When folks in our area think of Thanksgiving, they think of Bowman & Landes.
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Meredith Moss spotlights at-home cooks or professional chefs throughout Southwest Ohio and invites them to share their favorite recipes, cooking tips and family traditions. If you know of someone we should spotlight, send an email to Meredith.Moss@coxinc.com
What to do with leftover turkey? Here are ideas courtesy of Mary Bowman and Judy Landes
Mary Bowman’s Turkey Enchilada Soup
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large can Bowman and Landes turkey broth
3 cups tortilla chips, crushed
3 cups cooked Bowman and Landes turkey, diced
8 oz. diced green chilis
1 can (10oz) diced tomatoes and green chilies
1 cup sour cream (this can be omitted for a broth-based soup)
1/4 cup fresh chopped cilantro
shredded mozzarella and cheddar cheeses
Heat oil in Dutch oven or soup pot on medium heat. Add onion and garlic. Cook, stirring constantly, until fragrant. Add chicken broth and bring to a boil.
Add tortilla chips and remove pot from heat. Cover and let stand 10 minutes to dissolve chips. Stir as needed. Add chicken, diced green chilis, and diced tomatoes and green chilies. Cook over medium heat until thoroughly heated, but do not allow to boil.
Remove from heat. Stir in sour cream and cilantro. Serve immediately, topped with cheese. You can also serve with varies toppings, such as green onions, sour cream, black olives and corn chips. Makes 8 cups
* * *
Judy Landes’ Thanksgiving Leftovers Casserole:
3 cups cooked turkey
3 3/4 cup instant mashed potatoes flakes
2 cans cream of chicken soup 1/2 c. sour cream
3 3/4 cups water
3 oz. cream cheese
1 teaspoon salt
6 oz. Stove Top Dressing
1/3 cup margarine
1 2/3 cup milk
Layer turkey and soup in bottom of 9 x 13-inch dish. Mix water, salt, margarine, milk and potato flakes according to directions on instant potato box; adding sour cream & cheese. Put on top of meat and soup mixture. Cook Stove Top Dressing according to package directions. Add this to top of potatoes. Cover with foil and bake at 350 degrees until hot, approximately 30 minutes. To avoid oven spills, place pyrex dish on a jelly roll pan, to bake.
(Can freeze after assembling. Thaw completely, before baking.)