Thanksgiving 2013

Thanksgiving at the McArdle’s is all about traditions.  We dream about my grandma’s Cornbread Stuffing recipe, cranberry chutney, and Kevin’s cheeseball.  This year, we’re adding a few new recipes to the mix.  A Pinterest favorite; Grilled Shrimp with Cranberry Salsa is a great appetizer to prepare your guests palates for the coveted Thanksgiving dinner.  Scroll down and you’ll find two of my favorite ways to use turkey leftovers!  Happy Thanksgiving everyone.
Grilled Shrimp with Cranberry Salsa
Ingredients Amount
Large shrimp, deveined 1 lb.
jalapeno, finley chopped 1
garlic, minced 1 cup
cilantro, roughly chopped 1⁄2 cup
lime zest 1 lime
lime juice 1 lime
honey 1 Tblsp.
ground cumin 1/2 tsp
kosher salt 1/4 tsp.
canola oil 2 Tblps.
Cranberry Salsa
Cranberries 1 cup
honey 2 Tblps.
lime zest 2 Tblps.
scallions, minced 2 Tblps.
cilantro, roughly chopped 2 Tblps.
jalapeno, minced 2 Tblps.
ground cumin 2 Tblps.


1.  Combine first 10 ingredients in a zip-top plastic freezer bag; seal, and turn to coat shrimp. Chill 1 hour.
2. Preheat grill to 350° to 400° (medium-high)  heat. Remove shrimp from marinade, discarding marinade. Grill shrimp, turning once, 4 to 6 minutes or just until they turn pink. Sprinkle with salt, if desired, and serve with Fresh Cranberry Salsa.
3.  Pulse cranberries in a food processor 4 to 5 times or until coarsely chopped. Transfer to a medium bowl; stir in honey and remaining ingredients.

DeeAnn’s Favorite Way to Use Leftover Turkey:

Asian Turkey BBQ on Sesame Scallion Toasts

Ingredients Amount
Hoisin Sauce 1/3 cup
BBQ Sauce 1/3 cup
Fresh Ginger Root, minced 1 Tblsp.
Sesame Oil 2 Tblsp., divided
Turkey, chopped 3 cups
Green Onions, diced 1/2 cup
English Muffins, split 4


1.  Preheat the broiler.
2.  In a large saucepan over medium heat, whisk together hoisin sauce, BBQ sauce, ginger and 1 Tblsp. sesame oil.  Mix in turkey, green onions, salt and pepper to taste.
3.  Toss gently until all ingredients are well blended.  Cook approxiately 10 minutes.
4.  In a small bowl, mix the remaining sesame oil and remaining green onions.  Brush the cut side of the English muffins lightly with this mixture.  Place the muffin halves face up on a medium baking sheet.
5.  Broil English muffins 2 minutes or until lightly toasted.  Remove and top with the turkey mixture.  Serve warm.

Serves 4


Four Season Enchiladas
From Tastebud Susan, who adapted it from

Ingredients Amount
Chopped Green Chili Peppers, drained 1 – 4oz. can
Cream Cheese, softened 1/4 pound
Ground Cumin 1/2 tsp.
Turkey, chopped 2 cups
Flour Tortillas 8
Salsa 16 oz.
Chili Beans, undrained 16 oz.
Shredded Monterey Jack Cheese 1 cup


1.  Preheat oven to 350 degrees.Lightly grease a 9 x 13 pan.
2.  In a mixing bowl, blend together chilies, cream cheese and cumin.  Stir in chopped turkey.
3.  Place the tortillas in microwave for 1 minute to soften.  Spread about 2 heaping Tblsp. of mixture on each tortilla and roll up.  Place seam-side down in single layer in the 9 x 13 pan.  Combine the salsa and beans and spoon over the tortillas.  Top with the cheese.
4.  Bake for 20 – 30 minutes or until hot and bubbly.