Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Contact Us | All Access E-Edition | Home RSS

Greatness of the gobble

November 21, 2013 - Brett Van Waus
Thanksgiving is right around the corner and when most people think of this day they think of food.

When it comes to Thanksgiving, the turkey is THE food of the day. It’s been like this since the dawn of time, my time, since kindergarten when we made construction paper turkeys by tracing our hands and gluing feathers on it.

Each year my family has about three turkeys during the holidays, two on Thanksgiving and one on Christmas. My mom can bake that turkey to perfection and with her homemade mashed potatoes and gravy, you can’t go wrong.

But eating turkey goes beyond the holidays, it should be eaten all the time.

Turkey is what killed my three months as a vegan. I couldn’t resist the smoked turkey and Swiss sandwich from Jethro’s, my favorite restaurant in Des Moines.

I’m not saying I’m a culinary master or anything... but I’m going to share my favorite way to eat leftover Thanksgiving turkey, a turkey quesadila.

If you’re growing bored of eating turkey and mashed, my quesadila recipe is fast and really easy to make, it also gives a twist to the leftover meat.

First, you fry the turkey using leftover turkey juices. When it’s frying sprinkle lemon-pepper on it, this ads a twist to the traditional Thanksgiving meat. Then, once it’s fried and hot, remove it from the pan and place a multi-grain tortilla on it until it’s warm on both sides. Once it’s warmed, sprinkle Colby Jack cheese on it. When the cheese is slightly melted, add the turkey on top of the cheese, then fold the tortilla in half and flip it over both sides until it’s lightly browned, then wa-la, you have a turkey quesadila.

I highly recommend this easy meal, but if you prefer to savor that Thanksgiving flavor that’s understandable. But this is will be on the menu for me until the leftovers are gone

And that’s a reason to be thankful.



I am looking for: