Leftover Turkey Enchiladas Skillet news


 You know I love enchiladas, so I'm excited to share my recipe for Leftover Turkey and Pumpkin Enchilada Skillet with you. If you're looking to spice things up in the kitchen, don't miss this dish with leftover Thanksgiving turkey and roasted vegetables. I tried the enchiladas with roasted butternut squash, which were great, but leftover roasted Brussels sprouts or fresh spinach or kale would also be great. Spicy and delicious homemade pumpkin enchilada sauce is made with canned tomatoes and pumpkin, and added chipotle peppers for smoky heat. Some of my favorite enchilada recipes include Chicken His Enchiladas and Slow Cooker Chicken His Enchiladas. For more leftover ideas, check out our Thanksgiving leftover recipes.

  1. Prepare the Turkey:

    • Thaw the turkey if it's frozen. This may take a few days in the refrigerator.
    • Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat it dry with paper towels.

  2. Preheat the Oven:

    • Preheat your oven to 325°F (165°C).

  3. Season the Turkey:

    • Sprinkle salt and pepper inside the turkey cavity and all over the outside.
    • In a small bowl, mix melted butter, olive oil, thyme, rosemary, sage, garlic powder, and onion powder to create a herb-infused butter mixture.
    • Rub the herb butter mixture all over the turkey, making sure to get it under the skin as well.

  4. Truss the Turkey:

    • Truss the turkey by tying the legs together with kitchen twine. This helps the turkey cook more evenly.

  5. Place in Roasting Pan:

    • Place the turkey on a rack in a roasting pan. This allows air to circulate around the bird and helps it cook evenly.

  6. Roast the Turkey:

    • Pour the chicken or turkey broth into the bottom of the roasting pan to keep the turkey moist.
    • Roast the turkey in the preheated oven. A general rule is about 15 minutes per pound, but use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

  7. Baste the Turkey:

    • Every 30 minutes, baste the turkey with the juices from the pan. This helps to keep the turkey moist and adds flavor.

  8. Check for Doneness:

    • Use a meat thermometer to check the internal temperature. When it reaches 165°F (74°C), the turkey is done.

  9. Rest the Turkey:

    • Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

  10. Carve and Serve:

  • Carve the turkey into slices and serve with your favorite sides.

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