November 15, 2006
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Remains of the Day

P.S. If we've gotten ahead of ourselves, and you're still stumped on what to make for Thanksgiving, go to www.relishmag.com for our "Doable Feast," featuring Pomegranate-Glazed Turkey, Mashed Potatoes with Mascarpone, Shiitake Apricot Stuffing, Cranberry Jalapeno Relish and more.

Turkey Enchiladas printer friendly version Ingredients 3 cups purchased salsa 1/2 cup water 5 tablespoons chili powder 4 cups chopped turkey meat 8 ounces Cheddar cheese, grated 1/2 cup chopped cilantro leaves 6 (10-inch) flour tortillas Instructions 1. Preheat the oven to 350F. Purée salsa, water and chili powder in a large blender or a food processor. Pour 1/2 cup purée into a 13-by-9-inch baking pan; set remainder aside. 2. Mix turkey, 1 cup cheese and cilantro in a large bowl. Lay a flour tortilla on work surface. Place 1 cup turkey mixture in center of tortilla, roll closed and place seam side down in baking pan. Repeat with remaining tortillas. 3. Pour reserved sauce over enchiladas in pan. Cover with aluminum foil and bake about 45 minutes or until bubbling. Uncover and sprinkle remaining cheese on top. Continue baking about 5 minutes or until cheese is melted. Let stand at room temperature 5 minutes before serving. Serves 4. Relish Cookbook Over 75 recipes in a snazzy paint-chip style format. Looking for more recipes? Try searching our database of recipes. For more tips and articles, try Relishmag.com. Recipe by Mark Scarbrough and Bruce Weinstein of Colebrook, Conn. Hot Brown printer friendly version Ingredients 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups 2% low-fat milk, heated 1 egg yolk 1/4 cup, plus 2 tablespoons, grated Parmesan cheese, divided 1/8 teaspoon kosher salt Pinch coarse ground black pepper 4 slices white bread, toasted 8 ounces thinly sliced turkey breast Paprika 4 slices bacon, cooked 2 small tomatoes, cut in wedges Instructions 1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Turn to low heat, add egg yolk, 1/4 cup cheese, salt and pepper; cook and stir 2 minutes. 2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining bread diagonally in half and arrange 2 pieces on either size of each piece of toast. Cover with turkey and pour sauce over top. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled browned and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes. Serves 2.