Posted on 11/23/2006 10:34:15 PM PST by carlo3b
Happy Thanksgiving! Got Leftovers???God Bless America!
Only in a great country like ours can we enjoy the blessings of freedom, prosperity, abundance, and still have leftovers... LOL
If your home is anything like ours, can you eat all day, and into the night, leave a tidy some of food, (like that G'dawful gooey cranberry stuff) and still have more food than what you had before you started. Look at your refrigerator, is it any room left... well is there??? LOL
Here are some suggestions for that Turkey and trimmings that are still around!.....
You've Got To Be Kiddin Real Turkey Chili
* 1 cup chopped green bell pepper
* 1 1/4 cups chopped onion
* 2 cloves garlic, minced
* 3 tablespoons oil
* 2 cans (15 1/2 oz each) kidney beans, drained
* 1 can (28 ounces) stewed tomatoes, crushed
* 1 cup red wine
* 3 cups cooked turkey, cut into 1/2 inch cubes
* 1 tablespoon chili powder
* 1 tablespoon cilantro or 1 teaspoon dried
* 1 teaspoon dried oregano
* 1 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt1) Place a 3 quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender crisp.
2) Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper, oregano and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.
3) Garnish with additional chopped onion and/or cilantro, shredded cheddar cheese, and crushed Fritos OHMYGAWD
Makes 6 servings.
You Never Would Have Thought Of This Leftover Turkey Dinner
* 4 slices turkey breast, cooked
* 3 tablespoons sesame oil
* 1 cup sesame seeds
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* 3 tablespoons peanut oil
* 1 clove garlic, crushed
* 1/2 tablespoon sesame oil
* 2 tablespoons soy sauce1) Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
2) In skillet, sauté slices in heated peanut oil until brown on both sides.
3) Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce.
4) Pour sauce over turkey... Yummmmmmmmmm, and it's easy, if you have the ingredients.... LOL
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/4 cup chopped bell pepper
* 4 tablespoons butter
* 1 1/2 cups cooked turkey, chopped
* 1 cup turkey gravy
* 1 tablespoon chopped parsley
* salt and pepper, to taste1) Sauté vegetables in butter until soft and limp.
2) Add remaining ingredients and simmer until blended, about 15 to 20 minutes.
Thats it!!!
Remember, all hash is better if made the day before, and it freezes well.
Serves 6 to 8.
Wild Turkey and Rice Casserole * 2 cups long-grain wild rice
* 1 onion, chopped
* 2 tablespoons butter or margarine
* 1/2 cup flour
* 9 ounces mushrooms, sliced, canned(reserve liquid)
* 3 cups half and half, OR 1 cup half & half plus 2 cups broth
* 6 cups cooked turkey, chopped
* 1 cup slivered almonds, toasted
* 1/2 cup pimiento, diced
* 4 tablespoons parsley, chopped
* salt and pepper, to taste
* bread crumbs1) Prepare rice according to package directions.
2) Saute onions in butter, remove from heat and stir in flour.
3) Drain mushrooms, save liquid.
4) Combine that liquid with cream and enough liquids to make 4 cups.
5) Stir slowly into flour mixture. Cook and stir until thick.
6) Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
7) Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees.
Turkey's Nose Under The Tentrazzini
* 4 cups cooked turkey, diced
* 4 tablespoons butter or margarine
* 1/4 cup all purpose flour
* salt to taste
* 2 cups chicken broth
* Hot sauce to taste, I use Tabasco sauce
* 1/2 pound mushrooms -- sliced
* 1 egg yolk lightly beaten
* 1 tablespoon dry sherry
* 3 tablespoons cream
* 1 (8 oz) pkg. pasta, preferably spaghetti
* 1/4 cup freshly grated Parmesan cheese
* 1 teaspoon butter1) In a skillet heat 3 tablespoons of butter; add mushrooms and sauté briefly.
2) Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth.
3) Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
4) Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated through.
5) Cook pasta according to package directions.
6) In a buttered casserole, place alternate layers of spaghetti and sauce.
Sprinkle with grated Parmesan.
Optional, but a great touch, brown quickly under a preheated broiler and serve.
Double Your Pleasure Turkey Club Sandwiches * 1 (8 ounce) carton sour cream
* 2 tablespoons prepared horseradish, HOTchacha
* 2 teaspoons honey mustard, regular is OK, if you have no class
* 1/4 teaspoon garlic salt
* 1/8 teaspoon white pepper
* 3/4 pound thinly sliced ham, yes the left-over ham is just great
* 12 slices whole wheat bread
* 4 slices Swiss cheese
* 8 lettuce leaves
* 3/4 pound thin-as-you-can slice, turkey
* 8 slices tomato
* 4 slices bacon
* 16 pitted ripe olive, no not 17, only 16..LOL
* 16 pimiento-stuffed olives1) Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well.
2) Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of bread.
3) Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
*Now for the wimpy stuff, Definitely not a guy thingy... LOL Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.
Turkey encheladas.
Happy Thanksgiving.
BURPPPPPPPP!
