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
“Our garden herbs are still fresh, right?” I asked.
“Yes,” Suzen said.
“And you love pine nuts, right?”
“What do you want, Brian.” She was now on alert.
“Well, I found this stuffing recipe that uses them and I just thought …”
“Let me see,” she asked and extended her hand for the cookbook I was holding.
“Oh,” she continued, “wild rice. Yum, my favorite.” She handed me back the book.
She is not a fan of wild rice. I am. We will not be cooking this stuffing this year, or probably any other. Normally, I don’t blog a recipe Suzen and I haven’t tested, but this comes from Diane Morgan, so we know this recipe will work. I know this recipe will be delicious. I just hope that someone, somewhere is able to enjoy what I am not. If you’d just like to drop me a note telling me how wonderful it was, well, that would give me some satisfaction.
I have to stop blogging now. I have bread crumbs to make. For stuffing. I wonder if I can cut them into the shape of little rice grains?
Wild Rice Stuffing with Pine Nuts, Dried Apricots, and Fresh Herbs
Yield: serves 6 to 8
- 2 cups wild rice
- 2 cups chicken stock or canned low-sodium chicken broth
- ½ teaspoon salt
- ½ cup pine nuts
- ¾ cup dried apricots, quartered
- 5 tablespoons unsalted butter
- 2 large ribs celery, finely chopped
- 2 large carrots, peeled and finely chopped
- 1 medium yellow onion (about 8 ounces), finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- ½ cup minced fresh parsley
- Freshly ground pepper
In a medium saucepan, combine the rice, stock, and 1/4 teaspoon of the salt, and add 2 cups of water. Bring to a boil over medium high heat.
Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. (Not all of the liquid will be absorbed.)
Meanwhile, place a small, heavy skillet over medium-high heat. When it is hot, but not smoking, add the pine nuts. Stirring constantly, toast them until nicely browned, about 3 to 5 minutes. Transfer to a plate and set aside to cool.
Place the dried apricots in a small bowl, add hot water to cover, and allow to plump for 20 minutes. Drain and reserve.
In a 10-inch sauté pan, melt 4 tablespoons of the butter. Swirl to coat the pan and sauté the celery, carrots, and onion until soft and lightly browned, about 5 minutes. Add the thyme, sage, and parsley and sauté 1 more minute. Remove from the heat.
Preheat the oven to 350°F. When the rice is tender, add the sautéed vegetable mixture to the rice. Add the reserved pine nuts and apricots, and stir to combine. Add the remaining ¼ teaspoon of salt, and a few grinds of pepper. Taste and adjust the seasonings.
Use the remaining 1 tablespoon of butter to grease an oven-to-table casserole dish. Spoon in the rice stuffing and cover. Twenty minutes before serving, bake the stuffing until heated through. (The stuffing can be made up to 1 day in advance. Refrigerate, covered, and bring to room temperature 1 hour before baking. Increase the baking time to 40 minutes to insure it’s heated through.)
Source: The New Thanksgiving Table by Diane Morgan