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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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 :)