Talk Of The Town

Actions

New Ways to Use Thanksgiving Leftovers

Posted: 11:59 AM, Nov 26, 2019
Updated: 2019-11-26 12:59:37-05

Ann Cox Eastes from Kroger shared unexpected recipes you can make from holiday leftovers - Turkey Enchiladas, and a quiche made with leftovers from your holiday charcuterie board or cheeseboard. (see recipes below). For more recipe ideas, visit www.Kroger.com

TURKEY ENCHILADAS
2 T vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and thinly sliced or 2-3 T canned diced jalapenos
3 (10-oz) cans enchilada sauce, divided
10 6 ½-7 ½-inch flour or corn tortillas
3 c chopped or shredded cooked turkey
1 (14-oz) can pinto beans, rinsed and drained (optional)
3 c shredded sharp cheddar cheese or Monterey Jack cheese or a combination, divided
¾ c sour cream
Garnishes – cilantro, sliced jalapenos, sour cream

In a large skillet, heat 2 tablespoons of oil over medium heat; add onions, garlic and peppers. Cook vegetables, stirring, until onions are soft. (If using canned jalapenos, add after the onions and garlic have cooked.) Stir in enchilada sauce and cook until slightly thickened, about 5 minutes. Combine turkey, pinto beans and cheese in a bowl. Stir in 11/4 cup of enchilada sauce mixture and ¾ cup of sour cream. Spread 1 ¼ cup of enchilada sauce evenly on the bottom of a 9 X 13-inch casserole dish. Soften tortillas in the microwave for 10-20 seconds. Divide turkey mixture evenly and spoon filling down the center of each tortilla. Fold tortilla over filling and place seam side down in the casserole dish on top of sauce. Spread remaining enchilada sauce on top of tortillas and sprinkle with remaining cup of cheese. Bake in a preheated 350 F oven for 20-30 minutes or until cheese melts and sauce bubbles. Garnish with cilantro, jalapeno slices and sour cream. Yield: 6-8 servings

LEFTOVER CHARCUTERIE OR CHEESEBOARD QUICHE
1 ½-2 c shredded or finely chopped leftover cheese (can use a variety of cheeses)
¾-1 c chopped pepperoni, salami, prosciutto or summer sausage, optional
1 9-inch pie shell
6 eggs, beaten
1 c cream or half and half
1/8 t paprika

Use any leftover cheeses and meats from your holiday charcuterie or cheese board. Sprinkle cheese and chopped meat in bottom of pie shell. Combine eggs, cream and paprika in a bowl and beat together. Pour into pie shell. Lightly sprinkle additional paprika on top of quiche. Bake in a preheated 425F oven for 10 minutes and then reduce the heat to 350F and continue baking for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting to serve. Yield: 6 servings