Recipes for Fall
Leftover Turkey?
Enjoy it to its fullest ... here are just two of the many delicious recipes available at Butterball.com.Turkey Nachos
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups coarsely chopped cooked turkey
Salt and fresh pepper to taste
1 10-ounce bag tortilla chips
1 16-ounce can refried beans
2 cups shredded Montery Jack or cheddar
1 16-ounce jar prepared salsa
Sour cream and fresh cilantro to garnishHeat oven to 425 degrees. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper. Make a layer of tortilla chips to cover the bottom of a 12 to 14-inch baking dish. Evenly spoon the entire can of refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired.
Chopped Turkey Salad
3 cups 1/2-inch diced leftover roast turkey
1/3 pound thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 pound thinly sliced Swiss cheese, cut into 1/2-inch pieces
1 cup sliced pitted black olives
1 15-ounce can rinsed and drained garbanzo beans
1 bunch trimmed and minced scallions
6 seeded and diced plum tomatoes
1/2 cup shredded fresh basil
6 cups shredded iceberg lettuceTo make the salad, combine and toss all ingredients in a large mixing bowl. Toss with a flavorful Balsamic Vinaigrette to coat evenly. The salad may be served at once or refrigerated and served within 24 hours of preparing.
