The Fifth Day

 
You guessed it... today is turkey, Day 5.  Given that turkey, Day 1 is already too much for me, Day 5 is really pushing my limits.  So far there has been a giant turkey leg eaten while sitting down at the table (Thanksgiving), turkey eaten standing up as leftovers in the kitchen, turkey sandwiches, turkey eaten standing up as leftovers in the kitchen (again), and here we are... Day 5.

The most important part of the fifth day is that nothing can taste at all like turkey.  It's fine to have turkey in the meal, but it must be hidden.  And there's only really one good way to do that:  casserole [soup is perhaps a possibility as well, but not quite as effective a hiding place].  So here I am, casserole in the oven, and actually eagerly awaiting my turkey dinner. 

You see, I've figured out that my favorite casserole is the perfect repository for leftover turkey.  In fact, tonight's casserole involves all sorts of Thanksgiving leftovers (extra buttermilk, cheese) and miscellaneous things already present in my cupboard and freezer (canned black beans, tortillas, green chilies).  There's almost nothing better than a meal that requires no preparation, weird ingredients, or run to the grocery store for that last thing you forgot to buy (or perhaps, three trips to three different grocery stores the day before Thanksgiving for the many, many things you forgot to buy).  This casserole is versatile--change the beans to kidney beans, add jalapenos, omit the turkey entirely for a vegetarian meal, add ham.  But I guess that's exactly what casseroles are, versatile, easy, and the only way to make it through the fifth day.

Chilaquile Casserole
Adapted from Still Life With Menu by Mollie Katzen

12 corn tortillas, thawed if frozen
1 can beans (black or kidney), drained and rinsed
1 medium onion, diced
2 cloves garlic, diced
2 cups turkey or chicken, diced or shredded
2 4 oz cans green chilies, drained
2 cups buttermilk
4 eggs
3 cups monterey jack (or mix with cheddar) cheese, grated
1 tsp cumin
1 Tbsp olive oil
salt and pepper

Preheat oven to 375 degrees.  Grease a 9x13 inch casserole dish or baking pan.

Heat olive oil and cumin in skillet over medium heat.  Add onion and garlic and saute until soft and starting to brown, about 10 minutes.  Add chilies, turkey, and beans and cook, heating through, about 2 minutes.

In a separate bowl, beat together the eggs and buttermilk.  Add salt and pepper.

Tear six of the tortillas into bite-sized pieces and spread evenly across the bottom of the casserole dish.  Top with half of the cheese and the onions/bean/turkey mix.  Top with the remaining six tortillas, also torn into bite-sized pieces and the remaining half of the cheese.  Slowly pour the buttermilk/egg mixture over the dish.  Place uncovered in oven and bake 35 minutes.  Serve hot or at room temperature with a garnish of sour cream and hot sauce for those who desire a little more spice.