Thanksgiving is over, and you’re tired of reheating leftovers. There’s turkey soup, turkey pot pie or even turkey-a-la-king; but these all have the same “comfort food” taste. After a few days of the same basic flavor, your taste buds crave something bolder and more exciting.
So what do you do when you’re looking for alternative ways of fixing the remaining turkey? Why not try using some of that leftover turkey breast to make a Strawberry-Avocado Salad, and pair that with Turkey-Rice Enchiladas for a complete change of pace.
Strawberry-Avocado-Turkey Salad
Shredded lettuce (your choice)
1 cup chopped turkey
1 fresh avocado, cut into quarter-inch slices
1 handful of fresh, sliced strawberries
1/2 cup shredded sharp cheddar cheese
2-3 tablespoons sunflower seeds
Raspberry vinaigrette
Mix first six ingredients together in a bowl. Toss with a small amount of raspberry vinaigrette.
Turkey-Rice Enchiladas
2 cups chopped turkey breast*
1/2 package of taco seasoning
2 tablespoons each; chopped red and green sweet peppers
1-1/2 cups instant white rice
2 tablespoons fresh lime juice
2 tablespoons chopped, fresh cilantro
1 cup black beans, rinsed
8 (6-inch) white flour tortillas
Salsa (your choice)
1 (8-ounce) package of shredded cheddar or Monterey Jack-Colby cheese
Place a small amount of olive oil in a medium-size skillet. Add leftover chopped turkey, keeping temperature on low and add the chopped peppers; sprinkle half the package of taco seasoning over turkey-pepper mixture and stir until mostly coated. Remove from heat.
Meanwhile, cook instant rice according to package directions. Add lime juice and cilantro. When rice is cooked and all water has been absorbed, remove from heat and gently blend in the black beans and turkey-pepper mixture.
While mixture is still warm, take one tortilla at a time from package (so tortillas don’t dry out) and place one on serving platter. Put several tablespoons of salsa down the center of the tortilla and sprinkle several tablespoons of cheese on top of salsa. Divide rice mixture evenly for 8 tortillas and place in center of tortillas on top of salsa and cheese. Roll up tortillas and place back on serving platter. When all are filled, sprinkle additional shredded cheese over top of tortillas and microwave about 1-1/2 minutes to melt the cheese and serve immediately.
Note*: Chicken may also be used, if you don’t have turkey.
