Thanksgiving Leftovers

Thanksgiving Leftovers

Some interesting recipes to use up all those delicious leftovers!

Turkey-Mushroom Bread Pudding, serves 8

2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey breast (about 8 ounces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups 1% low-fat milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups French or Italian bread, cut into 1-inch cubes (about 8 ounces)
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.

Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving.

Cranberry Squares

1 1/2 cups oats

1 1/2 cups flour

1 1/2 cups brown sugar

1 tsp baking powder

1 cup butter

1 cup whole berry cranberry sauce

Mix the oats, flour, and brown sugar with the baking powder. Blend in the butter until the mixture is crumbly.

Press 2/3 of the oat mixture into the bottom of 9 in square pan. Top with cranberry sauce. Sprinkle the remaining oat mixture over the cranberries.

Bake at 350^o F for 30 min. Let cool completely and cut into squares.

Turkey Pot Pie, serves 4

1 cup(s) cooked turkey, cut into pieces

3/4 cup(s) chicken broth

1/4 cup(s) non-fat dry milk

1 1/2 tablespoon(s) flour

1/2 teaspoon(s) salt

1/8 teaspoon(s) tarragon

1/8 teaspoon(s) parsley

1/8 teaspoon(s) pepper

1/8 cup(s) onion, baby, frozen

3/4 cup(s) mixed vegetables, frozen, do not thaw

1/2 pie crust, in a deep dish pan

1/2 pie crust, rolled, let sit at room temperature 15 min.

Par-cook panned pie crust according to package directions. Cook for only 7-8min.

Beat nonfat dry milk and flour with water until smooth. Add salt, tarragon, parsley and pepper. Cook over medium heat, stirring constantly, until mixture thickens. Mix in chicken and vegetables. Pour into pie crust

Trim pie crust to fit over pie dish. Top pie dish with 2nd crust and seal pie by pressing dough firmly to edge bottom crust. Cut steam holes.

Tremendous Turkey Tetrazzini, serves 4

1/2 quart(s) turkey stock

4 turkey breast cutlets, boneless

1 shallot, minced

1 1/2 tablespoon(s) butter, unsalted, divided

1 tablespoon(s) olive oil

1 1/2 tablespoon(s) all-purpose flour

1/2 cup(s) dry white wine

3/8 cup(s) heavy cream

1/4 teaspoon(s) nutmeg, ground

Salt and pepper

1/4 pound(s) vermicelli, cooked al dente

6 mushrooms, cleaned and sliced

1/2 cup(s) bread crumbs, toasted

3/8 cup(s) Parmesan cheese, grated

1/8 cup(s) almonds, sliced

Bring the stock to a boil in a large skillet with a lid. Add the turkey/chicken; return to a boil. Reduce the heat to medium low, cover and poach the turkey/chicken for about 8 minutes. Remove the turkey/chicken from the pot and set aside to cool. Reserve the stock for later use in the sauce.

In a large skillet, sauté the shallots in the oil and 1 tablespoon of the butter for a few minutes, until slightly golden. Whisk in the flour and cook one more minute. Whisk in the wine and reduce by half. At this point, whisk in the reserved stock. Stir in the heavy cream, allowing the sauce to thicken. Season the sauce with the nutmeg, salt, and pepper. Bring to a bubbling stage and reduce the heat to low.

In the meantime, cook the vermicelli until al dente; set aside. Slice the turkey/chicken into 1/2-inch strips and add to the sauce pan, coating the meat in the sauce. In a small skillet, melt the remaining 2 tablespoons of unsalted butter, and then add the mushrooms, sautéing until almost tender. In a large bowl, toss the turkey/chicken (in sauce pan) with the vermicelli and the sautéed mushrooms. Transfer mixture to a buttered 9" x 12" baking dish and top with the bread crumbs, parmesan and almonds. Let cool and package for the freezer.

Turkey, Cranberry & Pecan Couscous, from Harris Teeter, serves 8

2 1/2 cups chicken broth

2 tablespoons olive oil, divided

1/2 teaspoon salt

10 ounces couscous

1 cup pecans

1 cup fennel bulb, chopped

2 cups turkey, cooked and shredded

3/4 teaspoon cumin

1/2 cup dried cranberries, minced

salt and pepper, to taste

In a medium pot, bring 2 cups broth, 1 tbsp olive oil and salt to a boil. Stir in couscous; cover. Remove from heat and let stand 10 minutes.

Meanwhile, heat a small, dry skillet. Add pecans and toast for 5-6 minutes or until fragrant; remove and set aside. Heat remaining 1 tablespoon olive oil in pan; add fennel and sauté over medium heat until fennel is soft and begins to caramelize. Stir in turkey and remaining 1/2 cup broth, and bring to a simmer.

Add cumin and cinnamon to couscous; stir. Stir in turkey, and broth to couscous, along with pecans and dried cranberries. Season to taste with salt and pepper, and serve.

On-Dish Turkey and Stuffing Bake, adapted from Pepperidge Farm, serves 6

1/2 turkey breast, chopped or 2 lbs chopped, cooked turkey

6 cups prepared stuffing

Paprika

1 can condensed cream of mushroom soup

1/3 cup milk

1 can sliced mushrooms or 4 oz fresh sliced mushrooms

Preheat oven to 400F.

Spray a 3qt shallow baking dish with cooking spray.

Spoon stuffing into the bottom of the dish. Sprinkle chopped turkey over the stuffing.

Mix the soup, milk and mushrooms together. Pour over the chicken.

Cover with foil and bake 20-30 minutes or until heated through.

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