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Turn up the Heat for Thanksgiving - Page 3

© Judy Howle

Turkey Nachos
Butterball.com
For something new and different with the leftover turkey, these terrific tasting nachos tap into the Tex-Mex food craze and make for crowd-pleasing nibbling.

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 cups coarsely chopped cooked turkey
• Salt and freshly ground pepper to taste
• bag (10 ounces) large-size white, yellow, or blue tortilla chips
• 1 can (16 ounces) refried beans
• 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
• 1 jar (16 ounces) prepared salsa
• Sour cream and fresh cilantro sprigs to garnish (optional)

1. Heat oven to 425° F.
2. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.
3. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top with turkey and sprinkle with 1 cup shredded cheese.
4. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.
5. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired.

Pumpkin Black Bean Turkey Chili
Butterball.com Butterball Test Kitchen Archives

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup chopped yellow bell pepper
• 3 cloves garlic minced
• 1 1/2 teaspoons dried oregano leaves
• 1 1/2 tespoons ground cumin
• 1 1/2 teaspoons chili powder
• 2 cans (15 ounces each) black beans rinsed and drained
• 2- 1/2 cups chopped cooked Butterball® turkey*
• 1 can (16 ounces) canned pumpkin
• 1 can (14-1/2 ounces) diced tomatoes undrained
• 3 cups chicken broth
• 1/2 cup cream sherry

1. Heat oil in large saucepan or 4-quart Dutch oven over medium heat. Add onion, yellow bell pepper and garlic; sauté 8 minutes or until soft. Stir in oregano, cumin and chili powder. Cook 1 minute longer.
2. Stir in black beans, turkey, pumpkin, tomatoes with liquid, broth and sherry. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 45 minutes.

*Dark turkey meat works well in this recipe.

Four Seasons Enchiladas
Allrecipe.com
Submitted by: Janice Elder

" Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick and healthy too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish. "

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