It is already time for Thanksgiving, which means 2015 has come and gone and we are gearing up for a new year. Thanksgiving is one of the best holidays in my personal opinion. Gathering around a table and sharing a meal with those we love is the perfect idea of a get together!
Growing up, my family had a tradition of taking our leftover turkey, and making homemade enchiladas for dinner on Black Friday. My grandmother and mother would shred all the turkey that was left over and I would sit and help while we laughed and talked, and this has always been a fond memory of mine. It also had me thinking of how others use their leftover turkey and fixings from Thanksgiving, and thought I would share a few recipes that might inspire you or those you know!
Turkey and or Stuffing popovers with eggs
What you need:
Left over turkey
Left over stuffing
In a bowl mix together shredded turkey about 1 – 2 cups, and left over stuffing 1-2 cups.
Beat 6 eggs together until combined.
In a greased muffin tin, put the stuffing and turkey mixture into the bottom of each cut out and then top with egg.
Bake at 350 until eggs are done.
Turkey enchiladas my personal favorite
What you need:
3 tbs + 1/2 c- vegetable oil (I tend to use olive oil because that is what I have on hand)
1 large onion, maybe 2- need 1 3/4 cups finely chopped.
1 cup chopped cilantro
28 oz can enchilada verde sauce
4 cups shredded turkey
2 cups cheese
Preheat oven to 350*
Chop up onions and cilantro.
In a pan heat up 3 tbs of oil, add onions until translucent and fragrant.
Mix in cilantro and all but 1 cup of enchilada sauce until heated through.
In a bowl with the turkey slowly spoon in sauce until turkey is coated this should be about 1 or 2 scoops.
Let turkey and sauce sit.
Heat in a pan 1/2 c of oil. Once hot, one by one put the tortillas in, you do not want to fry them, just get them pliable so you can roll them. Drain on a paper towel until all tortillas have been completed.
Pour 1/2c sauce onto bottom of baking dish.
I then dip each tortilla into that extra cup of enchilada sauce before filling with the turkey mixture, and rolling- placing seam side down in a cooking dish. Do this for each tortilla. Once finished, pour the left over sauce over the dish, and top with cheese.
Bake for about 20 -30 minutes until heated through.
Turkey Stock- Turkey stock is one of the easiest things you can make with Thanksgiving leftovers, and one of the most useful recipes as well. By making your own homemade stock, you can control exactly what goes into your stock, and have the pleasure of know you made it yourself something that is used in so many recipes. It also can freeze up to 3 months!
All you need:
4 celery stalks
2 large carrots
2 large onions unpeeled
6 sprigs of sage
1 tbs peppercorn
1 bay leaf
3 sprigs of thyme
turkey carcass with some meat still attached
Roughly chop up 2 celery stalks, 1 large carrot, 1 large onion
Add turkey carcass to the pot after breaking it up to fit.
Add vegetables and seasonings.
With cold water cover the bones with at least 2 inches and bring to a rapid simmer (not boiling) over high heat.
Reduce to a simmer 2-3 hours, being sure to skim the top occasionally, tasting the stock every so often until the turkey flavor is shining through.
Let cool to room temperature.
With a fine mesh sieve, or strainer, pour the stock into heat proof containers* and label with the date, refrigerate for use within 1 week, or freeze up to 3 months.
* I use 16 oz mason jars- that way they are frozen in portions that are commonly used in many recipes.