This quick and easy skillet dinner using leftover Thanksgiving Turkey is chock full of the flavors of the Southwest. Nobody will realize they are eating leftovers.
Stacy of Food Lust People Love invited us to share ways that we transform our Thanksgiving leftovers with our readers today. Perfect timing.....Thanks Stacy.
Let's see what everyone is cooking up................
- Chatpata Leftover Rice Paratha from Sneha's Recipe
- Savory Bread Pudding from Culinary Adventures with Camilla
- Thai-style Turkey Glass Noodle Salad from Food Lust People Love
- Turkey and Stuffing Quiche from Palatable Pastime
- Turkey Cranberry Sliders from Making Miracles
- Turkey Tamale Skillet from A Day in the Life on the Farm
This easy skillet starts with sauteeing onions and sweet peppers in a little olive oil.
Add a can of corn, black beans and green chiles.
Now it's time to add your turkey. This is also a great way to use leftover chicken throughout the year.
Top it with a box of cornbread mix, made per package directions, but with some cheese added.
Bake it up and dinner is served in less than half an hour.
Yield: 4 servings
Turkey Tamale Skillet
This quick and easy skillet dinner using leftover Thanksgiving Turkey is chock full of the flavors of the Southwest. Nobody will realize they are eating leftovers.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 2 t. olive oil
- 1/4 c. chopped onion
- 1/2 c. chopped red and green pepper
- salt and pepper, to taste
- 1 (14 oz) can corn, drained
- 1(14 oz) can black beans, drained and rinsed
- 1 (4 oz) can green chiles
- 2 c. cooked turkey or chicken, cut into bite size pieces
- 1 box corn bread mix
- 1 egg
- 1/3 c. milk
- 1 c. shredded Mexican Blend Cheese
Instructions
- Heat the olive oil in a cast iron skillet or oven safe skillet over med high heat. Add the onions and peppers. Season with salt and pepper and cook until onions are translucent, about 5 minutes.
- Stir in the corn, black beans, green chiles and turkey.
- Combine the cornbread mix with the egg and milk. Stir in the cheese. Spread over the ingredients in the skillet and bake in a preheated 425* oven until golden brown and skewer inserted into the cornbread removes cleanly, 15-20 minutes.
Calories
452.73Fat (grams)
15.95Sat. Fat (grams)
4.79Carbs (grams)
40.59Fiber (grams)
8.85Net carbs
31.74Sugar (grams)
6.30Protein (grams)
38.04Sodium (milligrams)
832.99Cholesterol (grams)
154.21
Property of A Day in the Life on the Farm
I can think of all sorts of leftovers your wonderful recipe would transform into tamale pie, Wendy! What a great idea!
ReplyDeleteAbsolutely Stacy and so quick and easy.
DeleteYou are making me so hungry...and I just had breakfast.
ReplyDeleteWe had turkey and cranberry sandwiches for breakfast LOL.
DeletePerfectly yummy! I'll try this one (with black beans) after my daughter moves back out (she is allergic to black beans...*sob*!) I suppose I could switch the beans to something like green beans as I would for pot pie. She'd like that.
ReplyDeleteOr Pinto beans or kidney beans if she can eat those.
ReplyDeleteThis meal is completely one I would make! I don't know what it is about leftover turkey but I love using it in Mexican flavored dishes - enchiladas is definitely one of my go-to's with turkey; I'm going to have to give this a try soon!
ReplyDeleteEnjoy Rebekah.
DeleteI am salivating looking at this tamale Wendy!
ReplyDeleteI'm hungry for it again now too Sneha.
Delete