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The Great Gobble-Up

Transforming Thanksgiving turkey into tempting new tastes

Leftover turkey after Thanksgiving? Don't settle for the same old sandwiches! Elevate post-holiday feasting to a whole new level of deliciousness this year by transforming turkey into brand new dishes with just a few extra ingredients. Lauren Allen from Tastes Better from Scratch (on Instagram @TastesBetterFromScratch) shares three recipes that let you savor every last morsel of that beloved traditional Thanksgiving centerpiece in new ways.

Turkey Taquitos 

makes: 4 servings

prep time: 10 minutes

cook time: 22 minutes

total time: 32 minutes


  • 2 cups cooked shredded turkey
  • 6 oz. cream cheese, softened
  • ¼ cup salsa, your favorite kind
  • ¼ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup baby spinach leaves, chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • salt and freshly ground black pepper for taste
  • 15-20 corn or flour tortillas


1. Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.

2. For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

3. Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.

4. Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

5. Serve taquitos with guacamole, salsa and sour cream.

White Turkey Chili

makes: 5 servings

prep time: 10 minutes

cook time: 25 minutes

total time: 35 minutes



  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
  • 2½ cups low-sodium chicken broth
  • 2 4 oz. cans diced green chilies
  • 1½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime, juice from
  • salt and freshly ground black pepper, to taste
  • 2 15 oz. cans great northern beans
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked turkey, shredded


1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

3. Drain and rinse beans in a strainer.

4. Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!).

5. Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

6. Remove from heat and stir in sour cream and cooked turkey.

7. Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

Arroz Chaufa

makes: 5 servings

prep time: 5 minutes

cook time: 10 minutes

total time: 15 minutes


  • 2 Tablespoons sesame oil
  • 1 bunch green onion, chopped, (divided into greener and whiter parts)
  • 1 bell pepper, diced
  • 2 hot dogs
  • 2 eggs, beaten
  • 2 garlic cloves
  • 1 Tablespoons ginger root, grated
  • 1 cup cooked and shredded turkey
  • 4 cups pre-cooked, cold rice
  • 2-3 Tablespoons soy sauce (more or less to taste)


1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom.

2. Add hot dogs, onion, and bell pepper. Add garlic and ginger.

3. Slide to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.

4. Once cooked, mix the eggs with the vegetable mix.

5. Add the rice and turkey to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.

6. Season with additional salt, if needed, to taste.

  • Photo by Nicole Leggio
  • Photo by Lauren Allen
  • Photo by Nicole Leggio