Turkey: The Day After

Your turkey could look like this, thanks to Kapoor.

We're certainly not trying to get all Good Housekeeping on you. Hell, we all love the venerable day-after-Thanksgiving turkey sandwich. But if you're looking for something more than white meat on mayo, try a few of these recipes that some local foodies have offered up.

Mickey Kapoor, who owns Khyber North Indian Grill, has been a little busy with his restaurant's marquee, which currently says "These Indians have nothing to do with turkeys." "It's a public service announcement, really," he says. "People have been calling all day, confused." But he doesn't mind spending a few minutes Kapoor suggests going tikka with your turkey.

Mickey Kapoor's Turkey Tikka Marsala

You'll need:
  • Turkey breast, sliced thick
  • 1 can of Heinz tomato sauce
  • Cilantro, cumin, coriander and if possible, garam marsala (try Fiesta)
  • Then: "Heat the tomato sauce, add the spices — the garam marsala will make it really Indian," says Kapoor. "Dump the sauce over the turkey breast and serve. This is actually one of the great secrets in Indian restaurants. You could put me out of business with this recipe nonsense."

    Jay Francis, "Houston's ethnic explorer," as Robb Walsh calls him, has an easy recipe for a Mexican-themed leftover turkey with mole recipe for bachelors or busy folks who eat over the sink. Try this:

    Jay Francis's Mexican Turkey for Bachelors

    You'll need:
  • 1.5 pounds of shredded turkey skinless, preferably white meat
  • 1 jar Do�a Maria mole sauce
  • 2 cups chicken stock.
  • Then: In a saucepan, heat chicken stock with Do�a Maria mole sauce. Heat/stir until blended and thickened. Add turkey; blend until warm. Serve on heated tortillas. Enjoy.

    This bottle yields some durn good leftovers.

    Finally, Sylvia Copeland, owner of Sylvia's Enchilada Kitchen, shares her recipes for some quick turkey mole enchiladas. This recipe is much more involved than Francis's and Kapoor's, but it'll show your crowd that you're a real jefe in the kitchen.

    After the jump: Sylvia's Quick Turkey-Mole Enchiladas

    Quick Turkey Prep

  • 1 � pounds shredded or diced turkey leftovers
  • 1 can Rotel diced tomatoes (use "Original" for a spicier result)
  • 1 � cups water
  • Combine all ingredients in a medium size skillet. Bring to boil and simmer for about 20 minutes. Set aside to cool.

    Easy Mole Prep


  • 2 jars Dona Maria Mole (8.25 oz)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • � teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 5 chile guajillo ( for sauce)
  • Chile Guajillo Sauce Prep: 5 chiles guajillo ( remove seeds & stems) and 2 cups hot water,. Simmer for 15 minutes over medium heat. Using a blender or food processor, blend chiles and remaining water until liquefied. Remove solids with a strainer and discard solids. Add this sauce to the mole ingredients.)


    Using a large skillet, heat oil and then add chile guajillo sauce, contents of both jars of Dona Maria mole, salt, garlic powder and black pepper. Stir the ingredients well to blend completely. Add 2 quarts water and simmer for 15 minutes over medium heat. Set aside to cool for use as enchilada topping.

    Tortilla Prep

  • 2 dozen corn tortillas
  • 2 cups vegetable oil
  • Using a medium skillet, heat oil over medium heat. Place one tortilla at a time in the hot oil using a Teflon spatula. Quickly flip the tortilla over and remove from the hot oil. Repeat until all tortillas are lightly fried. Note: Tortillas should be in the oil about 5 seconds.

    Final Preparation of Enchiladas

    Place one tortilla on a flat surface, spoon about 2 ounces of turkey on the center of the tortilla. Roll the tortilla and place on a large baking sheet. Repeat until all tortillas are filled. Pour mole sauce over the tortillas and garnish with Monterrey Jack cheese. Bake at 350 degree oven for about 10 minutes. Makes 24 enchiladas

    KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Steven Devadanam
    Contact: Steven Devadanam