Caribbean Dayo Turkey Salad * 3/4 cup wild rice
* 1-1/2 cups converted white rice
* 1 cup sweetened flake coconut
* 1 large sweet red pepper, cored, seeded and finely chopped
* 1 large sweet green pepper, cored, seeded and finely chopped
* 1 red onion, finely chopped
* 1/2 cup chopped fresh parsley
* 2 papayas, peeled, seeded and chopped
* 1 pound sliced smoked turkey, cut into matchstick strips
* 1-3/4 cups Orange Dressing*1) Add water to wild rice in a saucepan to cover by 2 inches.
2) Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
3) Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain.
4) As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan.
5) Bake in heated 375 degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool.
6) Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papayas and turkey in a large bowl.
7) Add dressing; mix well.
Yield: 10 servings*Orange Dressing. Whisk together 1-1/2 cups fresh orange juice, 1/4 cup olive oil, 1 tablespoon balsamic vinegar,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.
Got try that Turkey Club Sandwich.
I hope you had a wonderful Thanksgiving. Always good to hear from you.
My thing is real complicated recipes. The more ingredients and spices, etc. the better.
Turkey Jerky * 1/2 cup soy sauce (can use light soy sauce)
* 4 tablespoons sugar
* 2 teaspoons fresh ginger, grated
* 1 clove garlic, minced
* 1 tablespoon liquid smoke
* 2 pounds cooked turkey dark meat, sliced paper thin1) Mix marinade ingredients together in a bowl.
2) Dip meat slices into marinade.
3) Place dipped meat in layers in a bowl or dish.
4) Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours.
5) Rotate layers of meat occasionally.
6) Place in dehydrator until dry.
While meat is drying, blot excess oil with paper towel.
Already made the turkey & rice soup, tomorrow is potato pancake breakfast
All the talk about turkey making you drowsy is a bunch of zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
Regards, Ivan
Leftovers, the best part of Thanksgiving.
Turkey sandwiches with cranberry sauce. Turkey sandwiches with mayo.
All that pie!
Microwaved leftover turkey, stuffing and gravy.
More pie!
You can eat all this stuff all by yourself, anytime. Eat it for breakfast or in the middle of the night.
And of course,...more pie for me!
Leftovers are why I always make sure to make an
abundance of gravy....JJ61
I fought the triptophan and the triptophan won.
EGGPLANT AND PEPPERS * 1 large or 2 smaller eggplants, 1 ½ pounds total, peeled and diced
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 1 teaspoon dried basil
* 1/2 teaspoon ground cumin
* 1/4 cup wheat germ
* salt and freshly ground pepper to taste
* 2 tablespoons olive oil
* 3 medium green bell peppers, cut into 1-inch squares
* 1 ½ cups diced plum tomatoes
* 3 tablespoons unbleached white flour
* 3/4 cup soymilk
* 1 ½ cups grated Mozzarella-style soy "cheese"
* dash cayenne pepperPreheat the oven to 350 degrees.
1) Place the diced eggplant in a colander and salt it. Let stand for 30 minutes, then rinse thoroughly. Heat the oil in a large skillet.
2) Add the onion and sautee over moderate heat until it begins to turn golden. Add the eggplant and just enough water to keep the bottom of the skillet moist. Cover and cook, stirring frequently. When the eggplant is about half done, stir in the basil and cumin.
Cook until the eggplant is tender, adding small amounts of water as needed while cooking to keep the skillet moist. Stir in the wheat germ and season to taste with salt and pepper.
3) Oil a large, shallow baking casserole and pat the eggplant mixture into it. Rinse the skillet and heat the oil. Add the peppers and sautee over high heat, stirring frequently, until they begin to brown.
Lower the heat, stir in the tomatoes, and sautee for a minute or two, just until they begin to soften. Slowly sprinkle in the flour, stirring until it disappears. Then, slowly, stir in the milk and bring to a simmer. Sprinkle in the cheese, a bit at a time, followed by the cayenne. Let the mixture simmer until thickened and the cheese is completely melted.
4) Pour over the eggplant. Bake for 35 to 40 minutes, or until the top is golden brown and bubbly. Let cool for 10 minutes, then scoop out sections with a spatula to serve.
Makes 6 to 8 servings
Regards, Ivan
Sweet Potato Souffle 1) Combine and put into a pan the sweet potatoes, eggs, 1/3 cup of butter, and milk.
- 3 cups cooked and mashed sweet potatoes
- 2 med eggs, beaten
- 1/3 cup of butter
- 1/2 cup of whole milk
- 1/2 cup sugar (or less)
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter (about 5 tablespoons)
- 1 cup chopped nuts
2) In a bowl mix the flour, sugar, 1/3 cup butter and the nuts.
3) Put this on top of the sweet potato mixture.
Bake at 350 degrees for 30 to 45 minutes.
(serves 6)
would you do the soy cheese or real cheese? That recipe sounds good!
Ivan, I hope these help.. If you need more, let me know what she likes and I'll see what I can find.. Happy Holidaies my FRiend.. :)
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