Turkey

Leftover Turkey Tacos with Mole

Leftover Turkey Tacos with Mole
Spice up your holiday leftovers with this rich, thick, creamy, and smooth mole sauce—all done right in your Vitamix!
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Total Time
49 min
Total Time
49 min
Ingredients
  1. 1 ounce (25 g) pasilla chillies
  2. 4.5 ounces (125 g) ancho chilies
  3. 1.75 ounces (50 g) guajillo peppers
  4. ⅓ cup (70 g) raw peanuts
  5. ⅓ cup (70 g) blanched almonds
  6. ¼ cup (50 g) walnuts
  7. ⅛ (25 g) pepitas
  8. ⅓ cup (70 g) sesame seeds
  9. 1 stick cinnamon stick
  10. 5 cloves whole cloves
  11. 6 berries allspice berries
  12. 1½ heads garlic
  13. 3 Tablespoons (20 g) lard
  14. 1⅔ cup (250 g) white onion
  15. ¼ cup (50 g) raisins
  16. 1 Tablespoon Mexican oregano
  17. ⅓ cup (50 g) dark chocolate
  18. ⅓ cup (50 gal) milk chocolate
  19. ½ cup (70 g) brown sugar
  20. 2¼ cup (540 ml) water
  21. 3⅓ cup (500 g) turkey breast
  22. 10 tortillas corn tortilla
  23. fresh cilantro leaves
  24. lime wedges
  25. queso fresco
Instructions
  1. Toast pasilla chiles, ancho chiles, and guajillo chiles in a dry, hot frying pan over medium-high heat for about 3 to 4 minutes, or until fragrant and slightly charred. Allow to cool. Remove from pan, discard stems and seeds, and set aside.
  2. Using the same pan, add peanuts and almonds, and toast for 2 to 3 minutes. Remove from pan and set aside.
  3. In the same pan, toast walnuts for about 3 minutes, or until they start to crackle. Remove from pan and set aside.
  4. Repeat with the pumpkin and sesame seeds, toasting them together for about 3 minutes. Remove from pan.
  5. Using the same pan again, toast the cinnamon stick, cloves, and allspice for about 3 minutes, or until fragrant. Remove from pan.
  6. Add garlic still in their skins to the hot pan and toast for about 5 minutes, or until blackened. Remove from pan.
  7. In a separate large pan, warm the lard until melted. Add onion and cook on medium-high heat until starts to brown and soften. Add garlic and raisins. Cook for 1 to 2 minutes.
  8. Transfer onion, garlic, raisins, nuts, seeds, spices, Mexican oregano, dark chocolate, milk chocolate, brown sugar, and chiles to the Vitamix container in the order listed and secure the lid. You’ll be packing a lot of ingredients into the container, which will be filled completely. This is normal.
  9. Start the machine, slowly increase to its highest speed, and blend for 1 minute, using the tamper to push ingredients into the blade. While machine is still running, remove the lid plug and slowly pour 1 cup of the water through the lid plug opening. This is a very tough blend so don’t be afraid to tamp aggressively; the motor will have a loud chugging sound.
  10. Continue to blend for 3 minutes, adding the remaining 1¼ cups (300ml) water as needed, until you have a smooth sauce that is the consistency of yogurt. Set aside.
  11. Warm the shredded turkey in a pan over medium heat for 3 minutes. Add 1 cup of the mole and mix well. Take off heat. Warm the tortillas. Add turkey-mole mix to each tortilla. Garnish with cilantro, lime, and queso fresco.
Notes
  1. Yields: 5 cups
  2. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/

Thanksgiving Leftovers Shepherd’s Pie

Thanksgiving Leftovers Shepherd’s Pie
A great way to give new life to Thanksgiving leftovers.
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Ingredients
  1. 2.5 cups cooked Turkey, cut into small pieces
  2. 2 cups Pea and asparagus casserole (green beans, Brussels sprouts, or whatever your leftovers may be)
  3. 2 cups Carrots, onions, celery left from cooking the turkey, all cut into small pieces
  4. ½ - ¾ cup Gravy
  5. 3 cups Sweet Potato Souffle (or mashed russet potatoes or a combination)
  6. 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 350*F
  2. Butter an 8” or 9” pie pan or an 8x8 or 9x13 baking pan depending on how many leftovers you have.
  3. Layer the turkey, then pea and asparagus, then carrots, onions, celery in the pie pan. Add gravy as needed until the mixture is moist but not runny. Top with the sweet potatoes to cover completely.
  4. Brush the sweet potatoes with the melted butter and place the pie in the oven to bake approx. 30 minutes until the potatoes are slightly browned and the filling is bubbling.Let the pie rest 5-10 minutes before serving.
Notes
  1. **Note – the above amounts are for a 9.5” pie pan
Cooks Recipes http://recipe.cookswarehouse.com/

Leftover Turkey Soup with Pasta

Leftover Turkey Soup with Pasta
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Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
Instructions
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served.
Notes
  1. As shared on FOX5/Good Day Atlanta
Cooks Recipes http://recipe.cookswarehouse.com/