After Thanksgiving I always make stock from the turkey carcass. It provides a huge stockpot of a very tasty broth. Some of it I use to cook a delicious tortilla soup, and the rest of the stock goes into my freezer for a later use.
Another favorite dish in our family is fajitas made from Thanksgiving turkey leftovers. After marinating the bird’s meat in spices for a night or so I am making mouthwatering delicious wraps. No one would even recognize turkey leftovers in these fajitas. Try it, and I bet that you won’t hear: ‘Oh no, turkey again’.
- Meat from a turkey carcass after roasting and cooking stock
- 1 large onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup sour cream (optional)
- 1 cup salsa
- 1-2 avocados, sliced, or 1 cup guacamole
- Tortillas for fajitas
- Black pepper
- Olive oil for cooking
- Lime slices for garnish
For the marinade:
- 2 tbsp olive oil (or other oil)
- 1 tbsp lime juice
- 2 cloves garlic, finely chopped or pressed
- 2 tsp chili powder
- 1 tsp ground coriander
- ½-1 tsp ground cumin
- ½ tsp hot pepper flakes or ¼ tsp cayenne pepper
- ½ tsp black pepper
Mix the ingredients for the marinade. Add turkey meat, cover with spices and marinate in a refrigerator for about 12-24 hours.
In a pan heat the olive oil, add onion and cook for 5-7 minutes. Add peppers and cook for another 5 minutes. Season with salt and black pepper.
Add marinated turkey. Stir and reheat.
Reheat the tortillas on a grill, a grill pan or in a microwave.
Assemble the fajitas with meat-vegetable mixture, salsa, avocado slices (or guacamole) and sour cream (optional). Squeeze a slice of lime. Fold the fajitas in half.
The rest of the fajita mixture could be used for omelettes, wraps, sandwiches or pizza.
Cook with pleasure and enjoy the world!