Cheryl’s Cuisine: November 2018

Thanksgiving-Clip-Art

By Cheryl Radkiewicz

My husband and I only eat turkey once a year. On Thanksgiving. Because it’s a tradition.  We love the dressing, gravy, sides, etc. but dislike the white meat of the bird.

So the evening after Thanksgiving, we invite my family up so they can “put a dent” in the white meat. After that I’m always looking for new ideas to use the white meat in various dishes so it doesn’t taste so dry and bland.

I’ve finally found some solutions to my problem. These recipes are quick, easy, not the least “bland,” and are great with any type of leftover turkey.  So, enjoy!

Texas Turkey:

1-16 oz. pkg. medium-wide egg noodles
1 medium onion, chopped
2 Tbsp. butter
3-4 cups cooked cubed turkey (or chicken)
3-4 oz. cans green chili peppers, cut in strips
3-10 1/2 oz. cans cream of chicken soup, undiluted
2-3 cups grated sharp Cheddar cheese
Seasoned salt and pepper, to taste

Prepare noodles according to package directions and drain.  Saute’ onion in butter until lightly browned. Spread 1/2 of noodles in buttered 4 quart casserole; add 1/2 turkey; sprinkle lightly with salt and pepper.  

Add, in order, 1/2 of onion, chilies, cheese and soup; repeat with remaining ingredients. Bake at 350 degrees for 45 minutes. May be prepared in advance.  Yield: 12 servings.

***

Vermont Turkey:

1/4 cup butter
1/4 cup flour
1 cup light cream
1/2 cup sherry
1 tsp. salt
1/2 tsp. basil
2 cups  Vermont sharp Cheddar cheese, divided
Sliced turkey
6 baked puff pastry squares

Melt butter in saucepan, add flour and stir to combine.  Stir in cream, sherry, salt and basil and cook over low heat, stirring, until thick. Stir in 1 cup Cheddar cheese until melted.

Split baked puff pastry squares and layer on sliced turkey, cream sauce  and 1/6 of the grated Cheddar cheese. Heat under a broiler to melt cheese.  Cover with top of puff pastry and serve immediately. Serves 6.

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Hot Turkey Salad:

4 cups cubed cooked turkey
4 stalks celery, diced
2 cups shredded cheddar cheese
1 can sliced ripe olives, drained
1 cup mayonnaise
1/4 cup milk
Pepper, to taste
Dash onion powder
2 cups crushed potato chips

In saucepan,  combine turkey, celery, cheese, olives, mayonnaise, milk, pepper and onion powder.  Cook and stir over low heat until heated through. Stir in potato chips. Note: This can be served over puff pastry shells or toasted English muffins.  Serves 6.

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Pot Luck Turkey:

1 can (14 1/2 oz.) chicken broth
1 can ( 10 3/4 oz.) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup butter, melted
1- 14 oz. pkg. seasoned stuffing croutons
4 cups shredded cooked chicken

In a large bowl, combine broth, soup, sour cream and butter.  Stir in croutons and chicken. Transfer to a greased or sprayed 13x9x2″ baking dish.  Bake, uncovered, in 375 degree oven to 25-30 minutes. Serves 8.

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Turkey Patties:

2 cups cooked, finely diced turkey
2 eggs, slightly beaten, divided
1 Tbsp. half and half or cream
Plain bread crumbs
Dried tarragon, crushed
2 Tbsp. flour
2 Tbsp. butter
1 cup milk
Salt and pepper, to taste

Beat one egg and add half and half and mix with chopped chicken.  Mix together dried bread crumbs with tarragon. Make patties and pat with bread crumbs.  Then dip patties into other beaten egg and back into bread crumbs. Fry patties in butter in skillet. Fry slowly.  Set aside.

Meanwhile, make a white sauce by melting butter, adding flour, stirring to blend well. Don’t allow flour to brown.  Add milk slowly, add seasonings. Cook slowly until correct consistency. Place sauce over hot patties and serve.

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Cream Cheese Turkey Bites:

8 oz. cream cheese, softened
1/2 tsp. fresh lemon juice
1/4 tsp. onion powder
Dash dried oregano
1 cup finely chopped cooked turkey
1/3 cup finely chopped celery
1- 2oz. jar chopped pimiento, drained
2-8 oz. cans crescent dinner rolls
1 egg, beaten

Combine cream cheese, lemon juice, onion powder, oregano, turkey, celery and pimiento.  Separate dough into rectangles; seal perforations. Spread with turkey mixture, leaving 1/2″ space on one long edge.  

Roll each from long edge to enclose filling; seal edges and brush with egg. Cut each roll into 4 pieces. Place seam side down on lightly greased baking sheet.  Bake at 375 degrees for 15-20 minutes or until golden.

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Whether you’re serving turkey or not, enjoy the the beginning of a long, event-filled holiday season.  Best wishes from our house to yours!

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