In case you are wondering, yes, potatoes are eaten in Pastaland.
Smoked Turkey Stacked Enchiladas with Oaxacan Mole Sauce
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
Quick Turkey Ranch-Chipotle Panini
These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
Really Wild Rice Stuffing
This recipe makes enough stuffing for a small turkey. Or a Guinea hen. Or a large capon. Or two small chickens. Or about 15 or more game hens.
Green Chile-Cornbread-Piñon Stuffing
This recipe appeared in my very first cookbook that I wrote with Nancy Gerlach, The Fiery Cuisines, in 1984. I still make it whenever I roast a turkey.