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Thanksgiving Traditions- Leftovers

by Pat Maley
November 23, 2018

It was a great gathering. Lots of friends and family enjoyed too much food. There was abundant laughter,teasing,and hugs.

There were plenty of leftovers to share and still plenty to enjoy on Friday for lunch and Friday for dinner. By Saturday there will be less choices and a little less desire for a repeat Thanksgiving meal. It is time to change it up and change the flavor. Make sure to grab a little turkey to freeze for a future turkey pot pie.( I have already received  a heavy hint that it would be appreciated). Thank The Pampered Chef annd Sandra Eckleman for the recipe.

Turkey Enchilada Ring

Ingredients:

2-3 cups cooked turkey,chopped

1 can ripe pitted black olives (or whatever amount) is left from your appetizer tray,chopped.

1- 8 ounce block of  colby jack cheese,shredded

1- 4 ounce can chopped chiles,undrained

2- 8 ounce Pillsbury crescent rolls (that you forgot to make on Thanksgiving)

1 jar of salsa

1 teaspoon each chili seasoning and cumin or Pampered chef southwest seasoning

1/4 cup mayonnaise 

2 roma tomatoes

2 limes

2/3 cup finely crushed tortilla chips,divided

1-8 ounce container sour cream

Preheat oven to 375 degress. Combine turkey and olives. Add cheese,green chiles, and seasonings.Seed and chop tomato. Juice lime to measure 1 teaspoon.Reserve remaining lime for garnish.Add tomato and lime juice to turkey mixture. Reserve 2 tablespoons of crushed chips and add remaining to turkey mixture.Sprinkle reserved chips on a cutting board .Unroll cresent dough and place on chips ,pressing lightly. Separate in triangles along manufacturers precut lines. Arrange triangles ,chip side down  on a baking stone or gresed cookie sheet with wide ends overlapping in the center and  point toward outside. Scoop turkey mixture evenly onto the widest end of each triangle. Bring points up over the filling and tuck under wide ends of dough at center of the ring. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. For garnish,cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices:cut in half. Arrange between openings of ring. Seve with salsa  and sour cream

Chicken Enchilada Ring

 

 

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Comments (1)

I sure am enjoying your cooking articles. Thank you for joining The Holliston Reporter. Hope it will be a long relationship. Jackie

- Jackie Dellicker | 11/24/18 10:31 AM

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