Last week I finished off the rest of my leftover turkey making a stuffing-inspired turkey fried rice and turkey enchiladas.
For the fried rice stir-fry bacon, chopped turkey, and mushrooms, then add carrots, celery, and green onions. Finally add the rice, a splash of soy sauce, black pepper, and a drizzle of sesame oil.
For the turkey enchiladas, Brooke brought over some delicious El Pinto salsa from New Mexico. I made a filling with sauteed onions, chayote squash, canned green chiles, and chopped turkey. Then we fried some tortillas, dipped them in jarred green sauce or blended salsa, and rolled them up with some filling and shredded cheese. Then we topped them with more cheese and sauce and baked them until they were browned and delicious.
We had some extra vegetables from the filling, so we added some corn kernels, powdered green chile, and more cheese to make some quick calabacitas.
Well, that was the end of my leftover turkey, but I still have plenty of turkey stock to keep me busy for a while.