The Web site also has a nifty portion
planner tool, in which you enter the number of adults and children
you’re cooking for and whether you are light or heavy eaters or want
leftovers. It’ll tell you the size turkey you should order and how much
stuffing to plan on making. Then, when the holiday is through and you
have leftovers galore, give this recipe from Butterball a try.
Southwest Turkey Tacos with Spicy Corn Salsa
Corn Salsa
1½ cups whole kernel corn
½ cup chopped roma tomatoes
3 tablespoons minced red onion
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 medium fresh serrano pepper, seeded and minced
1 clove garlic, minced
1½ teaspoons olive oil
½ teaspoon chipotle pepper powder
½ teaspoon salt
¼ teaspoon cumin
Black pepper to taste
Tacos
1 tablespoon olive oil
3 cups shredded leftover turkey
Chipotle pepper powder, to taste
12 corn tortillas (6-7 inches)
Sour cream, if desired
Heat corn in a nonstick pan without oil
on medium-high for 2 to 3 minutes or until toasted. Combine remaining
ingredients in a bowl and add corn. Cover and refrigerate for 2 hours
to allow flavors to blend. Meanwhile, heat oil in a skillet on
medium-high. Add turkey and saute 4 to 5 minutes, or until heated
through. Stir in pepper powder to taste. In a separate skillet, warm
tortillas for about 1 minute per side or until heated through. Keep
warm. Fold each tortilla in half to form a “shell.” Add shredded
lettuce, ¼ cup turkey and ¼ cup corn salsa to each. Top with sour
cream, if desired. Makes 6 servings.
