A Tasty Twist on Turkey Leftovers
When you’re planning your big turkey dinner, the one thing you want to be sure to do is to roast enough turkey for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird.
Take your leftovers in a new direction with a freezer-friendly Turkey and Corn Enchilada Casserole. The dish is easy to put together and you may have all the ingredients in your pantry already. A cornbread base, your favorite enchilada sauce, turkey, cheese and a generous serving of your favorite guacamole all add up to a new family favorite.
Quick Turkey Tidbits
Need some more inspiration for turkey leftovers? Try one of these easy snack ideas:
Turkey Nachos—Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guacamole, salsa or sour cream.
Turkey Bites—Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guac.
Mini Mexi-Pizzas—Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guacamole.
Get more leftover ideas with a twist at www.eatwholly.com.
Turkey and Corn Enchilada Casserole
1 15-ounce can corn, drained
1 15-ounce can creamed corn
8 ounces sour cream (non-fat)
1/2 cup ricotta (low-fat)
1 8½-ounce package corn bread or corn muffin mix
1 cup turkey, shredded
1cup shredded cheese
1cup enchilada sauce, divided
Homemade or storre-bought guacamole, for garnish
Preheat oven to 350 degrees. Mix together all first layer ingredients in a casserole dish. Bake 30 minutes or until firm.
Remove from the of oven and poke fork holes all around it the cornbread base. Pour 1/2 cup red enchilada sauce over corn bread. Top with turkey and cheese. Return to the oven until cheese melts, for about 5-10 minutes.
Top with remaining enchilada sauce, guacamole and serve.