Thanksgiving’s Over – What Do You Do With the Leftovers

Saturday 21st, November 2015 / 15:04 Written by
Thanksgiving’s Over – What Do You Do With the Leftovers

Recipes Using Thanksgiving Leftovers

 

The Thanksgiving meal is over and everyone is stuffed. But you find you still have a enough leftovers to feed another family. Not to worry, here are some delicious recipes courtesy of PAM® to make use of that leftover turkey and stuffing. And these recipes are so creative, the family won’t mind eating turkey after Thanksgiving.

LEFTOVER TURKEY AND STUFFING ‘ENCHILADAS’

A savory enchilada recipe using leftover turkey, stuffing and cheese wrapped in tortillas topped with gravy, tomatoes and more cheese for a unique way to use holiday leftovers Recipe developed by George Duran for ReadySetEat.

 

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 cups turkey gravy (1-1/2 cups = about 12 oz)
  • 1/4 cup reduced fat sour cream
  • 1-1/2 cups chopped cooked turkey
  • 1-1/2 cups leftover stuffing, warmed
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 10 corn tortillas (6 inch), warmed
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained

Directions

  1. Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish.
  2. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish.
  3. Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.

 

TEQUILA TURKEY

tequila turkey

Grilled tequila-marinated turkey with a zesty tomato, bell pepper, cilantro and jalapeno relish

 

Ingredients

  • 1 medium tomato, seeded, chopped (1 med = about 1 cup)
  • 1/2 cup chopped yellow bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 jalapeno pepper, seeded, finely chopped
  • 1 pkg (20 oz each) boneless turkey breast tenderloins
  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray

Directions

  1. Combine tomatoes, bell peppers, cilantro, vinegar and jalapeno peppers in small bowl; cover. Refrigerate at least 2 hours to allow flavors to blend.
  2. Place turkey in shallow dish while marinating vegetables. Mix lime juice, tequila, oil and black pepper until well blended; pour over turkey. Turn turkey to evenly coat both sides; cover. Refrigerate 15 minutes or for no more than 2 hours to marinate, turning turkey occasionally. Drain turkey; discard marinade.
  3. Spray grate of outdoor grill with cooking spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Grill turkey 25 minutes, or until tenderloins are no longer pink in centers and juices run clear (165°F). Cut turkey, across the grain, into thin slices; top with the tomato relish.

 

 

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