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Thanksgiving Leftovers Siete Style

Thanksgiving Leftovers Siete Style

Leave no casserole behind! In the spirit of gratitude, we decided to share some of our family's favorite ways to repurpose the plethora of remaining turkey, casseroles and sauces left behind following our Thanksgiving feast.

Grain Free Turkey Nachos

Prep Time: 5 Minutes, Cook Time: 8 minutes

Ingredients

Directions

    1. Preheat oven to 375F.
    2. Spread a layer of chips on a baking sheet.  
    3. Layer the shredded turkey and place in oven to warm for about 5-8 minutes. 
    4. Heat queso in a sauce pan on low heat; stirring frequently for about 5-10 minutes until warm. 
    5. Top the nachos with the warmed queso, pickled jalapeños and spoonfuls of cranberry sauce. 
    6. Lastly, enjoy!

 

Spicy Blanco Stuffed Sweet Potatoes with Gremolata Topping

Prep Time: 15 Minutes, Cook Time: 1.5 Hours

Ingredients

  • 2 large sweet potatoes
  • 2 cups shredded turkey 
  • 1 cup Spicy Blanco Cashew Queso 
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh sage
  • 1 tbsp finely chopped pickled jalapeños

Directions

  1. Preheat oven to 375F.
  2. Wash sweet potatoes well and prick with a fork. Wrap in foil and bake for about 45-60 minutes until soft.  
  3. Heat queso in a sauce pan on low heat; stir frequently. 
  4. To make the gremolata, combine the parsley, sage and jalapeños in a small bowl. 
  5. To assemble, slice the sweet potatoes lengthwise and stuff the shredded turkey inside. Top with the queso and gremolata. Wa-la!

 

Taquitos de Papas

Prep Time: 10 Minutes, Cook Time: 7 Minutes

Ingredients

  • 1 pack of Grain Free Tortillas (we used our Cassava Tortillas)
  • Mashed potatoes
  • 1-2 cups of oil for frying (we recommend using Avocado or Coconut Oil)
  • 1 cup finely shredded cabbage (for garnish)
  • 1/2 cup plain, unsweetened coconut yogurt or sour cream (for garnish)
  • 3/4 cup cranberry sauce

Directions

  1. In a large, deep sauce pan, pour about 2 inches of oil in over medium-high heat. 
  2. While the oil is heating, warm tortillas on the stovetop (medium-high heat for 10 seconds each side) or in the microwave (8 second intervals) until they are soft enough to roll.
  3. Place about 3 heaping spoonfuls of mashed potatoes lengthwise in the center of the tortillas, then roll into a tube. 
  4. Repeat until the desired number of taquitos are formed. 
  5. Using tongs, carefully place 2-3 taquitos in the hot oil for about 5-7 minutes until browned on all sides. Drain the oil on a paper towel-lined plate. Repeat until all are fried. 
  6. Serve with shredded cabbage, coconut yogurt (or sour cream) and leftover cranberry sauce for dipping. 
  7. ¡Buen provecho!