Leftover Turkey Butternut Squash Enchiladas (gluten-free & dairy-free)
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The only thing tastier than a leftover turkey and cranberry sauce sandwich is this batch of Leftover Turkey Butternut Squash Enchiladas. What could be better than tasty turkey and creamy butternut squash rolled in corn tortillas, smothered in enchilada sauce and topped off with a sweet-spicy cranberry salsa?
What to do with all of that leftover turkey after Thanksgiving? You’re going to love my solution of Leftover Turkey Butternut Squash Enchiladas. This recipe is so easy and uses a few leftover Thanksgiving staples that may be lurking in your fridge. Also, it’s gluten-free, dairy-free and figure-friendly.
I like to keep things simple, yet delicious when it comes to Thanksgiving dinner and that’s why Honeysuckle Fresh Turkey is my go-to bird. Usually, I also cook up a Honeysuckle White Young Turkey Breast just to have plenty of extra meat, especially when I’m feeding a crowd. Plus, you’ll need to make sure and have plenty of leftovers for recipes like this one!
To easily prepare and cook a flavorful turkey, I followed the instructions found on the Honeysuckle website. Once the turkey was thawed, preparation only took about 15 mins and was so simple. To roast my turkey, I preheated the oven to 425 degrees F. and used the handy dandy roasting time chart that is located on the Honeysuckle website to determine the time that my turkey would take to cook. This will all depend on how much your turkey weighs.
After an hour of roasting, I flipped my turkey and reset the oven to 325 degrees F., just as the tutorial suggested. To ensure my turkey was completely cooked and at 165 degrees F., I used a meat thermometer inserted into the thickest part breast until it touched bone. Once the turkey is done, it’s a good idea to let it rest for about 20 mins to allow meat to settle for better carving.
I choose Honeysuckle Fresh Turkey for my Thanksgiving meal because for one it’s so simple to cook and so tasty too. I also really appreciate the fact that Honeysuckle White works closely with farmers to ensure high standards. You can so taste these high standards in every bite of Honeysuckle Fresh Turkey. A turkey you can feel good about feeding your family! There are no growth promoting hormones, no added hormones or steroids and the turkeys are raised by independent family farmers.
So enjoy Honeysuckle Fresh Turkey on Thanksgiving Day with all of your favorite sides, but look forward to these leftover turkey butternut squash enchiladas!
A Mexican feast for Black Friday! How fabulous does that sound?!
- For the enchiladas:
- 2 tablespoons olive oil
- 2 cups peeled + cubed butternut squash*
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons fresh sage chopped
- 1 1/2 cups salsa
- ½ cup milk I use non-dairy
- 2 cups cooked shredded turkey**
- 1 10 ounce can Red Enchilada Sauce
- 12 corn tortillas or gluten-free tortillas
- 10-12 fresh sage leaves and diced avocado optional, for garnish
- For the fresh cranberry salsa:
- 1 cup fresh cranberries
- 1/3 cup fresh cilantro
- 1 large tomato cored, cut into 4
- 1 jalapeno seeded
- ¼ red onion
- 1 lime juiced
- For the enchiladas:
- Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Add butternut squash to skillet and cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the salsa and milk. Cook for 5 minutes and until everything is warmed through. Remove from the heat and stir in the turkey.
- Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish. For each enchilada, spoon about 1/3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce.
- Bake enchiladas for 20-25 minutes.
- Once lightly browned, remove enchiladas from oven and allow to cool for about 5 mins. Garnish with sage leaves and avocado and serve topped with cranberry salsa. Enjoy!
- For the fresh cranberry salsa:
- Combine all the ingredients for the salsa in a food processor and blend for 10 seconds, until ingredients are just chopped (but not juicy). Scrape down sides and process for another couple seconds, or until no more large pieces of any single ingredient remain.
*Feel free to use leftover roasted butternut squash or sweet potato, if available.
**If you don't have turkey on-hand, feel free to replace with chicken.
***To make these enchiladas in advance, prepare everything as directed, but stop before baking. Cover and store in the fridge for up to 2 days. Bake as directed.
*****You can also freeze these enchiladas. Just cover the unbaked baking dish tightly with foil and then again with plastic wrap. Place in the freezer for up to 3 months. Thaw in the fridge overnight and bake for 30-40 minutes, covering with foil if the top is getting too browned.
I was able to find the Honeysuckle Fresh Turkey conveniently located at my local Kroger.
USE LEFTOVER TURKEY INSTEAD OF CHICKEN IN THESE OTHER FAVORITE RECIPES
Something to think about….
What’s your favorite way to use leftover turkey? Have you tried Honeysuckle White Whole Turkey? Get a jump on your Thanksgiving menu at select Kroger stores with these in-store coupons.
- Save $2 on any ONE (1) Fresh Honeysuckle White Whole Turkey (Start/End: 11/6-12/31)
- (National availability): Save $2.50 on any ONE (1) Fresh Honeysuckle White Whole Turkey (Start/End: 10/31-11/21)