Food of the Week - Leftovers
Our refrigerators will be bustin' soon with...leftovers. Share your favorite Thanksgiving leftover recipes here.Incredible collection from last year in reply 1.
Our refrigerators will be bustin' soon with...leftovers. Share your favorite Thanksgiving leftover recipes here.Incredible collection from last year in reply 1.
||(Thanksgiving Leftover ) Turkey Rice Soup
8-10 Servings
Prep: 30 min.
Cook: 2 hours 35 min.
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
NOTE....................
The "carcus" is the skeleton that's left after you cut the meat off - or what's left of your turkey. In other words, the bones that are left with some meat on them. After you cook them for a while, you remove them, take the meat of that's left on it and cut that up and add the meat back into the soup. This makes great soup using the left over turkey bones to make soup - I like it more with vegetables and some noodles rather than the rice, but that's my preference.
posted by NJLadyInRed
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(Leftover Thanksgiving Turkey)Spinach Manicotti
14-16 Servings
Prep: 30 min.
Bake: 45 min.
2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups milk
3/4 cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 jars (26 ounces each) spaghetti sauce
1/4 cup minced fresh parsley
Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley. Yield: 14-16 servings.
posted by NJLadyInRed
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Leftover(Thanksgiving) Turkey Tetrazzini
6-8 Servings
Prep: 15 min.
Bake: 40 min.
1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional
Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.
NOTE...................
A friend of mine made this for us seniors & it was SOOOOO GOOOOD!!!She didn't use the spahetti noodles as in the recipe but the medium egg noodle.
posted by NJLadyInRed
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Leftover Thanksgiving Turkey Casserole
Prep: 30 min.
Bake: 30 min.
6 medium potatoes, peeled and cut into chunks
1-1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
NOTE......................
My family really enjoyed this recipe. I did not have 2 cans of chicken soup so I substituted 1-1/4 c of left over gravy and it worked out well. Have a salad on the side and you have a complete meal.
posted by NJLadyInRed
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White Bean-Turkey Chili with Corn Bread Dumplings
Ingredients
* 1 lb. cooked turkey
* 1 16-oz. jar chunky salsa
* 1 15-oz. can cannellini beans, rinsed and drained
* 1 tsp. chili powder
* 1 8.5-oz. pkg. corn bread mix
* 1 egg
* 1/4 cup shredded cheddar cheese (1 oz.) (optional)
* Slivered green onions (optional)
* Chili powder (optional)
Directions
1. Chop turkey. In Dutch oven combine turkey, salsa, beans, chili powder, and 2/3 cup water. Bring to boiling.
2. Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg, and 1/4 cup water. Drop batter by large spoonfuls on boiling turkey chili.
3. Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili with cheese, green onions, and chili powder. Makes 4 servings.
posted by jsw1952
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Turkey Enchildadas
Great for leftover turkey coming up thru the holdiays.
1 (10 oz.) can enchilada sauce
1 (15.5 oz) can dark red kidney beans, drained, rinsed
8 (6") corn tortillas
1 cup shredded cooked turkey
3 oz. (3/4 cup) shredded taco flavored cheese
Spray 13 x 9" baking dish with nonstick cooking spray; spray sheet of foil cut slightly larger than baking dish. Set aside.
Reserve 1/3 cup of enchilada sauce. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium heat until thoroughly heated.
Soften tortillas according to package directions. Place 1/8 of turkey on each tortilla; top each with 1/8 of bean mixture. Sprinkle each with 1 tbsp. cheese. Roll up each tortilla; place seam down in prepared baking dish. Top with reserved 1/3 cup enchilada sauce; sprinkle with remaining cheese. Cover dish with spray coated foil.
Bake at 300 for 15 to 20 mins until cheese is melted.
posted by jsw1952
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Turkey and Stuffing Casserole
1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
1/4 cup melted butter
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
3. Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
4. Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
posted by basketcaz
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Turkey Potato Casserole
1 pound cooked turkey meat, shredded
1 onion, chopped
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces cubed Cheddar cheese
8 ounces shredded Cheddar cheese
4 cups prepared mashed potatoes
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
3. Bake for 30 to 40 minutes in the preheated oven, until heated through.
posted by basketcaz
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Turkey Pot Pie
Ingredients
1 tablespoon unsalted butter, plus additional for bowls
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
2-1/2 cups Green Bean Casserole
2 cups bite-size roast turkey meat
3/4 cup Giblet Gravy
3/4 cup canned chicken broth
1 box (17.3 oz.) puff pastry sheets, thawed if frozen
flour, for rolling out dough
1 large egg, lightly beaten
4 fresh flat-leaf parsley leaves
Directions
1. Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.
2. Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.
3. Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.
4. Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons. Makes 4 servings.
posted by basketcaz
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Turkey Piccata Pasta
Ingredients
3/4 pounds linguine
4 tablespoons unsalted butter
1/3 cup rinsed and drained bottled capers
3 tablespoons freshly squeezed lemon juice
2 cups bite-size roast turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1/2 cup freshly fine grated Parmigiano-Reggiano cheese
Directions
1. Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
2. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
3. Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese.
Makes 4 servings.
posted by basketcaz
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Turkey-Apple Gyros
Ingredients
1 medium Golden Delicious apple, cored and thinly sliced
2 Tbsp fresh lemon juice
1 cup thinly sliced onion
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 tsp olive oil
8 oz cooked turkey breast meat, cut into thin strips
6 whole-wheat pita bread rounds, lightly toasted
1/2 cup plain low-fat yogurt
1 garlic clove, minced
Directions
Toss apple with lemon juice; set aside.
In a large nonstick skillet, saute onion and peppers in hot oil, stirring frequently until crisp-tender. Add turkey to skillet, and stir until heated through. Stir in apple mixture.
In a separate bowl, add garlic to yogurt and mix.
Fold pitas in half, and fill with turkey mixture. Drizzle with yogurt mixture.
posted by basketcaz
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Meat and Potatoes Casserole
3 cups mashed potatoes, seasoned
2 cups diced cooked meat
Gravy
1/2 tsp onion juice
1 Tbs butter
Cover bottom of shallow baking dish with a layer of mashed potatoes; over this spread any kind of leftover meat, leftover gravy and onion juice. Cover with layer of mashed potatoes. Dot with butter and place in 400 degree oven for 20 minutes or until heated through and brown on top.
Serves 6.
posted by basketcaz
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Cranberry Turkey Salad
Ingredients
10 oz cooked turkey breast meat, cubed
1 large red apple, cored and cut into small pieces
1/4 cup dried cranberries
1 orange, peeled and segmented (or 1 small can of mandarin oranges)
3 Tbsp coarsely chopped walnuts
1 cup jellied whole-berry cranberry sauce
1/4 cup thawed frozen orange juice concentrate
4 cups romaine lettuce, torn into small pieces
3 kiwi fruit, peeled and sliced
Directions
In a medium bowl, combine turkey, apple pieces, dried cranberries, orange, and walnuts.
