This is a twist off of Turkey Hash, but is oh-so-simple.
I hope you all have enjoyed the Hide The Turkey series!
Turkey and Stuffing Bake
3 C prepared stuffing
1/2 C French fried onions
1 can cream of mushroom soup
3/4 C milk
2 C cubed turkey
1 (10 oz) bag frozen green peas
Combine stuffing and 1/2 of the onions. Spoon into 9x9 baking dish or stone. Press stuffing into bottom and up sides to form a shell.
Combine soup, milk, turkey and peas. Pour over shell.
Bake covered at 350 for 30 minutes. Top with remaining onions. Bake for 5 more minutes. Serve.
Enjoy!
Tuesday, November 24, 2009
Sunday, November 15, 2009
Hide the Turkey! Part 3
Continuing with our turkey theme...Yet another good find for what to do with that leftover Thanksgiving turkey!
Today's offering is Southwestern Turkey Casserole!
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (7oz) diced green chilis - these are more for color than flavor...not spicy
1 C sour cream
16 corn tortillas, cut into strips - do not use flour tortillas for this!
2 C cooked turkey, diced - this is an estimate. I put in enough until it looks good.
2 C shredded cheddar cheese
1 T southwestern seasoning or your favorite taco seasoning
Preheat oven to 350 degrees.
In a large bowl, add soups, chilis, seasoning and sour cream. Mix well.
Take out a 9x13 pan and line it with a layer of tortilla strips. Pour half of the soup mixture over the bottom. Add half the diced turkey. Top with half of the cheese. Repeat layers, topping with cheese again.
Bake 20 minutes or until hot and bubbly and cheese is browned.
Enjoy!
Today's offering is Southwestern Turkey Casserole!
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (7oz) diced green chilis - these are more for color than flavor...not spicy
1 C sour cream
16 corn tortillas, cut into strips - do not use flour tortillas for this!
2 C cooked turkey, diced - this is an estimate. I put in enough until it looks good.
2 C shredded cheddar cheese
1 T southwestern seasoning or your favorite taco seasoning
Preheat oven to 350 degrees.
In a large bowl, add soups, chilis, seasoning and sour cream. Mix well.
Take out a 9x13 pan and line it with a layer of tortilla strips. Pour half of the soup mixture over the bottom. Add half the diced turkey. Top with half of the cheese. Repeat layers, topping with cheese again.
Bake 20 minutes or until hot and bubbly and cheese is browned.
Enjoy!
Tuesday, November 10, 2009
Hide The Turkey! Part 2
In my latest idea on hiding that leftover Thanksgiving turkey, I turn to an oldie-but-goodie.
Kind of a twist on turkey hash, this recipe is one of those crescent roll-baked deals that turns leftover turkey into something kinda cool looking and mighty tasty.
Turkey Cranberry Ring
2 cans (8 oz) each refrigerated crescent roll dough
2 C chopped leftover turkey
1/2 C thinly sliced celery - I leave this out
1/2 C shredded Swiss cheese - if you don't have Swiss, use whatever you have on hand
1/2 C Craisins - sweetened dried cranberries
1/2 C real mayo
2-3 T Dijon mustard
1/2 t ground black pepper - only if you need it. If your turkey is well seasoned, you may not need it.
In a large bowl, mix all ingredients except crescent roll dough.
On a round pan or stone, unroll crescent triangles individually. Arrange on pan or stone so that bases of triangles face the center of the pan and tips are draped over the edge. There should be a 5"-6" circle in the center of the pan.
Scoop turkey mixture onto bases of triangles, making sure it's spread evenly. Bring tips of triangles up over filling and tuck under the base. The filling will be partially exposed.
Bake at 375 for 20-25 minutes or until dough is golden brown. You are basically cooking this long enough to make sure the dough is done.
Options: You could always add in some leftover stuffing to put a twist on the filling. Or serve stuffing as a side dish with this recipe.
Enjoy!
Kind of a twist on turkey hash, this recipe is one of those crescent roll-baked deals that turns leftover turkey into something kinda cool looking and mighty tasty.
Turkey Cranberry Ring
2 cans (8 oz) each refrigerated crescent roll dough
2 C chopped leftover turkey
1/2 C thinly sliced celery - I leave this out
1/2 C shredded Swiss cheese - if you don't have Swiss, use whatever you have on hand
1/2 C Craisins - sweetened dried cranberries
1/2 C real mayo
2-3 T Dijon mustard
1/2 t ground black pepper - only if you need it. If your turkey is well seasoned, you may not need it.
In a large bowl, mix all ingredients except crescent roll dough.
On a round pan or stone, unroll crescent triangles individually. Arrange on pan or stone so that bases of triangles face the center of the pan and tips are draped over the edge. There should be a 5"-6" circle in the center of the pan.
Scoop turkey mixture onto bases of triangles, making sure it's spread evenly. Bring tips of triangles up over filling and tuck under the base. The filling will be partially exposed.
Bake at 375 for 20-25 minutes or until dough is golden brown. You are basically cooking this long enough to make sure the dough is done.
Options: You could always add in some leftover stuffing to put a twist on the filling. Or serve stuffing as a side dish with this recipe.
Enjoy!
Sunday, November 1, 2009
Hide the Turkey! Part 1
It's November 1! We're only 26 days until Thanksgiving and I'm already thinking turkey!
I do love turkey, but there's always that perennial puzzle of what to do with those leftovers!
This month, I'm going to feature some recipes that you can use that leftover turkey for with stuff that's probably already in your own kitchen! And keep in mind...if something catches your eye, you can always use turkey or chicken right now and give a recipe a trial run!
Curried Turkey Salad
3 C cubed cooked turkey
1 1/2 seedless grapes, halved
4 celery stalks, chopped - if you really need to ~ Mary doesn't do celery
2/3 C mayo - real mayo - not Miracle Whip
2 T lemon juice
1-2 t curry powder
1/2 t salt
1 t sugar
1/2 C salted peanuts - optional. But having salted peanuts is important.
In a large bowl, add turkey, grapes and celery. In a separate bowl, whisk together mayo, juice, curry, salt and sugar. Pour over turkey mixture and mix until coated. Cover and refrigerate for 30 minutes to an hour. Give it time to marinate, so to speak. If you want to use peanuts, add to salad just before serving so they don't get soggy.
Enjoy!
I do love turkey, but there's always that perennial puzzle of what to do with those leftovers!
This month, I'm going to feature some recipes that you can use that leftover turkey for with stuff that's probably already in your own kitchen! And keep in mind...if something catches your eye, you can always use turkey or chicken right now and give a recipe a trial run!
Curried Turkey Salad
3 C cubed cooked turkey
1 1/2 seedless grapes, halved
4 celery stalks, chopped - if you really need to ~ Mary doesn't do celery
2/3 C mayo - real mayo - not Miracle Whip
2 T lemon juice
1-2 t curry powder
1/2 t salt
1 t sugar
1/2 C salted peanuts - optional. But having salted peanuts is important.
In a large bowl, add turkey, grapes and celery. In a separate bowl, whisk together mayo, juice, curry, salt and sugar. Pour over turkey mixture and mix until coated. Cover and refrigerate for 30 minutes to an hour. Give it time to marinate, so to speak. If you want to use peanuts, add to salad just before serving so they don't get soggy.
Enjoy!
