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by john

“What to do with Leftover Turkey?”

This question plagues many in the days following Thanksgiving, especially after a few rounds of turkey sandwiches. The traditional answers to this vexing question—tetrazzinis, pot pies, hash—all have a special place in our hearts, but sometimes we demand “something completely different.” Instead of dishes that remind us of the same Thanksgiving flavor palate—creamy sauces, mirepoix, light seasoning—we are often drawn toward spicier fare to drive away the culinary doldrums. Let’s face it: though we can tweak and perfect the dishes we’re expected to serve on Thanksgiving, those dishes can be quite boring—spatchcocking and inventive rubs notwithstanding.

Onward, I say! Declare war against the staid rigidity of the Thanksgiving table; dance upon its grave by treating that treasure of leftover turkey with loud, vibrant flavors. Try this delicious Puerto Rican soup, redolent of habanero and olives… sliver the turkey into a Bun bowl for a nice lunch salad to take to work… cook up a mole sauce, green curry, or posole to gently reheat the turkey in… stuff it into some chiles relleños... Or make these Enchiladas Verdes: the tart tomatillos, sour-salty cotija, and fragrant roasted Poblanos are a welcome change of pace.

Turkey Enchiladas Verdes
4 to 6 servings

Preheat the oven to 400°F. Spread in a single layer in an oiled baking pan:
     1 pound tomatillos, husked
     1 medium poblano pepper, halved and seeded
     2 jalapeños, halved and seeded
     1 large onion, quartered
     12 garlic cloves, peeled
Roast until very soft, 40 to 45 minutes. While the vegetables are roasting, you should have enough time to make the filling and fill the tortillas. Combine in a bowl:
     2½ cups shredded cooked turkey
     ½ cup sour cream
     ½ cup finely-crumbled cotija or feta cheese
     2 tablespoons finely chopped green onion
     1 teaspoon ground cumin
     1 teaspoon dried oregano
     ¼ teaspoon salt
Have ready:
     12 corn tortillas
Heat in a small skillet over medium heat until shimmering:
     ½ inch vegetable oil
Briefly fry the tortillas one at a time, about ten seconds on each side. Shake off the excess oil, transfer to a paper-towel-lined plate, and cover to keep warm until they are all done. To make each enchilada, spoon about 3 tablespoons of the turkey mixture down the center of a tortilla, then roll the tortilla up into a cylinder. Arrange the enchiladas seamside down in a 13 × 9-inch baking dish or other shallow baking dish large enough to hold them in one layer.
By this time, the vegetables should be done roasting. Transfer the vegetables, including the pan juices, to a blender or food processor, and add:
     ⅓ cup chopped cilantro stems
     ¼ cup chicken or turkey stock, or water
     Salt and black pepper to taste
Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Cover the filled tortillas with the sauce. Bake the enchiladas until the sauce begins to bubble, about 10 minutes. Serve with:
     Sour cream
     Crumbled cotija or feta cheese
     Chopped cilantro
     Lime wedges

Joy of Cooking App for iPad and iPhone

After three years of collaborative effort with our friends at Culinate and Scribner, it is our pleasure to introduce the Joy of Cooking for iPad and iPhone! Please check out this full-featured, digital version of the 2006 edition. In addition to the recipes and indispensable reference information our readers know and love, the app has many features that are brand new to JOY:

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  • Color photography

Truly a JOY for the 21st century! Download by directing your browser to www.joyofcookingapp.com. Don't forget to review the app!

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Welcome to our freshly-remodeled website! Here you will find our blog, where we frequently share recipes (new and classic), kitchen tips, cooking and storage techniques, as well as news and the occasional ode to our favorite tools and ingredients. You will find these organized into categories at the top of the page (above the filmstrip of our latest posts). In our All About JOY pages, you can learn more about the history of the Joy of Cooking and the Rombauer and Becker families. Please don't forget to share your feedback in the comments. Enjoy!

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