|
 
There’s sure to be plenty of turkey left when
the stuffing has all but disappeared, or vice-versa, so let’s
put those scrumptious leftovers to good use. In fact, I’m
not sure that I don’t enjoy our traditional holiday meals
the next day nearly as much as during the main event. On Thanksgiving
Day, I had prepared so much food that I didn’t think I wanted
to see another slice of turkey, so I shared the excess with neighbors.
The next day, I was craving turkey and dressing so bad I could
nearly taste it, and not a morsel was to be found! Share with
others, but make sure you keep a little put back for yourself
when the urge to splurge (once again) strikes! Here’s hoping
your Christmas was merry and bright . . . .
Turkey
Pot Pie
1 ½ cups frozen peas and carrots, thawed
under cold water
5 Tbs. butter
5 Tbs. all-purpose flour
¼ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cups turkey or chicken broth
2/3 cup milk
2 ½ to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Drain peas and carrots; set aside. Heat butter in 2-quart
saucepan over low heat until melted. Stir in flour, onion, salt
and pepper. Cook, stirring constantly, until mixture is bubbly;
remove from heat then stir in broth and milk.
Place back on heat; heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square;
ease into ungreased 9-inch square pan. Pour turkey mixture into
the pastry-lined pan. Roll remaining pastry into 11-inch square;
cut out designs with small cookie cutter. Place square over filling;
turn edges under and crimp. Bake in 425° oven until golden
brown, about 35 min.
Cream
of Chicken or Turkey Soup
1 qt. chicken or turkey broth
1 cup chopped chicken or turkey
1 cup heavy cream
¼ tsp. salt (about)
1/8 tsp. pepper
1/8 tsp. nutmeg
1 Tbsp. minced parsley or chives
Bring broth and meat to a simmer and slowly mix in cream.
Add salt to taste, pepper, and nutmeg. Cover and let simmer over
lowest heat about 10 minutes. Serve hot, topped with minced parsley.
(May need to add more broth or a bit of water if too thick.) Double
recipe if needed.
Turkey
and Dressing Casserole
3 ½ cups cooked turkey meat, chopped
4 Tbsp. flour
4 Tbsp. butter
1 ½ cup turkey or chicken broth
½ cup sherry
½ cup cream
Salt and pepper to taste
½ tsp. tarragon
½ tsp. thyme
¼ tsp. sage
2 eggs, slightly beaten
3 cups left-over dressing
Mix all together and bake in a greased baking dish at 325
for about 25- 30 minutes or until done.
Stuffing
Quiche
1 ½ cups prepared stuffing
Melted butter
½ cup cheese, shredded
1 cup left over cooked meat
¼ Tbs. roasted garlic (optional)
3 eggs, beaten
1/3 cup milk
Salt and pepper
Preheat oven to 375°F. In a small casserole dish, pat
stuffing into dish forming a crust. If needed mix the stuffing
with a bit of melted butter to help it stick. Bake the crust for
about 8-10 minutes until it is slightly set. Take casserole out
of the oven and scatter cheese and meat over the crust. Mix eggs,
seasoning, garlic and milk together then pour into the casserole
dish. Bake for about 30-35 minutes or until set.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
|
Get Firefox