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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Talkin’ Turkey!

Talkin’ Turkey!

Sure, turkey on Thanksgiving is a tradition, but once the big day is over, how many turkey sandwiches can you really eat? Whether you’re a fan of spicy Mexican fare or Asian fusion, these creative recipes will help you use up that leftover turkey in high culinary style:

Thai Turkey
1 1/2 tablespoons vegetable oil
1 onion, thinly sliced
1 small red pepper, cored, cut into thin strips
1 small yellow pepper, cored, cut into thin strips
1 sweet potato, peeled, thinly sliced
4 tablespoons Thai green curry paste
3 cups cooked turkey, shredded
1 tablespoon basil pesto
3 1/2 cups coconut milk
1/2 cup snow peas, thinly sliced
2 tablespoons chopped fresh coriander
4 cups cooked jasmine rice

In a large frying pan, heat the oil over medium heat. Add onion, peppers, and sweet potato, and cook over medium-low heat for about 5 minutes, stirring occasionally, until softened. Add the curry paste and cook for another minute. Add turkey, pesto, and coconut milk, and simmer for three minutes, stirring occasionally. Toss in the snow peas and coriander, and serve over jasmine rice.

Turkey Enchiladas
1 1/2 cups onions, chopped
5 tablespoons butter
2 cups cooked turkey, shredded
1 4-oz. can green chili peppers, chopped
1/4 cup all purpose flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
6 oz. Monterey jack cheese, shredded
1 package flour tortillas

Preheat oven to 350° F. Cook onion in 2 tablespoons of butter, until clarified. In a large bowl, combine onions, turkey, and green chili peppers. Set aside. Melt 3 tablespoons butter, and stir in flour, coriander, and salt. Add chicken broth. Bring to a boil, stirring occasionally. Remove from heat and add sour cream and 1/2 cup of shredded cheese. Stir 1/2 cup of the sauce mixture into the turkey mixture. Place 1/4 cup of the turkey mixture into a flour tortilla and roll it up. Repeat until the mixture is gone. Place the tortilla rolls in a neat line inside a greased baking dish. Pour remaining sauce mixture over the tortillas and bake uncovered for about 25 minutes.

Turkey Chili
2 cups chopped onion
4 garlic cloves, chopped
1 cup chopped green pepper
1/4 cup olive oil
2 35-oz. cans stewed tomatoes, crushed
2 15-oz. cans kidney beans, drained
2 tablespoons tomato paste
3/4 cup chicken broth
2 tablespoons chili powder
1 tablespoons ground cumin
1 tablespoons dried hot red pepper flakes
1 teaspoon dried oregano
1 tablespoons salt
1/2 teaspoon black pepper
4 cups cooked turkey, shredded
Shredded cheddar cheese (optional)
Sour cream (optional)

In an 8-quart pot, cook the onion and green pepper in olive oil over medium high heat, stirring occasionally, about 5 minutes, until the onion begins to brown. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring continuously, for another minute. Add turkey, broth, beans, tomatoes, tomato paste, oregano, salt, and pepper. Reduce heat to low and simmer, uncovered, for an hour. Top with shredded cheddar cheese and/or sour cream.

1 comment

1 Kathy { 11.23.11 at 8:14 pm }

Turkey leftovers? Make homemade turkey noodle soup, don’t forget to add some of the leftover veggies too! I ever add some of the stuffing, for great flavor. The stuffing breaks down after awhile,while the soup simmers. Par boil egg noodles , and add to the soup last. DE-LISH !!!!!

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