From The Daniel Island News|
A tasty twist on turkey leftovers
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
2 cups cubed turkey
1 cup low-fat sour cream
1 10-ounce can cream of
1/4 cup milk
1 cup shredded cheddar
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
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
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, diced
2 tablespoons cilantro,
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
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
1 cup turkey, shredded
1 cup shredded cheese
1 cup enchilada sauce, divided
Wholly Guacamole dip,
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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