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Thanksgiving leftovers

With Turkey Day tomorrow, the following days will be filled with lots of leftovers so this week I thought I would give several recipes that can spice up your leftovers.  This is my favorite time of year!  Not only are most of us surrounded by family, but great food as well.  It can be hard though to think of new things to do with all that food, so hopefully this will help.  Bon Appétit!

Let’s start with the all important bird.  Turkey is a staple on Thanksgiving, but depending on the size of your bird you could be having turkey sandwiches for a week.  One of my favorite things to do with leftover turkey is to give it a Mexican twist.  This recipe could not be easier or tastier.

Green Chile Turkey Enchiladas

3-4 cups turkey meat, chopped
1 onion, chopped
1-2 tablespoons canola oil
Salt and pepper to taste
1 28 ounce can green Chile enchilada sauce
1 14 ½ ounce can black beans, rinsed
2-4 cups shredded cheese, Monterey jack and Cheddar
1 dozen corn tortillas
Sour cream to garnish
Cilantro, chopped to garnish

Heat oil in a skillet and preheat oven to 350 degrees.  Add chopped onion to oil along with salt and pepper.  Cook slowly until onions caramelize.  Meanwhile heat enchilada sauce in a saucepot on low.  Add turkey and black beans to onions.  Remove from heat.  Rub a 9×13 glass pan with canola oil.  To assemble enchiladas, take one tortilla and dip in enchilada sauce.   Fill with turkey, onion and bean mixture.  Add cheese and roll up.  Place seam side down in baking dish and repeat until dish if full and enchiladas are snug in the dish.  Top with rest of enchilada sauce and the rest of the cheese.  Cover with foil and bake for 30 minutes.  Remove foil and turn oven to broil.  Broil just until the cheese is melted.  Let cool for 10 minutes and top with sour cream and chopped cilantro.

Now let’s move on to the mashed potatoes.  Everyone loves potatoes and they are so versatile.  I love transforming mashed potatoes into breakfast cakes!

Mashed potato cakes

3 tablespoons canola oil
Leftover mashed potatoes, chilled
½ cup all purpose flour

Heat canola oil until almost smoking.  Meanwhile shape mashed potatoes into cakes.  Lightly dredge in flour and fry just until golden brown on both sides.  Serve with salsa or sour cream.

Cranberry Sauce can sometimes be difficult to use up, but I have a great appetizer for all those leftover guests.  Cranberries and Brie cheese go great together and when wrapped in puff pastry and is a sweet and savory treat.

Baked Brie with Cranberry Sauce

1 wheel brie cheese with rind on
3 tablespoons cranberry sauce
1 square frozen puff pastry, thawed
1 egg, beaten (for egg wash)

Preheat oven to 350 degrees.  Take thawed puff pastry and place brie directly in the center.  Top with cranberry sauce and wrap the puff pastry around cheese.  Brush pastry with egg wash and bake for 15-20 minutes or until pastry is golden brown.  Let cool for 5 minutes and serve with crackers or toasted bread.

Link up what you’ll be having for leftovers!

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