Thanksgiving Leftover Recipes
This week, we have a few recipes to use up that leftover bird. We have also included a few side dishes.
The holiday season is almost upon us. If you have a favorite dish that you make for the holidays, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to firstname.lastname@example.org.
Crescent Turkey Casserole
Prep/Total Time: 30 min.
Makes: 4 servings
1/2 c. mayonnaise
2 T. all-purpose flour
1 tsp. chicken bouillon granules
1/8 tsp. pepper
3/4 c. 2% milk
2 c. frozen mixed vegetables (about 10 oz.), thawed
1-1/2 c. cubed cooked turkey breast
1 tube (4 oz.) refrigerated crescent rolls
Preheat oven to 375°. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan.
Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.
Turkey Biscuit Potpie: In a bowl, combine turkey breast, thawed mixed vegetables, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 teaspoon dried thyme. Place in a greased 9-in. deep-dish pie plate. Mix 1 cup biscuit/baking mix, 1/2 cup milk and 1 lightly beaten large egg; spoon over top. Bake at 400° for 25-30 minutes.
Turkey Asparagus Casserole: In a bowl, combine turkey breast, one thawed 10-ounce package frozen cut asparagus, one 10-3/4-ounce can condensed cream of chicken soup and 1/4 cup water. Bake at 350° for 30 minutes, topping with one 2.8-ounce can French-fried onions during the last 5 minutes.
Anytime Turkey Chili
Prep Time: 20 min.
Cook Time: 1-1/4 hours
Makes: 8 servings (2 quarts)
2/3 c. chopped sweet onion
1/2 c. chopped green pepper
1-1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. olive oil
2 garlic cloves, minced
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15-1/2 oz.) great northern beans, rinsed and drained
1 can (15 oz.) solid-pack pumpkin
1 can (15 oz.) crushed tomatoes
1 can (14-1/2 oz.) reduced-sodium chicken broth
1/2 c. water
2 T. brown sugar
2 T. chili powder
1/2 tsp. pepper
3 c. cubed cooked turkey breast
Shredded cheddar cheese, optional
In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Homemade Turkey Soup
Prep Time: 30 min.
Cook Time: 2 hours 35 min.
Makes: 10 servings
(about 2-1/2 quarts)
1 leftover turkey carcass (from a 10- to 12-lb. turkey)
2 quarts water
1 med. onion, cut into wedges
1/2 tsp. salt
2 bay leaves
1 c. chopped carrots
1 c. uncooked long grain rice
1/3 c. chopped celery
1/4 c. chopped onion
1 can (10-1/2 oz.) 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 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 bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Oven Roasted Brussels Sprouts with Bacon, Cranberries and Walnuts
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 8 Servings
22–24 Brussels sprouts (roughly 2 lbs.)
1 T. extra virgin olive oil
3 strips bacon
1/4 c. dried cranberries
1/4 c. walnuts (roughly chopped)
Salt & freshly ground black pepper
1 teaspoon Maple syrup (opt.)
Preheat oven to 375ºF.
Clean and trim Brussels sprouts and cut them in half.
Add Brussels sprouts to a cooking tray and drizzle extra virgin olive on top. Season with salt and pepper and toss using your fingers to coat evenly. Bake for 25-30 minutes until Brussels sprouts are tender.
Meanwhile, cook bacon strips until just short of crispy and transfer to a plate covered with paper towel. Keep the bacon oil!
Add walnuts to the bacon oil and cook on medium heat for 2-3 minutes, until walnuts are golden brown. Add walnuts to the plate next to the bacon.
Chop bacon into bite size pieces and toss in a bowl together with walnuts, dried cranberries and Brussels sprouts (and maple syrup). Season with salt and pepper and serve.
This Oven Roasted Brussels Sprouts Recipe will keep refrigerated for up to 3-4 days.
Creamy Corn Casserole
Prep Time: 5 minutes
Cook Time: 35 minutes
1/2 c. unsalted butter melted
1 (8 oz.) container sour cream room temp.
2 lg. eggs room temp.
2 T. granulated sugar
15 oz. can cream style corn
15 oz. can sweet corn drained
8.5 oz. box corn muffin mix
Salt to taste
Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk together butter, sour cream, and eggs until well combined.
Stir in sugar, cream style corn, sweet corn, corn muffin mix, and salt.
Pour mixture into the prepared pan.
Bake in preheated oven for 20-35 mins or until the mixture has set. It may still be slightly “jiggly,” but that’s ok.
Easy Pecan Pie
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: serves 10
1 c. light OR dark corn syrup
1 c. granulated sugar
2 T. butter, melted
1 tsp. pure vanilla extract
1-1/2 c. (6 oz.) coarsely chopped pecans
1 (9”) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
Quote of the Week:
“The more you practice the art of thankfulness, the more you have to be thankful for.”
~ Norman Vincent Peale