Cooking with turkey
By By Lisa Tindell
You've probably already found a way to use up the leftovers from your Thanksgiving meal.
I know that I was tired of dressing and dumplings by Friday evening. I was lucky enough to have a smoked turkey for my Thanksgiving dinner. With a smoked turkey, the possibilities of dishes are almost limitless. I didn't use quite all of the turkey in the Brunswick Stew I created, so I froze it.
Cooked meat will last a couple of weeks or up to a month in your freezer without losing any flavor or texture.
Turkey salad is always a good idea, and I have a great recipe for a ham and noodle bake that I'll share with you today.
Even though you may have used up your leftover turkey and ham already, there is another holiday coming that will more than likely create another leftover situation.
For that reason, I've decided to go ahead and give you some recipes that use what remains you may have from your holiday ham or turkey.
This first recipe uses turkey and sounds quite delicious.
3 tbsp. butter
2 tbsp. all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup water
One-fourth tsp. salt
One-fourth tsp. freshly ground black pepper
One-fourth tsp. onion powder
2 tbsp. butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowlystir in evaporated milk and water, then season with salt, pepper, and onionpowder. Stir sauce over low heat for 5 minutes. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture. Bake 45 minutes in the preheated oven.
I first found this recipe a few years ago when I was searching for a way to use up some of the left over ham I had after Christmas. I must admit it was a really good dish and I have been known to cook it other times than just after the holidays. I think even the kids in the family would like this one because it somewhat resembles macaroni and cheese.
Ham and Noodle Bake
4 oz. uncooked egg noodles
1 can cream of mushroom sup
1 (16 oz.) pkg. broccoli and carrots, thawed
1 cup sour cream
1 tbsp. minced onion
2 c. cubed, cooked ham
2 tbsp. butter melted
One-fourth cup cornflake crumbs
Cook noodles as directed and drain. Heave oven to 350 degrees. Combine sour cream, soup, onion and pepper to taste. Stir in noodles, vegetables and ham, blending well. Pour mixture into a 3 quart casserole dish. In a separate dish, combine cornflakes and butter. Sprinkle over top of casserole. (You may substitute buttery crackers for cornflakes.) Bake for 30 to 35 minutes or until bubbly and topping is browned.
Here's one final recipe that is really good and somewhat different from other recipes. The original version called for chicken, but turkey is a really good substitute in this dish.
1 lb. cooked chicken, cubed
1 large bag tortilla chips
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can cheese soup
2 cans Rotel brand tomatoes
Crush chips. Put half of the chips into a large, deep baking dish (4 quart). Put bite-sized chicken (or turkey) pieces on top of chips. Mix all canned items into a large bowl and mix well. Pour over chicken and top with remaining chips. Bake at 350 degrees for 30 minutes or until chips brown and sauce is bubbly.
If you have something that your family just can't get through the holidays without having, please share it with us. I'm always up for new ideas and new recipes. You can give me a call at the office at 867-4876 or send the recipe, tip or idea to me at email@example.com. Until next week, Happy Cooking.
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