What Do You Do With The Leftover Turkey?

What do you do with your leftover Thanksgiving turkey? Do you have a favorite turkey recipe, or dish you make every year? Or are the bones picked clean by the end of Thanksgiving day?

Pace Salsa sent me over a few of their favorite turkey and salsa recipes and ideas. If you like to kick the spice up a bit check out these gobblin’ good ideas.

Using salsa with Thanksgiving leftovers will have your leftovers disappearing in no time! Here are a few suggestions:

• Southwest Turkey Wrap – Fill a whole grain flour tortilla with sliced turkey, some canned black beans, shredded lettuce, sliced tomato and Pace Triple Pepper Salsa.
• Turkey Taco Salad – Cut up leftover turkey into bite-size pieces; heat the turkey and Pace Picante Sauce until hot. Spoon over a mixed green salad and top with shredded low fat cheese and sliced ripe olives. The warm turkey and salsa help melt the cheese to create a satisfying meal.
• Cheesy Turkey Pizza – Take a package of refrigerated pizza dough and spread with Pace Picante Sauce and Prego Italian Pasta Sauce (mixed together). Top with cooked turkey, olives, onions and mozzarella cheese.  Pre-heat oven to 425 degrees, and bake for 15 minutes or until cheese is melted and crust is golden.

This is a great recipe that you can use with turkey leftovers….just substitute turkey for the chicken. Save more fat and calories by using reduced fat sour cream and cheese:

Creamy Turkey & Cheese Enchiladas

Prep : 10 minutes Makes: 6 servings
Bake : 40 minutes
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular,
98% Fat Free or Healthy Request)
½ cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked turkey
½ cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the turkey mixture among the tortillas. Roll up the tortillas and place them seamside
up in a 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture
over the filled tortillas. Cover the baking dish.
4. Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the
tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the turkey mixture before filling the
tortillas.

Please feel free to share how you use your Thanksgiving turkey and stuffing leftovers.

Don’t forget to enter the Pace Salsa Assortment Giveaway, the contest ends at midnight tomorrow night.

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