As I said in a previous post the best part of Thanksgiving for me is the cooking. After the big event I came across a couple of interesting recipes that I want to share and try myself. Follow me if you will.
Leftover turkey & stuffing enchiladas
1 1/2 cups turkey gravy
1/4 cup sour cream
1 1/2 cups chopped turkey
1 1/2 cups leftover stuffing warmed
1 cup shredded mozzarella cheese, divided
10 corn tortillas warmed
1 can diced tomatoes with basil, garlic and oregano drained
non-stick cooking spray
Preheat oven to 375 degrees. Spray a 13x9 inch baking dish with cooking spray. Combine gravy and sour cream in small bowl, spread 1/2 mixture in dish. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam side down in baking dish. Spoon remaining gravy mixture over enchiladas, sprinkle with drained tomatoes and the remaining cheese. Cover dish with foil, bake 25 minutes until hot and cheese melts. Remove foil and bake 5 minutes more.
Sounds good, but I am going to add some chopped green chile, eliminate the gravy and mix the sour cream with whole cranberry sauce instead.
Next from my Facebook friend Lois Middleton we have:
1 cup canned or pureed pumpkin
1/2 cup almond milk
3/4 cup flour
1/4 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp salt
Or use 2 tsp pumpkin pie spice instead of cinnamon, nutmeg, ginger cloves.
Wisk pumpkin and milk together. Add dry ingredients. Spoon into hot waffle iron leaving room for expansion.
It's always fun to mix things up a bit and try something new. Enjoy!