After all the cutting, chopping, dicing, basting, glazing and stirring that goes on as part of the prep work for a delicious Thanksgiving meal, the one who has done most of the cooking would like nothing more than to avoid the kitchen for at least two weeks. As least that’s how I have felt over the years. Unfortunately, avoiding the kitchen after holiday cook is not part of my personal reality.
Luckily, like many cooks of the home, I do get a break from the kitchen for at least a few days following Thanksgiving as my family members help themselves to plates of leftover turkey, ham, mashed potatoes, yams, stuffing and cranberry sauce at least for a couple meals.
While Thanksgiving leftovers give me a break from the kitchen for a day or two, I admit that after awhile, the leftovers become a little boring. Over the years, in order to spice up the leftovers without creating too much work for myself, I created a few simple recipes which have received thumbs up from my family.
If you happen to be the cook of your home and want to spice up your Thanksgiving leftovers, here are a few of my recipes. Perhaps you will get a thumbs-up from your family as well and if not, at least you won’t have to stay in the kitchen too long.
1 28-ounce can enchilada sauce
4 cups shredded cooked turkey
2.25-ounce sliced black olives
1 medium finely chopped onion
1 16-ounce bag shredded Monterey Jack cheese
1 cup sour cream
12 5- to 6-inch corn tortillas
Salt & Pepper
Preheat oven to 350°F.
Heat 2 tablespoons oil in saucepan over medium heat. Add onions and sauté until tender. Remove from heat.
In medium bowl mix shredded turkey, sour cream, onions and olives. Season with salt & pepper.
Spread ¼ cup of enchilada sauce on bottom of 13 x 9 x 2-inch baking dish.
Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in baking dish. Pour the remaining sauce evenly over enchiladas. Sprinkle with cheese.
Bake enchiladas until heated through, about 30 minutes.
Left Over Ham
& Egg Quiche
1 cup chopped cooked ham
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
3 eggs, beaten
Salt & pepper
1 9” unbaked pie shells
Beat eggs with milk, parmesan cheese, salt and pepper in bowl.
Add ham and shredded cheese.
Pour into pie shell.
Bake at 350 degrees for 45 minutes.
Let stand for several minutes before serving
1 box white cake mix
½ cup vegetable oil
1 cup cranberry sauce
1 tblspn grated orange peel
Mix all ingredients together. (Note: If mixture seems a bit too watery, add a little flour. Batter should be wet but not watery.
Spray muffin pan with Pam Spray.
Fill each muffin pan with batter half way.
Bake at 375°F for 20 or 25 minutes or until inserted toothpick comes out clean.