From everyone at Passanante’s Home Food Service, we hope you had an incredible Thanksgiving weekend with your family and friends. We look forward to this holiday each year and have had a great time sharing recipes with all of our customers and fans over the last month.

Preparing a huge and elaborate feast is such an exhausting task that it’s no wonder we’re thrilled to have leftovers for days — BUT if you’re anything like us, you’ve had just about all the leftover turkey sandwiches you can take and there’s still tons left in the fridge. Luckily we crawled out of our turkey coma just long enough to post a few simple recipes you can try out this week… they’re simple, delicious, easy to whip up, and can be ready in less than 30 minutes. Enjoy!

Turkey Stroganoff (serves 4):

• 2 tablespoons butter
• 8 oz. sliced mushrooms
• 1 small yellow onion, chopped
• 1 clove of garlic, minced
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1 pound chopped turkey
• 1 1/2 cups chicken stock
• 1/2 cup sour cream
• salt and pepper to taste
• 3-4 cups cooked and buttered noodles

1. Melt butter and saute mushrooms, onions and garlic for 4 to 5 minutes
2. Add flour, tomato paste and turkey
3. Cook an additional 3 to 4 minutes
4. Add stock and simmer until sauce is thick
5. Take pan off heat and add sour cream, salt and pepper
6. Serve over hot noodles

Turkey Chili (serves 6-8):

• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 medium yellow onion, chopped
• 1 yellow or orange bell pepper, chopped
• 1 or more jalapeños, chopped
• 2 teaspoons cumin
• 1 15oz. can cream corn
• 1 15oz. can corn, drained
• 1 17oz. can chopped green chiles
• 1 10oz. can green enchilada sauce
• 1 15oz. can white or navy beans, drained
• 2 cups milk
• 3-4 cups shredded turkey
• 4 oz. Monterey Jack cheese
• 1/4 cup cilantro, chopped

1. In a large pot, heat oil over medium heat
2. Add garlic, onion, bell pepper and jalapeños and cook until veggies are soft
3. Add cumin, corns, chiles, sauce, milk, beans and turkey
4. Simmer for about 10 minutes or until chili is nice and hot
5. Serve with cheese and cilantro