Where Are all the Leftovers?

I know it’s kind of the thing to do to joke about having a lot of leftovers after Thanksgiving, and to be creative about how many ways you can incorporate those items—especially turkey—into everyday meals until they’re finally all gone. But around our house, we really could have used some more. Seriously, I think I only had one turkey sandwich after the Big Meal. And after I made turkey stock and turkey noodle soup last week and turkey enchiladas this week, I find myself wishing I could have stretched our big pasture-raised bird (14-plus pounds) even further. But what we did have was great, and I’m grateful for it.

As I mentioned, I used the last of the turkey in enchiladas this week, and they were amazing. I used the recipe for Red Enchilada Sauce in Nourishing Traditions, by Sally Fallon, and it was incredibly easy to make and really delicious. The sauce had plenty of flavor for Shawn and I, without causing the kids to complain that it was too spicy (I’ve been accused of that on more than a few occasions). Aside from the sauce, which wasn’t all that complicated to make, the ingredients list couldn’t have been shorter: turkey, corn tortillas and monterrey jack cheese. I served the enchiladas with whole sprouted pinto beans, seasoned with onion, garlic, cumin, salt and pepper. The entire family gobbled it up and asked for more, but alas, there were no leftovers. Luckily, I have a pastured chicken in the refrigerator practically begging me to repeat the recipe later this week to take when we visit some out-of-town relatives. And I’m betting that all I’ll bring back is an empty baking dish.

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.