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Post by Linda on Oct 7, 2002 16:34:49 GMT -6
Turkey and Leftover Turkey Recipes
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Post by Linda on Oct 7, 2002 16:35:16 GMT -6
TURKEY DRESSING
2 Turkey drumsticks 4 stalks celery 3 med. onions 2 tbsp. black pepper Lowery seasoning salt 3 med. green peppers 2 tbsp. salt Self-rising cornmeal Self-rising flour 4 tbsp. butter (Crockery Shed Spread) 1/2 c. Miracle Whip 2 tbsp. garlic powder 1 doz. unsalted crackers 4 eggs 1/2 c. sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.
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Post by Linda on Oct 7, 2002 16:35:36 GMT -6
TURKEY BUFFET CASSEROLE
4 oz. med. white noodles, (2 c.) 1 pkg. frozen broccoli spears 2 tbsp. butter or margarine 2 tbsp. flour 1 tsp. salt 1/4 tsp. prepared mustard 1/4 tsp. pepper 2 c. milk 1 c. (1/4 lb.) grated American cheese 2 c. cut up cooked turkey 1/3 c. slivered toasted almonds
Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot. Makes 4 to 6 servings.
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Post by Linda on Oct 7, 2002 16:36:36 GMT -6
BAKED TURKEY SALAD
2 c. diced leftover turkey 2 c. diced celery 1/2 c. chopped almonds or walnuts 1/2 c. mayonnaise 1 can sliced water chestnuts, drained (optional) 1/2 c. sharp grated cheese 2 tsp. grated onion 1 can cream of chicken soup Salt & pepper to taste 1 sm. pkg. potato chips, crushed
Combine all ingredients except cheese and chips. Place in well greased 2 quart casserole 2 inches deep. Sprinkle with cheese and chips. Bake in 325 to 350 degree oven until hot.
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Post by Linda on Oct 7, 2002 16:36:54 GMT -6
TURKEY-CRANBERRY SALAD
1 cup leftover cooked turke) 2 hard cooked eggs, chopped 1 c. celery, diced 1/2 c. stuffed green olives, sliced 1 tbsp. minced onion, can be dry but use less 1/2 c. cashews Salt and pepper to taste 3 oz. pkg. raspberry Jello Mayonnaise, to moisten 2 c. cran-raspberry juice
Dissolve Jello in HOT cranberry juice. Mix remaining ingredients and press into 8 x 10 pan. When Jello thickens, pour over salad. Chill until firm. To serve, cut into squares and serve on lettuce.
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Post by Linda on Oct 7, 2002 16:37:29 GMT -6
HOT TURKEY SALAD
3 1/2 c. cooked cubed leftover turkey 1 c. celery 1 tbsp. minced onion (fresh) 2 tbsp. lemon juice 1/4 tsp. pepper 1 can soup (cream of chicken, mushroom or onion) 3/4 c. evaporated milk 1 c. mayonnaise 1/4 c. water 2 hard boiled eggs, chopped 1/2 c. chopped almonds Chinese noodles
Blend soup, milk and water. Add nuts. Then add other ingredients. Pour into 9 x 11 inch pan. Sprinkle with Chinese noodles. Bake at 350 degrees for 30 minutes.
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Post by Linda on Oct 7, 2002 17:08:43 GMT -6
TURKEY POT PIE
1 cup leftover turkey, removed from bone and cut into sm. pieces Leftover gravy 1 c. celery, chopped 1 c. onion, chopped 1 c. carrots, chopped 3 tbsp. flour and water mixture 1 pie crust for top, unbaked
Cook and simmer turkey and gravy on stove. Separately simmer celery, onion, and carrots until tender. Add to meat. Cook for half an hour. Thicken with flour and water mixture. Pour into baking dish and salt and pepper to taste. Cover mixture with pie crust making sure edges touch sides of dish. Bake in 350 degree oven until crust is brown.
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Post by Linda on Oct 7, 2002 17:09:10 GMT -6
EASY TURKEY POT PIE
2 cups Leftover turkey 2 (10 1/2 oz.) cans chicken gravy 10 oz. box frozen mixed vegetables 10 oz. can refrigerated biscuits
In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.
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Post by Linda on Oct 7, 2002 17:56:57 GMT -6
TURKEY POT PIE
2 c. cooked turkey 1 can chicken broth 1 c. heavy cream 1/4 c. flour 2 tbsp. margarine 1/4 to 1/2 tsp. thyme Dash of garlic Salt & pepper Leftover gravy 1/2 cup Carrots & mushrooms, sliced 1/2 Onion, sliced 1/2 cup Pearl onions 1/2 cup Green pepper, chopped 1 cup potatoes & celery, chopped
Melt margarine in saucepan. Add spices. Mix in flour until smooth. Add broth and crisp vegetables. Cook about 40 to 45 minutes or in microwave on high for 20 minutes. Add cream, gravy and rest of vegetables. Cover with favorite pie crust and bake 40 to 45 minutes at 425 degrees.
