Here's a link to some great turkey leftover recipes! (For those of you that know her, this is Tami Neal's blog -- Niki Lott's Mom.) I'll be looking back at this later this week when we have a bunch of leftover turkey!
http://lettersfrommom-nealsnews.blogspot.com/2011/11/turkey-talk.html
Showing posts with label Recipe-MainDish Turkey. Show all posts
Showing posts with label Recipe-MainDish Turkey. Show all posts
Monday, November 21, 2011
Monday, March 1, 2010
Golden Shepherd's Pie
Since St. Patrick's Day is in March, I'm going to post an Irish dish today. (If it's not Irish, don't burst my bubble. I'm happy thinking it is.)
I don't remember how I stumbled on this recipe, but it was back when I was looking for recipes to use the turkey breast I got on sale. I misplaced it for a while (in a folder on my computer) and found it again! So I pulled out some turkey and stuffing* I had in the freezer, used leftover veggies and potatoes in the frig (I planned extra mashed potatoes the day before) and put this together.
Around Christmas, I found these little ceramic loaf pans for $1. I picked them up thinking I would make bread for someone and give them away. For some reason, I remembered they were laying around and made individual "pies". It worked great to send in my hubby's lunch to reheat in the microwave.
Golden Shepherd's Pie
2 to 3 cups prepared stuffing
1 cup cooked green beans, broccoli, carrots, or other vegetables
2 1/2 cups turkey, cubed or sliced
1 to 2 cups turkey gravy
2 cups mashed potatoes
1/4 cup butter, diced (optional especially if you preseasoned your potatoes)
Garnish: Shredded Cheddar Cheese, Paprika, Parsley
In four lightly greased oven-safe bowls, a 10" deep-dish pie plate or an 11x7" baking dish, layer stuffing, vegetables, turkey and gravy. Spread or pipe mashed potatoes over top; Dot with butter and sprinkles with garnishes as desired. Bake at 350 degrees for 25 to 35 minutes, until heated through and golden. Serves 4-6.
* Some recipes I have call for a small amount of stuffing, so I make a whole box and freeze the remainder. My MIL puts some in her chicken salad. I use it for various recipes.
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After some research, I found the source of this recipe: Gooseberry Patch (again!) Click on it to be linked to the recipe.
I don't remember how I stumbled on this recipe, but it was back when I was looking for recipes to use the turkey breast I got on sale. I misplaced it for a while (in a folder on my computer) and found it again! So I pulled out some turkey and stuffing* I had in the freezer, used leftover veggies and potatoes in the frig (I planned extra mashed potatoes the day before) and put this together.
Around Christmas, I found these little ceramic loaf pans for $1. I picked them up thinking I would make bread for someone and give them away. For some reason, I remembered they were laying around and made individual "pies". It worked great to send in my hubby's lunch to reheat in the microwave.
Golden Shepherd's Pie
2 to 3 cups prepared stuffing
1 cup cooked green beans, broccoli, carrots, or other vegetables
2 1/2 cups turkey, cubed or sliced
1 to 2 cups turkey gravy
2 cups mashed potatoes
1/4 cup butter, diced (optional especially if you preseasoned your potatoes)
Garnish: Shredded Cheddar Cheese, Paprika, Parsley
In four lightly greased oven-safe bowls, a 10" deep-dish pie plate or an 11x7" baking dish, layer stuffing, vegetables, turkey and gravy. Spread or pipe mashed potatoes over top; Dot with butter and sprinkles with garnishes as desired. Bake at 350 degrees for 25 to 35 minutes, until heated through and golden. Serves 4-6.
* Some recipes I have call for a small amount of stuffing, so I make a whole box and freeze the remainder. My MIL puts some in her chicken salad. I use it for various recipes.
------------------------
After some research, I found the source of this recipe: Gooseberry Patch (again!) Click on it to be linked to the recipe.
Sunday, January 31, 2010
Slow Roasted Turkey Breast
What meal(s) come to mind when you hear the words "turkey breast"? I can usually only think of the traditional Thanksgiving meal with stuffing, corn, and mashed potatoes. Thinking I might be the only one that thought that, I asked my friend and she said the same thing. So, when I saw turkey breast on sale Buy One, Get One, I decided to go to the ever faithful website, http://www.allrecipes.com/.
A recipe came up with high ratings, and there were two, count them, two ingredients!
Slow Roasted Turkey Breast
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
There were a few suggestions for adding butter to the bottom of the slow cooker or adding a few veggies like onion and celery for more flavor. I did add about a 1/2 cup of water just because I didn't want the powdered soup mix to cook on the bottom of the slow cooker. Because of time restrictions, I cooked mine for 2 hours on high and 4 hours on low -- it was falling off the bone!
