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A tasty twist on turkey leftovers
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Nov 20, 2012 - 10:58:10 AM

When you’re planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird.
Breakfast or Brunch — Wake the family up to a hearty breakfast casserole that’s a creamy blend of turkey, sour cream, cream of chicken soup, cheese
and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is
pop it into the oven in the morning.
Lunch — Enjoy lunch on the lighter side with a turkey salad sandwich. Instead of mayo, this dish gets flavor and 20 nutrients from the avocado in Wholly Guacamole. For extra zip, go with the spicy variety.
Dinner — For another make-ahead meal, try a zesty turkey and corn enchilada casserole. This dish is easy to put together, and you may have all the ingredients in your pantry already. A cornbread base, your favorite enchilada sauce, turkey, cheese, and a generous serving of your favorite guac all add up to a new family favorite.
Get more leftover ideas with a twist at www.eatwholly.com.







Turkey Potato Cheesy Breakfast Casserole
Serves: 8
    2    cups cubed turkey
    1    cup low-fat sour cream
    1    10-ounce can cream of
            chicken soup
    1/4    cup milk
    1    cup shredded cheddar
            cheese, divided
    1    bag (30 ounces) frozen hash
            brown potatoes, thawed
    1/2    onion, diced
    1/2    cup corn flake cereal
    1    cup Wholly Guacamole
In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.
Spread in bottom of 2 quart dish (greased).
Bake, uncovered, at 350°F for 1 hour.
Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5
to 10 minutes until bubbly and slightly browned.
Let cool for 10 minutes and serve with a dollop of Wholly Guacamole.






Guacamole Turkey Salad
Serves: 6
    2    tablespoons canola oil
    1/2    teaspoon salt, divided
    1    cup of turkey, diced
    1/4    teaspoon black pepper
    3/4    teaspoon cumin, ground
    1    lime zested
    2    limes, juiced, divided
    1/4    teaspoon sugar
    1/4    teaspoon Mexican
            chili powder
    1/4    cup red bell pepper, diced
    1/4    cup yellow bell pepper, diced
    1/4    cup red onion, diced
    2    tablespoons cilantro,
            rough chop
    1    cup Wholly Guacamole dip
Mix oil, 1/4 teaspoon salt, black pepper, cumin, sugar, chili powder, lime zest and juice of 1 1/2 limes.
Add to turkey and allow to marinate
for at least 20 minutes — do not exceed 30 minutes.
Mix in bell peppers, onion, cilantro, dip, turkey, the rest of the lime juice and remaining salt.
Serve in a pita, on a whole wheat bun, as a lettuce wrap, or with crackers.






Turkey and Corn
Enchilada Casserole
Serves: 6
First Layer
    1    15-ounce can corn, drained
    1    15-ounce can creamed corn
    8    ounces sour cream (non-fat)
    1/2    cup ricotta (low-fat)
    1    8 1/2-ounce package corn
            bread mix
Second Layer
    1     cup turkey, shredded
    1    cup shredded cheese
    1    cup enchilada sauce, divided
        Wholly Guacamole dip,
            for garnish
Mix together all first layer ingredients in a casserole dish.
Bake at 350°F for 30 minutes or until firm.
Take out of oven, poke fork holes all around it.
Pour 1/2 cup red enchilada sauce over corn bread.
Top with turkey and cheese.
Put back in oven until cheese melts.
Top with remaining enchilada sauce, guacamole dip; serve.




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