![A glass bowl of chicken salad with celery sits next to a plate with two enchiladas covered in melted cheese, accompanied by a serving of rice.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/11\/PaulaD_Image-1024x434.png","width":1024,"filesize":0},"full":{"0":"2019\/11\/PaulaD_Image.png","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/11\/PaulaD_Image.png"}})
Leftovers to make you thankful
By Paula Dream (AKA Kale Haygood)
Well, the holidays we’ve been waiting on are here, like it or not. My store’s employee, Big Gay Al, took down Halloween decorations and instantly replaced them with Christmas decorations.
We all love our turkey at Thanksgiving, but what about that vast amount of leftover turkey? I have two answers for you that won’t make you say you’re tired of turkey. Also, here’s a great dessert that is so simple, you won’t spend much time making it. It’s really good.
To all you turkeys out there, be safe, and enjoy your holidays!
LEFTOVER TURKEY SALAD
4 cups turkey, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons sugar
1/2 cup celery, diced
1/4 cup scallions
2 teaspoons fresh dill, chopped
Mix all ingredients together in a large bowl. Serve.
LEFTOVER TURKEY ENCHILADAS
1/2 cup vegetable oil
20 flour tortillas
1 tablespoon butter
1 medium onion, chopped
1 can (4 ounces) green chiles
8 ounces cream cheese
8 ounces Monterey Jack cheese, shredded
2 cups whipping cream
4 cups shredded turkey
Heat oil in a skillet over medium heat. Place, one at a time, a tortilla in the oil. Warm each side for five to seven seconds until tortilla is soft. Remove from skillet and place on a paper towel to drain. Continue with all tortillas, stacking them between paper towels as you remove them from skillet. Drain oil from skillet. In the same skillet, melt butter. Add canned chilies and cream cheese. Stir until butter and cream cheese have melted. Now add turkey and stir until well heated. Fill each tortilla with two to three tablespoons of the mixture, then roll tightly. Place each in 9″x13″ baking dish. Sprinkle cheese over enchiladas and pour heavy cream over cheese. Bake at 350 degrees for 40 minutes.
APPLE PECAN COBBLER DUMP CAKE
2 cans (21 ounces each) apple pie filling
1 package (8 ounces) cream cheese, cold and cut into 1/2″ cubes
1 box yellow cake mix
3/4 cup butter, melted
1/2 cup pecans, chopped
1/3 cup canned vanilla frosting
Heat oven to 350 degrees. Spray a 9″ x 13″ baking dish with cooking spray.
Spread apple pie filling evenly on the bottom of the dish. Top evenly with cream cheese cubes. Sprinkle cake mix evenly over cubes. Pour melted butter over top, covering as much cake mix as possible. Sprinkle pecans over top. Bake 45 to 55 minutes or until browned and bubbling. Cool 10 minutes. In a small microwave-safe bowl, heat frosting 10 to 15 seconds until thin. Using a fork, drizzle frosting over top of dish.
Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.
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