Thanksgiving is all about leftovers for some people. That stands to reason because at most gatherings, there always is way more food than is needed.
It’s not any different at our house. I just put the finishing touches on some turkey wild rice soup that’s loaded with carrots, peas, celery and onion as well as a handful of herbs and spices. It will make a nutritious and low-cal supper, something I need after Thursday’s food frenzy.
But I haven’t even put a dent into the leftover turkey. And since you can eat only so many turkey sandwiches, I’m contemplating trying the following recipe for soft tacos that came my way this week.
12 6-inch corn tortillas
2 cups shredded turkey
¾ cup jarred chunky tomato salsa, plus more for garnishing
4 ribs celery, thinly sliced
1 4½-ounce can chopped green chilies or 2 jalapeno peppers, thinly sliced
½ cup chopped walnuts or pecans
3 strips cooked, crisp bacon, crumbled
½ cup shredded cheese
½ bunch cilantro, coarsely chopped
Combine shredded turkey and ¾ cup salsa in a microwaveable container; heat on high until heated through, 1 to 2 minutes. Keep warm.
Lightly toast tortillas on both sides in a dry skillet over medium heat, about 30 seconds each. Place the tortillas on plates. Divide turkey among tortillas, mounding down the center of each. Top with the celery, chilies, nuts, bacon and cheese.
Spoon as much extra salsa as you like over the filling; top with cilantro. Fold tortillas over into a taco form. Serve.
Note: Consider turning these tortillas into hot enchiladas. Fill each with slivered turkey, refried beans, shredded cheese, diced poblano peppers. Lay the enchiladas in a lightly greased casserole, cover with tomato sauce, top with more grated cheese and bake at 350 degrees until warmed through, about 25 minutes.
Yield: Serves 6.
Approximate nutritional analysis per serving: 353 calories, 13 grams fat (3 grams saturated), 76 milligrams cholesterol, 29 grams carbohydrates, 32 grams protein, 450 milligrams sodium, 5 grams fiber.