Thanksgiving Leftovers
Now that Thanksgiving is over, I’m always looking for new ways to do something with the leftovers. Here are a some of my favorites:
TURKEY AND DRESSING CASSEROLE
INGREDIENTS
Yield: 5-6 Servings
1 package (14 ounces) seasoned dry seasoning mix
1 teaspoon ground sage
1 cup chopped celery
½ cup College Inn Chicken broth
1 – 10.5 ounce can condensed cream of celery soup
1 – 10.5 ounce can condensed cream of turkey soup
3 cups shredded cooked chicken or turkey
¼ cup melted butter
PREPARATION
Preheat oven to 425 degrees F. Combine the first four ingredients and set aside. Separate the 2 soups in separate bowls and add ½ of a soup can of water to each; stir well and set aside.
Place 1/3 of the dressing mixture into a lightly buttered 9×13x2 inch baking dish. Layer ½ of the chicken or turkey over the dressing mixture and pour celery soup over it. Layer another 1/3 of the dressing mixture, followed by the remaining chicken or turkey. Pour the turkey soup over and top with the remaining dressing mixture.
Drizzle with melted butter and pat the casserole firmly into the dish. Bake for 20-30 minutes until bubbly and lightly browned.
Recipe: College Inn Broth
HOT BROWN CASSEROLE
Yield: 8 Servings
INGREDIENTS
1 cup butter
¾ cup all purpose flour
2 eggs beaten
6 cups milk
1 cup grated parmesan cheese
¼ cup heavy whipping cream
Salt and pepper to taste
16 slices white bread toasted
16 slices roasted turkey breast
Paprika
1 lb bacon
1 cup seeded and diced tomatoes
¼ cup chopped parsley
PREPARATION
In a large saucepan, melt butter. Add flour, stirring to make a roux. Cook 2 to 3 minutes. Thoroughly beat eggs. Beat into milk. While stirring, very slowly add milk mixture to butter mixture. Stir in cup Parmesan cheese. Cook until mixture thickens, but do not boil. This will take 30 to 45 minutes. Mixture should heavily coat spoon. Remove from heat. Fold in whipping cream, and add salt and pepper to taste.
Trim crust from bread. Toast 10 slices in a regular toaster or place in pan under broiler until golden. Do both sides. Line the bottom of a 9-by-13-by-2-inch casserole and an 8-by-8-by-2-inch casserole. (I used 6 slices of toasted bread to line a 9-by-13-by-2-inch casserole and 4 slices for an 8-by-8-by-2-inch casserole.) If your casserole dish is large enough to accommodate 10 slices of bread, use only 1 casserole.
Top with slices of turkey. Cover with sauce, dividing the sauce between the 2 casseroles, or if using 1 casserole, spread all of the sauce over the turkey. Sprinkle with remaining Parmesan cheese and paprika. Place in a 350-degree oven for 15 minutes or until golden brown.
While casserole is baking, fry bacon. When crisp, remove from pan and place on paper towels to drain. When cool, break into bits. Toast remaining 6 slices of bread. Cut in half on the diagonal.
After removing the casserole from the oven, place toasted bread around outer edge, point side up. Garnish with bacon bits and diced tomatoes. Sprinkle with chopped parsley.
Serve while hot.
Source: Brown Hotel - Louisville, KY
Breakfast Hash
Yield: 4 Servings
INGREDIENTS
3 cups cooked and cubed chicken or turkey
1 red onion, finely chopped
1-½ pounds of red potatoes, peeled and chopped into 1 inch cubes
8 tablespoons unsalted butter
1 large red bell pepper
3 cloves of garlic, finely chopped
1 tablespoon tomato paste
1 teaspoon paprika
¼- ½ cup chicken stock
3 green onions, chopped, including both green and white part of the onion
2 tablespoons of freshly chopped parsley
Salt and pepper, to taste
4 eggs, prepared “over easy”
PREPARATION
In a large skillet, melt 4 tablespoons of butter and then add the potatoes and red onion. Season with salt and pepper and sauté for approximately 15-20 minutes until the potatoes and onions are tender. In another skillet, melt the remaining 4 tablespoons of butter and add the chopped red peppers, garlic, thyme, tomato paste, salt and pepper and sauté until the peppers are softened.
Add the pepper mixture and the turkey or chicken cubes to the potato mixture, adding chicken stock to moisten. Heat thoroughly. Meanwhile, prepare 4 eggs, they way you like them.
Assembly: Spoon the hash onto a large serving platter and sprinkle with the chopped green onions and parsley and toss. Just before serving, top with eggs.