After the hours of baking and roasting and mashing you are able to sit down to a wonderful meal with your family and in 15 minutes, you are so full you can’t bare to look at the food let alone the mountain of dishes in the kitchen. Somehow, we all clear the table get the dishes done and then are left with an enormous amount of leftovers. While I LOVE the post turkey day sandwich or the hot open-faced Turkey sandwich, it is always nice to have a few other recipes to use ALL of those leftovers.
Cranberry-Orange Muffins– 2c AP Flour, 2 TSP baking powder, ½ TSP salt, ¾ c sugar, 1 stick room temperature butter, 2 large eggs, 1 c applesauce, ½ c cranberry sauce, zest of 1 orange.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the applesauce and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed. Scoop in to a 12 cup muffin tin lined with paper liners. Sprinkle with a little sugar and bake at 375F for 25- 30 minutes. Cool con wire rack.
Turkey Enchiladas– Take 1 ½ c shredded, 1 ½ c shredded Monterey jack cheese, divided and ½ c diced onion. Combine all except ½ c of the cheese. Pile filling in to 8 flour tortillas and place in a greased casserole dish. Top with your favorite enchilada sauce and remaining ½ c shredded cheese. Bake at 350F for 45-50 minutes or until golden brown and bubbly. Top with shredded lettuce, sour cream and cranberry salsa. To make the cranberry salsa combine 1.4 c cranberry sauce and 1 cup of your favorite tomato based salsa. Stir and enjoy.
Breakfast Hash– 4 ounces olive oil
2 red onions, diced , 1 red bell pepper, julienne , 1 jalapeno, diced, and seeded , 2c cubed cooked turkey meat , 1 teaspoon salt, 2 teaspoons freshly ground black pepper , 2 pounds red potatoes, cubed, 1/2 cup Roma tomatoes, diced. In a skillet, heat olive oil over medium heat. Add potatoes and cook, stirring often until golden and tender. Add in onions, peppers and sauté until crisp tender. Toss in the turkey and cook until warmed through. Top with tomatoes and maybe a few green onions sliced. Serve with a fried egg.
Turkey Shepard Pie-2 tablespoons extra-virgin olive oil, 2 pounds ground turkey or chopped leftover turkey, Salt and freshly ground black pepper, 2 teaspoons poultry seasoning, 2 c mashes sweet potatoes, without the marshmallow or sweet topping, 1 onion, cut into 1-inch dice, 2 carrots, peeled and grated , 4 ribs celery, chopped, 4 tablespoons butter, divided, 2 tablespoons all-purpose flour, 2 cups turkey or chicken stock (recommended: Kitchen Basics) , A few dashes Worcestershire sauce , 1 (10-ounce) box frozen peas , A few dashes hot sauce , 2 cups sharp shredded yellow Cheddar. Preheat oven to 425 degrees F. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning. Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute. Whisk in stock and season with salt, pepper and Worcestershire. Cook a few minutes to thicken. Stir peas into meat and turn heat off. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.
