My two grown children are coming here for Thanksgiving, and I am THRILLED. I’m proud to say that I’m close to all of my kids, and that holidays spent together are not an obligation but a celebration made even more special by the fact that we don’t actually see each other often, although we talk to each other on a very regular basis.
Like, damn near every day.
One of the things I do when I know the kids are going to be here is make a menu of their favorite dishes. In fact, last evening I called Darling Daughter (who currently resides in every mother’s nightmare Las Vegas) and asked her what she’d like to eat while she’s here. After acknowledging that yes, chicken and dumplings would be served at some point, we put together a tentative menu. After settling the basics with my lovely daughter, I IM’d Oldest Son, outlining what we’d be eating over the course of the week.
Just to make sure all that home cooking would suit him, you know. He responded in typical person with a penis Oldest Son fashion:
“Sounds good to me! All I see is, ‘This day, we’re having yummeh foodz, then this day we’re having more yummeh foodz, and then this day yummeh foodz again, etc.’”
It’s so nice to know I’m appreciated. No, really. It is.
At any rate, as Oldest Son pointed out, all teh yummeh foodz will culminate in The Epitome of All Yummeh Foodz:
And with Thanksgiving comes leftover turkey. Often, so much leftover turkey that you stand around saying, “There’s no way in HELL we can eat this many sandwiches.” (Although Beloved will give it the good ol’ college try.)
Well, stock up on the canned soups, folks, because I’ll give you a couple of recipes that will make pretty good use of that leftover turkey. Nothing fancy or gourmet (and certainly not diet-friendly) by any means, but good, solid, comfort fare that will warm not only your stomachs but hopefully your hearts as well.
This dish was originally passed on to me as a good use for leftover chicken. Me? I have a hard time telling leftover chicken from leftover turkey. Turkey works well, trust me. And whatever leftover poultry you use, this is pretty tasty.
serves 6 generously (and can be easily doubled)
1 tablespoon butter
1/2 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
12 flour tortillas, cut into bite-sized pieces
2 – 3 cups leftover cooked chicken or turkey, cut into bite-sized pieces
2 (4 ounce) cans chopped green chilies, drained
8 ounces (about 2 cups) shredded cheddar cheese
8 ounces (about 2 cups) shredded Monterey Jack cheese
Preheat oven to 350° F; lightly butter a 2-quart glass baking dish.
In a medium skillet, melt the butter over medium-low heat; stir in the onion and cook until tender and almost translucent. Stir in the soup, sour cream, coriander and cumin. Mix well and set aside.
Layer half of the tortillas, chicken or turkey, chilies, soup mixture, and cheeses in the baking dish. Repeat with the remaining tortillas, poultry, chilies and soup mixture, reserving the remaining cheeses.
Cover the dish with foil and bake for 25 – 30 minutes, until heated through. Remove foil, sprinkle with the remaining cheese and return to oven for 10 – 15 minutes, until the cheese melts and begins to brown slightly. Remove from oven and let rest for 5 minutes before serving.
Next week: Quick and Easy Turkey Pot Pie.