Here are some simple yet delicious recipes to make use of your leftover turkey. TURKEY ENCHILADAS WITH OLIVES Serves: 4 This one is with a Mexican flair. Serve this with guacamole, sour cream, salsa & other Mexican fare for a grand lunch or dinner. INGREDIENTS 3 tbsp butter or margarine 2 cups fresh mushrooms, sliced 1 / 2 cup onion, chopped 3 cups cooked turkey, chopped 1 can cream of chicken soup, undiluted 1 cup sour cream 1 / 2 cup pimento-stuffed olives 1 / 2 cup toasted almond slivers 2 tsp chili powder 8 corn tortillas Oil 1 / 2 cup cheddar cheese, grated METHOD Melt butter in a large saucepan. Add mushrooms and onion; sautZ until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder. Briefly cook tortillas in hot oil until softened; drain on paper towels. Place 1 / 3 Cup turkey mixture in center of each tortilla. Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada. Sprinkle cheese on top. Bake at 400F for 25 minutes until hot. May take longer depending on oven. HERBED TURKEY TETRAZZINI Serves: 4 This is one of my favorites - no question. This is an excellent turkey leftover casserole recipe. INGREDIENTS 1 / 4 cup chopped onion 1 / 4 cup fresh mushrooms 1 / 4 cup each flour & margarine 1 cup milk 1 cup chicken broth 1 Tbsp chopped fresh parsley 1 tsp dried whole tarragon 1 / 8 tsp pepper 1 dash of ground nutmeg 2 1 / 2 cups cooked spaghetti 1 1 / 2 cups turkey, cooked/chopped 1 / 2 cup shredded Swiss cheese divided Chopped parsley Lemon slice halves Red pepper strips METHOD SautZ onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in parsley, tarragon, pepper and nutmeg. Stir in spaghetti, turkey, and half of the cheese, mixing well. Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips. AND FINALLY... The Twelve Days of Thanksgiving On the First Day: We give thanks for the fresh turkey feast and its hot trimmings. On the Second Day: We bless the cold turkey sandwiches, sloshy cranberry sauce and hard rolls. On the Third Day: We praise the turkey pie and vintage mixed veggies. On the Fourth Day: We thank the pilgrims for not serving bison that first time, or we'd be celebrating Thanksgiving until April. On the Fifth Day: We gobble up cubed bird casserole and pray for a glimpse of a naked turkey carcass. On the Sixth Day: We show gratitude (sort of) to the creative cook who slings cashews at the turkey and calls it Oriental. On the Seventh Day: We forgive our forefathers and pass the turkey-nugget pizza. On the Eighth Day: The word "vegetarian" keeps popping into our heads. On the Ninth Day: We check our hair to make sure we're not beginning to sprout feathers. On the Tenth Day: We hope that the wing meat kabobs catch fire under the broiler. On the Eleventh Day: We smile over the creamed gizzard because the thigh bones are in sight. On the Twelfth Day: We apologize for running out of turkey leftovers. And everybody says Amen.
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