Archive for Wednesday, November 22, 2006

Leftover recipes

November 22, 2006


Here are some recipes for your leftover turkey and other Thanksgiving foods:

Mashed potato and turkey soup

2 tablespoons butter

1 medium yellow onion, diced

2 cups sliced button mushrooms

1 medium carrot, coarsely grated

1 teaspoon dried thyme

4 cups low-sodium chicken broth

3 cups mashed potatoes

2 cups chopped cooked turkey

Salt and freshly ground black pepper, to taste

In a large saucepan over a medium-high flame, melt the butter. Add the onion, mushrooms, carrot and thyme and saute until the onion is just translucent, about 4 to 5 minutes.

Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth. Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper. Makes 6 servings.

Source: Associated Press

Turkey and salsa verde panini

3/4 cup chopped Italian parsley

7 green olives, pitted and coarsely chopped

2 tablespoons capers, chopped

1 small garlic clove, finely chopped

1 teaspoon chopped lemon zest

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

2 large pieces ciabatta, each about 4 by 6 inches, or other flatbread

Sliced leftover turkey

Place parsley, olives, capers, lemon zest, olive oil and lemon juice in a small bowl and stir well. Add salt and pepper to taste.

Cut ciabatta in half horizontally. Spread 3/4 of the salsa verde in the bottom halves of the bread. Arrange the turkey slices on top of the green sauce. Then spoon the remaining sauce over the turkey. Cover with the top halves of bread. Press firmly down so the panini holds together, and the salsa verde soaks into the bread to flavor it.

Source: "Panini, Bruschetta, Crostini" by Viana Le Place

Cobb salad wrap

2 tablespoons red wine vinegar

1/2 cup bottled blue cheese dressing

4 slices of bacon

1/2 medium head romaine lettuce

2 hard-boiled eggs

2 medium tomatoes

1 avocado

4 large plain or flavored flour tortillas at room temperature

In a small bowl, stir vinegar into dressing until well-blended and set aside. Fry bacon until crisp, drain on paper towels, let cool and crumble. Tear or chop romaine lettuce into bite-sized pieces. Chop eggs, tomato and avocado into small dice.

Lay tortilla on a flat surface and layer with turkey, lettuce, bacon, eggs, tomato and avocado as desired. Drizzle with dressing and roll, folding the ends burrito-style, into a tight wrap. Slice in two cross-wide for easier eating. Repeat with remaining ingredients.

Source: McClatchy Tribune

Artichoke turkey pizza

1 baked thin Italian pizza crust (12 inches)

1 1/2 cups shredded mozzarella cheese

1 can (14.5 ounces) diced tomatoes

1 cup chopped leftover cooked turkey

1 can (14 ounces) artichoke hearts, drained, coarsely chopped

1 can (2.25 ounces) sliced black olives, drained

1/2 cup (2 ounces) shredded Parmesan cheese

Preheat oven to 450 degrees. Place crust on ungreased baking sheet. Sprinkle with mozzarella cheese. Top with tomatoes, turkey, artichokes, olives and Parmesan cheese.

Bake 10 minutes, or until cheese is melted.


Curried turkey with jasmine rice

2 tablespoons vegetable oil

1 large onion, chopped (about 1 cup)

1/2 cup chopped celery

1/2 large red bell pepper, chopped (about 1/2 cup)

1 clove garlic, minced

2 tablespoons all-purpose flour

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/8 teaspoon ground cloves

1 can (14.5 ounce) chicken broth

3 cups chopped leftover cooked turkey

1 large Granny Smith apple, chopped (about 1 cup)

1/2 cup raisins

1 teaspoon grated lemon peel

1 tablespoon fresh lemon juice

1/8 teaspoon crushed red pepper

3 cups hot cooked jasmine rice

Shredded coconut (optional)

Heat oil in large saucepan over medium heat. Add onions, celery, bell peppers and garlic. Cook 8 minutes, or until vegetables are tender, stirring frequently. Add flour, curry powder, salt, turmeric and cloves; cook and stir 1 minute. Gradually add chicken broth, stirring until well-blended. Cook 5 minutes, or until thickened, stirring constantly.

Stir in turkey, apples, raisins, lemon peel, lemon juice and crushed red pepper. Cook 5 minutes, or until apples are crisp-tender and mixture is hot, stirring occasionally. Serve over the rice. Top with coconut, if desired.


Turkey lasagna

1 tablespoon olive oil

1 cup minced onions

3 cups cooked turkey, chopped

10 ounces frozen chopped spinach, thawed, well-drained and patted dry

3 cups grated mozzarella cheese

1 1/2 cups grated Parmesan cheese

1 cup ricotta cheese

1/2 teaspoon dried rosemary, crushed

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 teaspoon freshly squeezed lemon juice

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

9 wide lasagna noodles, cooked and drained

In a small saute pan, heat olive oil and saute minced onions over medium heat. Mix together all remaining ingredients except noodles.

Put 3 noodles on the bottom of a 13-by-9-by-2-inch baking dish and top with 1/3 of the turkey/cheese mixture. Repeat two more times alternating with noodles and turkey/cheese mixture.

For baking: Sprinkle top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake in a preheated 350-degree oven for 1 hour or until mixture reaches an internal temperature of 165 degrees and the top is golden.


Turkey chowder

1 tablespoon olive oil

1 onion, peeled and chopped

1/2 cup diced celery

1 cup diced carrots

12 ounces red skinned potatoes, peeled and diced

1 red bell pepper, seeded and chopped

2 cloves garlic, peeled and crushed

2 tablespoons all-purpose flour

3 cups turkey stock

10 ounces cooked turkey, diced

2 ounces sweet corn kernels

Salt and freshly ground black pepper, to taste

1 teaspoon dried thyme

1/4 cup light cream or table cream

Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes. Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock.

Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn. Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot.

Stir in cream and adjust seasonings. Serve in warm soup bowls.



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