Every year it seems like Turkey Curry is the featured after-Thanksgiving recipe in most of the newspapers. I suspect most of us just pick at the turkey until it’s finished. My mother was famous for her Turkey-Rice Soup. Famous? Maybe not, but we all loved it.
I made enchiladas last night with some leftover chile sauce from my breakfast chilaquiles. The tortillas were dipped first in hot corn oil until soft, then in the chile sauce. Inside I rolled some boiled potatoes (from Little Farms in West Marin), some of the turkey and some chopped raw onion. The enchiladas were topped off with more chile sauce.
The recipe for a chile sauce is here.