One of the things I hear weeks before Thanksgiving and Christmas are people concerned about the amount of turkey they’ll have left over. They want to serve their family and guests turkey, but they’re hesitant because of the waste involved. Rather than letting good food go to waste, try some of these ideas for your left over turkey.
Turkey and gravy - We had this one Friday night. I simply made some gravy out of cornstarch and chicken boullion and warmed the turkey in the gravy. I added some leftover sweet potatoes and rolls and made some green beans and mashed potatoes. The kids enjoyed the meal.
Turkey sandwich - This one is a given, but it is one of my favorites. Some people like their sandwich with mayonnaise and onions. I like mine with mustard on white bread.
Turkey salad - This is another family favorite. I chop up some turkey, add some mayo, diced dill pickles, salt, and pepper, and it’s as good as chicken salad. I also like to make ham salad.
Turkey and rice - Cook rice according to package directions, add desired seasonings. Throw in some chopped turkey and some vegetables. You might also like to make a gravy.
Turkey wraps - Add some turkey, cheese, and fresh vegetables to a lettuce slice or tortilla.
Turkey soup - There are many varieties of turkey soup. You could make a cream based soup or a Mexican style soup. Use your favorite chicken soup recipe using turkey instead of chicken.
Turkey stock – Rather than purchasing chicken stock from the store, make your own and freeze it to use later in soups and stews.
Turkey pot pie – Chop up some turkey, add a bag of frozen vegetables, mix in some gravy, and top with a pie crust or pour on a liquid Bisquick mixture and bake.
Don’t forget to store your turkey properly.
What are your favorite turkey recipes?
November 22, 2010
I have been cooking and freezing lots of pumpkin these past few weeks (more on that later) and so I’ve been searching around the web for new pumpkin recipes. I am definitely interested in trying some new desserts and I’ve really been wanting to try pumpkin pancakes. Here are some of the recipes I’ve found.
Pumpkin Blondie - Linette’s recipe sounds delicious. I’m looking forward to trying these soon.
Turkey Cupcakes – These aren’t made from pumpkin, but I wanted to share because they’re just so cute!
Pumpkin Pie Noir – Caramelized pumpkin sounds delicious!
Pumpkin Pie Dip - Sounds great to serve with sliced fruit, graham crackers, bread, or gingersnaps.
Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle – Looking for something different to try?
Honey Punkin Cream Cheese Pie – Sounds delicious and easy to make!
Pumpkin Dinner Rolls – These look so good and offer a subtle way to incorporate pumpkin into your meal.
Pumpkin Waffles – These would be great to cook and freeze for later use.
Pumpkin Pancakes – Wouldn’t it be nice to wake up to the smell of pumpkin pancakes?
Pumpkin Carrot Cake Muffins – Oh my. Which recipe do I try first?
Pumpkin Chocolate Chip Muffins - You might like a little chocolate with your pumpkin.
Pumpkin Muffins – I’ve been looking for some pumpkin bread and muffin recipes to try. This one uses sweetener instead of sugar.
Pumpkin Bread and Muffins – PickYourOwn.org always has wonderful ideas for using fresh fruits and vegetables.
10 Different Ways to Use Pumpkin – I like the idea of using the pumpkin shell as a soup bowl. You could also bake the soup inside the pumpkin and then eat the pumpkin when you’re done.
Pumpkin Soup – Another recipe from PickYourOwn.org.
If you have any pumpkin recipes, please feel free to leave them in the comments for others to enjoy.
image (c) Linette Gerlach
November 21, 2010
My friend Heather posted a picture of her spiced cupcakes on facebook and I thought of you all. She was kind enough to share the recipe with us. These would be really cute as a dessert for Thanksgiving.
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 sticks butter, softened
- 2 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 1 1/4 cups buttermilk
Preheat oven to 350 degrees F. Put cupcake liners in cupcake pans. In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger. Cream the butter, sugar and salt in an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately. Bake approximately 18 minutes (or until toothpick comes out clean). Let cool completely.
In the meantime take 24 caramel candies ( the ones you can buy in a bag for a dollar) and pinch one end, and forming into a pie shape. Set aside.
- 3/4 cup butter, softened
- 1/4 cup shortening
- Pinch salt ( I like popcorn salter.. it is finer and dissolves easier)
- 6 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy cream
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners’ sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners’ sugar alternating with the cream mixture until it is all incorporated and the frosting is light and fluffy.
Buy some premade fondant if you aren’t used to working with it . . . it is much easier! You can purchase it at any craft store or Walmart.
Roll the fondant out, use confectioners sugar to keep it from sticking. Place the caramels on the fondant and cut to size. Pinch the fondant onto the candy.
Ice the cupcakes, place the caramels onto them pushing down slightly. Then just add a “dollop” of buttercream to the top to complete the pumpkin pie look.
Thanks Heather for sharing!
images (c) Heather Waldron