King Ranch Turkey

November 24, 2012

King Ranch serving

It’s a question asked every year after Thanksgiving. What do I do with all that leftover turkey? Or not. Perhaps you didn’t have much turkey left over or what you had was eaten in turkey sandwiches. Not to fear. This recipe can be made with any chicken or turkey that is already cooked. With the red and green of the peppers, it’s a festive and spicy way to transition from Thanksgiving to Christmas.

King Ranch Turkey
makes a 9×12 casserole

3 cups cooked turkey (or chicken), diced or shredded
1 cup turkey or chicken broth (preferably homemade)
4 Tbs butter
1/2 onion, diced
1 red bell pepper, diced
2 Tbs spelt flour (or flour of choice)
1 Tbs red chile powder
1 tsp cumin
1 tsp garlic salt
4 oz can of chopped green chile
6 oz of red salsa
1/2 cup full fat raw milk or cream
1/3 cup yogurt or sour cream
16 oz. grated cheese (I used 1/2 cheddar and 1/2 pepper jack)
1-2 cups crushed organic tortilla chips

Melt butter in saucepan, add onion and bell pepper and cook for 10 minutes on medium low, stirring frequently.

onion and bell pepper in butter

Stir in flour, then add spices and cook for about 2 minutes, stirring constantly.

Flour and spices

Add broth and cook for a few minutes on medium.

chicken broth

Add milk, chile and salsa, mixing well.

chile and salsa

Cover and simmer for about 15 minutes, stirring occasionally. Uncover pot and add yogurt (or sour cream).


Stir to combine and add turkey to sauce.

Add turkey

An alternative method is to layer the sauce and turkey, but I prefer to take shortcuts wherever possible.

Preheat oven to 350o
In a 9 x 12 baking dish, put 1/2 to 1 cup crushed tortilla chips. These are the chips I used.

tortilla chips

This is the second layer, starting with chips.

crushed chips

Add 1/2 of the turkey/sauce mixture, spreading evenly throughout pan.

turkey and sauce

Top with 1/2 the cheese.

grated cheese

Make a total of two layers. Bake for 20 minutes. Remove from oven and cool 5 minutes. Top with additional yogurt or sour cream, if desired.

baked casserole

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Thanksgiving Revisited

November 10, 2012

Thanksgiving table

It’s twelve days until Thanksgiving. I’m trying not to panic. I don’t know that I’ve ever felt this ill-prepared. As those of you who follow my blog know, we’ve had a lot of changes the past three months. I find myself feeling overwhelmed most days, from all of the new challenges we are facing. However, I am determined to focus on an attitude of thankfulness and just do the best I can. As I was looking over my Thanksgiving meal from last year, I decided that it was worthy of a repeat this year. So, since I have nothing new to share (at least not at this point), I thought it might be helpful to put all of my Thanksgiving recipes from last year in one post. I’m also going to add some of my other recipes that could be part of a Thanksgiving meal. Most are gluten free. I know my blog is not very user friendly, especially when it comes to finding past recipes. One of these days (my most used words!) I’m going to figure out how to put the recipes in categories so they are available without having to search.

This is a list of links to the following foods and how to prepare them:



Yummy spinach salad

Cranberry sauce

Sourdough dinner rolls

Pecan pie

GF cheesecake

I’m hoping I can add a recipe for green bean casserole, a gluten-free stuffing, and maybe some simple recipes such as ranch dressing. We’ll see. In addition to some of the above recipes, I also made some mashed sweet potatoes. My preferred way to do this is to either bake (whole) or steam (cubed) some sweet potatoes until soft, then mash with lots of pastured butter. I hope this has been helpful.

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