After Thanksgiving has come and gone, you can keep the gobble going with leftover recipes all ages will love. From Turkey Tortilla Soup to Thanksgiving Soft Tacos, Wholly Guacamole offers a variety of recipes your family will enjoy.
This November, consider using Wholly Guacamole to make Turkey & Corn Enchilada Casserole, Turkey Tortilla Soup, Southwest Turkey Salad and Thanksgiving Soft Tacos with your leftover turkey instead of traditional chicken or beef:
Stretch Thanksgiving out this week by replacing the chicken and beef in these recipes with leftover turkey. Save the recipes to use with chicken and beef all year long.
Turkey & Corn Enchilada Casserole
1 can of corn, drained
1 can creamed corn
8 oz sour cream (non-fat)
1 stick of melted butter
1 8oz package corn bread mix
1 small can diced green chilis (optional)
1 rotisserie chicken, shredded or use leftover turkey
1 cup shredded cheese
1 cup enchilada sauce
Mix together all of the first layer ingredients in a casserole dish. Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
Pour 1/2 cup of red enchilada sauce over first layer. Top with shredded rotisserie chicken and shredded cheese. Use remaining red enchilada sauce to the amount desired.
Put back in oven until cheese melts. Top with Wholly Guacamole dip and serve.
Turkey Tortilla Soup
2 skinless chicken breasts, cooked and shredded (use cooked rotisserie chicken or leftover turkey to save time)
1 teaspoon olive oil
1 onion chopped
2 carrots peeled and sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 (14.5 ounce) can chicken broth
1 cup water
1 10 ounce container container of salsa
1 can corn, drained
1 tablespoon of lime juice
1 10 ounce container Wholly Guacamole for topping
Crushed tortilla chips
Heat oil in a large pot over medium heat. Add onion, carrots and garlic and saute for 5 minutes.
Add in chili powder and cumin and mix well. Next, add shredded chicken, broth, salsa, corn, and lime juice. Reduce heat to low and simmer for about 20 to 30 minutes.
Ladle soup into individual serving bowls and top with crushed tortilla chips and Wholly Guacamole Dip.
Southwest Turkey Salad
1 lb. grilled and cubed chicken or use leftover turkey
1 cup original Wholly Guacamole dip
1 cup canned black beans, rinsed
1 cup diced red onion
1 cup corn kernels (if using frozen, make sure it is defrosted and drained)
Salt and pepper to taste
Combine everything in a bowl and it’s ready to go. Serve on top of cucumber slices or in hollowed out cherry tomatoes or papaya.
Thanksgiving Soft Tacos
1 (4 pound) beef brisket or use leftover turkey
4 poblano peppers (or Hatch chile pepper if in season)
1/4 cup water
1 Tbsp salt
1 Tbsp pepper
1 Tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
12 flour or corn tortillas
Mexican cheese for topping
Wholly Guacamole Classic dip
Salsa dip (your choice of flavor)
Mix salt, pepper, chili powder, onion powder, garlic powder and cumin in a small bowl. Rub the spice mixture on the beef brisket. Make sure you completely cover the entire brisket with seasoning.
Place seasoned beef brisket in a large slow cooker. Add the 4 poblano peppers and water to the slow cooker.
Cook on low for 7-8 hours or until meat is cooked, tender and easily shreds with a fork. Remove brisket from slow cooker and shred.
Heat tortillas then add some shredded meat to each tortilla. Top with Mexican cheese, cilantro, Wholly Guacamole dip and salsa dip.
To use leftover turkey instead of beef, use turkey as is or combine the seasonings with leftover turkey and heat for 2-3 hours in slow cooker or 20-30 minutes in a pan on stove top.
Wholly Guacamole is the nation’s top brand of pre-packaged guacamole. It’s all-natural, gluten-free, dairy-free and kosher certified. In addition to being a great dip, Wholly Guacamole is the perfect replacement for unhealthy mayonnaise or ranch in all of your recipes.
Forget about leftover turkey sandwiches this year. Your family will savor your Thanksgiving leftovers when you add a twist of the Southwest.