Mexican Lasagna

Thanksgiving is just days away!  I'm super psyched!  I can't wait to spend time with the family and eat lots of food.  Lots.  But there will be leftovers ('cause I always make too much).  One of my favorite things about this holiday is the leftover turkey.  I like to get creative in how I use it up.  I make turkey gumbo, turkey pasta and this turkey Mexican lasagna.  It's a great way to completely transform your leftovers into a delicious new dish.

MEXICAN LASAGNA

2 TBS oil
1/2 an onion, chopped
1/2 a bell pepper, chopped
2 cups leftover turkey, shredded or chopped
4 green onions, chopped
1 can black beans
1 can refried beans
1 cup chunky salsa
1 cup salsa verde (or green enchilada sauce)
1 package taco seasoning mix
2 cups shredded colby jack cheese (or cheddar)
18 corn tortilla
1 cup chicken broth

Preheat oven to 350 degrees.

Mix shredded turkey with taco seasoning

Heat the oil in a small skillet over medium high heat.  Saute the onion and bell pepper in the oil until slightly softened, about 5-7 minutes.

Spread a very thin layer of chunky salsa on the bottom of a 9x13 baking dish.

Dip 6 corn tortillas in chicken broth and layer them in the baking dish.

Top with half of the refried beans.

Then top with half the black beans.

Then half the chunky salsa.

Then half the salsa verde.

Spread it out to completely.

Next, add half the seasoned turkey.

Then, half the sauteed onion and bell pepper.

Sprinkle on half the shredded cheese.

Repeat all the layers except the cheese (save the cheese for the end).

Add one final layer of tortillas (dipped in chicken broth).

 

Then add the other half of the cheese.

Finally, sprinkle on the chopped green onions.

Cover with foil and bake 30 minutes.  Remove the foil and bake 5 minutes more.

Let sit 10 minutes before cutting and serving with a dollop of sour cream and more salsa.

This is awesome!  Everyone loved it!  I was stuffed but kept eating it.  Really delicious!  It's a great way to use leftover turkey (or chicken).  Give this a try, you won't regret it and Happy Thanksgiving!

Turkey Soup

In case you're wondering, yes the construction continues.  I was hoping we would be done by Christmas, but now I believe that might have been wishful thinking, seeing how today is December 1st and we still have a long way to go.  Oh well, I'll do my best to be merry and bright while my house is in shambles.  The show must go on, as they say.

I love left overs.  Always have.  I like to try to think of new ways to use them so that it's not just the same meal again.  Thanksgiving always leaves us with lots of left overs!  Everyone in my family makes too much.  We would rather have too much than not enough so we overdo it.  If you're like us and have left over turkey, here is a great way you can use it.  Turkey soup is a very easy recipe that warms you up while filling your belly.  It's perfect for those climates that actually have all four seasons.  Fall is my favorite time of the year, but I haven't seen much of it.  It seems this year, in South Louisiana, we're having two summers then skipping straight to winter.  No joke.  It was 81 degrees here yesterday and tomorrow night it will be in the 30s.  Go figure.  Anyway, when there is a chill in the air, this turkey soup is a great way to warm up.  Here's how I make it:

First off, I like to make my own turkey stock.  It's super easy and a great way to use up the turkey bones.  I'll tell you how to do it but if you don't want to, you can just use store bought turkey (or chicken) broth.

How to make turkey stock:  Debone the turkey (take all the meat off the bones).  Place some of the bones in a big pot and fill it with cold water.  Bring it to a boil, then lower the heat and let it simmer for 2 hours.  That's it.  So easy.  Remove the bones and ladle the stock through a fine mesh sieve to strain out any bits of turkey, etc.  You can keep this in the fridge for a few days or freezer for 4-6 months.

TURKEY SOUP

2 TBS oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cups diced left over cooked turkey
6 cups homemade turkey stock (Or 3 cups store bought broth + 3 cups water)
salt and pepper
2 cups pasta, uncooked (I like egg noodles or broken spaghetti)
chopped fresh parsley, optional

In a big pot (with a tight fitting lid), heat oil over medium-high heat.  Saute diced onion, celery and carrots until limp (a few minutes).  Season with a little salt and pepper.

Add the stock (or broth + water) and bring it to a boil.  Lower the heat and cover the pot.  Let it simmer for 20 minutes, stirring occasionally.

Add the noodles and simmer uncovered for about 10 minutes or so, until the noodles are cooked.

Finally, add the turkey (it's already cooked so you only need to warm it up).  Season to taste with salt and pepper, if needed.  Garnish with chopped fresh parsley, if desired.

That's it.  So easy to make plus very filling and delicious!  This is such a great way to use that left over turkey.  Don't get me wrong, I like a turkey sandwich as much as the next guy, but after a while you want something different.  Give this recipe a try and enjoy your left overs!