TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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PUMPKIN MULE

Serves 1

This is so awesome... it's ridiculous. And a great way to use up those Thanksgiving pumpkin puree leftovers.

INGREDIENTS

• 1/2 cup ice
• 2oz Vodka
• 1 tablespoon canned pumpkin puree
• 1/2 bottle Bundaberg Ginger Beer (it's Australian and THE best)
• 1/4 lime

DIRECTIONS

1. Shake pumpkin puree, vodka, ice and pour into glass
2. Top up with ginger beer
3. Stir in a big squeeze of lime

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PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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Stuffing, Mash & Bacon Cake

Serves 4 as appetizer

Kick up your leftover game with this easy recipe. Mashed potatoes, stuffing & bacon – what wrong could there possibly be?

INGREDIENTS

• 1/3 pound bacon, diced
• 1/2 yellow onion, diced
• 1/2 cup chilled mashed potato
• 1/2 cup chilled stuffing
• 1/2 cup cooked turkey, shredded or diced
• Salt & pepper to taste
• 1 tablespoon each butter & oil
• 4 eggs, however you like them
• Salad for serving

DIRECTIONS

1. Cook bacon in a large skillet until about halfway done, remove all but about 2 tablespoons of grease and add onion - cook until softened about 4 minutes
2. As it cooks, in large bowl put mashed potato, stuffing, turkey, cooked onion and bacon – mix well to combine - add salt & pepper to taste
3. Lightly oil your hands and form mixture into 4 patties
4. Melt butter with oil in the skillet you cooked the onion in, and add the patties
5. Cook about 4 minutes each side and serve with a little salad (optional) and an egg (not optional)

Stuffing Omelet

Makes 1

You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This has been a tradition in our house for about 25 years and is ideal for the morning after a Thanksgiving or Christmas dinner . The only thing is it requires that you still have some stuffing leftover, so make sure you do.

Ingredients

• 2 eggs
• 1/2 tablespoons butter
• 1 slice American cheese (you can use any kind you like, but this kinda makes it)
• 1/3 cup (approx) leftover stuffing, room temp

Directions

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the bottom of the eggs to set - add stuffing to one half, cover with cheese and flip one side over making a half moon & cook to desired doneness (and fyi desired doneness for me is not too dry)
4. Or, cook as scrambled eggs - adding the stuffing when you would normally add other ingredients and then cook until desired doneness - which is still not too dry
5. Put on a plate and enjoy
6. Wait for next year

Late Night Grilled Turkey Sands

Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good. The important part here is the grilling of the turkey - the heat makes it a completely different animal.

Ingredients

• Deli turkey, thinly sliced
• Muenster, provolone or whatever cheese you like, thinly sliced
• Bagel, toasted
• Mayo, mixed with honey mustard or horseradish or whatever you like
• Tomato slices

Directions

1. Heat a non-stick pan over medium heat
2. Take a big handful of turkey and put it in the pan
3. While this is grilling, toast bagel
4. Mix mayo with mustard or horseradish
5. When turkey is lightly browned place cheese on top and allow to melt - you might need to cover the pan for this
6. You want it gooey - so don't skimp on the cheese or the mayo mustard/horseradish stuffli>
7. Remove turkey, place on mayo'd bagel, top with tomato and away you go

Turkey Pie

Serves 6

My favorite - sage scented turkey with mushrooms, onions and bacon all under a golden crust, and all steamy and warm when you bust it open. Yahoooo.

Ingredients

• 1 ready to bake refrigerated pie crust
• 2 cups diced cooked turkey
• 8 ounces mushrooms, sliced
• 8 slices cooked bacon, diced
• 1 small onion, diced
• 1 tablespoon sage
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 450
2. Saute onions, mushrooms, sage and bacon in 1 tablespoon of the butter until softened
3. Add turkey to mixture and put into pie plate
4. In same pan, melt remaining butter while stirring in flour - it will make a gritty paste
5. Stir in broth slowly to make a thick sauce and add Worcestershire
6. Pour over turkey mixture
7. Top with crust and brush top with milk
8. Bake until top is golden brown - about 20 minutes - and serve

Turkey Tacos

Makes 6

I mean really - there are only so many turkey sandwiches or pot pies you can eat with leftover turkey before you want to poke your eyes out. Try these, ok?

Ingredients

• 1/2 medium yellow onion, diced
• 1/2 tablespoon olive oil
• 2 cups leftover turkey
• 1/2 teaspoon cumin
• 2 carrots, shredded
• 1 cup leftover mashed potatoes, warmed
• 6 corn tortillas, warmedsour cream

Directions

1. Cook onion in oil over medium heat until softened
2. Add turkey and cumin and stir well until heated through
3. Add carrots, stir and remove from heat
4. To a heated tortilla add some sour cream, mashed potato and then top with turkey mixture
5. Eat away...

Grilled Turkey & Stuffing Sandwich

Makes 1

Think 'grilled cheese with turkey' but with the addition of stuffing. The amazing, wonderful addition of stuffing.

