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AnnMarie Brink - US Bank

home : news : news
January 19, 2018

11/24/2017 4:23:00 PM
Thanks for turkey leftovers

Thanksgiving….a time to give thanks for all we have in our lives. Often, surgeons will ask the patient or family to pause for a moment of prayer before a surgery or an illness. We all need prayer in our lives and to be thankful for each day. Thanksgiving…..the giving of thanks not just today but everyday.

After the main meal there are most likely leftovers. There are many ways to make a delicious meal with leftovers, as in turkey and side dishes which is served in many households.

As usual, as it has been for many years, it’s recipes using leftovers or as is sometimes said, “planned-overs.”

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TURKEY
CASSEROLE
2- 8 oz. pkgs. frozen broccoli, cooked 5 minutes and drained
5 – 6 c. cooked, cubed turkey
1/2 c. salad dressing (Miracle whip)
2 cans cream of chicken, undiluted
1/2 – 8 oz. can sliced water chestnuts
1 – 4 oz. can mushrooms and juice
1/2 t. lemon juice
1/2 can ( about 1/2 c.) Cheddar cheese soup
1 large can French-fried onion rings

Place broccoli evenly, in bottom of a 9x13-inch baking pan; add turkey. Mix remaining ingredients together, except onion rings, and pour over turkey. Top with onion rings.  Bake at 350 degrees for 50 to 60 minutes.   Serves  6-8  Note: You can use remaining cheese soup in another recipe oras a dip with crackers.

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TURKEY SUPREME
UNDERCOVER
2 c. cooked, diced turkey
2-1/2  c. stuffing from turkey
1/2 c. stick (4 T.) butter or stick margarine
2 c. sliced fresh mushrooms
1/4 c. flour
1/2 t. salt
2 chicken bouillon cubes, dissolved in 2 c. boiling water or 2 t. granulated bouillon dissolved in water
1 c. half and half cream
2 egg yolks, slightly beaten
1 – 10 oz. pkg. frozen mixed vegetables ( 1-1/2 c.) cooked according to pkg. directions
1 single pie crust pastry, rolled into a 9-inch square

Pat stuffing in bottom of 8x8-inch baking dish. Melt butter in skillet. Saute mushrooms about 2 minutes, stirring often and remove with a slotted spoon; set aside. Sprinkle flour and salt into skillet stirring until well blended; return to heat gradually adding bouillon and cream. Stir constantly over medium-high heat, cooking until mixture thickens.  Stir 1 c. sauce into egg yolks; return to hot mixture and cook, stirring constantly for one minute. Do Not Boil.  Add turkey, mushrooms and vegetables. Pour over stuffing. Top with pastry. Turn under edges and crimp. Make slashes in crust near center to allow steam to escape. Bake at 425 degrees for 25-30 minutes or until evenly browned.  Makes 4 – 5 servings.  Note: If you don’t have leftover dressing, use a boxed turkey dressing mix following directions on package in place of turkey stuffing.

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TURKEY IN THE STRAWGANOFF
3/4 c. diced onion
1/2 c. butter or stick margarine
2 garlic cloves, minced
1/4 c. flour
1 t. salt
1/4 t. pepper
2 cans cream of chicken soup, undiluted
4 c. cooked, cubed turkey
2 – 4 oz. cans mushrooms, stems and pieces, drained
2 c. sour cream (16 oz.)
4 T. snipped fresh parsley, divided
1 – 16 oz. bag medium noodles, cooked and drained
1 T. diced pimientos

In a large skillet sauté onions in butter. Add garlic; sauté 1 minute longer. Stir in flour, salt and pepper until blended. Add soup, turkey and mushrooms, stirring gently to combine.  Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered for 10 minutes. Stir in sour cream and 2 T. parsley; heat 10 minutes, stirring often. Serve over hot noodles.  Garnish with remaining parsley and pimientos if you wish. Makes 6-8 servings.

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SAVVY STUFFING
2/3 c. butter or margarine
3/4 c. celery, diced small (1/4-inch pieces)
1/3 c. minced onion
7 c. bread cubes (using two, day old slices of bread – about 1-1/2 c. cubes = 1 c.  
1/2 t. poultry seasoning  (or to taste)
Few shakes pepper
1 t. sage
1/4 t. thyme or marjoram
3/4 c. chicken broth (can make with bouillon)

Saute onions and celery in butter until tender. Remove from heat. In a large bowl, combine bread cubes, celery and onion mixture, seasonings and broth, mixing well.  Turn into a buttered or sprayed 9x9-inch baking dish. Cover and bake at 350 degrees for40-45 minutes. Check after 30 minutes…if too dry sprinkle about 3 T. hot water over top.  Makes about 5-6 cups stuffing. Note: If too much stuffing for your recipe, put remainder in a plastic bag or container to add to another meal.

Thought for the Day: When you celebrate your Thanksgiving Day, thank Him for all He has given to you, your family and friends.



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AnnMarie Brink - US Bank

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