Prepare for the holidays with The New Thanksgiving Table by Diane Morgan, including recipes like Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic; Pan-Asian Rice Dressing; and Turkey Enchiladas with Creamy Tomatillo Sauce.
with Creamy Tomatillo Sauce
If you have grill-roasted your turkey, then make this recipe as a way to deliciously use up the turkey leftovers. The smoky flavor of the meat accents the creamy tomatillo sauce.
- 2 cups shredded roast turkey
- 2 green onions, including tender green tops, thinly sliced
- 3 tablespoons cream cheese at room temperature
- 1-1/3 cups (5-1/2 ounces) shredded Monterey jack cheese
- 2 cans (7 ounces each) salsa verde, or 1 can (13 ounces) tomatillos, drained
- 2 tablespoons canned chopped green chiles, drained
- 1/2 cup fresh cilantro leaves
- 2/3 cup heavy (whipping) cream
- 1/4 cup canola oil
- 8 corn tortillas
Preheat the oven to 350 degrees F. In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of jack cheese and stir to mix thoroughly. Set aside.
In a blender or food processor, combine the salsa verde, chiles, cilantro, and cream and process until smooth.
Heat the oil in a heavy, 6�inch skillet over medium�high heat. Using tongs, carefully place 1 tortilla at a time in the hot oil and fry for 5 to 10 seconds just until softened. Flip the tortilla and soften the other side. Drain over the skillet, then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil. Repeat until all 8 tortillas are softened and drained.
Divide the turkey mixture among the tortillas (about 1/2 cup each), mounding it in a line down the center. Roll tightly and place, seam side down, in a 7 by 11 inch baking pan. Pour the tomatillo-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup jack cheese down the center. Bake for about 20 minutes until heated through and bubbly. Serve immediately.
The enchiladas can be made up to 1 day in advance. Cover and refrigerate.
Remove from the refrigerator 45 minutes before baking. Plan on 30 to 35 min� utes until the casserole is heated through and bubbly.
The New Thanksgiving Table
An American Celebration of Family, Friends, and Food
- by Diane Morgan
- Photographs by Leigh Beisch
- Chronicle Books
- ISBN-10: 0811864944
- ISBN: 978-0-8118-6493-0
- Recipe reprinted by permission.
- Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic
- Pan-Asian Rice Dressing
- Turkey Enchiladas with Creamy Tomatillo Sauce
Also check out recipes from the original version of The Thanksgiving Table.
Don't miss FoodWine's Comprehensive Thanksgiving Guide
- Cookbook Profile Archive
This page created November 2009