Transform Holiday Leftovers - Reinvent Your Holiday Extras Through Fresh Takes on Classic Dishes

The star of many seasonal celebrations, Turkey can be reused in a variety of post-holiday dishes to cut down on food waste and create fresh new meals your whole family can enjoy. Featuring a unique blend of 100% Natural Chili Peppers, Lime and Sea Salt, TajÌn pairs perfectly with Turkey, making it a go-to for creative leftovers.

Gone are the days of simply reheating Turkey and Stuffing or making a Turkey Sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like this comforting Leftover Holiday Biscuit Pot Pie or Spicy Leftover Turkey Carnitas Tacos.

Leftover Holiday Biscuit Pot Pie
Total time: 45 minutes
Servings: 4

Biscuits:
1 1/2 Cups of All-Purpose Flour
2 Teaspoons of Baking Powder
2 1/2 Teaspoons of Sugar
1/4 Teaspoon of Salt
2 Teaspoons of Cream Of Tartar
1/2 Cup of cold Unsalted Butter
2/3 Cup of Buttermilk
1 Tablespoon of Butter, melted

Turkey Pot Pie Filling:
1/2 Cup of Turkey Fat
1 1/2 Cups of diced Onion
1 1/2 Cups of diced Carrots
1 1/2 Cups of diced Celery
1 Bay Leaf
1 Tablespoon of Minced Garlic
1 Tablespoon of Chopped Thyme
1 Tablespoon of Diamond Crystal Coarse Salt
1 Tablespoon of Coarse Black Pepper
1 Cup of All-Purpose Flour, divided
8 Cups of cold Turkey Stock
TajÌn Clasico Seasoning, to taste about 1 Tablespoon
6 Cups of leftover cooked Turkey, chopped

To make the Biscuits: In a mixing bowl, combine the Flour, the Baking Powder, the Sugar, the Salt and the Cream of Tartar.

Grate the Butter and mix it with the dry ingredients.

Carefully add the Buttermilk and mix everything until it is incorporated.

Fold it over 5-6 times, roll it out and cut it into 10-12 rounds.

Place the cut Biscuits on a floured surface.

Refrigerate it for 30 minutes.

To make the Turkey Pot Pie Filling: Preheat the oven to 375 F.

Heat a large pot over high heat and add the Turkey Fat.

Add the Onions, the Carrots, the Celery, the Bay Leaf, the Garlic, the Thyme, the Salt and the Pepper and gently sweat it.

Add 1/2 Cup of Flour and cook it for 2-3 minutes.

Add the Turkey Stock, 2 cups at a time, allowing it to thicken before adding more.

In a bowl, mix the remaining Flour with the Turkey.

Add the Turkey to the pot, bring to a simmer until it is thickened.

Add the Seasoning, to taste.

Add the Pot Pie Filling to the casserole dish and gently place the Biscuits closely together on top.

Brush the Biscuits with the Melted Butter and bake them for 25-30 minutes.

Remove the Pot Pie from the oven and cool it for 10-15 minutes before serving.


Leftover Turkey Carnitas Tacos
Total time: 25 minutes
Servings: 2 (2-3 tacos each)

4-6 Garlic Cloves, peeled and separated
1 Pinch of Salt
1/2 Cup of Fresh Bitter Orange Juice or Fresh Lime Juice with Fresh Orange Juice combo
1/2 Cup of Olive Oil
1 Teaspoon of TajÌn Clasico Seasoning
1 Cup of leftover Turkey, shredded
1 Cup Duck Fat, Ghee or High Smoke Point Oil of choice
4-6 Tortillas

Toppings (optional):
•  Pico de Gallo
•  Pickled Onions
•  Cilantro
•  Pomegranate Seeds
•  Avocado

With a mortar and pestle, crush together the Garlic Cloves and the Salt, make the Paste and place it in a medium bowl.

Stir in the Juice, the Olive Oil and the Seasoning.

Fold the Mojo into the shredded Turkey meat.

In a large, heavy-bottomed pot over high heat, melt the Duck Fat and wait until it forms a wave. Add the Turkey, in batches, stirring often, until the meat turns light golden brown, then lower heat to medium. Turn off heat.

Heat up the Tortillas, place the Turkey Carnitas on top and add the Pico de Gallo, the Pickled Onions, the Cilantro, the Pomegranate Seeds or the Avocado as desired.

Note: Once browned in the Duck Fat, the Carnitas can be stored in the Fat overnight and reheated over low heat to melt the Fat and warm the Carnitas.

For more holiday recipe inspirations, visit: www.tajin.com/us