did not think i would be here today but its so hard to stay away,,,,,,anyway the bird is in the oven,,will take about 5 hrs.....i have three joints rolled and am gonna sit back and listen to alices resturant (the whole 30 minute version),,,if you have never heard it ,,you should ,its very funny ,,,p,l,r
Stoney Bud
11-22-2007, 05:47 PM
Man, I'll bet your house is smelling real, real good right about now. Last year, I made the whole feast for just me, and I ate it for a month.
This year, I'm going out to eat. No fuss, no muss, I'll get stuffed as the turkey and not have any clean up, or turkey casseroles and soup...hehe
SmokinMom
11-22-2007, 05:54 PM
Hey Rasta, Stoney! :) Happy Thanksgiving to 2 of my favorite folks here at MP.
Rasta you still have lots to be thankful for. Your daughter will come around in her own time. ;)
Stoney if you were close I'd have you over for our feast. Soo much food for just the 5 of us. The only thing I made from scratch is the mashed potatoes. I bought the complete dinner from our local BBQ place. :D
Anyone got a good recipe for turkey enchiladas?
And yes, my dad LOVED Alice's Restaurant.
Stoney Bud
11-22-2007, 06:54 PM
Stoney if you were close I'd have you over for our feast. Soo much food for just the 5 of us. The only thing I made from scratch is the mashed potatoes. I bought the complete dinner from our local BBQ place. :D
Anyone got a good recipe for turkey enchiladas?
That's a real good way to do the meal, SM. I wish I could join you, but I'm going to have a great day anyway!
I haven't tried this recipe, but it's in my collection of ones to try. Let me know if you use it.
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Turkey Enchiladas
From Diana Rattray,
Your Guide to Southern Food.
Turkey enchilada recipe, made with leftover turkey, cheese, sour cream, and tortillas. Serve turkey enchiladas with rice or a tossed salad.
INGREDIENTS:
3 cups cooked turkey, shredded
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 (10-inch) tortillas, corn or flour
1/3 cup corn oil
PREPARATION:
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.
Sauce:
2 cans (4 ounces each) chopped mild green chile peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
1 1/2 pounds stewed tomatoes
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.
