Best Mexican Turkey Fricassee Recipes

TURKEY FRICASSEE

Turkey Fricassee image

I adapted my chicken fricassee recipe to use up post-Thanksgiving leftovers. If you want to make the chicken version, simply exchange cooked chicken for the cooked turkey.

Provided by Cactuscat

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs cooked turkey, chopped
1 medium onion, chopped
8 ounces mushrooms, sliced
2 -3 carrots, chopped
2 -3 stalks celery, chopped
16 ounces frozen chopped broccoli (or fresh if you've got it)
1/2 cup flour
4 tablespoons butter
4 cups stock (chicken or turkey)
salt and pepper

Steps:

Before anything, prep the broccoli. Thaw in a covered, microwave-safe bowl with 2 tablespoons of water in the bottom. Cook broccoli for 3-4 minutes, long enough to defrost it, but not cook it completely. If using fresh broccoli, skip this step.
Melt the butter in a pot or dutch oven.
Add onion and cook until translucent.
Add flour to the onion and butter in the pan and stir until combined.
Cook flour mixture for about a minute.
Add stock.
Stirring constantly, heat until mixture comes to a boil and thickens.
Add the rest of the ingredients.
Once the fricasse reaches a simmer turn the heat down to medium, cover and cook for ~30 minutes, stirring occasionally. It's done when the vegetables are tender.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Mexican Casserole with Leftover Turkey image

I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.

Provided by Paige

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g

MEXICAN TURKEY FRICASSEE

Mexican Turkey Fricassee image

One of my neighbors years ago had gotten a couple of turkeys from work. He roasted one and made this wonderfully different soup with the other. He told me it was turkey fricassee.

Provided by Sandy Mika @mikasldy

Categories Turkey Soups

Number Of Ingredients 21

Ingredients

1 - whole turkey, cut up
1 large onion diced
2 large green bell peppers chopped
1 - handful cilantro chopped
8 clove(s) garlic minced
2 can(s) diced tomatoes
32 ounce(s) welches grape juice
1 bottle(s) beer
32 ounce(s) chicken broth
2 can(s) tomato sauce
4 - potatoes diced
3 - carrots, chopped
4 - celery ribs chopped
1 can(s) garbanzo beans
1 can(s) gandules
2 tablespoon(s) chili powder
2 tablespoon(s) cumin
2 tablespoon(s) oregano
1 teaspoon(s) each salt and pepper
6 - bay leaves dried
- water to cover

Steps:

put all ingredients in a large pot and simmer 2 to 3 hours stirring often. (we made this in a large roasting pan set over 2 burners on the stove top). Eat as is or serve over rice.