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The Day After: Great Recipes for the Leftovers
dot-matrix:
My Mom use to make this, it was a favorite after Thanksgiving and Christmas growing up, gets damn cold in Montana and this will definitely warm the cockles of your heart :D
Tortilla Dumpling Soup
Ingredients:
6 Fajita Size Flour Tortillas torn into 6 inch pieces
1 turkey carcass (remove skin and excess fat) cube meat
1 Onion chopped
2 cups Celery sliced
1-1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme leaves
1 cup Carrots sliced
Instructions:
1. Place turkey carcass , onions, half the celery, salt, pepper and thyme in a large pot. Immerse completely with water** bring to a boil. Reduce heat to low and simmer (covered) for 1 hour. 2. Take the carcass out of the pot and remove any meat still clinging from the bones (set aside with cube turkey). Place bones back in pot and continue cooking for 1 hour longer. 3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer. 4. Stir in turkey meat and top with tortilla pieces. Simmer for 5 minutes longer. Serve soup with additional warm tortillas.
Delicious!!!
**for a richer soup Vegetable broth can be substitued for water in the early stages of the recipe
Front-Ranger:
--- Quote from: delalluvia on November 22, 2006, 11:40:06 pm ---No real recipe, but saw this on a cooking show.
Just fry up on the stove in some butter, a combination of turkey and dressing, serve on a sandwich roll topped with a dollop of gravy and cranberry sauce.
I'm trying that this year - for a non-cook like myself, it's sounds cheap and easy.
--- End quote ---
My men took these sandwiches skiing with them this morning!! Don't forget the cranberry--that's what makes it great!!
brokeplex:
--- Quote from: dot-matrix on November 22, 2006, 03:44:16 am ---My family and friends all enjoy this one, we've been passing it down and around for years
Green Chili Turkey Enchiladas
Ingredients:
3 Cups skim milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 chopped black olives
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded COOKED TURKEY
10 Flour (8-inch) tortillas
Vegetable cooking spray
sour cream for garnish
Instructions:
In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve.
Add 1 can chilies to remaining sauce.
In medium bowl combine turkey, black olives, remaining can of chilies and reserved cheese sauce.
On each tortilla spread 1/4 cup turkey mixture and roll up.
Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.
Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly.
Serve garnished with dollops of sour cream if desired
--- End quote ---
This really sounds great! As soon as I get back to Texas I will try your recipe, I have a lot of left over turkey.........
Front-Ranger:
It's lovely leftover time! We've been enjoying pasta cooked with leftover turkey and vegetables. Also traditional in our house are sandwiches made with turkey, dressing, mustard and cranberry sauce!
Front-Ranger:
This recipe for cranberry turnovers looks great! I'm going to make some as soon as my puff pastry thaws!
http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111
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