We had broccoli with cheese and some jazzed up scalloped potatoes with cheese & bacon (a recipe that I might share later after I tweak it a little). The turkey has a savory flavor from the onion soup mix which was a nice change from the traditional cooked poultry taste. I was also able to save about 4 cups of turkey to use in other recipes.
Photo and recipe courtesy of Allrecipes.com.
A recipe came up with high ratings, and there were two, count them, two ingredients!
Slow Roasted Turkey Breast
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
There were a few suggestions for adding butter to the bottom of the slow cooker or adding a few veggies like onion and celery for more flavor. I did add about a 1/2 cup of water just because I didn't want the powdered soup mix to cook on the bottom of the slow cooker. Because of time restrictions, I cooked mine for 2 hours on high and 4 hours on low -- it was falling off the bone!
We had broccoli with cheese and some jazzed up scalloped potatoes with cheese & bacon (a recipe that I might share later after I tweak it a little). The turkey has a savory flavor from the onion soup mix which was a nice change from the traditional cooked poultry taste. I was also able to save about 4 cups of turkey to use in other recipes.
Photo and recipe courtesy of Allrecipes.com.
Sunday, November 22, 2009
"Turkey" Stuffed Shells
UPDATE: Just had a friend tell me they added chopped up broccoli to the mix before stuffing the shells. What a great way to add veggies if your family is picky.
Here's a recipe that will give you something to do with your Thanksgiving leftovers. My husband's aunt made this for us after I had surgery years ago. It's definitely a comfort-type food!
The original recipe calls for jumbo shells, but because I get lazy or sometimes am in a hurry, I've substituted various types of pasta for the shells (ditalini, penne, "mini lasagna" noodles) and turned it into a casserole. (See photo at bottom of post.)
Chicken Stuffed Shells
1 box jumbo shells (cooked al dente)
1 box stuffing mix
1 c mayonnaise
1 1/2 - 2 c chicken breast (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 "can" milk (fill one of soup cans), divided
1 - 16 oz pkg shredded cheddar or Mexican blend cheese, divided
1. Preheat oven to 350 degrees. Spray or grease 9x13 pan.
2. Mix together stuffing, mayo, cream of mushroom soup, 3/4 of the milk and 1 cup cheese in a medium mixing bowl.
3. Using a spoon, scoop the stuffing mixture into the shell and place in the baking pan. (Don't know if I've ever ended even using all the shells.)
4. Stir cream of chicken soup and remainder of the milk. (I use the mixing bowl to save on dishes.) Pour over stuffed shells. Sprinkle cheese on top.
5. Bake for 20-25 minutes until warmed through. (I prefer to cover with foil for 10-15 minutes, then remove for the remaining time. This keeps it from drying out but allows for some time to lightly brown.)
I have made a whole recipe and split it between two smaller pans and froze one for later. A 9x13 is a lot for us. Plus it saves on the work for later. Can also make earlier in the day and just put it in the oven at dinner time.
Recipe from Marlene Lott.
To make into a casserole: Mix all ingredients except 1 cup of cheese. Scoop all into a 9x13 pan. Sprinkle remaining cheese on top. Bake for 20-25 mintues.
Here's a recipe that will give you something to do with your Thanksgiving leftovers. My husband's aunt made this for us after I had surgery years ago. It's definitely a comfort-type food!
The original recipe calls for jumbo shells, but because I get lazy or sometimes am in a hurry, I've substituted various types of pasta for the shells (ditalini, penne, "mini lasagna" noodles) and turned it into a casserole. (See photo at bottom of post.)
Chicken Stuffed Shells
1 box jumbo shells (cooked al dente)
1 box stuffing mix
1 c mayonnaise
1 1/2 - 2 c chicken breast (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 "can" milk (fill one of soup cans), divided
1 - 16 oz pkg shredded cheddar or Mexican blend cheese, divided
1. Preheat oven to 350 degrees. Spray or grease 9x13 pan.
2. Mix together stuffing, mayo, cream of mushroom soup, 3/4 of the milk and 1 cup cheese in a medium mixing bowl.
3. Using a spoon, scoop the stuffing mixture into the shell and place in the baking pan. (Don't know if I've ever ended even using all the shells.)
4. Stir cream of chicken soup and remainder of the milk. (I use the mixing bowl to save on dishes.) Pour over stuffed shells. Sprinkle cheese on top.
5. Bake for 20-25 minutes until warmed through. (I prefer to cover with foil for 10-15 minutes, then remove for the remaining time. This keeps it from drying out but allows for some time to lightly brown.)
I have made a whole recipe and split it between two smaller pans and froze one for later. A 9x13 is a lot for us. Plus it saves on the work for later. Can also make earlier in the day and just put it in the oven at dinner time.
Recipe from Marlene Lott.
To make into a casserole: Mix all ingredients except 1 cup of cheese. Scoop all into a 9x13 pan. Sprinkle remaining cheese on top. Bake for 20-25 mintues.
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