In a small bowl, mix dressing: cranberry sauce and orange juice concentrate. Arrange lettuce leaves on four plates.
Gently toss turkey mixture with dressing. Serve over lettuce. Garnish with kiwi slices.
posted by basketcaz
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Velvety Yam Soup
Ingredients
2 medium yams or sweet potatoes (about 8 oz each)
2 medium leeks
2 Tbsp defatted chicken stock
1/2 tsp dried dill
1 1/2 cups evaporated skim milk
Directions
Peel the yams or sweet potatoes, and slice into 3/4-inch chunks. Place in a 1 1/2-quart casserole dish.
Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop, and add to the dish.
Stir in the stock and dill. Cover the dish with vented plastic wrap, and microwave on high for 5 minutes or until the yams or sweet potatoes are just tender.
Let stand for 4 minutes. Transfer the mixture to a blender.
Pour the milk into a 2-cup glass container, and microwave on high for 2 minutes or until warm. Add to the blender and puree.
Serve warm.
posted by basketcaz
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Cranberry Orange Muffins
Ingredients
1 cup bottled or canned cranberries, drained
2 Tbsp freshly grated orange peel
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs or 1/2 cup egg substitute
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup pecans or walnuts, chopped
Directions
Mix cranberries and orange peel, and set aside. In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine egg substitute, orange juice, and oil. Add all at once to the flour mixture. Fold in cranberries and nuts.
Spoon batter into greased or paper-lined muffin cups. Fill muffins cups about 2/3 full. Bake in a preheated 375 degree F oven for 25 minutes or until done.
posted by basketcaz
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Left-Over Ham?
Sweet and Sour Ham Steaks
1/2 tsp oil
4 (4 oz) slices cooked ham
1 bag (16 oz) frozen sliced peaches, thawed, cut bite-size
1 jar (9oz) hot or sweet mango chutney
Heat oil in a large nonstick skillet over medium-high heat. Add ham and cook 4 minutes, turning once, until lightly browned. Remove to a serving platter.
Add peaches and chutney to skillet and cook, stirring, just until hot. Spoon over ham. Garnish with chopped cilantro, if desired
Serves 4
posted by basketcaz
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Pineapple, Ham, and Rice Casserole
2 cups cooked rice
2 cups cubed cooked ham
1 can (20 oz) crushed pineapple, undrained
1/2 cup brown sugar
1 Tbs lemon juice
1 tsp ground mustard
In a bowl, combine all of the ingredients. Spoon into a greased 1-1/2 qt baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
posted by basketcaz
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Ham Fried Rice
2 Tbs oil
6 cups cold, cooked rice
1/2 tsp ground ginger
1 Tbs dried onion flakes
1 Tbs toasted sesame oil
2 Tbs soy sauce
1 cup diced, cooked ham
4 eggs, slightly beaten
Have all ingredients ready. Heat oil in a large frying pan or wok. Add in the rice and quickly stir to coat with the oil. Continue stirring, allowing to toast slightly. Add in the ginger, onion flakes, sesame oil, soy sauce and ham. Stir to blend with rice. Allow to cook for a few minutes, keeping the mixture moving to avoid burning. Make a well in the center of the rice; pour in the beaten eggs and scramble them into the rice. Cook long enough for the eggs to set.
posted by basketcaz
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Ham and Pineapple Bake
Great for breakfast!
1-1/2 cups cooked ham, chopped
1 can (8 oz) crushed pineapple, drained
1 cup bisquick
1 cup milk
2 eggs or 1/2 cup eggbeaters
2 tsp mustard
1 cup shredded cheese
Heat oven to 400 degrees. Spray a 9" pie pan.
Sprinkle ham and pineapple in pie pan. Mix bisquick, milk, eggs and mustard. Pour over ham.
Bake uncovered 25 minutes or until knife comes out clean. Sprinkle with cheese. Allow to sit a few minutes for cheese to melt.
Serves 6
posted by basketcaz
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Ham and Noodle Casserole
8 oz smaller sized pasta, like bow tie
1 - 2 cups diced, cooked ham (however much you have left-over)
1 jar Alfredo sauce
1 cup shredded cheese
1 cup bread crumbs
2 Tbs melted butter
pinch salt and pepper
Cook pasta according to package directions. Drain. In the same pot heat the Alfredo sauce, ham, and cheese until the cheese is melted. Stir in pasta. Pour pasta mixture in a greased 2 qt casserole dish. Toss the bread crumbs with the butter; salt and pepper to taste. Sprinkle over the pasta/ham mixture.
Bake in a 350 degree oven for 20-25 minutes or until bubbly and the crumbs are golden.
Cook's Note: I make my own cheese sauce.
3 Tbs butter
3 Tbs flour
1 tsp chicken bouillon
1 1/2 cups milk
1 cup shredded cheese
Melt the butter in the pot you cooked the pasta in. Whisk in the flour and bouillon thoroughly. Allow it to simmer gently for a few minutes. Add in the milk and allow it to come to a simmer; stirring constantly. Add in the cheese and stir until melted. Add in the ham and pasta and continue as above.
posted by basketcaz
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The Day After Thanksgiving Ultimate Turkey Sandwich:
Slices of turkey breast, or your fav.
stuffing
cranberry sauce
Hard rolls or bread of your choice
Build your sandwich, turkey, then sprinkle with stuffing filling in the holes between the turkey. Top with cranberry sauce. If u like mayo, you can add a little to the turkey side of the sandwich, but the cranberries keep the sandwice moist. This is our fav. sand. Enjoy.
posted by AnneValente
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GOOD FOR ALL THAT LEFTOVER TURKEY
Good for Diabetics also.
Turkey Minestrone
1/2T olive oil
1 med onion, chopped
1 clove garlic, minced
6 cups canned chicken broth
2 med red skinned potato, scrubbed and diced
1/4 cup dried split peas
1/2 tsp crushed dried basil
1/2 tsp crushed dried thyme
1 sm bay leaf
1 med zucchini, cut into 1" cubes
1 lg ripe plum tomato, seeded and diced
1 15oz cannellini beans, rinsed and drained
1 cup chopped cooked turkey meat or chicken breast
1/4 cup chopped flat-leaf parsley
2 T freshly grated Parmesan cheese
In a large pot, heat oil over med heat
add onion and garlic and saute until onion is wilted, about 5 min
Stir in chicken broth.
Raise heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 30 min
Remove bay leaf
Stir in zucchini, tomato, cannellini beans, and turkey
Simmer, uncovered, another 15 minstirring occasionally.
