New York, NY–(HISPANIC PR WIRE)–November 16, 2006–Everyone knows that Thanksgiving is the number one family feast, that special time to relax and give thanks with friends and family. What everyone doesn’t know is how to use those Turkey left-overs to create easy and sensational meals. Here are a few very simple recipes that go beyond the usual fare, and turn holiday left-overs into dishes worth giving thanks for.
Special Thanksgiving Leftover Meals with Hass Avocados from Mexico:
Hass Avocado from Mexico Wrap with Turkey, Swiss and Cranberry Mustard
— 6 whole wheat tortillas, 10 inches in diameter
— 1 cup cranberry mustard (see recipe)
— 12 slices roast turkey
— 6 slices Swiss cheese
— 3 Hass Avocados from Mexico, peeled, pitted and sliced lengthwise salt to taste
1. Lay tortillas flat on a clean work surface. Spread the cranberry mustard equally among the tortillas.
2. Lay two slices of turkey on each tortilla; cover turkey with a slice of Swiss cheese.
3. Top the Swiss cheese with 4 slices avocado each and sprinkle with a little salt.
4. Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling; then roll to close.
5. To serve, cut in half crosswise or into 2 inch slices crosswise and arrange on a serving platter.
Makes 1 cup:
— 1/2 cup Dijon mustard
— 1/2 cup cranberry sauce
1. Whisk ingredients together thoroughly and chill.
Recipe by Chef Ivy Stark, Courtesy of Hass Avocados from Mexico
Hass Avocado from Mexico Holiday Turkey & Tomatillo Stew
— 2 1/2 quarts turkey or chicken stock
— 2 1/2 cups shredded or chopped turkey
— 3 tablespoon olive oil
— 3/4 cup onion, medium diced
— 1 cup celery, medium diced
— 1 tablespoon garlic, finely diced
— 1 1/2 cup white sweet potato or yam placed in water
— 2 cups tomatillo, large diced
— 1/2 cup cilantro, medium diced
— 3 Hass Avocados from Mexico, 1/3-inch diced
— 1 tablespoon crème fraiche or sour cream for garnish
— 3 cups fried tortilla, julianned; save 1 cup for garnish
— 2 tablespoons cumin, optional salt and pepper to taste
1. Place a medium sized stockpot on high heat.
2. Sauté the onions, celery, garlic and sweet potatoes in olive oil. Sweat the vegetables for about five minutes; do not brown.
3. Deglaze vegetables with turkey stock. Add tomatillo and let simmer for approximately 15 minutes.
4. After 15 minutes, add 2 cups of fried tortilla; save the additional cup for garnish.
5. Add the avocados and cilantro.
6. Serve the stew in bowls; garnish with crème fraiche and fried tortilla.
Recipe by Chef Kenneth Collins of Tour, NYC, Courtesy of Hass Avocados from Mexico
To watch video cooking segments visit: http://www.mexhassrecipes.com
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