Leftover Turkey in a Chile Sauce

I was expecting a 10 pound turkey but received a 16 pound bird. I have lots of turkey leftover. Last year I made enchiladas but this year I made a chile sauce. The breast meat in particular has started to dry out and this sauce makes a perfect cover up.


I made the sauce by toasting and soaking the chiles. I used 4 New Mexican and 4 cascabels. I blended the soaked chiles with just enough water to move the blades and 4 cloves of garlic. In a pan, I sauteed some Mexican oregano and a bit of cumin in about 2 tablespoons of oil (OK, I confess. It was lard.) I added the pureed chiles and fried the mixture until thick, and then thinned it out with some chicken stock. I cooked this for about 10 minutes and then added the turkey pieces and salt. After a spell it still wasn’t thick enough so I took a spoonful of masa harina and added it to some of the liquid and then added it to the pot. It’s a thickener and the flavor is fine.

The finished dish was so good, I had it again for breakfast, only this time I added two poached eggs, because I am so very weak and need to build my strength up any way I can. Thanks goodness I was able to finish the whole thing! (Burp!) It’s a Christmas miracle.

1 Comment on Leftover Turkey in a Chile Sauce

  1. Oh, why don’t I have a warm bowl of this to hold between my hands right now, to enjoy as dinner?? It sounds so un-leftovers-like and wonderful.

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