Border Grill chefs and Top Chef Masters alums Susan Feniger and Mary Sue Milliken turn dark meat turkey into an awesome Mexican meal.Border Grill chefs and Top Chef Masters alums Susan Feniger and Mary Sue Milliken turn dark meat turkey into an awesome Mexican meal.
We have a couple different ideas to show you what you could do with leftover turkey. Of course, I always love the dark meat and this is perfect for using inside of a tamale, in a sandwich, turkey salad. So we're going to show you how we do it. I've got [UNKNOWN] for tamales here all whipped up with lots of chicken [UNKNOWN] and a little bit of lard. And I'm gonna put some leftover yams in there. And then I'm gonna put some right in the middle of our corn husk. We're gonna take our leftover turkey and put it in here. And we have some seared off onions, carmelized onions, roasted peppers, and poblanos that are gonna go into. Now we fold this Corn husk over and then fold it at each end. And then using the foil to wrap it, that's what'll hold our tamales in shape while we put it in the steamer to steam. So then when we take it out after it's cooked, you've got your turkey mixture in there. You see how nice and light and fluffy the matzoh is. But what the piece de résistance, I think, is the salsa, absolutely. raw cranberry sauce. We've got fresh cranberries that are chopped up. And then we add a little bit of orange zest and a little bit of chopped orange segments. We're gonna take a little bit of apple. And then we put some nice hot Serrano chilis or jalapenos, depending on what you like, how far you like to take it. I'm gonna take a little bit of that orange juice cuz I wanna sweeten it. You can also add a little bit of sugar in there if you want. And some salt and pepper, and a little bit, a lot of cilantro actually. After it sits for a while it becomes a beautiful deep red color, but look at that on top of the tamales, with that orange and apple. That is a yummy looking tamale. Got leftover turkey. Think about this. A turkey tamale with that fresh raw cranberry salsa with the spicy chilis in it. And if you don't know who I am, I'm Susan Feniger and I'm Mary Sue Milliken from Border Grill restaurants