Tired of the plain, boring turkey sandwiches? Here are a few simple and easy things you can whip up with those holiday leftovers.
Southwest Turkey Chili
1 jar Cookwell Co. 2-STEP CHILI MIX
3 tbsp Ottavio Private Reserve Olive Oil
1 carton CENTRAL MARKET CHICKEN BROTH
1 pound Leftover Turkey- white or dark meat
1 yellow squash-diced
1 can red kidney beans-rinsed
1can yellow and white corn-rinsed
1 can black beans –rinsed
½ package matchstick carrots-chopped
1. Heat large soup pot on med high heat for 1 minute.
2 Add 3 tbsp olive oil; add carrots and sauté until they begin to turn golden brown. Add squash, and zucchini, and continue to sauté until ALL veggies are browned and tender.
4. Then add beans, corn, CHILI MIX, and broth. Mix and simmer. Season with salt and pepper to taste.
TIP: 2-STEP CHILI MIX IS VEGITARIAN APPROVED, SO YOU MAY LEAVE OUT MEAT ALL TOGETHER.
Green Chile Turkey Casserole
1 jar a Cookwell & Co. 2-STEP GREEN CHILE STEW
1 pound Leftover Turkey or Ham-diced
16 oz sour Cream-fat free or light
7 oz bag HEB Round Corn Tortilla Chips- crushed
3 cups shredded cheese
1.Pre heat oven to 400 degrees.
2.Mix first four ingredients together in mixing bowl, place in greased baking dish, top with cheese and bake 20 minutes covered, and 10 minutes uncovered.
½ jar Roberts Reserve Sauce- Cranberry Pomegranate Chutney
2 cups Leftover Cranberry Sauce or Dried Cranberries
2 small cans Mandarin Oranges- finely chopped
1/4 Cup Cilantro-finely chopped
1 Red Onion-finely chopped
1 tsp Adam’s Rub- All Purpose House Rub
Mix all ingredients together, adding just a splash of the mandarin orange juice.