Butterball has some great ideas on making your turkey look as good as it tastes. Afterall, presentation is everything right!
Try using fresh sage leaves and curly parsley around a turkey stuffed with dressing if sage is in your dressing. You can also add some colorful vegetables and fruits to the platter like cranberries, lemons, oranges to brighten the color or even brussel sprouts and pearl onions to add warmth. The more colorful- the more dramatic the presentation!
I love the day after Thanksgiving. I always go back and revisit my favorite dishes from the day before. But when you find yourself overflowing with leftover turkey and aren’t in the mood for turkey sandwiches, make a delicious turkey stuffed chile relleno.
It’s so easy…roast your poblano peppers first. I spread them on a cookie sheet with the broiler on. Once they’re a bit charred (not too much) on all sides I put them in a ziplock bag and let them ‘steam’ for about 5-10 minutes. When they’re cool enough, peel off the outer skin and remove the tops and scrape the seeds out.
Shred or chop your turkey into a bowl. Add some chopped onion, cilantro, a little chopped tomato and a small 6oz block of softened cream cheese. Mix it all together really well—salt and pepper if needed. If mixture appears too dry you can always add a dash of olive oil or even chicken broth.
Stuff your turkey mixture into the poblano peppers and bake at 350 for about 15-20 minutes. Top with your favorite white cheese or salsa. Serve with one of your favorite sides from the day before.