Who can deny how great a turkey sandwich tastes the day, or maybe 2 days, after Thanksgiving, but after awhile, there are only so many turkey sandwiches and left overs you can eat. However, if you are like my family, you cook WAY too much and have enough turkey to last weeks after Thanksgiving day. Here are some creative and delicious recipes that I came up with this year to use up those leftovers in a fun and scrumptious way.
Slow-Cooker Southwest Turkey Chili: Warning: This recipe is SO EASY and all your friends and family will be impressed, I promise!
2 cups chopped leftover turkey
32 oz container of chicken broth
1 14 oz can of ro-tel diced tomatoes and chili.
1 6 oz can of tomato paste
1 /2 blocks of cream cheese
1 cup crushed tortilla chips
1 Tbs cumin
1 jalapeño, seeded and diced
1/2 of a large red onion, diced
3 Tbs chopped fresh cilantro
2 garlic cloves, chopped
1 bag (1 lb) frozen bell peppers
1 can black beans (drained)
1 can corn (drained)
Any other frozen or canned veggies you may like
Salt to taste
Sour Cream (to top it off)
Fresh Cilantro (to sprinkle on top)
Fresh lime (for garnish)
Tortilla chips (to scoop with chili)
Chopped Avocado (for garnish)
Chop all necessary ingredients
Sauté red onion, jalapeño, garlic, and a pinch of salt under onions are soft
Pour sautéed ingredients into a large slow cooker, add remaining ingredients (with the exception of the crushed tortilla chips and cream cheese) along with about a Tbs of salt and stir.
Put the slow cooker on low for 8 hour.
After 3 hours, add the cream cheese. Push the blocks under the chili mixture and let the mixture continue to cook.
After about 1 hour, stir melted cream cheese into chili. You will need to continually mix the cream cheese about every 30 minutes until it is fully incorporated into the chili.
In the last hour, stir in the crushed tortilla chips.
Serve with chopped avocado, a dollop of sour cream, fresh squeezed lime, and chopped cilantro. Serve tortilla chips on the side.
Ranch and Green Bean Casserole Twice-Baked Potatoes: I know this might sound funny, but trust me! This combination is heavenly during this season!
1 Packet of Ranch Seasoning
4 Russet Potatoes
1 cup leftover Green Bean Casserole
1/4 cup chopped green onions
1 Tbs black pepper
Sour Cream and Green to garnish
Preheat oven to 375 degrees Fahrenheit.
Poke holes in the potatoes using a fork (on all sides) and wrap individually with aluminum foil.
Bake potatoes on rack for about 1 hour, or until potatoes feel soft to touch.
Remove potatoes from oven and remove aluminum foil. Let cool for about 20 minutes, or until comfortable to touch.
Once cool, cut a “canoe” shaped slice into the top of each potato and dispose of the cut out potato skin.
Scoop out center of potatoes and put in a large mixing bowl. Add remaining ingredients to the bowl and mix thoroughly, until light and airy.
Scoop mixture back into potatoes, filling the empty potato skins and creating a mound on top.
Bake on 375 for about 30 minutes. Finish on broil for just a few minutes to achieve a crisp on top.
Top with sour cream and green onions and serve! Try adding some leftover turkey to these babies and making them a meal in themselves! 🙂