Ever Ready Specials Turkey Leftovers-Part One

 Enjoy some Ever Ready Specials with Turkey Leftovers

Santa Fe Turkey Lettuce Wraps

Cook's Notes: If wanting to eat on the low-carb side, use butter lettuce leaves as an alternative to bread or wraps.
The recipe makes 8 lettuce wraps and was adapted from skinnytaste.com 

The flavor can be amped up by increasing spices.

• 1 teaspoon olive oil
• 1/4 cup minced red bell peppers
• 1/4 cup minced scallions
• 12 oz. leftover turkey breast, diced small
• 2/3 cup frozen corn
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen spinach, thawed and drained
• 2 tablespoons diced jarred jalapeno peppers
• 1/2-1 teaspoon cumin
• 1/2-1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1 cup reduced-fat shredded Mexican cheese blend
• 8 large Iceberg lettuce leaves
• 12 tablespoons Avocado-Cilantro Ranch Dressing

Directions: 

• Heat the oil in a large skillet over medium-high heat.
• Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.
• Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything and slightly wilted.
• Place about 1/3 cup of turkey mixture in the center of each lettuce leaf.
• Top each wrap with 2 tablespoons cheese and 1-1/2 tablespoon avocado sauce if desired or avocado slices. 

Turkey, Mushroom and Wild Rice Soup

Cook's notes: Pair the soup with your favorite sandwich, a slice of cornbread or Eggnog Cranberry Coffeecake https://sockfairies.blogspot.com/2016/11/overnight-cranberry-eggnog-coffee-cake.html

Chicken can be substituted for turkey. Add more water the second day when reheating as the rice absorbs the liquid. The recipe serves four.

Ingredients:

• 1 cup uncooked Long Grain Brown and Wild Rice or a Wild Rice Blend
• 10 cups chicken broth, low sodium, divided
• 3 tablespoons butter, divided
• 1 cup each fresh mushrooms, onions, celery, carrots, diced
• 3 garlic cloves, minced
• 1/4 cup butter
• 1 teaspoon each herbes de Provence and parsley flakes
• 1/2 cup flour
• 2 cups water
• 1/3 cup half and a half or cream
• 3 cups shredded cooked turkey or chicken 

Directions:

• Bring rice, 2 tablespoons butter, and 2 cups chicken broth to a boil in a saucepan over medium heat. Cover and reduce heat to low, and simmer 20 minutes or until all the liquid is absorbed and rice is tender.
• In a soup pot melt 1 tablespoon butter. Saute mushrooms, onions, celery, carrots, and minced garlic stirring often 10 minutes or until tender.
• Add in 1/4 cup butter, melt and whisk in flour and cook 1 minute or until bubbly. Whisk in 8 cups broth, water, spices, and cook, stirring often until slightly thickened.
• Whisk in wine, cream, mushroom mixture, turkey/chicken, and rice. Cook on low heat uncovered, 15 minutes. (Do not let the mixture boil)