Culinary Cannabis

Mex Turkey Skillet Story
Hello Everyone!
Thanks for stopping by today to talk about one of my favorite leŌ-over recipes! I hope everyone survived
the prime cooking day of the year in the US – Thanksgiving. I purposely cook enough on Thanksgiving to
have leftovers to get me through the rest of the week with no more major cooking to be done.
This recipe uses leftover turkey and gravy from Thanksgiving. I know it may sound weird to have salsa
and gravy in the same recipe, but somehow it works! I think the inspiration for this recipe came from a
co-worker a couple of years ago who made Thanksgiving Lasagna. It used turkey, gravy, collards and a
host of other holiday flavors all in one dish. If it works for lasagna, why not Tex Mex? And, since I’m
already making leftovers (which my husband doesn’t like), why not add some pasta to the recipe
(another thing he doesn’t like)…just means more for me.
If you don’t have leftover roasted turkey, this recipe works with ground turkey (or beef or pork or lamb)
also. If you’re using a protean other than turkey, just swap out the gravy flavor. I find mushroom works
with just about any protein. If you’re feeling parƟcularly DIY-ish, today, make the gravy from scratch –
another place you can use an infusion to up the THC or CBD content of the dish.
Well, now its time to start on Christmas cookies….

Mex Turkey Skillet
2 c shredded or diced cooked turkey (or 1 ½ pounds ground turkey)
2 T infused olive oil
1 large onion, diced
2 cloves garlic, minced or pasted
1 jalapeño, diced, seeds and membranes removed for a milder dish
1 can diced green chilis
1 jarred, roasted red bell pepper, diced
2 t chili powder
1 t coriander
1 t smoked paprika
1 c infused tomatillo salsa
½ c turkey gravy
¼ c cilantro leaves, minced
12 oz processed cheese (Velveeta) cubed
½ c chicken or turkey stock
1 151/2 oz can black beans
Salt and pepper to taste
8 oz small pasta, cooked according to package direcƟons to al dente
1 c shredded cheddar cheese
For serving: additional cilantro, roasted red bell pepper, diced tomatoes, avocado, onion or sour cream
Preheat oven to 375 F.
Prepare pasta according to box direcƟons, cook to al dente as it will cook further in the oven. Set aside.
Heat oven safe skillet over medium low heat. Add onion, jalapeño, garlic chili powder, coriander and
smoked paprika. Saute unƟl onions soŌen and spices are fragrant.
Add diced turkey, salsa, gravy chicken stock and black beans. SƟr and heat through, approximately 3
minutes. Stir in processed cheese and pasta. Top with shredded cheddar. Bake in preheated oven for
approximately 25-30 minutes.
Top with any desired optional toppings and serve.

As always when consuming cannabis infused food start with a small quantity, or serving till you learn your tolerance level. Keep out of reach if children and pets.

Culinarily Yours in Cannabis , Mary Ann