Turkey Leftovers

Wild Turkeys - 4:40 pm
Originally uploaded by Chris Seufert

Not that we had turkey, per se, but I did make stock from some turkey necks & backs. As a result, I had a bunch of meat left on the necks and backs that I didn't want to just throw away. So I made a very modified version of Chilequeles that turned out to be the perfect use for left-overs.

Turkey Bits Chilequeles

3 cups shredded turkey meat (approximate)
1/2 cup chopped fresh cilantro
1 cup salsa
2 1/2 cups cooked beans (kidney, black turtle, cocoa, pinto, etc)
1 1/2 cups grated aged cheddar
2 1/2 cups coarsely crushed nacho chips (most of a 454g bag)

The measures are all approximate - I did it in a 9x13" baking pan, and you might want more or less of cheese, beans, nachos, whatever. I sprayed the baking pan with a little grapeseed oil to prevent sticking. Mix the meat, cilantro and salsa, then spread evenly into the bottom of the baking pan. Sprinkle about a third of the cheese over this mixture. Press half of the crumbled tortilla chips into the mixture then sprinkle another third of the cheese on top. Layer the last half of tortillas and sprinkle with the last third of cheese. Bake in centre of oven at 375°F oven for about 20-30 minutes, until cheese is melted and crispy, and everything is heated through. Serve with a spoonful of sour cream and slices of avocado.

Dave was given a great book of meat from James & Jacquie, and we all learned a new term: now you too can learn how to spatchcock a bird.