After the feast, there will be Friday, and then Saturday and Sunday. That’s the way the calendar rolls.

So while cooking and feeding may be the last thing you want to ponder at 8 p.m., on Thursday, there will be people hungry again in the future — and a fridge full of delicious, expensive food that wants to be used.

While our house still only settles for Re-run Pie, other folks may want other things. And Re-run Pie might work on Friday or Saturday, but there are still days remaining to try other ideas.

Here is one.

It goes together in a snap and bakes for almost an hour, which is the perfect amount of time to close a door, find a comfy blankie, and take a little snooze. Just remember to set your alarm to the loudest setting, because you don’t want burned enchiladas.

And I also include the Re-Run Pie recipe, because if your files are like mine, you don’t need to be frustrated at 5 p.m. Friday when you can’t find it.

Cran-turkey enchiladas

Ingredients

Nonstick cooking spray

2-½ cups shredded cooked turkey

1 16-oz. can whole cranberry sauce

1 15-ounce can black beans, rinsed and drained

1-½ cups bottled salsa

1 cup shredded colby and Monterey Jack cheese (CoJack), 4 ounces

½ cup dairy sour cream

3 green onions, sliced

¼ cup snipped fresh cilantro (optional!)

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground black pepper

8 7-inch whole wheat or regular flour tortillas

1 teaspoon bottled hot pepper sauce

Directions

Preheat oven to 350 degrees. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro if using, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.

For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.

(Recipe courtesy bhg.com)

Sal’s one dish re-run

Ingredients

Leftover stuffing

Leftover gravy

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Leftover mashed and/or sweet potatoes

Leftover turkey, cubed

Leftover original green bean/mushroom soup casserole

Directions

Preheat oven to 350.

Microwave stuffing and gravy separately until warm.

Mix stuffing and gravy together until stuffing is fairly moist.

In round pie pan or larger, deeper quiche pan, make a crust with the stuffing/gravy mixture, patting on bottom and up sides of pan.

Stir turkey and green bean casserole together. If mixture is not moist enough, add more gravy or can of creamed soup, undiluted.

Spoon turkey mixture over stuffing crust.

Dab spoonfuls of mashed or candied sweet potatoes on top, making full layer or dabs of dumplings.

Bake for at least 30 minutes or until hot and bubbly.

Serve with sides of candied sweet potatoes, especially if you use white mashed as the top layer, and cranberry sauce, if desired.

Makes 4 medium-sized servings. (Yes, I make more than one because Skinny Son takes a whole one home these days).

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Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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