Foodsday Tuesday: What Do You Do With All That Turkey?

No matter how perfectly you try to calculate the amount of turkey-per-person, you always end up with leftovers. And there's really only so much leftover turkey, or so many turkey sandwiches, that a person can eat. You're stuck for ideas, but you don't want all that food to go to waste. What follows is Ma Phillyist's surefire way to make sure that the leftover bird gets eaten—and that people will like it. (The recipe works really well with chicken, too, if you decide to make it again but don't want to mess with the turkey.)

TURKEY SOPA CASSEROLE

Preheat Oven to 325 degrees.
Lightly grease a 3-quart casserole.

Grate 1 cup Monterrey Jack cheese and set aside.

Soften 10-12 corn tortillas (cut in half) in hot oil. Set aside on paper towels to drain. (You can skip this step if you're dieting—or lazy—by microwaving the tortillas for 10-15 seconds just before arranging them in the casserole dish.)

Mix (in a large bowl):
1 pint sour cream (can use lite or low-fat)
3 10-oz. cans diced tomatoes with green chiles
4 cups cooked turkey, cut in bite size chunks

Line casserole with half of the softened tortillas. Be sure they overlap slightly. Cover with half of the turkey mixture. Add another layer of softened tortillas and then turkey. Top with grated cheese.

Bake uncovered for one hour. May be prepared ahead and frozen. Allow uncooked frozen casserole to defrost at room temperature for 2 hours, and then bake for 1 hour.

The turkey carcass above brought to you by dicksdaily.