I posted this recipe in early 2010, at my daughter’s request, but I’m doing it again because tomorrow you will have leftover turkey and this is just the best possible way to enjoy it. It’s not “leftovers.” It’s “delicious” and rich and different.
The enchiladas are paired with one of my favorite foods: tomatillos. This green fruit is a staple of Mexican cuisine. Although in the same botanical family as the tomato, a tomatillo is definitely not a tomato. If you’ve had green salsa with a bite, you’ve enjoyed the particular intensity that only a tomatillo can supply. In this recipe that inherent tomatillo sting is muted into a voluptuous cream sauce that is an outstanding match for that distinctive turkey flavor. Your mouth is simply going to resonate with a symphony of tones.
When I make this dish, I do follow the recipe but I am heavy handed with the amount of green onion and green chiles. And I suggest sticking with the canned tomatillos, not the salsa verde.
You can garnish the whole dish with cilantro or sliced scallions for one more level of flavor.
Turkey Enchiladas with Creamy tomatillo Sauce
2 cups shredded roast turkey
2 green onions, including tender green tops, thinly sliced
3 tablespoons cream cheese at room temperature
1 ⅓cups (5 ½ ounces) shredded Monterey Jack Cheese
2 cans (7 ounces each) salsa verde or 1 can (13 ounces) tomatillos, drained
2 tablespoons canned chopped green chiles, drained
½ cup fresh cilantro leaves
⅔ cup heavy (whipping) cream
¼ cup canola oil
8 corn tortillas
Preheat the oven to 350°F. In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of the jack cheese and stir to mix thoroughly. Set aside.
In a blender or food processor, combine the tomatillo, chiles, cilantro, and cream and process until smooth.
Heat the oil in a heavy, 6 -inch skillet over medium-high heat. Using tongs, carefully place one tortilla at a time in the hot oil and fry for 5 to 10 seconds just until softened. Flip the tortilla and soften the other side. Drain over the skillet, and 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.
Divide the turkey mixture among the tortillas (about ½cup each), mounding it in a line down the center. Roll tightly and then place, seam side down, in a 7 x 11″ baking pan. Pour the tomatillo cream sauce over the enchiladas, and sprinkle the remaining ⅓cup jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.
Source: The New Thanksgiving Table by Diane Morgan
The day after Thanksgiving, your refrigerator may seem to have more things than the day before Thanksgiving. Hopefully, you’ll have big bowl of leftover mashed potatoes. Here’s a wonderful way to use up those “leftovers” creating a treat for breakfast, lunch or dinner.
In French cooking, a galette is a general term denoting a flat, usually round freeform “cake.” It can be a real cake, or here it can be a patty made of mashed potatoes. Galettes are augmented by having ingredients on top or included in the patty itself. With mashed potatoes, you have what a chemical engineer would call a “transport platform.” Something to convey flavor galore.
The suggestions below are largely onion-based, but you can add whatever suits you: chili powder, diced peppers, bits of cooked bacon, … The possibilities are endless. The physical contrast of biting through a hard crust and then encountering soft mashed potato is a delight. You can keep trying flavor combinations from Friday through Sunday!
Yield: 4 servings
- 2 cups mashed potatoes
- 1 large egg
- Flavoring: ½ cup sautéed onions, 1 tablespoon onion flakes, 5 sliced scallions, 1+ tablespoon of chopped thyme, 1+ teaspoon garlic powder, …
- 1 cup of flour in a medium bowl
- 1 large egg, beaten in a medium small bowl
- 1 cup bread crumbs in a medium bowl
- 2 tablespoons butter
Place the mashed potatoes in a bowl. Beat in one large egg. Add any [one or more] of the flavoring ideas.
Divide the mixture into 8 portions by creating a ball and then flattening into a disk about 1 inch thick. Dust one portion with flour. Then dip it into the beaten egg and then gently cover with bread crumbs. Place the portion on a plate, and repeat with the remaining portions.
Melt the 2 tablespoons of butter in a cast iron pan. Carefully, gently place the croquettes in the pan. Cook on one side on medium-high heat for 5-6 minutes, until the lower side is dark brown and firm. Flip, once, and cook another 5 minutes. The galettes are best when the top and bottom have some black spots.
Remove from the heat, pat dry with paper towels and serve immediately.
Individuals will want to add their own salt and pepper. For an elegant appearance, you can garnish with sour cream topped with scallions.
Source: Adapted from The Joy of Cooking