Ladle into soup bowl
If using, sprinkle each serving with parsley and then some of the grated cheese
Serve hot unfortunately this only feeds 3 people at our house, so if you want, double the recipe.
posted by jsw1952
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Creamy Wild Rice and Turkey Casserole
I make this dish with leftover turkey after Thanksgiving. It is so good and the wild rice in it, makes for a healthy dish.
Ingredients
6 cups cooked wild rice
1 can cream of mushroom soup (10 oz)
1 (8 oz) carton sour cream
1/2 cup butter (1 stick)
3 ribs celery, sliced
1 medium onion, chopped
1/4 lb. fresh mushrooms, sliced or 2 4oz. cans mushroom stems and pieces
1 tsp. salt
1/4 tsp. pepper
3 cups cooked turkey, cut into pieces
Prepare the wold rice. Meanwhile, combine the soup with the sour cream, stirring to blend well. Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp. Stir in the salt and pepper, sour cream-soup mixture, wild rice and turkey. Spoon into a lightly greased, shallow 3 qt. casserole. Bake, covered at 350 degrees about 45 minutes, then uncover and bake another 15 minutes, to lightly brown top of casserole. Serves: 6
posted by SpringArray
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The Day After Turkey Sandwich
* Cut slices of turkey to place of one half of bread
* Pour warm turkey gravy over entire sandwich or place another piece of bread on top of the
turkey and then pour on the gravy
* Top sandwich with cranberry sauce
I prefer my sandwich warm and accompanied by a small dinner salad with cranberries and a raspberry vinegarette.
posted by Cybercatxq
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Open faced turkey sandwich, with stuffing, potato, cranberry, and gravy on top. The next day, I make turkey hash for breakfast.
posted by softball53girl
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Just a plain ole sandwich with sliced turkey breast on a chewy dinner roll spread with real butter and a sprinkle of salt. Yum!
posted by richkats
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I love sliced dark meat of the turkey on rye or pumpernickel bread with gobs of mayo, lettuce, tomatoes , salt and pepper. Thats a meal in it self.
posted by NJLadyInRed
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TURKEY FRITTATA
6 eggs
1/3 cup milk
1 T spicy brown mustard
1/2 tSP salt
1/8 tSP black pepper
1 tSP oil
2 cup (refrigerated shredded) hash brown potatoes
1 cup (chopped-up) leftover turkey
1/2 cup(sliced) green onions
1/2 cup (2 oZ shredded) Cheddar cheese
1. Beat eggs in medium bowl. Whisk in milk, mustard, salt and pepper. Set aside.
2. Heat oil in large nonstick skillet over medium heat. Add potatoes and cook 8 to 10 minutes, or until lightly browned, turning once. Stir in turkey and onions. Reduce heat to low, cover and cook 3 minutes. Stir again. Pour egg mixture over potato mixture; cover and cook 10 minutes, or until eggs are set. Lift edges so uncooked egg flows to bottom of skillet. Sprinkle with cheese; cover and cook until cheese melts and frittata is set. Cut into wedges and serve.
posted by jsw1952
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Mashed Potatoes Au Gratin
4 Tbs fat
1/2 tsp salt
1/2 tsp paprika
2 eggs
6 cooked potatoes, riced
1/4 cup grated cheese
1/2 cup buttered crumbs
Add fat, seasonings and eggs to hot riced potatoes. Beat until light and arrange in greased baking dish. Cover with cheese and crumbs. Bake in a 300 degree oven for 10 minutes or until crumbs are browned.
posted by basketcaz
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Tender Potato Biscuits
Great to use up those leftover mashed potatoes
INGREDIENTS
2 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
1/4 cup butter or margarine
1 1/2 cups leftover mashed potatoes
1 egg, beaten
1/3 cup cold water
1/3 cup milk
extra milk for brushing the tops.
DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
posted by basketcaz
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Cranberry Crunch Squares
INGREDIENTS
1 (16 ounce) can jellied cranberry sauce
2 1/3 cups rolled oats
3/4 cup all-purpose flour
1 5/8 cups packed brown sugar
1 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.
posted by basketcaz
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Broccoli Quiche with Mashed Potato Crust
INGREDIENTS
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
posted by basketcaz
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Turkey Surprise
Oven 350
4 T margarine or butter
2 T flour
1 can(s) (14- to 14.5oz) chicken broth (1 3/4 cup)
1 tsp Worcestershire sauce
2 cup(s) leftover cooked turkey, cut into 1/2" pieces
2 cup(s) leftover cooked vegetables, coarsely chopped
1/2 cup(s) leftover stuffing
2 cup(s) leftover mashed potatoes
1/2 cup(s) shredded sharp Cheddar cheese
Preheat oven to 375
Lightly grease shallow 2qt glass or ceramic baking dish; set aside.
3qt saucepan, melt margarine on med
Whisk in flour until smooth; cook 1 min
Whisk in chicken broth and Worcestershire sauce until well blended; heat to boiling on high
Reduce heat to low and simmer 5 min stirring frequently
Stir in turkey and chopped vegetables
Spoon stuffing evenly into bottom of prepared baking dish
Top with turkey mixture
Using back of spoon, evenly spread mashed potatoes over top; sprinkle with shredded cheese.
Bake casserole 25 min until hot and bubbly and cheese begins to brown at edges
Let pie stand 5 min for easier serving.
posted by jsw1952
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Okay, so my favorite beyond the cold turkey sandwich or hot turkey sandwich with mashed potatoes both smothered with gravy is a healthy turkey soup.
Someone’s Mom's Turkey Soup Recipe
Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup that we enjoy for days. The first step is to make the stock, which you can get started on right after dinner.
Making Stock:
1. Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2. Put the leftover bones and skin into a large stock pot and cover with water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already.
3. Bring to a simmer and reduce heat to bring the stock to just below a simmer. Skim off any foamy crud that may float to the surface of the stock.
4. Cook for at least 4 hours, uncovered, occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180°F oven.
5. In the last hour of cooking add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
6. Remove the bones and strain the stock through a very fine mesh strainer or through cheesecloth.
7. If making stock for future use in soup you may want to reduce the stock by cooking a few hours longer, uncovered, just below a simmer, to make it more concentrated and easier to store.
Making the Turkey Soup:
1. Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic.
2. You can add rice, noodles, or even leftover mashed potatoes.
3. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup.
4. You may also want to add some chopped tomatoes, either fresh or canned.
5. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillon cube.
6. Add salt and pepper to taste.
posted by richkats
=================================
8-10 Servings
Prep: 30 min.
Cook: 2 hours 35 min.
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
NOTE....................
