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| The Green Monkey |
 Posted: Fri Nov 17, 2006 2:30 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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I am fiercely protective of my leftover turkey. I like my sandwiches.
That being said, TGM heard of some recipe on the radio the other day that she wanted to try. I was resistant, as I feel that turkey leftovers should either be eaten along with all the other leftovers, turned into sandwiches, or turned into soup. Nothing else.
However, after reading the recipe, I have agreed to sacrifice a couple cups of meat this year.
Here's the recipe. I'll let you all know how it is in a week.
Turkey Enchiladas
Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition. Text copyright 2001 by Diane Morgan. Paperback edition published in 2006 by Chronicle Books LLC, San Francisco. Used by permission of the publisher.
Serves 4
This is a great way to use up turkey leftovers�especially a barbecued bird, because the smoky flavor of the meat pairs perfectly with Mexican ingredients.
* 2 cups shredded roast turkey
* 2 green onions, white and green parts, thinly sliced
* 3 tablespoons cream cheese, at room temperature
* 1 1/3 cups (5 1/2 ounces) grated Monterey Jack cheese
* 2 cans (7 ounces each) salsa verde, or 1 can (13 ounces) tomatillos, drained (see Cook's Notes)
* 2 tablespoons canned chopped green chiles, drained (see Cook's Notes)
* 1/2 cup fresh cilantro leaves
* 2/3 cup heavy (whipping) cream
* 1/4 cup vegetable oil
* 8 corn tortillas
Preheat the oven to 350 degree F. In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
Heat the oil in a heavy, 6-inch skillet over medium-high heat. Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side. Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 8 tortillas are softened and drained.
Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan. Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center. Bake until heated through and bubbly, about 20 minutes. Serve immediately.
Cook's Notes: After reading lists of ingredients on labels, and sampling many brands, I have become particularly fond of Herdez salsa verde. It is primarily crushed tomatillos with a bit of onion, chiles, and salt. If you can't find it, then use a large can of tomatillos.
I always have a can of chopped green chiles, sometimes labeled diced jalape�os, on my pantry shelf. They are easy to use in a baked sauce or egg dish. (For salsa, I prefer to use fresh chiles. Two tablespoons of chiles produce a moderately spicy sauce for this dish. If you like more fire on your palate, increase the amount by 1 or 2 tablespoons.) |
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| lush702 |
| Posted: Mon Nov 20, 2006 11:10 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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I dig the day after sandwiches also - slathered w/ Durkees dressing (kinda like a mayo/mustard combo) and salt and pepper...
BUT, this year, the Betty's & I are going to make a turkey and sage soup --- celery, onion, diced potatoes, shredded turkey (light & dark meat), S&P, sage --- mellowed w/ some real turkey stock.
Sopped up w/ a chunk of sourdough bread --- oh so tasty. |
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| zodiac13 |
| Posted: Mon Nov 20, 2006 6:16 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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| Turkey leftovers should be eaten, drunk, by hand, shirtless, by the light of the fridge with the door open. Sauce options incude Durkee's (Good call, Lush.), Bessenger's or Shealy's BBQ sauce (if homemade is unavailable), leftover gravy (NO GIBLETS!) or Pickapeppa. |
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| PlayGod |
| Posted: Mon Nov 20, 2006 6:35 pm |
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ORDER OF THE SKULL
Joined: 05 Nov 2003
Posts: 3882
Location: Dirty South
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Turkey enchiladas sounds like a good idea. I get sortof tired of plain old turkey sanwiches.
A couple years back, I made turkey miso seaweed soup out of the leftovers, and it was fucking awesome. |
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| The Green Monkey |
| Posted: Mon Nov 20, 2006 7:32 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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I really like Thanksgiving because it's the only holiday when you know you can count on a quick blast of nitrous every time you go to the fridge. The fun part is trying to maintain a straight face (and stay on your feet) in the kitchen when interrupted in the act.
I found out the other night that THM had an incomplete high school experience, utterly devoid of whippits and Redi-Whip cans. So I'm sitting her down this year and making her suck down a can or two. |
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| The Green Monkey |
| Posted: Sun Nov 26, 2006 2:21 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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THM didn't really seem to get the hang of huffing whipped cream. I don't know how a person could manage to botch such a simple process, but she did...
Anyway, the enchiladas are outstanding. They're superfuckingrich, but they're delightful. Try it if you have a ton of leftovers or want a departure from sandwiches.
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| lush702 |
| Posted: Mon Nov 27, 2006 10:43 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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OMG, that looks oh so tasty TGM...rock on dude.
re: THMs lack of nitrous ingestion --- strap her down...whippets rock.
I'm still known on occaision to injest IN the grocery store - a couple Reddi Whip bottles on an empty isle --- even better are the walk in KEG coolers so you can suck down some nitrous AND chug a couple beers out of the full cases (no witnesses or cameras...). Then buy some munchies and stagger homeward ---- |
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| The Green Monkey |
| Posted: Fri Nov 30, 2007 12:31 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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Bumping for Phillips-66.
Pics of this year's batch.
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| slob-air |
| Posted: Fri Nov 30, 2007 1:12 am |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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Yum!
Dana and I sometimes cook a turkey just to have turkey and make a ton of different meals out of it. Turkey casserole, turkey soup (my speciality), turkey enchiladas, turkey pie, turkey fried rice.... got to love the turkey sandwiches with stuffing too. |
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| strohsbro2 |
| Posted: Fri Nov 30, 2007 7:31 am |
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Joined: 06 Jan 2003
Posts: 15037
Location: Indiana
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| Got a recipe for that TGM? |
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