While we were carving up a turkey today, my husband and I pondered why we didn’t make turkey more often. Cooking a turkey isn’t all that difficult but it does take days to thaw a frozen a turkey and hours to cook a turkey. Since we are rarely home for a few hours at a time, that is probably why we don’t do this more often. A large turkey is too much meat for our family for just one meal, we can purchase one turkey and get four or more meals. This makes purchasing a whole turkey very economical.
Currently, we are in a state of turkey overload with four turkeys in our possession. Yes, four! In addition to the turkey we roasted just for this post, we already had one in the freezer from a sale last year and we both received a turkey for Thanksgiving from our employer. Yikes! Don’t worry, we are passing along a couple of the turkeys to other family members. On a little side note, as you may know, I am a vegetarian, which means I’m not even eating any of these turkeys. My inquisitive son wanted to know why I cook foods I am not even going to eat. Even if I’m not going to eat it, I love to provide healthy and delicious food for my family. Turkey is a lean protein that I know my family enjoys.
The week of Thanksgiving is a perfect time to stock up and save even more on Shady Brook Farms and Honeysuckle White whole turkeys. Around this time, grocers lower whole turkey prices to drive traffic to their stores. This is a great time for frugal shoppers to save money by stocking up on turkey for quick and easy freezer-ready meals perfect for busy weeknights. Buy your turkey in season and in bulk as well as using every scrap to provide your family with nutritious, delicious, and frugal meals.
We will get several meals out of our turkey. One of the meals I made for later is this Turkey Enchiladas recipe. Enchiladas are an easy freezer meal. With the spices, it changes up the flavor from the traditional turkey and stuffing meal to something completely different. This Turkey Enchilada recipe is a great way to use any Thanksgiving turkey leftovers too.
You will need four cups of chopped turkey meat, two cans of enchilada sauce, green chilies, 4 cups of Mexican cheese, and corn tortillas. This will make one large pan or two smaller pans. I made two pans and sent one home with my mom.
Spread a thin layer of enchilada sauce at the bottom of your dish.
Combine one cup of cheese with the turkey.
Warm tortillas. Scoop the turkey mixture into a tortilla and roll. Place in pan.
Cover with remaining enchilada sauce, and top with shredded cheese and green chilies.
Cover and freeze before cooking. To cook: Thaw in refrigerator overnight. Bake at 350 degrees for 30 minutes or until sauce is bubbly.Print
This recipe makes one large pan or two small pans.
- 4 cups turkey meat, chopped
- 2 (10 oz) cans of red enchilada sauce
- 4 oz can green chilies
- 4 cups Mexican cheese, shredded
- 20 corn tortillas
- Spread a thin layer of enchilada sauce at the bottom of your dish.
- Combine one cup of cheese with the turkey.
- Warm tortillas. Scoop the turkey mixture into a tortilla and roll. Place in pan.
- Cover with remaining enchilada sauce, and top with shredded cheese and green chilies.
- Cover and freeze before cooking. To cook: Thaw in refrigerator overnight. Bake at 350 degrees for 30 minutes or until sauce is bubbly.
Honeysuckle White turkeys are raised without growth-promoting antibiotics and are available without the premium price. Honeysuckle White whole bird turkeys provide savory lean, nutritious protein for multi-meal options to fit any schedule and budget. Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms turkey. Find more recipes and tips at 700reasons.com
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