The "carcus" is the skeleton that's left after you cut the meat off - or what's left of your turkey. In other words, the bones that are left with some meat on them. After you cook them for a while, you remove them, take the meat of that's left on it and cut that up and add the meat back into the soup. This makes great soup using the left over turkey bones to make soup - I like it more with vegetables and some noodles rather than the rice, but that's my preference.
posted by NJLadyInRed
=========================
(Leftover Thanksgiving Turkey)Spinach Manicotti
14-16 Servings
Prep: 30 min.
Bake: 45 min.
2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups milk
3/4 cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 jars (26 ounces each) spaghetti sauce
1/4 cup minced fresh parsley
Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley. Yield: 14-16 servings.
posted by NJLadyInRed
===========================
Leftover(Thanksgiving) Turkey Tetrazzini
6-8 Servings
Prep: 15 min.
Bake: 40 min.
1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional
Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.
NOTE...................
A friend of mine made this for us seniors & it was SOOOOO GOOOOD!!!She didn't use the spahetti noodles as in the recipe but the medium egg noodle.
posted by NJLadyInRed
===========================
Leftover Thanksgiving Turkey Casserole
Prep: 30 min.
Bake: 30 min.
6 medium potatoes, peeled and cut into chunks
1-1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
NOTE......................
My family really enjoyed this recipe. I did not have 2 cans of chicken soup so I substituted 1-1/4 c of left over gravy and it worked out well. Have a salad on the side and you have a complete meal.
posted by NJLadyInRed
===================================
White Bean-Turkey Chili with Corn Bread Dumplings
Ingredients
* 1 lb. cooked turkey
* 1 16-oz. jar chunky salsa
* 1 15-oz. can cannellini beans, rinsed and drained
* 1 tsp. chili powder
* 1 8.5-oz. pkg. corn bread mix
* 1 egg
* 1/4 cup shredded cheddar cheese (1 oz.) (optional)
* Slivered green onions (optional)
* Chili powder (optional)
Directions
1. Chop turkey. In Dutch oven combine turkey, salsa, beans, chili powder, and 2/3 cup water. Bring to boiling.
2. Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg, and 1/4 cup water. Drop batter by large spoonfuls on boiling turkey chili.
3. Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili with cheese, green onions, and chili powder. Makes 4 servings.
posted by jsw1952
===========================
Turkey Enchildadas
Great for leftover turkey coming up thru the holdiays.
1 (10 oz.) can enchilada sauce
1 (15.5 oz) can dark red kidney beans, drained, rinsed
8 (6") corn tortillas
1 cup shredded cooked turkey
3 oz. (3/4 cup) shredded taco flavored cheese
Spray 13 x 9" baking dish with nonstick cooking spray; spray sheet of foil cut slightly larger than baking dish. Set aside.
Reserve 1/3 cup of enchilada sauce. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium heat until thoroughly heated.
Soften tortillas according to package directions. Place 1/8 of turkey on each tortilla; top each with 1/8 of bean mixture. Sprinkle each with 1 tbsp. cheese. Roll up each tortilla; place seam down in prepared baking dish. Top with reserved 1/3 cup enchilada sauce; sprinkle with remaining cheese. Cover dish with spray coated foil.
Bake at 300 for 15 to 20 mins until cheese is melted.
posted by jsw1952
==============================
Turkey and Stuffing Casserole
1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
1/4 cup melted butter
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
3. Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
4. Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
posted by basketcaz
==========================
Turkey Potato Casserole
1 pound cooked turkey meat, shredded
1 onion, chopped
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces cubed Cheddar cheese
8 ounces shredded Cheddar cheese
4 cups prepared mashed potatoes
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
3. Bake for 30 to 40 minutes in the preheated oven, until heated through.
posted by basketcaz
=============================
Turkey Pot Pie
Ingredients
1 tablespoon unsalted butter, plus additional for bowls
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
2-1/2 cups Green Bean Casserole
2 cups bite-size roast turkey meat
3/4 cup Giblet Gravy
3/4 cup canned chicken broth
1 box (17.3 oz.) puff pastry sheets, thawed if frozen
flour, for rolling out dough
1 large egg, lightly beaten
4 fresh flat-leaf parsley leaves
Directions
1. Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.
2. Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.
3. Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.
4. Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons. Makes 4 servings.
posted by basketcaz
=====================================
Turkey Piccata Pasta
Ingredients
3/4 pounds linguine
4 tablespoons unsalted butter
1/3 cup rinsed and drained bottled capers
3 tablespoons freshly squeezed lemon juice
2 cups bite-size roast turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1/2 cup freshly fine grated Parmigiano-Reggiano cheese
Directions
1. Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
2. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
3. Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese.
Makes 4 servings.
posted by basketcaz
=============================
Turkey-Apple Gyros
Ingredients
1 medium Golden Delicious apple, cored and thinly sliced
2 Tbsp fresh lemon juice
1 cup thinly sliced onion
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 tsp olive oil
8 oz cooked turkey breast meat, cut into thin strips
6 whole-wheat pita bread rounds, lightly toasted
1/2 cup plain low-fat yogurt
1 garlic clove, minced
Directions
Toss apple with lemon juice; set aside.
In a large nonstick skillet, saute onion and peppers in hot oil, stirring frequently until crisp-tender. Add turkey to skillet, and stir until heated through. Stir in apple mixture.
In a separate bowl, add garlic to yogurt and mix.
Fold pitas in half, and fill with turkey mixture. Drizzle with yogurt mixture.
posted by basketcaz
===================================
Meat and Potatoes Casserole
3 cups mashed potatoes, seasoned
2 cups diced cooked meat
Gravy
1/2 tsp onion juice
1 Tbs butter
Cover bottom of shallow baking dish with a layer of mashed potatoes; over this spread any kind of leftover meat, leftover gravy and onion juice. Cover with layer of mashed potatoes. Dot with butter and place in 400 degree oven for 20 minutes or until heated through and brown on top.
Serves 6.
posted by basketcaz
======================================
Cranberry Turkey Salad
Ingredients
10 oz cooked turkey breast meat, cubed
1 large red apple, cored and cut into small pieces
1/4 cup dried cranberries
1 orange, peeled and segmented (or 1 small can of mandarin oranges)
3 Tbsp coarsely chopped walnuts
1 cup jellied whole-berry cranberry sauce
1/4 cup thawed frozen orange juice concentrate
4 cups romaine lettuce, torn into small pieces
3 kiwi fruit, peeled and sliced
Directions
In a medium bowl, combine turkey, apple pieces, dried cranberries, orange, and walnuts.
In a small bowl, mix dressing: cranberry sauce and orange juice concentrate. Arrange lettuce leaves on four plates.
