What to do with Thanksgiving leftovers?
Once Thanksgiving has come and gone, we reach our turkey limit well before the leftovers are even consumed. Here’s a tasty and fun recipe Courtesy Chef Therese of Owings Mills-based The Classic Catering People to give new life to your leftover turkey surplus reincarnatubg leftover cranberry sauce too! Enjoy!
Ingredients:
8 Corn Tortillas – If using pre-made, just heat in oven or sauté in
Olive oil, folding on paper towel to cool.
Turkey Taco Fillings:
2 Tbsp Olive or Vegetable oil
3 Cups Cooked Turkey meat, cut into bite sized pieces
1 Cup Monterey Jack, shredded
1 Cup Cheddar, shredded
2 Cups Shredded Lettuce (+/-) and/or arugula/gourmet greens
1 cup applewood smoked bacon, cooked and chopped (optional)
Sauté turkey in olive oil, place in shell and add cheese. Warm in oven at 350 degrees for 5 minutes to melt cheese. Remove and top with lettuce, bacon (optional) and salsa.
Cranberry Salsa:
1 1/2 Cups Fresh or Frozen Cranberries
½ Gala Apple, peeled and cored
Zest of One Orange
1 Jalapeño pepper, seeded and chopped
4 Tbsp Sugar
2 Tbsp Cilantro, chopped
2 Tbsp Lime Juice
Dash Sea Salt
Chop apple and cranberries in food processor. Combine with rest of ingredients in bowl and let sit 15-20 minutes. Stir, taste and adjust seasonings if needed.
Serves 4-6
By Jeanne M. Slaughter, Chesapeake Family’s resident foodie.
