The Morning After (Thanksgiving)

Everyone makes too much food for Thanksgiving dinner--and it's not always by accident. Truth is, we love leftovers! Tired from the cooking and entertaining, we love having food already cooked and waiting for us in the fridge.

But if you're not content with simply rewarming a plate of yesterday's food, here are a couple of recipes to make your leftovers more exciting. Just because you ate good yesterday doesn't meant you're not entitled to a little post-Thanksgiving feasting!

--TURKEY ENCHILADAS--

Ingredients
3 Cup cooked turkey, shredded
2 Cup Sour cream
2 Cup Shredded Cheddar Cheese
1 Tsp Salt
12 (10-inch) tortillas, corn or flour
1/3 Cup corn oil
Sauce

2 Cans (4-ounce each) Chopped Mild Green Chile Peppers
1 Clove Garlic, minced.
2 Tbsp Olive Oil
2 Cup Chopped Onion
1 Tsp Salt
1/2 Tsp Oregano
1/2 Cup Water
1.5 Lbs Stewed Tomatoes
Steps
Combine turkey with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup of oil and dip tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side-by-side in shallow baking pan.
Prepare sauce. Sauté chiles with garlic in oil. Add stewed tomatoes, onions, 1 teaspoon salt, oregano and water. Simmer uncovered until thick, about 1/2 hour.
Pour the chile sauce over enchiladas and bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving.


--KENTUCKY HOT-BROWN SANDWICH--



Partake in our recipe for turkey enchiladas and a "hot brown" sandwich,
which was originally created by Chef Fred K. Schmidt in Louisville,
Kentucky. Having pleased large crowds since the 1920s with this
creation, we suggest you give his egg and turkey creation a try!
Ingredients
3 Oz Turkey breast, roasted, sliced
1 Slice Toasted White Bread
2 Slices Tomato
2 Slices Bacon, cooked and drained
Sauce

2 Oz Butter
3 Oz Flour
3/4 Cup Cream
1/4 Cup Milk
1/2 Cup Swiss cheese, grated
Some Salt and Pepper To Taste
Steps
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.
Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes. Garnish with bacon.