Ingredients

• 3 or 4 slices turkey
• 2 slices good bread, whole wheat, sourdough or even a mini baguette would be good
• 2 slices Muenster cheese
• about 1/3 cup stuffing, heated
• Mayonnaise
• Fresh ground pepper
• Softened butter

Directions

1. Preheat grill pan or non-stick pan
2. Heat turkey (in a non-stick pan or quickly in a microwave) and put on top of one slice of bread then add the cheese and the warmed stuffing
3. Add a few grinds of pepper
4. Add mayo to 2nd slice of bread and put on top
5. Spread one slice of bread lightly with butter and put butter-side down in the pan
6. Cook until golden brown, add butter to top and flip over
7. Cook until 2nd side is beautiful - eat

Stuffing Quesadilla

Makes one 8 inch quesadilla

Until you try it, you can't make fun of me. Well, you can - but just not about this.

Ingredients

• 2 flour tortillas, about the 8 inch size
• About 3/4 cup leftover stuffing, warmed
• 1/3 cup Monterey Jack cheese
• Sour cream and cranberries for garnish

Directions

1. Place one tortilla in a non-stick pan over medium heat and spread with about half the cheese, let it start to melt a bit
2. Then add the stuffing, the remaining cheese and then top with the 2nd tortilla
3. Squish down with a spatula
4. Once the bottom starts to get a little bit golden, flip and lightly brown the other side
5. Cut into wedges and serve with sour cream and some cranberry

Baked Stuffing Balls

Makes about a dozen

They're like 'one biters' of crunchy, stuffing perfection. Don't leave out the sour cream & hot sauce...that makes it.

Ingredients

• 1 cup leftover stuffing
• 1 egg, beaten
• 1/2 cup Panko bread crumbs
• 1/3 cup sour cream
• Hot sauce

Directions

1. Preheat oven to 400
2. Roll stuffing into twelve one and a half inch round balls
3. Dip into beaten egg, then roll in bread crumbs - make sure the crumbs stick well
4. Put on lightly greased baking sheet and bake about 35 minutes or until golden brown
5. To serve give them a dip in sour cream and then in the hot sauce

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Stuffing Bruschetta

Makes about 16 pieces

Weird...maybe. Good...of course. Will you make it? How am I supposed to know...

Ingredients

• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 1 long sour dough baguette
• 1.5-2 cups stuffing, warmed
• 3/4 cup Monterey Jack cheese, shredded

Directions

1. Cook onions in oil in a large pan until really well softened and just beginning to brown
2. Heat broiler
3. Slice baguette down the middle and brown ever-so-slightly under the broiler
4. Top each half with warmed stuffing, then onions and then a light coating of the cheese
5. Place under broiler until the slices begin to brown and cheese melts
6. Remove and slice each half into 8 serving pieces

Mashed Potato & Stuffing Tacos

Makes 4

The only word for what started out as a simple Mashed Potato Taco is legendary...

And if it's not Thanksgiving, a box of Stove Top works beautifully...no really.

Ingredients

• 4 corn tortillas
• 2 tablespoons sour cream
• 3/4 cup leftover mashed potatoes
• 1/3 cup leftover stuffing
• Hot sauce, about 4 teaspoons
• 6 pieces of bacon, cooked until crispy and then crumbled
• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet on both sides until just beginning to get a little color in spots
2. Warm up potatoes & stuffing - small pot on the stove...microwave...in your pocket - it's up to you
3. Spread some sour cream onto each tortilla
4. Add some of the mashed potato then stuffing
5. Drizzle with the hot sauce, add crumbled bacon and then take a handful of the potato chips and crunch them over the top of each taco
6. Fold in half and eat...you can thank me later

Turkey & Stuffing Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

• 1/3-1/2 cup stuffing (cooked)
• 1 tablespoon butter
• Few slices cooked turkey
• One egg
• Turkey gravy

Directions

1. Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
2. Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
3. While it cooks, poach the egg and heat the turkey and gravy
4. Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top

Roast Turkey Breast

Serves 4-6

Much less fuss than all the fanfare required for a whole turkey - but still super delicious.

Ingredients

• One fresh turkey breast with bone
• 2 tablespoons softened butter
• Kosher salt and fresh ground black pepper
• 2 celery stalks, cut into 2 inch pieces
• 2 small carrot, cut into 2-inch pieces
• 2 small onions, peeled and quartered

Directions

1. Preheat oven to 375
2. Rub turkey with the butter, inside & out
3. Season well with salt and pepper
4. Put vegetables on the bottom of a roasting pan and set turkey on top
5. Turn heat down to 325 and roast until an instant read thermometer inserted into the thickest part of the roast reads 160 degrees
6. Transfer turkey to a cutting board, tent loosely with foil for about 20 minutes
7. While turkey rests, make pan gravy
8. Carve the breast and serve with the gravy :)