Turkey Salad Sandwiches
3/4 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon dried, dill weed
1/8 teaspoon salt
2 cups cut-up turkey
1/2 to 1 tablespoon finely chopped onions
In a medium size bowl, add the mayo, mustard, dill and salt; mix well.
Add the turkey and onion; stir and mix well.
This is enough to make 2 and a half hearty sandwiches.
Green Chile Turkey Enchiladas
1 cup sour cream ranch dip
2 tablespoons all-purpose flour
2 cups diced cooked turkey
2 cups finely shredded Colby-Monterey Jack cheese blend
1 can (4.5 ounce size) chopped green chilies
1 can (10 ounce size) mild enchilada sauce
1 package (11.5 oz. size) flour tortillas for burritos
Chopped tomatoes
Chopped avocado
Shredded lettuce
Heat oven to 350 degrees F. Spray 13 x 9-inch (3 quart) glass baking dish with cooking spray.
In large bowl, mix dip and flour. Stir in turkey, half of the cheese and the chilies.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture.
Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce. Cover with foil; bake 25 minutes.
Sprinkle with remaining cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
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