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Post by Linda on Oct 7, 2002 17:57:23 GMT -6
TURKEY-BROCCOLI CASSEROLE
2 cups leftover turkey 2 pkgs. frozen broccoli 1 c. grated Cheddar cheese 1 stick oleo 5 tbsp. flour Salt and pepper to taste 1 1/2 c. chicken broth 1 c. whipping cream 3/4 c. bread crumbs
Cut turkey into bite size pieces. Put into 9x13 baking dish. Cook broccoli in salted water - drain. Place on top of turkey. Melt butter in saucepan over medium heat. Blend in flour. Add cheese and broth. Cook until thick. Add whipping cream, stir until smooth. Put over turkey and broccoli. Cover with bread crumbs. Bake 25 minutes.
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Post by Linda on Oct 7, 2002 17:57:44 GMT -6
ZUCCHINI CASSEROLE
4 c. chopped leftover turkey 6 c. diced unpeeled zucchini 1 c. onion diced 1 c. shredded carrots 1 can (10 1/2 oz.) cream of chicken soup undiluted 1 ctn. (8 oz.) sour cream 1/8 tsp. garlic powder 1 pkg. chicken flavor stuffing mix 1/2 c. butter 1 c. Cheddar cheese, grated (optional)
Combine zucchini and onion in medium saucepan, add water to cover and bring to boil. Boil in medium saucepan, add water to cover and bring to boil. Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread in buttered 13 x 9 inch baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees for 1 hour or until golden brown. Yield: 6 to 8 servings.
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Post by Linda on Oct 7, 2002 17:58:02 GMT -6
LEFTOVER CASSEROLE
1 sm. can asparagus, drained 2 cups leftover turkey 1 can cream of chicken soup 3 slices American cheese Buttered cracker crumbs Worcestershire, salt, pepper to taste
Place meat slices in casserole flat Pyrex dish 7x12 inch. Add asparagus, cheese slices and soup seasoned with Worcestershire, salt and pepper. Cover with crumbs and bake 350 degrees until bubbly. Serves 6 to 8.
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Post by Linda on Oct 7, 2002 17:58:35 GMT -6
BROWN RICE CASSEROLE
1 1/2 c. white rice 1/2 c. chopped green onions 1/2 can beef consomme 1 c. sliced mushrooms 1 1/2 to 2 c. cut-up leftover turkey 1/4 c. butter or salad oil 1 green pepper, sliced 1 c. water
Saute onion in small amount of butter until golden brown, then set aside. In same pan, using a small amount of butter, brown the rice. Pan and oil must be very hot before putting rice in pan, then you must stir constantly until rice becomes a golden brown. Then place rice in casserole or baking dish, add sauteed onion, leftover turkey, consomme and water. Cover and cook in 350 degree oven for about 1 hour or until liquid has been absorbed by the rice. About 15 minutes before it is done, add the green pepper and about 5 minutes before serving, add mushrooms.
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Post by April B. on Nov 16, 2003 18:51:19 GMT -6
Brined Turkey Brine: 1 cup plus 2 tbs. kosher salt 1 gallon cold water 1-12 lb. turkey - giblets removed Turkey: 6 Tbs. unsalted butter, softened 1/4 cup fresh orange juice 2 tbs. fresh lemon juice 1 tbs dried thyme 1 tsp kosher salt 3/4 tsp ground pepper 1 lg. onion, quartered 2 celery ribs, cut into 2" lengths 1 bunch thyme springs (2 oz) 4 sage springs 4 garlic cloves, unpeeled 3 bay leaves 6 thick slices of bacon 1 qt. chicken stock or broth In large stockpot, dissolve salt in cold water. Add turkey. (I added water to just cover top of turkey) Refrigerate 12 - 24 hours. Remove turkey from brine and pat dry inside and out with paper towels. Roast the turkey: Preheat oven to 325*. In small bowl, blend butter, orange juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, thyme sprigs, sage springs, garlic and bay leaves. Transfer bird to rack set in roasting pan. Arrange the bacon slices over the breast and pour 2 cups of stock into roasting pan. (The first time I made it, rubbing the softened butter and getting it to stick to the turkey didn't work so well, so the second time I made it...I melted butter...mixed ingredients with it...and brushed inside and all over outside. Also, I adapt to what I have. I used frozen orange juice the first time...and apple juice the second time. And I never have fresh lemon juice, so reconstituted works! I also substituted dried sage for the sprigs and dried thyme for the thyme springs.... refrigerated, chopped roasted garlic for the whole cloves of garlic.) Roast the turkey in the oven for 45 min., baste with 1 cup of stock. Roast 1 1/2 hours longer, basting with pan juices every 20 min. Add remaining 1 cup of stock and roast 1 hr. and 50 min. longer, basting every 15 min. with pan juices. When turkey done, the bacon will be very dark. Remove it and discard. Remove turkey and let rest 20 min. Use juices for Giblet gravy. This turkey comes out very moist and has a seasoned flavor "all the way to the bone" of the turkey.
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