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Dining In: Thanksgiving turkey makes great leftovers

Impossible Turkey and Stuffing Pie
   1 c. cut-up cooked turkey or chicken
   1/2 c. frozen green peas
   1/4 c. sliced green onions (with tops)
   1/4 c. dried cranberries, if desired
   1 c. prepared turkey stuffing
   3/4 c. baking mix
   1/2 tsp. salt, if desired
   1 1/4 c. milk
   3 eggs

   Heat oven to 400 F. Grease 9-inch pie plate. Mix turkey, peas, onions, and cranberries in plate. Separate stuffing into small pieces on top of turkey mixture. Stir remaining ingredients with fork until blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Serve with hot turkey gravy if desired.

Cheesy Turkey Pot Pie
   1 (18-oz.)jar (2 c.) turkey gravy
   1 (3-oz.)pkg. cream cheese, softened
   3 c. cut-up cooked turkey or chicken
   2 c. frozen mixed vegetables
   1/2 c. grated Parmesan cheese
   1 tsp. instant minced onion
   2 c. baking mix
   1 c. milk
   2 eggs
   1/2 c. shredded Cheddar cheese

   Heat oven to 375 F. Heat gravy and cream cheese in 3-qt. saucepan, stirring frequently, until cream cheese melts. Stir in turkey, vegetables, 1/4 c. Parmesan cheese, and the onion; spread in ungreased 13x9x2-inch baking dish. Stir baking mix, milk, eggs, Cheddar cheese, and remaining Parmesan cheese until blended. Pour over turkey. Bake 30-35 minutes or until golden brown.

Turkey-Stuffing Delight
   2 c. cubed cooked turkey
   3 oz. thinly sliced reduced fat Swiss cheese
   2 c. prepared stuffing
   1 can (10 3/4 oz.) ready-to-serve cream of chicken soup (not condensed)
   1/4 c. toasted sliced almonds

   In 1 1/2-qt. glass casserole, layer all ingredients in order listed. Microwave at HIGH (100%) for 8 minutes, rotating casserole after half the cooking time.

Turkey & Rice Bundles
   1 pkg. Rice and Sauce - Chicken Broccoli
   2 c. water
   1 jar (7 oz.) roasted red peppers, drained
   4 turkey cutlets (about 1 lb.), pounded thin
   1/4 c. water
   Preheat oven to 350 F.

   In medium saucepan, bring rice and sauce and water to boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally; set aside. Evenly top each cutlet with roasted peppers, then spread with 1/4 c. rice mixture; bring up sides to form bundles and secure with toothpicks. In 11x7-inch baking dish, combine remaining rice mixture with 1/4 c. water. Arrange turkey bundles over rice. Bake 25 minutes or until turkey is done.

Sonoma Turkey Saute
   3/4 c. snipped Sonoma dried tomato halves
   1 lb. turkey breast, cut into 8 equal slices
   Flour for coating
   1/4 c. olive oil, divided
   2 c. dry white wine or chicken broth
   3 Tbsp. lemon juice
   1 pkg. (9 oz.) frozen cut asparagus
   1 c. sliced green onions
   3 cloves garlic, minced
   1 tsp. dried thyme
   Salt and pepper, to taste

   Place tomatoes in bowl; cover with boiling water. Set aside 10 minutes. Meanwhile, coat turkey with flour. Heat 2 Tbsp. of the oil in large nonstick skillet over medium-high heat; add 4 of the turkey slices. Cook about 3 minutes until juices run clear, turning once. Remove from skillet; keep warm. Repeat with remaining oil and turkey. Into same skillet, pour wine and juice; with wooden spoon, mix in brown bits from bottom of skillet. Drain tomatoes; add to skillet with remaining ingredients except salt and pepper. Bring to boil and cook to reduce liquid by half. Season with salt and pepper. Serve over hot cooked rice, if desired.

Turkey and Rice
   2 eggs
   1/2 c. flour
   1/2 tsp. salt
   3 Tbsp. water
   2 c. cooked turkey
   1 can (13-1/2 oz.) pineapple chunks
   2 Tbsp. cornstarch
   1 Tbsp. butter
   1 Tbsp. chicken stock base
   1 red pepper, sliced
   1 green pepper, sliced
   Cooked brown rice
   Combine eggs, flour, salt, and water. Beat until batter is smooth. Add turkey and brown in shallow fat. Keep warm. To make the sauce, drain juice from pineapple into a saucepan. Blend in cornstarch. Add butter, the pineapple chunks, chicken stock base, and peppers. Simmer 5 minutes, stirring frequently. Add turkey and serve over brown rice.

Turkey Casserole
   4 Tbsp. butter or margarine
   2 medium green peppers (cut in julienne strips)
   6 Tbsp. flour
   3 c. hot chicken stock
   1 lb. cooked turkey (cut in julienne strips)
   1/4 lb. smoked ham (cut in julienne strips)
   1 c. sliced, fresh mushrooms
   1 Tbsp. chopped parsley
   1/2 Tbsp. Worcestershire sauce
   Salt to taste
   1/4 tsp. ground white pepper
   1 c. milk
   10 oz. thin noodles
   2 Tbsp. grated cheese
   6 Saltine crackers, crushed

   Melt butter or margarine in 3-qt. saucepan. Add green pepper and simmer covered for 5 minutes. Add flour and stir well. Add chicken stock and bring sauce to boil. Cook sauce for 5 minutes or until smooth. Add turkey, ham, mushrooms, parsley, Worcestershire sauce, salt, and white pepper. Bring to a second boil and add milk gradually while gently stirring. Simmer 5 minutes. Cook noodles 7 minutes and drain. Place in a greased shallow casserole. Top with turkey mixture. Sprinkle with cheese and cracker crumbs. Bake in 375 F oven for 20 minutes or until lightly browned.