I suppose that many of you have your pies and desserts ready for tomorrow, Thanksgiving. You probably even have your turkey, cleaned and ready for stuffing. You are so good at this. However, usually we have a lot left over-they certainly do grow turkeys big!
So, if you have leftovers and want more than a turkey sandwich or turkey soup-both are great, but maybe you would like to try something new.
I have to go, I have pies to plan, bread to make and a turkey to finish thawing-Have a Happy Thanksgiving and enjoy your family! Thanks for your letters and emails.
Turkey Croquettes
3 cups chopped leftover cooked turkey
2 cups prepared mashed potatoes
1 cup prepared stuffing
1 large egg
1 Tbsp. whole cranberry sauce from a can or homemade cranberry sauce
kosher salt and freshly-ground black pepper to taste
1/4 cup canola oil 1 cup bread crumbs
Add the remaining turkey, mashed potatoes and stuffing the food processor. Add the egg, cranberry sauce, salt and pepper. Pulse until thick and smooth, like mashed potatoes. Add to the bowl with the rest of the turkey mixture.
Form into patties, about 3/4-inch thick.
Heat oil in a large skillet over medium-high heat. Spread bread crumbs out in a shallow dish.
Press turkey croquettes into bread crumbs to coat loosely on both sides. Fry until golden, 3-4 minutes per side.
Turkey Cordon Bleu Casserole
8-10 slices fresh Italian bread
3 cups whole milk
1/4 cup butter
1/4 cup all-purpose flour
3/4 tsp. kosher salt
1/2 tsp. freshly-ground black pepper
3 cups shredded cooked leftover turkey
6 slices pancetta or ham (reduced salt to 1/4 tsp. if using ham)
6 slices Swiss cheese
1 cup crispy onion strips as in French fried onions
Directions: Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray.
Toast bread.
Place milk in a microwave-safe container. Heat on high, 45-90 seconds, until warmed through, but not boiling.
Heat butter in a medium saucepan over medium heat. When melted, whisk in flour. Continue whisking for 2 minutes.
Add milk, whisking constantly to avoid lumps, until mixture thickens, about 10 minutes. Set aside.
Place bread in a single layer in the bottom of the prepared baking dish. Top with leftover turkey. Pour sauce over turkey.
Top with pancetta slices, then cheese slices.
Sprinkle crispy onion strips over top. Bake, uncovered, 30-45 minutes until bubbly.
Turkey Tetrazzini
8 oz. spaghetti
1/4 cup butter
1 small onion, diced
2 stalks celery, diced
1- 14 oz. can chicken broth
8 oz. cream cheese, cut into one inch cubes
1 cup grated Parmesan cheese
1 cup frozen peas
Melt butter in a large saucepan over medium heat. Add onions and celery. Cook, stirring occasionally, until vegetables are soft.
Add chicken broth, cream cheese cubes and 1/2 cup of the cheese.
Stir until melted.
Stir in peas and turkey. Remove from heat. Stir in cooked pasta. Pour into prepared baking dish.
Bake 25-30 minutes.
See you next week! Susie Q
