Friday Feast 23 November: Thanksgiving Turkey Tostadas with Guacamole

We’ve made no bones about liking to fiddle around with classic Thanksgiving leftovers in the past. Like this Thanksgiving Leftovers Eggs Benedict, Ed’s Kitchen Sink Turkey Hash, and of course we’ll be making Bib’s Roasted Turkey Bone Gumbo in the next few days too.

A buddy here in Texas is throwing a little get together with family and friends this next weekend, and wanted to serve something with a bit of Texican | Southwestern flair; he asked me a few weeks back to help him come up with something to fit the bill.

I first suggested he make up a big batch of these Not ‘Yo Mamma’s Creamy Green Turkey Enchiladas (which are excellent by the way), but he was fixated on some form of taco or tostada to deliver the goods.

After an interesting afternoon in the kitchen, fiddling around with a small turkey and a bit of stuffing he’d prepared the day before, these Thanksgiving Turkey Tostadas with Guacamole were born.

A bag of precooked corn tortilla flats (tostadas)

3 cups shredded roast turkey (best with some dark meat included)
2-3 cups shredded Monterey Jack (or Pepper Jack) cheese

Optional: Precooked stuffing (dressing) crumbled into small pieces, and sautéed in butter until brown and crispy

Recipe of your favorite guacamole – try our House Guacamole or this Columbian Guacamole

Optional toppings: More cheese, chopped pickled or fresh jalapenos, pickled or fresh diced red onions, cilantro, sour cream, shredded iceberg lettuce, etc.

Gather the ingredients and whip up a batch of guacamole; preheat the oven to 350.

On a large baking sheet, lay out the tostada flats, and sprinkle with just a bit of cheese.

Now, top each with a bit of the crisped crumbled stuffing and then turkey (I actually thought they were best with just the turkey, but try both ways), and then sprinkle more cheese over each tostada. Into the oven they go to melt the cheese; get ‘em good and hot so the Monterrey Jack oozes down over the turkey…

Plate the tostadas, dollop a big spoon of guacamole on each, and throw on whatever toppings suit you (the more the merrier in my book…).

Enjoy.