James Carrier

Feast again with turkey tetrazzini, enchiladas, tostadas, chowder, and more

Sunset  – October 3, 2006

It’s just not Thanksgiving without lots and lots of leftovers. If supplies last beyond that initial day-after raiding of the fridge, try these recipes for some great ways to reinvent cooked turkey, mashed potatoes, and more.

Chili Turkey Wraps
These make a healthful, filling, and tasty lunch or light supper.

Turkey, Mashed Potato, and Jack Cheese Casserole
This one’s a quickie: Just assemble in a casserole and bake for 10 to 15 minutes.

Turkey Chowder
Leftover turkey and mashed potatoes are the main ingredients in this quick, hearty chowder.

Turkey Enchiladas with Sour Cream
This easy pleaser wins 5 stars from Sunset readers.

Hot Turkey Sandwiches
Turkey, mashed potatoes, gravy, and cranberry sauce ― the ultimate leftovers sandwich.

Yucatecan Tostadas (Salbutes)
Salbutes ― crisp little handheld tortillas topped with shredded turkey, avocado, pickled onions, and cabbage or lettuce ― are a popular street food in the Yucatán region of Mexico.

Turkey Tetrazzini
We took classic tetrazzini and punched it up with fresh leeks, portabella mushrooms, and radicchio.

Turkey Sandwiches with Shallots, Cranberries, and Blue Cheese
This sandwich combines some very familiar Thanksgiving flavors (turkey and cranberry) with enough surprising ones (shallots and blue cheese) to make you forget you’re eating leftovers.

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