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Wild Turkey Casserole

Wild Turkey Casserole
Pavo Salvaje Casserole

After Thanksgiving, there’s plenty of turkey to dish up for leftovers, sandwiches, casseroles, and soups. But comes the time when the turkey is almost gone with just odds and ends left. Not enough to make a meal, but too much to throw away. This recipe is for that moment.

Pavo Salvaje means wild turkey in Spanish. Quick and easy to make, this Mexican dish offers a nice change for the taste buds after days of stuffing, mashed potatoes, yams and pumpkin pie.

Ingredients:

1 – 2 cups of left over white and dark turkey cubed or cut into bit size pieces. (The beauty of this recipe is there is no set amount of turkey. It’s what ever is left over)
1 – 28 oz can green enchilada sauce
1 – 3.5 oz can diced green chilies
3 – green onions chopped
4 – uncooked flour or corn tortillas
2 cups grated cheddar cheese

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Directions:

Preheat oven to 350 degrees.

Use a medium nonstick skillet over medium heat and heat the pan until a drop of water sizzles in it. Place an uncooked tortilla in the pan until speckled and opaque, flipping every 10 – 15 seconds to not burn the tortilla. Repeat for each tortilla. Place one cooked tortilla in a 13 X 9 greased baking dish, touching one side of the dish. It will not cover the entire bottom on the dish. Take another tortilla and slice it in half. Place each half on the bottom of the dish to cover the open areas.

Spread the diced turkey on the tortilla covering the entire tortillas. Spread 1 cup grated cheddar cheese on the turkey. Cover the turkey and cheese with remaining two tortillas slicing one in half matching the placement of the tortillas on the bottom of the dish.

In a large bowl, mix the green enchilada sauce, diced green chilies, and green onions. Pour over the tortillas covering the entire tortilla. The mixture will fill the baking dish. Sprinkle the remaining cheese over the top of the mixture.

Cook in a preheated oven for 40 minutes. The last 10 minutes, change the oven setting to Broil browning the cheese.

Serve with Mexican style rice, refried beans or salad.

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Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.


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