Last year, ***Will|http://pulchersentio.prwdot.org/*** ***lamented|http://pulchersentio.prwdot.org/001488.html*** the turkey leftover phenomenon. I’m assuming that it won’t be a problem for him this year, living in Japan and all. Is there an equivalent leftover phenomenon in Japan?

In any case, after this year’s Thanksgiving celebration in South Boston, we were presented with a portion of the leftover turkey. Becky made use of it tonight in the form of Mexican Turkey Casserole:

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MEXICAN TURKEY CASSEROLE
 2 c. chopped cooked turkey
1 can cream of chicken soup
1 c. milk
1/4 c. diced green chilies
2 c. crushed tortilla chips
1/4 c. sliced green onion
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
Paprika for garnish

In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips on bottom of 2 quart casserole. Pour in half of turkey mixture; sprinkle on half of onion and half of each cheese. Layer another 1/3 of the chips, remaining turkey mixture, onion and cheese. Top with remaining chips. If desired, sprinkle with paprika over chips for added color. Cover and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes longer. Let stand 5 minutes before serving. NOTE: It can also be baked in regular oven at 350 degrees for 45 minutes. Good with rice and green beans.

NOTE: If you prefer a relatively mild flavor, be sure to use mild green chilies. This casserole has an excellent flavor and is not “hot”.

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It was quite good. And there’s still plenty of turkey left over. w00t.

(Speaking of yesterday’s celebrations, there are some ***photos|http://gallery.prwdot.org/thanksgiving_2004_pt1*** from Corey’s breakfast birthday party, and for family members, there are photos from the Southie celebration available in the Family gallery – let me know if you need access.)