Gently toss turkey mixture with dressing. Serve over lettuce. Garnish with kiwi slices.
posted by basketcaz
======================================== =========
Velvety Yam Soup
Ingredients
2 medium yams or sweet potatoes (about 8 oz each)
2 medium leeks
2 Tbsp defatted chicken stock
1/2 tsp dried dill
1 1/2 cups evaporated skim milk
Directions
Peel the yams or sweet potatoes, and slice into 3/4-inch chunks. Place in a 1 1/2-quart casserole dish.
Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop, and add to the dish.
Stir in the stock and dill. Cover the dish with vented plastic wrap, and microwave on high for 5 minutes or until the yams or sweet potatoes are just tender.
Let stand for 4 minutes. Transfer the mixture to a blender.
Pour the milk into a 2-cup glass container, and microwave on high for 2 minutes or until warm. Add to the blender and puree.
Serve warm.
posted by basketcaz
======================================== ======
Cranberry Orange Muffins
Ingredients
1 cup bottled or canned cranberries, drained
2 Tbsp freshly grated orange peel
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs or 1/2 cup egg substitute
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup pecans or walnuts, chopped
Directions
Mix cranberries and orange peel, and set aside. In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine egg substitute, orange juice, and oil. Add all at once to the flour mixture. Fold in cranberries and nuts.
Spoon batter into greased or paper-lined muffin cups. Fill muffins cups about 2/3 full. Bake in a preheated 375 degree F oven for 25 minutes or until done.
posted by basketcaz
======================================== ==============
Left-Over Ham?
Sweet and Sour Ham Steaks
1/2 tsp oil
4 (4 oz) slices cooked ham
1 bag (16 oz) frozen sliced peaches, thawed, cut bite-size
1 jar (9oz) hot or sweet mango chutney
Heat oil in a large nonstick skillet over medium-high heat. Add ham and cook 4 minutes, turning once, until lightly browned. Remove to a serving platter.
Add peaches and chutney to skillet and cook, stirring, just until hot. Spoon over ham. Garnish with chopped cilantro, if desired
Serves 4
posted by basketcaz
===============================
Pineapple, Ham, and Rice Casserole
2 cups cooked rice
2 cups cubed cooked ham
1 can (20 oz) crushed pineapple, undrained
1/2 cup brown sugar
1 Tbs lemon juice
1 tsp ground mustard
In a bowl, combine all of the ingredients. Spoon into a greased 1-1/2 qt baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
posted by basketcaz
====================================
Ham Fried Rice
2 Tbs oil
6 cups cold, cooked rice
1/2 tsp ground ginger
1 Tbs dried onion flakes
1 Tbs toasted sesame oil
2 Tbs soy sauce
1 cup diced, cooked ham
4 eggs, slightly beaten
Have all ingredients ready. Heat oil in a large frying pan or wok. Add in the rice and quickly stir to coat with the oil. Continue stirring, allowing to toast slightly. Add in the ginger, onion flakes, sesame oil, soy sauce and ham. Stir to blend with rice. Allow to cook for a few minutes, keeping the mixture moving to avoid burning. Make a well in the center of the rice; pour in the beaten eggs and scramble them into the rice. Cook long enough for the eggs to set.
posted by basketcaz
========================================
Ham and Pineapple Bake
Great for breakfast!
1-1/2 cups cooked ham, chopped
1 can (8 oz) crushed pineapple, drained
1 cup bisquick
1 cup milk
2 eggs or 1/2 cup eggbeaters
2 tsp mustard
1 cup shredded cheese
Heat oven to 400 degrees. Spray a 9" pie pan.
Sprinkle ham and pineapple in pie pan. Mix bisquick, milk, eggs and mustard. Pour over ham.
Bake uncovered 25 minutes or until knife comes out clean. Sprinkle with cheese. Allow to sit a few minutes for cheese to melt.
Serves 6
posted by basketcaz
========================================
Ham and Noodle Casserole
8 oz smaller sized pasta, like bow tie
1 - 2 cups diced, cooked ham (however much you have left-over)
1 jar Alfredo sauce
1 cup shredded cheese
1 cup bread crumbs
2 Tbs melted butter
pinch salt and pepper
Cook pasta according to package directions. Drain. In the same pot heat the Alfredo sauce, ham, and cheese until the cheese is melted. Stir in pasta. Pour pasta mixture in a greased 2 qt casserole dish. Toss the bread crumbs with the butter; salt and pepper to taste. Sprinkle over the pasta/ham mixture.
Bake in a 350 degree oven for 20-25 minutes or until bubbly and the crumbs are golden.
Cook's Note: I make my own cheese sauce.
3 Tbs butter
3 Tbs flour
1 tsp chicken bouillon
1 1/2 cups milk
1 cup shredded cheese
Melt the butter in the pot you cooked the pasta in. Whisk in the flour and bouillon thoroughly. Allow it to simmer gently for a few minutes. Add in the milk and allow it to come to a simmer; stirring constantly. Add in the cheese and stir until melted. Add in the ham and pasta and continue as above.
posted by basketcaz
======================================== ====
The Day After Thanksgiving Ultimate Turkey Sandwich:
Slices of turkey breast, or your fav.
stuffing
cranberry sauce
Hard rolls or bread of your choice
Build your sandwich, turkey, then sprinkle with stuffing filling in the holes between the turkey. Top with cranberry sauce. If u like mayo, you can add a little to the turkey side of the sandwich, but the cranberries keep the sandwice moist. This is our fav. sand. Enjoy.
posted by AnneValente
----------------------------------------
GOOD FOR ALL THAT LEFTOVER TURKEY
Good for Diabetics also.
Turkey Minestrone
1/2T olive oil
1 med onion, chopped
1 clove garlic, minced
6 cups canned chicken broth
2 med red skinned potato, scrubbed and diced
1/4 cup dried split peas
1/2 tsp crushed dried basil
1/2 tsp crushed dried thyme
1 sm bay leaf
1 med zucchini, cut into 1" cubes
1 lg ripe plum tomato, seeded and diced
1 15oz cannellini beans, rinsed and drained
1 cup chopped cooked turkey meat or chicken breast
1/4 cup chopped flat-leaf parsley
2 T freshly grated Parmesan cheese
In a large pot, heat oil over med heat
add onion and garlic and saute until onion is wilted, about 5 min
Stir in chicken broth.
Raise heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 30 min
Remove bay leaf
Stir in zucchini, tomato, cannellini beans, and turkey
Simmer, uncovered, another 15 minstirring occasionally.
Ladle into soup bowl
If using, sprinkle each serving with parsley and then some of the grated cheese
Serve hot unfortunately this only feeds 3 people at our house, so if you want, double the recipe.
posted by jsw1952
---------------------------------------- -----
Creamy Wild Rice and Turkey Casserole
I make this dish with leftover turkey after Thanksgiving. It is so good and the wild rice in it, makes for a healthy dish.
