Last but not least for my Thanksgiving 2020 meal edition are these turkey enchiladas! Fun and different, right? I mean, most of us love tacos, burritos, and anything wrapped up, so why not combine Turkey foods into an enchilada then bake it!?
Prep time: Varies Cook time: 10 minutes
Serving size: 2 Serves: 3
Cooked turkey breast, shredded
Pumpernickel stuffing OR your stuffing of choice
Cranberry chutney OR cranberry sauce
Swiss OR goat cheese (if you like tangy flavors, goat cheese is awesome, but it can be overpowering with the cranberries)
Preheat oven to 350F and line baking pan with tine foil.
Ideally, everything will be cooked by the time you’re ready to assemble these. To do so, lay out a tortilla wrap. Drizzle gravy (may 1-2 Tbsp) down the middle. Add 4 oz of turkey, then top with 1/4 cup stuffing and 2 Tbsp cranberry chutney/sauce. Roll up and place fold at the booth to stay secured.
Continue doing this for all tortilla wraps. Top with Swiss or goat cheese, fresh thyme, and extra cranberry sauce.
Bake at 350F for 10 minutes, or until cheese melts.
Cranberry sauce- people love it or hate it.. I personally do not like the overly sweet goop you find at the store, but that’s just me. I grew up with my family making cranberry relish, which is basically minced fresh cranberries, orange peels, and sugar. I adjusted this recipe to use less sugar over the years, and even substituted the cane sugar with honey (still sugar btw, just a different taste). I knew there was an opportunity to really elevate this side dish, so I took advantage this year to brainstorm on what that could be and look like. I came to the conclusion that cranberry chutney would offer complex flavors with less sugar while also remaining simple to whip up. It also highlights a cultural staple from India, but obviously utilizes different fruits, spices, etc. It’s always fun to infuse traditional American dishes with other ethnic foods. 🙂
Here’s the recipe for those interested in trying it out this holiday season!
Prep time: 5 minutes Cook time: 10-15 minutes
Serving size: 1/3 cup Serves: 4 (Adjust ingredient measurements accordingly to serve more people)
1 small shallot or 1/2 med-large
1/2 tbsp olive oil
2 green apples
1 cup fresh cranberries
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
pinch of salt
2 tsp honey
1/4 cup orange juice (fresh or bottled)
2 tsp ACV (apple cider vinegar)
1/2-3/4 cup water (you can start with 1/2 and add more later if you need it)
2 Tbsp grated orange rind
Mince shallot. Add 1/2 Tbsp olive oil to sauté pan over medium heat. Add shallot and sauté for 2 minutes.
Add whole fresh cranberries and diced green apples.
Add all spices, honey, orange juice, ACV, and water.
Bring to a boil, then reduce to a simmer until most of the water evaporates and a sauce like consistency is formed.
Cool before serving, which may be done the day of or stored in the refrigerator and served cold at a later time. It’s really personal preference.
Upon serving, grate 2 Tbsp fresh orange peel/rind on top.
This recipe can be used as a snack, post-workout meal, or dessert. It contains fat, protein and carbs and surprisingly contains no added sugars. 🤯 Although, if you like sweeter things, I recommend adding 2 tsp maple syrup.
Dry Ingredients 🔸1/4 cup almond flour 🔸1 scoop vanilla protein powder 🔸1/4 + 1/8 tsp baking soda 🔸1/2 tsp pumpkin spice 🔸pinch of salt
Wet Ingredients 🔸1/8 cup whole fat Greek yogurt (organic and grass-fed if possible, but not required) 🔸1/4 cup pumpkin puree 🔸1/8 tsp vanilla 🔸Optional: 2 tsp maple syrup for sweetness
Directions 1. Use a 10oz coffee mug. 2. Add dry ingredients, and mix well. 3. Add wet ingredients. Mix extra well, checking bottom of mug for hidden dry ingredients that haven’t been incorporated yet. 4. Microwave for 2 minutes. Stick knife in center. If no batter comes off, it’s done. If it does, microwave for 30 more seconds.
Top with Greek yogurt, whipped cream or ice cream and sprinkle with pumpkin spice. Eat up, mug cup!