Sunday Family Dinner...Turkey Enchiladas

Okay, you did it...you survived THE family dinner of the year....and you are still intact.  So, nobody expects anything more from you, at least, not until next week.  If you come up with something unexpected, fun and easy for you, you will be a hero for at least another 24 hours. 

You can always count on Mexican to fit the bill.  It is unexpected, at least for those of us who are not Mexican,  it's fun and it's simple.

For this recipe use any favorite, good-quality salsa, red or green, for the enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and yellow rice cooked with onions and cumin or saffron.


Yield: Makes 6 servings


Ingredients

3 cups shredded skinned cooked turkey (see notes)

1 cup Mexicali corn

2 cups sour cream

2 TB Cilantro, chopped

About 3 cups shredded sharp cheddar cheese (8 oz.)

1 teaspoon salt

1/3 cup vegetable oil

12 corn tortillas

1 jar (16 oz.) medium-hot salsa (see notes)

Preparation

1. In a bowl, mix turkey, corn, cilantro, sour cream,  and 2 cups shredded cheese, and the salt.

2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.

3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.  Sprinkle most of the  1 cup shredded cheese saving some for the end.

4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

You may also want to look at other turkey leftover suggestions from Lindaraxa's Garden::

Turkey Chili
Turkey Croquettes
Turkey Tetrazzini
Turkey A La King

Recipe inspired by Sunset Magazine
Photo: Same

Sourdough Stuffing With Apples, Sausage and Prunes

This is the stuffing I usually make for Thanksgiving, except with a few variations.

I love the taste of sweet madeira so I usually reduce the broth in order to incorporate it into the recipe.  I also drizzle some of the drippings from the turkey over the stuffing about 10 minutes before it is done.

For traditionality, I will put some inside the turkey but really prefer to bake it separately so it will form a crust.  But it's up to you, both ways work.  For best results, though, be sure to use artisanal sourdough bread.

If you are feeling rich, by all means add some chestnuts!


Ingredients

1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)

2 pounds bulk pork breakfast sausage

2 large onions, chopped (about 4 generous cups)

2 cups chopped celery (about 5 stalks)

4 tablespoons (1/2 stick) butter, divided

6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)

3/4 cup prunes (about 4 ounces)

2 tablespoons chopped fresh sage

2 1/2 cups low-salt chicken broth

3 large eggs


Preparation

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.

Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes.

Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).

Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in prunes.

Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper.

 DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

Variations: use 1/2 cup less broth and add 1/2 cup Madeira

Roast Turkey Breast With Madeira Sauce

Instead of cooking a whole turkey, a turkey breast is a timesaving substitute for a holiday dinner or other special gathering. And roasting the breast on its own will ensure moist, tender meat. This recipe is perfect if you are preparing dinner for a group of  8. It's also a great addition to the meal when you are cooking for a crowd and are concerned that a whole turkey won't provide enough meat for everyone.

This year, I am having a very small Thanksgiving and rather than cooking a turkey, I will be having one of these with my immediate family.  If there is only four of you, halve the recipe and only purchase one turkey breast.  Or do both and have enough leftovers for turkey croquettes and sandwiches.

There is also a Roast Turkey Breast With Apples, Onions and Sage recipe in the main blog.

Serves 8


Ingredients:

2 boneless turkey breast halves, each 2 1/2 to 3 lbs.

Salt and freshly ground pepper, to taste

1 Tbs. chopped fresh flat-leaf parsley

2 tsp. chopped fresh thyme

2 Tbs. canola oil

5 Tbs. unsalted butter

1 1/2 cups chicken or turkey stock

2 Tbs. all-purpose flour

2 Tbs. Madeira wine

Kitchen Bouquet


Directions:

Preheat an oven to 350°F.

Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 tsp. of the thyme.

Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends. When tied together, they should form a roast of even thickness. Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.

In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs. of the butter. When they are nearly smoking, brown the roast for 3 to 4 minutes per side. Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.

Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil. Let the turkey rest for 10 to 15 minutes.

Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 tsp. thyme. Bring to a simmer and whisk to scrape up any browned bits; keep warm.

In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes. Add the drippings from the roasting pan along with the Madeira, stirring to combine.  Bring to a simmer, whisking constantly. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Add a few drops of Kitchen Bouquet to darken the sauce. Stir again.  Taste and adjust the seasonings with salt and pepper.

Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter. Pour the sauce into a sauceboat and pass alongside the turkey. Serve immediately.

Adapted from Williams-Sonoma Kitchen.