Turkey Chili Mac - Thanksgiving Leftover Special - Food Wishes
There are three things that make for a great leftover turkey recipe; it’s delicious, easy to make, and most importantly, doesn’t remind you of the thing you’ve been eating for the last few days. This gorgeous turkey chili mac is all those things, and more. Enjoy!
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Turkey Enchiladas
After the holidays we always have leftover turkey. After Christmas I decided to make Turkey Enchiladas with the leftovers. Here is a quick and easy way to use leftover turkey as a yummy main dish. Its always a favorite with our family.
The ingredients are just ones we love to add to our enchiladas. You can add whatever you would like to eat in them. My mom uses sour cream inside the turkey filling, I like to use cream of mushroom. I would have never thought to use that, but a friend mentioned we try that and it is actually quite tasty.
We heat the oven to 325 for 25-30 minutes. We cover our dish with foil and uncover the dish with 10 minutes to spare so the cheese on top is melted to our satisfaction.
Here is the list of ingredients we used in our tasty entrée:
approx. 4 cups of cooked and cubed turkey
Flour tortillas/corn -it's up to you
2-3 cans of enchilada sauce
1 container of sour cream
1 can of black olives
1 avocado
1-2 bundles of small green onions
1/2 of a sweet white onion
dash of Himalayan salt or sea salt
dash of oregano
1 can of cream of mushroom
a splash of green salsa
16 oz of mozzarella cheese or cheddar for the filling and for the top of the dish.
You will want to wake at least 10-15 minutes before plating up your entrée.
Hope you enjoy this video. Sorry I didn't make an appearance, but I wanted to make a fun one for everyone to enjoy.
Please comment below for other video ideas or things you would like me to film. Thank you for your support and following me on my You-tube journey. If you haven't already please share this fun cooking video and subscribe. Thank you for watching and until next time my friends.
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3 AWESOME RECIPES FOR LEFTOVER TURKEY
In this video I'm showing you 3 craveable ways to use your turkey leftovers. Turkey Salad, Turkey Enchiladas, and Turkey Pot Pie. Redeem your Harry's starter set for just $5 when you go to
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????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
FOOD PROCESSOR:
6.75qt LE CREUSET DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
-- RECIPES --
TURKEY SALAD
▪650g/1.5lb cooked Turkey
▪175g or 3/4c mayo
▪75g or 1/3c stone ground mustard
▪100g or 2/3c bread n butter pickles, chopped
▪2-3 sm shallots, minced & rinsed
▪40g lemon juice (1 lemon)
▪15g/1 small bunch parsley, chopped
▪3g/1 sprig tarragon, chopped
▪5-6g or 1t salt, to taste
▪XL pinch black pepper
Mix very well, shredding some of the turkey.
Butter brioche bun & toast. Spread mayo onto bun followed by lettuce, scoop of turkey salad, black pepper, and top bun
MAYO RECIPE:
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TURKEY ENCHILADAS
CHILI SAUCE
▪75g or 2/3c chili powder
▪50g or 1/2c paprika
▪High smokepoint oil
▪800g or 26oz beef or chicken stock
▪450g/2 cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vin.
▪5g or 3/4tsp salt
Add oil to large pan over med-high. Add chili powder & paprika. Stir and cook 60 sec. Add 800g beef/chicken stock, tomato sauce, br sugar, vinegar, salt. Stir, bring to simmer, then lower heat to medium to reduce for 15min by about 30%.
FILLING
▪High smokepoint oil
▪150g or 1 med/small onion, med-small diced
▪150g or 1 poblano, med-small diced
▪5-6 cloves garlic, minced
▪Pinch salt
▪5g or 1 3/4tsp chili powder
▪5g or 2.5tsp cumin
▪5g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪650g/1.5lb cooked turkey
▪Splash chicken/beef stock
▪1lb/450g pepperjack, shredded
▪1lb/450g mild cheddar, shredded
Add squeeze of oil to saute pan over med/med-high heat. Add onion, poblano, garlic and large pinch of salt. Cook 4-5 min. Add chili pow, cumin, pepper, oregano. Stir and cook for 1min. Add turkey. Stir and shred turkey. Cook for 2-3min. Add a splash of stock to moisten.
Heat tortillas on stovetop and hold in a warmer. See video @7:00 for assembly.
Bake at 375F/190C for 20-25min until cheese is melted. Top with lime crema (recipe below)
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
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TURKEY POT PIE
CRUST
▪400g or 2 1/2c ap flour
▪8g or 1 1/2tsp salt
▪170g or 12Tbsp sliced butter
▪85g or 1/3c sour cream
▪1 large egg
Add flour, salt, and butter to food processor. Pulse 12-15 times or until mixture is gravely. Add egg and sour cream. Pulse again for 20-30 seconds until dough holds itself together when squeezed in your hand.
