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!
Friday, October 23, 2009
Family Sized Baked Burrito
Can you tell I'm starving already today? It's only 10am and I'm seriously wishing it was lunchtime.
However, this recipe is fantastic for a family dinner. One giant burrito that can be shared by all! No need to fill and fold individual burritos!
Family Sized Baked Burrito
2 roma tomatoes, thinly sliced
3 C cooked chicken, diced
1/2 C chopped onion - you all know how I feel about it
1/2 lime
3/4 C thick and chunky salsa
1 T southwestern seasoning
1 garlic clove, pressed
1 1/2 C shredded Co-Jack cheese
4 burrito-size flour tortillas (11inches)
1 can (9oz) bean dip
Assorted toppings like shredded lettice, sliced black olives, cilantro, etc
Preheat oven to 425. Slice tomatoes and set aside. Dice chicken. Chop onion if you plan to use it. Juice lime with a citrus press into a large bowl. Add chicken, onion, salsa, garlic and seasoning. Microwave mixture for 3 minutes or until chicken is hot, stirring occasionally. Then stir in 1/2 C of the cheese.
This way, the filling is warm, melts the cheese a bit and acts like glue, keeping this filling where it needs to be.
On a round pizza pan or stone arrange the tortillas in an overlapping circular pattern, covering the entire surface of your pan. Start in the center and spread the bean dip over the tortillas. This sticks them all together. Spread it out in a 10x10 inch square. Spoon the chicken mixture evenly over the bean dip. Fold the edges of the tortillas over the filling in an envelope pattern.
Arrange 16 tomato slices over the top in rows. Sprinkle remaining cheese over the top, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned.
Cut into rectangles and serve with toppings of your choice!
Enjoy!
However, this recipe is fantastic for a family dinner. One giant burrito that can be shared by all! No need to fill and fold individual burritos!
Family Sized Baked Burrito
2 roma tomatoes, thinly sliced
3 C cooked chicken, diced
1/2 C chopped onion - you all know how I feel about it
1/2 lime
3/4 C thick and chunky salsa
1 T southwestern seasoning
1 garlic clove, pressed
1 1/2 C shredded Co-Jack cheese
4 burrito-size flour tortillas (11inches)
1 can (9oz) bean dip
Assorted toppings like shredded lettice, sliced black olives, cilantro, etc
Preheat oven to 425. Slice tomatoes and set aside. Dice chicken. Chop onion if you plan to use it. Juice lime with a citrus press into a large bowl. Add chicken, onion, salsa, garlic and seasoning. Microwave mixture for 3 minutes or until chicken is hot, stirring occasionally. Then stir in 1/2 C of the cheese.
This way, the filling is warm, melts the cheese a bit and acts like glue, keeping this filling where it needs to be.
On a round pizza pan or stone arrange the tortillas in an overlapping circular pattern, covering the entire surface of your pan. Start in the center and spread the bean dip over the tortillas. This sticks them all together. Spread it out in a 10x10 inch square. Spoon the chicken mixture evenly over the bean dip. Fold the edges of the tortillas over the filling in an envelope pattern.
Arrange 16 tomato slices over the top in rows. Sprinkle remaining cheese over the top, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned.
Cut into rectangles and serve with toppings of your choice!
Enjoy!
Thursday, October 15, 2009
Wednesday, October 14, 2009
Chicken Club Brunch Ring
So I've had a crummy past 24 hours or so. I won't go into details, but those who follow me on Facebook or Twitter know of my bitter disappointment and frustration.
My trainer will so kill me when she reads this...well, or maybe she'll take pity on me since I suppose by a stretch of the imagination this recipe will be "in moderation" compared to the rest of my life.
But, I deliberately looked for something full of great taste...that's right it has cheese, real mayo and is tucked inside crescent rolls.
So it's your diet-free day today. Enjoy with no guilt. I'm hoping I have enough crescent rolls to make this recipe or I'll probably be hitting the grocery store.
Chicken Club Brunch Ring
1 C mayo
2 T dijon mustard
1 T onion - not in my version
1 can (10oz) chunk chicken, drained - I just cook up a large boneless skinless chicken breast
4 slices cooked bacon, crumbled
1 C (4oz) shredded Swiss cheese - or do like I do and use whatever you have
2 pkgs (8oz each) crescent roll dough
2 Roma tomatoes, sliced
2 C shredded lettuce
Preheat oven to 375. In a bowl, combine mayo and mustard. (I also throw in some fresh garlic). Chop the onion if you have to have it and add to mayo mix.
In another bowl, add chopped chicken, bacon, 3/4 C of the cheese and 1/3 C of the mayo mix. Mix well.
Unroll crescent roll triangles. Arrange on a flat round pizza pan or stone in a circle, with bases of triangles toward the middle and points hanging over the edge of the pan. (You should have a 4-5 inch circle in the center.)
Scoop filling evenly onto the base of the triangles, spreading evenly all the way around. Bring points of triangles up over the filling and tuck in under the bases of the triangles. Don't worry, the filling won't be completely covered. It's an aesthetic thing.
Slice the tomatoes thinly and cut in half. Place one tomato half between openings in the ring.
Bake 20-25 minutes or until deep golden brown. Basically, you want the dough to be done enough to eat. Remove from heat and sprinkle with remaining cheese.
Take remaining mayo mix and place in a small serving bowl. You can use this as a spread or a dip. Slice into wedges and enjoy.
My trainer will so kill me when she reads this...well, or maybe she'll take pity on me since I suppose by a stretch of the imagination this recipe will be "in moderation" compared to the rest of my life.
But, I deliberately looked for something full of great taste...that's right it has cheese, real mayo and is tucked inside crescent rolls.
So it's your diet-free day today. Enjoy with no guilt. I'm hoping I have enough crescent rolls to make this recipe or I'll probably be hitting the grocery store.
Chicken Club Brunch Ring
1 C mayo
2 T dijon mustard
1 T onion - not in my version
1 can (10oz) chunk chicken, drained - I just cook up a large boneless skinless chicken breast
4 slices cooked bacon, crumbled
1 C (4oz) shredded Swiss cheese - or do like I do and use whatever you have
2 pkgs (8oz each) crescent roll dough
2 Roma tomatoes, sliced
2 C shredded lettuce
Preheat oven to 375. In a bowl, combine mayo and mustard. (I also throw in some fresh garlic). Chop the onion if you have to have it and add to mayo mix.
In another bowl, add chopped chicken, bacon, 3/4 C of the cheese and 1/3 C of the mayo mix. Mix well.
Unroll crescent roll triangles. Arrange on a flat round pizza pan or stone in a circle, with bases of triangles toward the middle and points hanging over the edge of the pan. (You should have a 4-5 inch circle in the center.)
Scoop filling evenly onto the base of the triangles, spreading evenly all the way around. Bring points of triangles up over the filling and tuck in under the bases of the triangles. Don't worry, the filling won't be completely covered. It's an aesthetic thing.
Slice the tomatoes thinly and cut in half. Place one tomato half between openings in the ring.
Bake 20-25 minutes or until deep golden brown. Basically, you want the dough to be done enough to eat. Remove from heat and sprinkle with remaining cheese.
Take remaining mayo mix and place in a small serving bowl. You can use this as a spread or a dip. Slice into wedges and enjoy.
