Turkey Enchiladas

1/4 cup olive oil
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup olive oil
2 cups turkey, cooked/chopped
2 cups frozen corn
1- 15 oz can enchilada sauce
( Or your homemade sauce )
3 tsps chili powder
1 tsp salt
1/2 cup cheddar cheese, shredded
1/2 cup Monterey jack cheese, shredded
10 tortillas

Preheat oven at 350.
In a large saucepan, cook onions and
bell pepers in oil until tender.
Stir in turkey, corn, enchilada sauce,
chili powder, and salt
until cooked through.
Spread about 1/4 filling
and cheese on each tortilla,
roll up and place seam side down
on a baking sheet lined with foil.
Sprinkle with remaining cheese.
Bake for 30 minutes.

Turkey Burritos

1 lb cooked turkey,
ground or diced very small
8 corn tortillas
1/2 cup onion, chopped
1 clove garlic, chopped
4 tsps flour
1 cup green pepper, chopped
1 cup frozen corn
1 1/2 cups mushrooms, sliced
1 can tomato sauce -- (8 oz)
1 can tomatoes -- (7 1/2 oz) chopped
1 tbsp chili powder
1 tsp Italian seasoning
1 cup cheddar cheese, shredded

Preheat oven at 375.
For filling, in a skillet cook turkey,
onion, and garlic until meat is brown.
Drain off fat.
Stir in flour, green pepper,
corn, mushrooms,
tomato sauce, tomatoes, chili powder,
and Italian seasoning.
Cook and stir until thickened,
bubbly, and vegetables are tender.
Spoon about 1/3 cup of the
filling into each tortilla
and top each with 2 tablespoons cheese.
Bake, uncovered,
for 15 to 25 minutes.

Mexican Shepherd's Pie

1/2 tsp olive oil
3 cup turkey,
skinless- cooked and cubed
1 cup onions, chopped
1 cup bell peppers, chopped
1 clove garlic, minced
1 cup chicken broth
1 1/2 tsps chili powder
1 tsp salt
1 1/2 cup Monterey Jack cheese, grated
14 1/2 ozs crushed tomatoes
2 cups frozen corn, thawed
2 cups mashed potatoes
1/2 tsp chili powder

Preheat oven to 375.
Prepare a 2-quart casserole
dish with cooking spray;
set aside.
In a skillet,
heat oil over medium heat.
Add turkey, onions,
bell peppers, and garlic.
Cook until turkey is no longer pink
and vegetables are tender.
Stir in chicken broth,
1 1/2 teaspoons chili powder,
salt, cheese, crushed tomatoes, and corn.
Pour turkey mixture into prepared pan.
In a small bowl,
combine mashed potatoes and
remaining chili powder.
Spoon on top of turkey mixture.
Bake for 25 minutes or until bubbly.

Tamale Pie

Corn Husks; Dried
Almond Red Sauce ***
3/4 lb Turkey; Cooked
1 cup Almonds; Toasted, Slivered
1 cup Golden Raisins
1/2 cup Red Bell Pepper; Chopped
4 oz Green Chile; Chopped
----TAMALE DOUGH----
2 cups Corn Tortilla Mix
1/2 cup Shortening
2 cups Chicken Broth
2 tsp Baking Powder
1/2 tsp Salt
----GARNISH----
Sour Cream
*There should be enough corn husks
to line a 10-dia. springform pan.
** Turkey should be cut
into 1/2-inch cubes.

Rinse corn husks and remove silk;
cover husks with warm water
and let stand until softened,
at least 2 hours.
Prepare Almond Red Sauce.
Mix 1/2 cup of the sauce
and the remaining ingredients
except the
Tamale Dough and sour cream;
reserve.
Prepare tamale dough; reserve.
Heat oven to 350 degrees F.
Drain corn husks; pat dry.
Line greased springform pan,
10 X 3-inches,
with corn husks, extending pointed
ends of husks over the side of the pan.
Spread half of the Tamale Dough
over the husks
on the bottom of the pan;
cover with turkey mixture.
Spread remaining dough over turkey
mixture up to the edge of the pan.
Cover the top
of the pan with a piece
of heavy-duty aluminum foil,
15 inches long,
shaping down over the side of the pan,
(The pointed ends of
the corn husks will
bend down against
the outside of the pan).
Bake until dough is set
and slightly dry, about 1 1/2 hours.
Carefully remove the side of the pan.
Serve with remaining warm
Almond Red Sauce and the sour cream.
TAMALE DOUGH:
Beat all the ingredients in a large bowl,
with an electric mixer,
on low speed, scraping constantly,
until well blended.
Beat on medium speed
for an additional minute.

Almond Red Sauce

1/2 cup Slivered Almonds; Toasted
1 cup Onion; Finely Chopped
1 clove Garlic; Crushed
2 Tbsp Vegetable Oil
1- 8 oz can Tomato Sauce 2 tsp Paprika
1 tsp Red Chiles; Ground
1/4 tsp Red Pepper; Ground

Place almonds in food
processor work bowl
fitted with steel blade or
in blender container;
cover and process
until finely ground.
Cook onion and garlic
in oil over medium heat,
stirring frequently,
until onion is tender.
Stir in remaining ingredients
except almonds.
Heat to boiling; reduce heat.
Simmer 1 minute stirring constantly;
stir in almonds.
Serve hot.
Makes about 1 3/4 cups of sauce.

Turkey with Chile Recado

Roasted sweet potatoes, green chard, 
pickled onions and orange-jicama salad 
are perfect side dishes for this spicy bird. 
And don't forget to warm up 
a big stack of tortillas!


22 dried pasilla Negro 
(or chilaca) chiles
5 dried chipotles
2 tablespoons black peppercorns
5 cloves
1 tablespoon Mexican oregano
2 tablespoons distilled vinegar
2 tablespoons kosher salt
1/4 cup olive oil
3 garlic cloves, minced


1. Toast chiles in a 325 degrees F oven 
until they become fragrant. 
Cool. 
Remove stems and seeds. 
Pulse in a food processor until well-ground.
2. In a spice grinder, mill the chiles, 
black pepper, cloves and oregano. 
Transfer to a bowl and add vinegar, 
salt, oil and garlic. 
Stir into a paste.
3. Coat the turkey with a 
thin layer of recado paste. 
Cover and allow the turkey to marinate 
in the refrigerator for about 10-15 hours.
4. Fold the turkey wings under the back 
of the turkey and return legs 
to the tucked position.
5. Roast turkey at 325 degrees F 
for approximately 3 hours or 
until the internal temperature reaches 
170 degrees F for the breast and 
180 degrees F for the thigh. 
Allow the turkey to rest 15 minutes 
before carving.
6. Place sliced turkey on a platter 
and garnish with chile peppers, 
orange and avocado. 

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