Lots of leftover turkey? It is usually not a problem for my family. Still, when you have had about all the turkey sandwiches you can stand, there are plenty of disguises for the remains of the feast.
The last of the turkey can be used in just about any recipe calling for cooked chicken. For instance, Chicken Enchiladas can be Turkey Enchiladas, Chicken and Dumplings can be Turkey and Dumplings, etc.
2 cans cream of chicken soup, undiluted
1 large carton of sour cream
2 large cans of diced, green chiles
1 bunch green onions
turkey pieces, both white and dark, to equal 2 large, boneless chicken breasts
2 dozen flour tortillas
1-2 cups grated cheese
Cut up onions and turkey, add soup, sour cream and most of green chiles. Fill and roll tortillas, place in a baking dish, there will be filling leftover. Top with remaining mixture and grated cheese and remaining chiles. Bake at 375 degrees for approximately 20 to 30 minutes. Let set for about 5 minutes before serving with refried beans and salsa.
Turkey and Dumplings
Boneless, cooked turkey
Heat turkey in gravy, adding liquid to thin or stretch gravy if necessary.
2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/2 tablespoon shortening
3/4 cup milk
Sift dry ingredients together and cut in shortening. Add milk and mix quickly. Roll out to one-inch thickness and cut with a biscuit cutter. Place on a plate in a steamer and steam 20 to 30 minutes
Serve alongside or on top of turkey, covered with gravy.