We are inspired by TABLE Magazine contributor Rhonda Schuldt and the leftover transformations of her classic Roasted Chicken recipe. These four leftover recipes will please the palate without the turkey overload. Turkey doesn’t have to run the show, however. You can swap in any leftover meat you have on hand.
Gluten-Free Turkey Enchiladas Verde
This recipe can be made with leftover roasted turkey and homemade Salsa Verde (recipe below), but this super easy version uses either canned green enchilada sauce or jarred Salsa Verde. Ingredients are layered between tortillas, so there are no pesky rolling individual enchiladas!
INGREDIENTS
1 large can green enchilada sauce*
12 6-inch corn tortillas**
4-6 cups shredded turkey***
½ yellow or red onion, chopped
1 can black beans, drained
1 cup roasted corn (canned or frozen corn works equally well)
Shredded cheddar or Mexican blend cheese (3-4 cups)
INSTRUCTIONS
- Heat oven to 375°. Spray a 9×13 baking dish with non-stick cooking spray.
- Pour a thin layer of enchilada sauce over the bottom of the dish. Lay six corn tortillas on the bottom, overlapping the tortillas to cover the bottom of the pan. Top with the shredded turkey, onion, beans, and corn. Add 1-2 cups of the cheese depending on how cheesy you want the enchiladas. Pour 1/3 of the enchilada sauce over the filling ingredients. Top with the remaining six tortillas, overlapping, to cover the filling. Top with remaining enchilada sauce; spread the sauce evenly over the tops of the tortillas. Top with additional cheese…adding as much cheese as you wish.
- Cover with foil and bake for 20-30 minutes until bubbly and heated through.
- Let sit for 10 minutes before serving.
- Serve with sour cream, scallions, your favorite hot sauce, and/or cilantro if desired.
*If you can’t find gluten-free green enchilada sauce, I’ve used green salsa, which is usually gluten-free.
**Flour tortillas make a delicious non-gluten-free version, as well.
The recipe works equally well with red enchilada sauce if that’s preferred!
Roasted Tomatillo and Sweet Onion Salsa Verde
INGREDIENTS
1 ½ pounds fresh tomatillos, husks removed and rinsed*
2 medium sweet onions
2 poblano peppers (substitute jalapeno or Serrano peppers for more heat)
4 cloves garlic, peeled
Juice of 1 lime
½ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
½ cup fresh cilantro, chopped
INSTRUCTIONS
- Preheat grill to medium-high.
- Leaving root end intact, peel onions and halve from root to tip.
- Place whole tomatillos, onions, and peppers on oiled grill grate. Cook, turning occasionally until all are slightly charred. Remove from grill. Seed and stem the peppers.
- Place charred vegetables in a blender or food processor along with garlic, lime juice, cumin, salt and pepper. Pulse until blended. Stir in cilantro.
- Serve simply with chips, as a condiment, or as a delicious base for chicken enchiladas. Stir into two chopped avocados for a guacamole to remember!
Turkey and Vegetable Soup
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a stockpot. Add 1 diced carrot, 1 diced celery rib, ½ cup diced onion, 1 clove chopped garlic. Cook for 5 minutes until softened.
- Add 1 14-ounce can of diced tomatoes (fire-roasted, if you can find them), 1-quart turkey stock*, and 2 cups shredded leftover turkey. Season with salt, pepper to taste. Let simmer until heated through.
*It’s easy to make your own turkey stock from the leftover carcass of your turkey.
Buffalo Turkey Sliders
Sauce: In a saucepan, add equal parts butter and your favorite hot wing sauce, such as Frank’s®, adding a little more hot sauce if desired to up the heat. Season with garlic powder and black pepper to taste. Make plenty of this sauce… it keeps in the well in the fridge!
Per Slider: Toss 2 tablespoons of sauce with ½ cup of warmed leftover shredded roast turkey. Place on a slider bun and garnish with blue cheese dressing and top with finely diced celery if desired.
Turkey Salad Sandwiches
The options here are endless! Serve on tomato slices, salad greens, toasted bread, crackers, or enjoy each of these ideas on its own.
Classic version: Stir together shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise (or plain Greek yogurt), a little mustard of your choice. Season with salt and pepper.
Curried version: Mix together Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in shredded turkey, finely diced cucumber, chopped green apple.