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| | From:  £åd¥ß®êtå (Original Message) | Sent: 11/12/2008 12:08 AM |
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Thanksgiving Recipes 
Share recipes for those Thanksgiving Leftovers.  | | | | |
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Day After Thanksgiving Fiesta Salad - 1/2 cup Mayonnaise
- 1/2 cup prepared salsa
- 6 cups torn romaine lettuce leaves
- 2 cups diced cooked turkey
- 4 slices bacon, crisp-cooked and crumbled
- Salad Fixin's*
1. In medium bowl, combine Mayonnaise and salsa; set aside.
2. In large bowl, combine remaining ingredients. Just before serving, toss with mayonnaise mixture.
* Salad Fixin's: Use chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips.
TRY THESE VARIATIONS:
Green Chili & Lime Ole Turkey Salad... substitute 1 can (4.25 oz.) chopped green chilies, drained, and 1 tablespoon lime juice for salsa and prepare as above.
Next Day Ole Turkey Wrap... spread mayonnaise-salsa mixture on flour tortillas, then layer with remaining ingredients and Salad Fixin's. Roll up and enjoy!
Turkey Nachos Ole... omit lettuce. Arrange 1 bag (7 oz.) tortilla chips on baking sheet, then top with turkey and 2 cups shredded cheese; broil until cheese is melted. Drizzle with mayonnaise-salsa mixture, sprinkle with bacon and top with your favorite Nacho Fixin's.
Next Day Turkey Taco Salad...layer lettuce, turkey, bacon and your favorite Taco Fixin's over tortilla chips, then drizzle with mayonnaise-salsa mixture.
Next Day Pasta Salad... omit lettuce and bacon and increase mayonnaise and salsa to 3/4 cup EACH. Combine with turkey, 8 ounces rotelle pasta, cooked and drained, 1 cup shredded cheddar cheese, 1 small red bell pepper, chopped, and 2 cloves garlic, finely chopped.
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Leftover Turkey Super Sandwiches - 4 Tbsp. Mayonnaise
- 8 slices whole grain bread
- 1/2 cup prepared stuffing
- 1/2 lb. sliced leftover or deli turkey
- 1/2 cup cranberry sauce
- 1 small apple, cored and sliced
- Spread It: Spread Mayonnaise generously on 4 bread slices.
- Layer It: Layer stuffing, turkey, cranberry sauce and apple on bread slices.
- Top It: Top with remaining 4 bread slices.
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Turkey Pot Pie - 1 Tbsp. Butter
- 1 small onion, chopped
- 1 package (10 oz.) frozen mixed vegetables, thawed
- 3 cups cubed cooked turkey
- 3/4 cup water
- 1/2 cup milk
- 1 package Roasted Turkey gravy mix
- 1 container (12 oz.) refrigerated flaky buttermilk biscuits
Preheat oven to 375°. In 3-quart saucepan, melt Butter over medium-high heat and cook onion, stirring occasionally, 3 minutes. Stir in mixed vegetables, turkey, water, milk and Roasted Turkey gravy mix. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook, stirring frequently, 3 minutes. Spoon into 2-quart casserole. Halve biscuits, then arrange on turkey mixture cut sides down with edges touching. Bake uncovered 25 minutes or until biscuits are golden brown. |
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| | Sent: 11/12/2008 12:15 AM |
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Turkey Tetrazzini This stunning pasta dish can be made with turkey or chicken breast. This dish was first made in a restaurant, using chicken, and was named for an opera star of the 1890s, Luisa Tetrazzini. Over the years, countless cooks have made the dish at home, resulting in numerous delicious variations like this turkey version.
Prep time: 15 minutes
Cooking time: 40 minutes
You Will Need
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
What to Do
1. Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.
2. Meanwhile, in a medium saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the cheddar cheese until melted. Stir in turkey, mushrooms and pimientos (if using).
3. Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread-crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.
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Creamy Turkey Vegetable Soup This hearty soup gives you yet another option for your Thanksgiving leftovers.
You Will Need
1 large onion, finely chopped
2 tablespoons butter
3 cups diced unpeeled red potatoes
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed cooked turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream
What to Do
1. In a large saucepan, sauté onion in butter until tender. Add potatoes and broth.
2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning.
3. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).
Serves 8 (2 quarts)
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Cranberry Cheesecake: two 8-ounce packages of cream cheese 2 eggs ½ cup cream ½ cup sugar 2 cups homemade-type cranberry sauce graham-cracker crust Beat together two 8-ounce packages of cream cheese, 2 eggs, ½ cup cream, ½ cup sugar. Add 2 cups homemade-type cranberry sauce; pour into a graham-cracker crust. Bake for 40 minutes at 325˚F. |
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Potato Cakes 4 cups mashed potatoes 1 teaspoon minced onion 1 well-beaten egg Combine 4 cups mashed potatoes with a minced onion and a well-beaten egg. Pat into 3-inch cakes and pan-fry over medium, 5 minutes on each side.
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Sweet Potato Bisque You Will Need
1 onion, minced
1 tablespoon butter or oil
4 cups cooked sweet potatoes
2 cups low-sodium beef broth
2 cups milk
1 teaspoon rosemary
Juice from one-quarter of an orange
1 teaspoon orange peel, minced
1/8 teaspoon black pepper
Salt to taste In a large pot, soften the onion in the butter or oil. Add the sweet potatoes, broth, milk and rosemary; bring to a boil and simmer for 5 minutes. Add orange peel and orange juice; purée in a food processor or blender. Add black pepper and salt to taste. Serves 8 |
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Turkey Pita Tacos Preparation time: 25 minutes
Cooking time: 5 minutes
You Will Need
1 tablespoon vegetable oil
1 tablespoon cider or red wine vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked turkey or chicken
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small tomato, chopped
1 cup chunky salsa
3 green onions, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 garlic clove, minced
1 cup (4 ounces) shredded cheddar cheese
5 pita breads (6 inches), halved
What to Do
1. In a small bowl, combine the first six ingredients; set aside. In a large bowl, combine the turkey, peppers, tomato, salsa, onions, olives and garlic. Stir the oil mixture; pour over the turkey mixture and mix well. Stir in cheese.
2. On a lightly greased griddle, heat pita breads on both sides. Spoon about 1/2 cup turkey mixture into each half.
Serves 5
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Turkey Club Sandwich There are two theories on how this perennial sandwich favorite got its name. Some say it was dubbed a club sandwich because it was served in club cars of trains. Others insist it was because the double-decker was a must on country club menus.
Prep time: 15 minutes
Cooking time: 5 minutes
You Will Need
4 strips lean bacon, halved
12 slices home-style white or whole-wheat sandwich bread, toasted
1/2 cup reduced-fat mayonnaise
8 lettuce leaves
1 large tomato, thinly sliced
8 ounces thinly sliced cooked turkey breast or chicken breast
8 tiny sweet pickles (optional)
8 pimiento-stuffed green olives (optional)
What to Do
1. In a 10-inch skillet, cook bacon over moderate heat until crisp. Drain on paper towels; set aside.
2. Spread 1 side of each bread slice with some of the mayonnaise. Place a lettuce leaf on the mayonnaise side of 4 bread slices. Top each with some of the sliced tomato and 2 half strips bacon. Add another slice of bread, mayonnaise side up. Top with remaining lettuce leaves. Divide turkey among sandwiches. Top with remaining bread slices, mayonnaise side down.
3. Cut sandwiches in half diagonally. Thread a pickle and an olive (if using) onto each of 8 wooden picks. Poke a pick into each sandwich half.
Serves: 4
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Turkey Stir-Fry Supper You can have the turkey and vegetables cooked and on the table in less than an hour.
Prep time: 20 minutes
Cooking time: About 35 minutes
You Will Need
2-1/4 pounds boneless skinless turkey breast
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth, divided
5 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 package (10 ounces) frozen broccoli spears, thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can (14 ounces) bean sprouts, drained
What to Do
1. Cut turkey into 2-inch long strips. Heat oil in a Dutch oven or wok over medium-high heat. Stir-fry turkey in batches 5 to 7 minutes or until juices run clear; set turkey aside.
2. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender.
3. Cut broccoli into 3-inch pieces. Add broccoli, carrots and onions to rice mixture; simmer 3 to 5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir 2 minutes. Stir in turkey and bean sprouts; heat through.
Serves: 14
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