So Much Turkey
I hope you are having, or have had, a wonderful Thanksgiving.
I was invited to a friend’s house, and I was asked to make two pies (one apple, one pumpkin), green beans, and corn bread.
When I get home, I might make a turkey for turkey sandwiches, turkey soup, turkey salad, and more.
Whether you were invited to a friend’s house or celebrated at your own home, you might be wondering what to do with the leftover turkey.
I love leftover turkey and likely will be making a turkey for myself when I get home, so that I can have turkey sandwiches, turkey soup, turkey salad, and more.
I also sometimes make a turkey casserole with layers of turkey meat, potatoes, veggies, and gravy. Or I might warm up some turkey in a skillet with onions, garlic, red curry, some boxed chicken broth, and coconut milk, and serve it atop a cup of basmati rice.
Almost 15 years ago, I made this recipe for quesadillas. My family and I liked it a lot, but I never made it again. But if you’re getting tired of the other options, you might want to try it, instead of facing three days of turkey sandwiches.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Chicken or Turkey Quesadilla Suiza
Adapted from Everyday with Rachael Ray (November, 2007)
Yield: 2 servings
Ingredients:
1 cup chopped roast chicken or turkey
¼ cup mild salsa verde (regular red salsa will do)
2 teaspoons extra-virgin olive oil
2 8-inch whole wheat (or spinach or regular) flour tortillas
1 cup shredded Monterey jack or queso fresca cheese
1 scallions, chopped
green olives with pimiento, chopped (a small handful)
1 teaspoon chopped cilantro
Directions
1. Preheat the broiler. In a small bowl, combine chicken or turkey and salsa and heat in the microwave for a minute.
2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add a tortilla and cook for 30 minutes, then flip and cook for 30 seconds more; slide the tortilla onto a cutting board. Heat the remaining 1 teaspoon of oil in the skillet, then add remaining tortilla and cook for 30 seconds. Flip the tortilla and sprinkle with half of the cheese. Top with the first tortilla. Slide onto a baking sheet and top with chicken mixture, remaining cheese, scallion, olives, and cilantro. Place the quesadilla under broiler 6 inches from the heat and cook until the tortillas are crisp around the edges, about 2 minutes.
3. Slide the quesadilla onto a cutting board, cut into 4 pieces, and serve.