Ingredients
6 cups cooked wild rice
1 can cream of mushroom soup (10 oz)
1 (8 oz) carton sour cream
1/2 cup butter (1 stick)
3 ribs celery, sliced
1 medium onion, chopped
1/4 lb. fresh mushrooms, sliced or 2 4oz. cans mushroom stems and pieces
1 tsp. salt
1/4 tsp. pepper
3 cups cooked turkey, cut into pieces
Prepare the wold rice. Meanwhile, combine the soup with the sour cream, stirring to blend well. Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp. Stir in the salt and pepper, sour cream-soup mixture, wild rice and turkey. Spoon into a lightly greased, shallow 3 qt. casserole. Bake, covered at 350 degrees about 45 minutes, then uncover and bake another 15 minutes, to lightly brown top of casserole. Serves: 6
posted by SpringArray
---------------------------------------- -------
The Day After Turkey Sandwich
* Cut slices of turkey to place of one half of bread
* Pour warm turkey gravy over entire sandwich or place another piece of bread on top of the
turkey and then pour on the gravy
* Top sandwich with cranberry sauce
I prefer my sandwich warm and accompanied by a small dinner salad with cranberries and a raspberry vinegarette.
posted by Cybercatxq
======================================== =========
Open faced turkey sandwich, with stuffing, potato, cranberry, and gravy on top. The next day, I make turkey hash for breakfast.
posted by softball53girl
======================================== ==========
Just a plain ole sandwich with sliced turkey breast on a chewy dinner roll spread with real butter and a sprinkle of salt. Yum!
posted by richkats
================================
I love sliced dark meat of the turkey on rye or pumpernickel bread with gobs of mayo, lettuce, tomatoes , salt and pepper. Thats a meal in it self.
posted by NJLadyInRed
======================================== ===
TURKEY FRITTATA
6 eggs
1/3 cup milk
1 T spicy brown mustard
1/2 tSP salt
1/8 tSP black pepper
1 tSP oil
2 cup (refrigerated shredded) hash brown potatoes
1 cup (chopped-up) leftover turkey
1/2 cup(sliced) green onions
1/2 cup (2 oZ shredded) Cheddar cheese
1. Beat eggs in medium bowl. Whisk in milk, mustard, salt and pepper. Set aside.
2. Heat oil in large nonstick skillet over medium heat. Add potatoes and cook 8 to 10 minutes, or until lightly browned, turning once. Stir in turkey and onions. Reduce heat to low, cover and cook 3 minutes. Stir again. Pour egg mixture over potato mixture; cover and cook 10 minutes, or until eggs are set. Lift edges so uncooked egg flows to bottom of skillet. Sprinkle with cheese; cover and cook until cheese melts and frittata is set. Cut into wedges and serve.
posted by jsw1952
=============================
Mashed Potatoes Au Gratin
4 Tbs fat
1/2 tsp salt
1/2 tsp paprika
2 eggs
6 cooked potatoes, riced
1/4 cup grated cheese
1/2 cup buttered crumbs
Add fat, seasonings and eggs to hot riced potatoes. Beat until light and arrange in greased baking dish. Cover with cheese and crumbs. Bake in a 300 degree oven for 10 minutes or until crumbs are browned.
posted by basketcaz
======================================== =
Tender Potato Biscuits
Great to use up those leftover mashed potatoes
INGREDIENTS
2 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
1/4 cup butter or margarine
1 1/2 cups leftover mashed potatoes
1 egg, beaten
1/3 cup cold water
1/3 cup milk
extra milk for brushing the tops.
DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
posted by basketcaz
======================================== ======
Cranberry Crunch Squares
INGREDIENTS
1 (16 ounce) can jellied cranberry sauce
2 1/3 cups rolled oats
3/4 cup all-purpose flour
1 5/8 cups packed brown sugar
1 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.
posted by basketcaz
======================================== ======
Broccoli Quiche with Mashed Potato Crust
INGREDIENTS
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
posted by basketcaz
======================================== ========
Turkey Surprise
Oven 350
4 T margarine or butter
2 T flour
1 can(s) (14- to 14.5oz) chicken broth (1 3/4 cup)
1 tsp Worcestershire sauce
2 cup(s) leftover cooked turkey, cut into 1/2" pieces
2 cup(s) leftover cooked vegetables, coarsely chopped
1/2 cup(s) leftover stuffing
2 cup(s) leftover mashed potatoes
1/2 cup(s) shredded sharp Cheddar cheese
Preheat oven to 375
Lightly grease shallow 2qt glass or ceramic baking dish; set aside.
3qt saucepan, melt margarine on med
Whisk in flour until smooth; cook 1 min
Whisk in chicken broth and Worcestershire sauce until well blended; heat to boiling on high
Reduce heat to low and simmer 5 min stirring frequently
Stir in turkey and chopped vegetables
Spoon stuffing evenly into bottom of prepared baking dish
Top with turkey mixture
Using back of spoon, evenly spread mashed potatoes over top; sprinkle with shredded cheese.
Bake casserole 25 min until hot and bubbly and cheese begins to brown at edges
Let pie stand 5 min for easier serving.
posted by jsw1952
======================================== =======
Okay, so my favorite beyond the cold turkey sandwich or hot turkey sandwich with mashed potatoes both smothered with gravy is a healthy turkey soup.
Someone’s Mom's Turkey Soup Recipe
Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup that we enjoy for days. The first step is to make the stock, which you can get started on right after dinner.
Making Stock:
1. Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2. Put the leftover bones and skin into a large stock pot and cover with water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already.
3. Bring to a simmer and reduce heat to bring the stock to just below a simmer. Skim off any foamy crud that may float to the surface of the stock.
4. Cook for at least 4 hours, uncovered, occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180°F oven.
5. In the last hour of cooking add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
6. Remove the bones and strain the stock through a very fine mesh strainer or through cheesecloth.
7. If making stock for future use in soup you may want to reduce the stock by cooking a few hours longer, uncovered, just below a simmer, to make it more concentrated and easier to store.
Making the Turkey Soup:
1. Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic.
2. You can add rice, noodles, or even leftover mashed potatoes.
3. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup.
4. You may also want to add some chopped tomatoes, either fresh or canned.
5. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillon cube.
6. Add salt and pepper to taste.
posted by richkats
=================================
over 2 years ago
Roasted Turkey Calzones
12 ounce oven-roasted turkey breast, chopped (about 2 1/4 cups)
2 cups chopped fresh spinach
1/2 of an 8-ounce package shredded four cheese pizza cheese
1 8-ounce can pizza sauce
2 10-ounce packages refrigerated pizza dough
milk
grated Parmesan or Romano cheese (optional)
In a large mixing bowl combine turkey, spinach, the shredded pizza cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12-by-10-inch rectangle. Cut into three 10-by-4-inch rectangles.
Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk and place on a greased baking sheet.
Repeat with remaining dough and turkey mixture. If desired, sprinkle top of each calzone with about 1/2 teaspoon grated Parmesan or Romano cheese.
Bake calzones in a 375 degree oven for about 18 minutes or until golden brown. Serve with remaining pizza sauce. Makes 6 calzones.
Make-Ahead Tip: Prepare and bake calzones as above. Cool, wrap, label, and chill overnight or freeze up to 1 month. To serve, thaw frozen calzones in refrigerator overnight. Unwrap and place on baking sheet. Bake, uncovered, in a 350 degree oven for 15 to 18 minutes or until heated through.
Serves: 6
12 ounce oven-roasted turkey breast, chopped (about 2 1/4 cups)
2 cups chopped fresh spinach
1/2 of an 8-ounce package shredded four cheese pizza cheese
1 8-ounce can pizza sauce
2 10-ounce packages refrigerated pizza dough
milk
grated Parmesan or Romano cheese (optional)
In a large mixing bowl combine turkey, spinach, the shredded pizza cheese, and 1/2 cup of the pizza sauce. On a lightly floured surface, roll one package of pizza dough out to a 12-by-10-inch rectangle. Cut into three 10-by-4-inch rectangles.
Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk and place on a greased baking sheet.
Repeat with remaining dough and turkey mixture. If desired, sprinkle top of each calzone with about 1/2 teaspoon grated Parmesan or Romano cheese.
Bake calzones in a 375 degree oven for about 18 minutes or until golden brown. Serve with remaining pizza sauce. Makes 6 calzones.
Make-Ahead Tip: Prepare and bake calzones as above. Cool, wrap, label, and chill overnight or freeze up to 1 month. To serve, thaw frozen calzones in refrigerator overnight. Unwrap and place on baking sheet. Bake, uncovered, in a 350 degree oven for 15 to 18 minutes or until heated through.
Serves: 6
over 2 years ago
(Thanksgiving Leftover)Turkey Stuffing Bake
Prep: 15 minutes
Cook: 10 minutes
Bake: 30 minutes
Serves: 4
1 3/4 cup Chicken Stock
Generous dash ground black pepper
1 stalk celery, chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
12 ounces sliced cooked turkey
1 jar (12 ounces) Campbell's® Slow Roast Turkey Gravy
Heat the stock, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.
Spoon the stuffing mixture into a 2-quart shallow baking dish. Arrange the turkey over the stuffing. Pour the gravy over the turkey.
Bake at 350°F. for 30 minutes or until the turkey and stuffing are hot.
posted by NJLadyInRed
====================================
Prep: 15 minutes
Cook: 10 minutes
Bake: 30 minutes
Serves: 4
1 3/4 cup Chicken Stock
Generous dash ground black pepper
1 stalk celery, chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
12 ounces sliced cooked turkey
1 jar (12 ounces) Campbell's® Slow Roast Turkey Gravy
Heat the stock, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.
Spoon the stuffing mixture into a 2-quart shallow baking dish. Arrange the turkey over the stuffing. Pour the gravy over the turkey.
Bake at 350°F. for 30 minutes or until the turkey and stuffing are hot.
posted by NJLadyInRed
====================================
over 2 years ago
(Thanksgiving Leftover)Turkey-Broccoli Twists
Prep: 10 minutes
Cook: 20 minutes
Serves: 5
3 cups uncooked corkscrew-shaped pasta
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
1 3/4 cup Swanson® Chicken Stock
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups cubed cooked turkey
1/4 cup grated Parmesan cheese
Cook the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan.
Stir the soup, stock, garlic powder, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.
posted by NJLadyInRed
==============================
(Thanksgiving Leftover) Turkey Primavera
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
2 tablespoons cornstarch
1 3/4 cups Chicken Stock
1/4 teaspoons garlic powder or 1 clove garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
2 tablespoons grated Parmesan cheese
Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.
posted by NJLadyInRed
==================================
Prep: 10 minutes
Cook: 20 minutes
Serves: 5
3 cups uncooked corkscrew-shaped pasta
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
1 3/4 cup Swanson® Chicken Stock
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups cubed cooked turkey
1/4 cup grated Parmesan cheese
Cook the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan.
Stir the soup, stock, garlic powder, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.
posted by NJLadyInRed
==============================
(Thanksgiving Leftover) Turkey Primavera
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
2 tablespoons cornstarch
1 3/4 cups Chicken Stock
1/4 teaspoons garlic powder or 1 clove garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
2 tablespoons grated Parmesan cheese
Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.
posted by NJLadyInRed
==================================
over 2 years ago
Turkey Casserole
4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds
Preheat oven to 350
In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.
Almond Turkey Pie
1 cup grated cheddar cheese
1 tbsp all-purpose flour
3 cups chopped cooked turkey
1 1/2 cups diced celery
1 cup mayonnaise
2/3 cup chopped toasted almonds
1 tbsp lemon juice
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground black pepper
1 refrigerated pie shell dough
Preheat oven to 350
in a large bowl mix together 3/4 cup grated cheese and flour. stir in chopped turkey, diced celery, mayonnaise, 1/3 cup chopped toasted almonds, lemon juice, oregano, salt, and pepper. on lightly floured surface, roll out dough n rectangle shape to fit 9" x 13" baking dish. transfer dough to dish being careful not to stretch pastry. turn under the edges, and flute to seal to dish spoon turkey mixture into pastry crust. sprinkle with remaining grated cheddar cheese and chopped toasted almonds. bake 30 minutes, or until lightly browned and thoroughly heated.
4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds
Preheat oven to 350
In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.
Almond Turkey Pie
1 cup grated cheddar cheese
1 tbsp all-purpose flour
3 cups chopped cooked turkey
1 1/2 cups diced celery
1 cup mayonnaise
2/3 cup chopped toasted almonds
1 tbsp lemon juice
1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground black pepper
1 refrigerated pie shell dough
Preheat oven to 350
in a large bowl mix together 3/4 cup grated cheese and flour. stir in chopped turkey, diced celery, mayonnaise, 1/3 cup chopped toasted almonds, lemon juice, oregano, salt, and pepper. on lightly floured surface, roll out dough n rectangle shape to fit 9" x 13" baking dish. transfer dough to dish being careful not to stretch pastry. turn under the edges, and flute to seal to dish spoon turkey mixture into pastry crust. sprinkle with remaining grated cheddar cheese and chopped toasted almonds. bake 30 minutes, or until lightly browned and thoroughly heated.
over 2 years ago
Just so everyone knows,,,I am a nacho fanatic. I would have to add sliced, pickled jalapenos to mine. Look how easy this is to make!