Flip dough onto work surface, squeeze together into a large puck, wrap with plastic, and allow to hydrate in fridge for 30min.
Allow to soften at room temp for 20-25min. Roll out crust. See video @13.05.
FILLING
▪115g/1 stick butter
▪225g or 1 large onion, med diced
▪150g or 2-3 ribs celery, diced
▪150g or 3 med carrot, diced
▪100g or 3/4c fennel, diced
▪Salt
▪250g or 1-1.5 yukon gold potatoes, med-lrg diced
▪3-4 cloves or 10-15g minced garlic
▪150g or 1 1/4c ap flour
▪150g or 2/3c dry sherry (or white wine)
▪900-1000g or 30oz chicken stock
▪Pepper
▪1g/3-4 sprigs thyme leaves, chopped
▪150g or 1c frozen peas
▪650g/1.5lb cooked turkey
▪Egg wash (egg whisked with splash water)
Preheat large pot over med-high. Add butter, onion, celery, carrot, fennel and salt. Stir and sweat over med heat for 5-6min. Add potatoes and garlic. Cook for 2-3min. When water is cooked off and veg is becoming translucent, add flour. Stir and cook for 2-3min. Add sherry
and stir for 30 sec. Add chicken stock. Bring to simmer, stirring constantly. Reduce heat to med low to cook, covered, 10-15min, until thickened and creamy. Be sure carrots and potatoes are cooked. Season with salt and pepper. Add thyme, peas, and turkey. Stir gently.
Transfer filling to a 12” cast iron pan (or similar size vessel). Egg wash sides of cooking vessel (where crust will adhere). Top pan and filling with crist and squeeze to adhere. Brush crust with egg wash.
Bake at 400F/205C for 25-30min or until crust is golden brown.
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#thanksgivingleftovers #leftoverturkey #turkeyrecipes
CHAPTERS
0:00 Turkey salad
8:08 Harry’s (ad)
9:07 Finishing the enchiladas
9:41 Turkey pot pie
15:36 Let’s eat this thing
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Healthy Leftover Turkey Enchiladas
Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!
Get the full recipe at:
Ingredients:
- white onion diced/finely chopped
- red bell pepper diced/finely chopped
- green bell pepper diced/finely chopped
- olive oil or avocado oil
- minced garlic or 1T garlic powder
- turkey meat (I used the leftover dark meat)
- red enchilada sauce
- whole-grain tortillas use GF if needed
- shredded Mexican Blend (2 ounces plus 6 ounces divided)
- salsa
- green onions chopped
Use recipe link for a full list of ingredients:
See full youtube video:
Instructions
1) Preheat oven to 350F.
2) Saute chopped onion, garlic, and bell pepper in oil until translucent and tender.
3) Add in half of the enchilada sauce, 2 ounces (1/4 cup) of cheese, and 3 cups turkey meat to skillet. Mix until everything is well combined and hot.
4) Add 1/2 cup salsa to the bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.) Divide turkey mixture among the tortillas, roll into burritos, and place in the casserole dish.
5) Top with the remainder of the enchilada sauce and the rest of the cheese (about 3/4 cup.)
6) Bake the enchiladas at 350F for 25 minutes. Garnish the enchiladas with sliced green onions.
Cran-Turkey Enchiladas - Use those turkey leftovers from Thanksgiving
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This is a fantastic recipe that we have used many times since I first uploaded this. Great for leftovers after Thanksgiving.
Nonstick cooking spray
2 to 2-1/2 cups shredded cooked turkey
1 16-oz. can whole cranberry sauce
1 15-oz. can black beans, rinsed and drained
1-1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
8 7- to 8-inch whole wheat or regular flour tortillas
1 tsp. bottled hot pepper sauce
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 12 cup of the salsa, 34 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 23 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.
Healthy Leftover Turkey Enchiladas
Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!
For more about this recipe, including swaps and substitution ideas, head to ( or google “Hungry Hobby Healthy Enchiladas”
Ingredients
* 1 white onion diced/finely chopped
* 1 red bell pepper diced/finely chopped
* 1 green bell pepper diced/finely chopped
* 2 tbsp olive oil or avocado oil
* 2 cloves minced garlic or 1T garlic powder
* 3 cups Turkey meat
* 2 cups red enchilada sauce
* 6 whole-grain tortillas use GF if needed
* 8 ounces shredded Mexican Blend (2 ounces plus 6 ounces divided)
* 1/2 cup salsa
* 4 green onions chopped