kim……
OK, so realistically, today is the last day for those Thanksgiving leftovers. Since leftovers is a recurring Thanksgiving theme, I thought I’d keep in the theme by giving you LEFTOVER recipes. That’s right, ladies and gents, I bring you leftover recipes from previous columns! (wink, wink)
Chicken (um…Turkey) Enchiladas:
- A couple of cups of cooked, shredded turkey–use what you have, it doesn’t matter what part of the bird it came from.
- Sour cream–about a cup
- Shredded cheese–about 2 cups, divided. If you like it mild, one of the Mexican blends is good, I like to use Pepper Jack inside & mild Mexican blend on the top.
- Diced onion, 1/4 to 1/2 cup. If you want them really soft, cook it for a couple of minutes in a skillet with some oil.
- Chili powder, cumin, and dried cilantro–about a tablespoon EACH. (Or you could substitute one of those envelopes of taco seasoning!)
- Salt, to taste
- A package of tortillas–I prefer the flour ones for this but it’s your food
- A can or jar of enchilada sauce. (These vary widely in taste and thickness. Find what you like and stick with it.)
**Notes: I can’t STAND black olives, but if you like them, I’m sure they’d be good in this. If you like your food hotter, you could chop up some hot peppers and add those in.
Preheat oven to 375. Mix turkey, sour cream, cheese, onion and seasonings in a bowl until well-mixed–it should look kind of like chicken salad. Take a tortilla, spoon turkey mixture into the center of the tortilla. Roll it up and place seam-side down in a glass baking dish sprayed with cooking spray. Repeat until you run out of filling or tortillas. Pour enchilada sauce evenly over enchiladas. Cover with foil and bake at 375 for 30-40 minutes. Remove foil, sprinkle with the rest of the cheese, and put back in oven, uncovered, until cheese melts.
“Not Stuffed” Pork Chops:
This is another recipe that is flexible, depending on how many you need to feed. Also, if you don’t eat pork, it would be equally delicious using boneless, skinless chicken breasts. (This would also be a good use for leftover homemade stuffing after Thanksgiving, using chicken breasts!) The name comes from the fact that we loved stuffed pork chops, but the cut you need to make them doesn’t go on sale very often, so my Mom adapted to fit our budget.
- 4-6 boneless pork loin chops, or whatever cut of chops is on sale (if they’re really thick, brown them in a skillet with a little olive oil before you start, or put them in a plastic food storage bag and flatten them out a little with a meat mallet or heavy skillet)
- 2 boxes Stove Top stuffing (this goes on sale like crazy in the fall), or leftover Thanksgiving stuffing
- 1 can pineapple chunks or slices
- 1 cup white wine (optional)
Prepare stuffing, following package directions. Spread half of it in the bottom of a casserole dish. Arrange pork chops on top of stuffing, then spread the tops of the chops with the rest of the stuffing. If any is left, drop it by spoonfuls between and around the chops. If you’re using the wine, drain the pineapple. If not, substitute the pineapple juice in the can for the wine. Scatter the pineapple over the top of the stuffing and then drizzle the liquid evenly over everything. Cover with foil and bake at 400 for 30-45 min. Use an instant-read thermometer to make sure the pork is done; if not, put it back for a few more minutes, checking frequently.
Last but not least, my favorite Turkey Salad. I love this in the summertime–I can eat it on a sub roll, a croissant, in the middle of half a cantaloupe, or straight out of the bowl.
2 c. cooked, shredded turkey
1/2 medium onion, finely chopped (chopped onion freezes well, put the rest in a freezer bag for another use)
1/4 c. chopped pecans
1/2 c. drained pineapple–crushed or tidbits or coarsely chop some chunks or slices
garlic salt, to taste
1 t. curry powder
1/4-1/2 c. mayonnaise
Mix all ingredients well. Chill before serving.