Nacho Turkey Casserole
Ingredients
* 5 cups slightly crushed tortilla chips
* 4 cups cubed cooked turkey or chicken
* 2 16-ounce jars salsa
* 1 10-ounce package frozen whole kernel corn
* 1/2 cup dairy sour cream
* 2 tablespoons all-purpose flour
* 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
Nacho Turkey Casserole
Ingredients
* 5 cups slightly crushed tortilla chips
* 4 cups cubed cooked turkey or chicken
* 2 16-ounce jars salsa
* 1 10-ounce package frozen whole kernel corn
* 1/2 cup dairy sour cream
* 2 tablespoons all-purpose flour
* 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
over 2 years ago
I think it is possible to get tired of casseroles and the like (eventually). If that happens let's not forget a classic,,,shock your body with something fresh!
Chef's Salad
Ingredients
* 4 cups torn iceberg lettuce or leaf lettuce
* 4 cups torn romaine lettuce or fresh spinach
* 4 ounces cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size pieces (about 1 cup)
* 4 ounces Swiss, cheddar, American, or provolone cheese, cut into bite-size pieces (1 cup)
* 2 hard-cooked eggs, sliced
* 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
* 1 small green or red sweet pepper, cut into bite-size strips (1/2 cup)
* 1 cup croutons (optional)
* 1/2 cup bottled French salad dressing, ranch salad dressing, or desired salad dressing
Directions
1. In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings.
2. Italian Chef's Salad: Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use a bottled Italian salad dressing or a creamy Italian salad dressing.
Makes 4 main-dish servings.
3. Mexican Chef's Salad: Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, stir together 1/4 cup bottled Thousand Island salad dressing and 1/4 cup bottled salsa.
Chef's Salad
Ingredients
* 4 cups torn iceberg lettuce or leaf lettuce
* 4 cups torn romaine lettuce or fresh spinach
* 4 ounces cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size pieces (about 1 cup)
* 4 ounces Swiss, cheddar, American, or provolone cheese, cut into bite-size pieces (1 cup)
* 2 hard-cooked eggs, sliced
* 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
* 1 small green or red sweet pepper, cut into bite-size strips (1/2 cup)
* 1 cup croutons (optional)
* 1/2 cup bottled French salad dressing, ranch salad dressing, or desired salad dressing
Directions
1. In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings.
2. Italian Chef's Salad: Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use a bottled Italian salad dressing or a creamy Italian salad dressing.
Makes 4 main-dish servings.
3. Mexican Chef's Salad: Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, stir together 1/4 cup bottled Thousand Island salad dressing and 1/4 cup bottled salsa.
over 2 years ago
TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)
**************************************** **************
2 cups diced leftover roast turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt
pie crusts (optional)
1.Preheat oven to 350 degrees .
2.Cook vegetable mix according to package instructions; drain well.
3.Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
4.If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
5.Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
6.Pour gravy over the vegetable/turkey mixture.
7.Top with stuffing, spreading evenly over all.
Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
NOTE..................
Use up all those holiday leftovers to create a new dish that doesn't taste like you are trying to use up leftovers. I intentionally make extra stuffing and gravy so that I make this meal for another time. Freezes well for a future meal if you just can't stand the idea of turkey and stuffing just after the holiday.
**************************************** **************
2 cups diced leftover roast turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt
pie crusts (optional)
1.Preheat oven to 350 degrees .
2.Cook vegetable mix according to package instructions; drain well.
3.Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
4.If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
5.Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
6.Pour gravy over the vegetable/turkey mixture.
7.Top with stuffing, spreading evenly over all.
Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.
NOTE..................
Use up all those holiday leftovers to create a new dish that doesn't taste like you are trying to use up leftovers. I intentionally make extra stuffing and gravy so that I make this meal for another time. Freezes well for a future meal if you just can't stand the idea of turkey and stuffing just after the holiday.
over 2 years ago
MOM'S TURKEY CROQUETTES
*************************
1 cup cooked turkey, ground
1 cup leftover mashed potatoes
1/2 cup leftover cold gravy
Salt & Pepper to taste
dry breadcrumbs
vegetable oil
1.In a bowl, combine the turkey, potatoes and gravy, mixing well.
2.Add salt and pepper if needed. Mixture should stick together; if necessary, add more gravy.
3.Form oblong croquettes, using about 1/3 cup of the mixture for each.
4.Gently roll the croquettes in bread crumbs to coat, then place formed croquettes on a plate. Refrigerate 1/2 hour to allow them to get firm.
5.In a large (preferably non-stick)skillet, heat about 1/4 inch of vegetable oil to almost smoking.
6.Gently place croquettes in pan, being careful to avoid overcrowding.
7.When croquettes are golden on one side, gently turn and finish browning.
8.Remove to a paper towel lined plate before serving.
Makes 6-7 croquettes.
NOTE: If you wish, a food processor can be used to make this recipe and speed up prep time.
After the holidays, when we'd had our fill of turkey sandwiches,I would make these croquettes for dinner. This is more of a method than a recipe, so feel free to add or adapt in whatever way you please!
*************************
1 cup cooked turkey, ground
1 cup leftover mashed potatoes
1/2 cup leftover cold gravy
Salt & Pepper to taste
dry breadcrumbs
vegetable oil
1.In a bowl, combine the turkey, potatoes and gravy, mixing well.
2.Add salt and pepper if needed. Mixture should stick together; if necessary, add more gravy.
3.Form oblong croquettes, using about 1/3 cup of the mixture for each.
4.Gently roll the croquettes in bread crumbs to coat, then place formed croquettes on a plate. Refrigerate 1/2 hour to allow them to get firm.
5.In a large (preferably non-stick)skillet, heat about 1/4 inch of vegetable oil to almost smoking.
6.Gently place croquettes in pan, being careful to avoid overcrowding.
7.When croquettes are golden on one side, gently turn and finish browning.
8.Remove to a paper towel lined plate before serving.
Makes 6-7 croquettes.
NOTE: If you wish, a food processor can be used to make this recipe and speed up prep time.
After the holidays, when we'd had our fill of turkey sandwiches,I would make these croquettes for dinner. This is more of a method than a recipe, so feel free to add or adapt in whatever way you please!
over 2 years ago
Another great post by sandl and a must-have for our left-overs post...
Your Ultimate Shelf Life Guide
Keep It or Toss It?
How long will your favorite food or beverage stay safe and tasty?
How Long Can You Keep Thanksgiving Leftovers?
view link
posted by sandl
======================================
Your Ultimate Shelf Life Guide
Keep It or Toss It?
How long will your favorite food or beverage stay safe and tasty?
How Long Can You Keep Thanksgiving Leftovers?
view link
posted by sandl
======================================
over 2 years ago
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