Mexican Turkey Skillet -- A New Way to Stretch the Holiday Bird One More Day

The week after Thanksgiving is always a particular kind of quiet. The daycare is back open but half the kids are still at grandparents houses and the ones who did come in were sugared-up and slightly feral. My coworker Tamara and I ate leftover turkey sandwiches at lunch every single day and had no regrets.

I made turkey soup this week, which is my favorite use of the carcass Gloria always sends me home with. Simmer that bird for hours with onion and celery and bay leaves until the broth turns golden and rich. Strain everything, pull any remaining meat off the bones, add noodles and diced carrots and a handful of fresh parsley. It is humble and nourishing and tastes like the holiday stretched one more week.

December is coming and I have been thinking about Christmas. At the daycare we are already planning the holiday party. I am in charge of the craft station this year, which means I will spend the next three weeks covered in glitter. The kids lose their entire minds over the holidays in a way I find very healing.

I have no Christmas tradition of my own, not really. Gloria and James do a simple thing: Christmas Eve service at New Hope Baptist, a nice breakfast Christmas morning, a modest exchange of gifts. I love it because it is theirs and they share it with me. This year I am thinking about making a real Yule log cake, which I have never attempted but I have been watching tutorial videos all week. It looks terrifying and I am going to do it anyway.

Tamara and I made it through the whole week on turkey sandwiches and I don’t regret a single one — but by Friday I needed the turkey to become something entirely different, something that didn’t feel like a leftover at all. This Mexican Turkey Skillet was exactly that: a little heat, a little color, and enough going on that it felt like a fresh meal rather than the tail end of a holiday. It’s the kind of recipe that makes good use of already-cooked meat without asking much of you, which felt exactly right for the quiet, in-between week we’d just had.

Mexican Turkey Skillet

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

• 2 cups cooked turkey, shredded or diced
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 cup frozen or canned corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 1/2 cup shredded Mexican blend cheese
• Fresh cilantro, sliced green onions, and sour cream for serving (optional)

Instructions

1. Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the turkey. Stir in the shredded turkey and cook for 2–3 minutes, allowing it to pick up some color and heat through evenly.
3. Season and combine. Sprinkle in the chili powder, cumin, smoked paprika, and garlic powder. Stir well to coat everything in the spices.
4. Add the remaining ingredients. Pour in the diced tomatoes with green chiles, black beans, and corn. Stir to combine and bring the mixture to a gentle simmer.
5. Simmer. Reduce heat to medium-low and let the skillet simmer for 8–10 minutes, until the liquid has reduced slightly and everything is heated through. Season with salt and pepper to taste.
6. Top with cheese. Sprinkle the shredded cheese over the skillet, cover with a lid for 1–2 minutes until melted, then remove from heat.
7. Serve. Spoon into bowls and top with fresh cilantro, sliced green onions, and a dollop of sour cream if desired. Serve with warm tortillas or over rice.

Nutrition (per serving)

Calories: 340 | Protein: 30g | Fat: 10g | Carbs: 32g | Fiber: 8g | Sodium: 620mg