This week I made us a turkey dinner. Just for fun, in the middle of the week. It was fun! And now we have a lot of Turkey leftovers. I will be freezing the leftovers to make many a meal in the on coming weeks, plus of course turkey soup. I also tried out this new recipe for Turkey Salad, Chicken Salad, I love, so I knew this one would be a hit too. Plus, it’s gluten-free so it made for an easy Thursday lunch.
Recipe from Allrecipes
- 3/4 pnd turkey meat
- 2 stalks celery
- 2 green onions
- 1/2 red bell pepper ( I used green)
- 3 Tbsp mayo
- 2 Tbsp Dijon Mustard
- 1 Tbsp Cider Vinegar
- 1 tsp white sugar
- 1/4 tsp salt
1. mix together first 4 ingredients in bowl.
2. In separate bowl mix together mayo, mustard, vinegar, sugar and salt. Stir into turkey mixture. Let sit in fridge for a couple of hours before serving. If desired serve on mixed greens.
3. Eat and enjoy!
Usually I just stick to the same title of a recipe when I make it and blog about it. It could be that I am not very creative, or more probably that the title just fits so well so why bother changing it. This title was originally called Cheesy Scalloped Potatoes with Ham, I always picture scalloped potatoes as hot and bubbly after being baked for a long time in the stove. As these babies are cooked on the stove top I have decided to change the name. Something I have also noticed about my self this week, is I don’t really read the directions to recipes when I am making my meal plans , just the ingredients list, so sometimes it is hard to time dinner when you have no idea how long it will take. After a bunch of dinner mishaps this week, I will be reading a recipe straight through from now on!
I found this recipe in another gem of a cook book The Big Book of Weeknight Dinners
- 2 Tbsp butter
- 1 clove garlic, minced
- 2 lb white potatoes, peeled and sliced thin (about 4 medium)
- 2 cups cooked ham, cut into small cubes
- 1 cup shredded cheddar cheese
- 3 Tbsp all-purpose flour
- 1/4 tsp pepper
- 2 cups half-and-half
1. Melt butter in large saucepan and cook garlic 1 minute. Stir in potatoes, ham, cheese, flour, and pepper.
2. Pour in half-and-half and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes, stirring occasionally.
3. Eat and enjoy!
This is a great way to use up that left over Easter turkey. Fast, easy, and delicious, not much more you can ask for in a recipe. Today you get a short blog post because I have started reading the Harry Potter series again, and I am almost done book 2 so my couch is calling. See you all tomorrow!
Recipe from Allrecipes.com
- 4 Tablespoons, butter
- 6 fresh mushrooms, sliced
- 2 tablespoon all-purpose flour
- 2 cup chicken broth
- 1 cup heavy cream
- 2 cups chopped cooked turkey
- 2/3 cup frozen peas, thawed
- salt and pepper to taste
1. Brown butter in large saucepan. When brown and fragrant add mushrooms and saute until tender. Stir in the flour.
2. Slowly whisk in the chicken broth, cook until sauce has thickened. Slowly pour in cream, then add turkey and peas. Cook until turkey and peas are heated through. Season with salt and pepper.
3. Eat and enjoy!
Happy St. Patty’s day. I missed the shamrock shake food blog bandwagon! It seems that was the recipe to post this morning, not only did I not make any I didn’t even have one. So sad for me. Ah well, now that every other food blog has a recipe posted I can feel free to take my time and make myself some in May, June whenever I so desire so thank you food blogging friends! From me you get turkey. I still have turkey in the freezer and thought I better use that up or throw it away. Well I do not like to waste so use it up I did. This may be my new favorite turkey leftover recipe, I loved it, and as a bonus it was good leftover too!
Recipe found at Betty Crocker
- 8 oz spaghetti
- 1/4 cup butter
- 2 cups sliced mushrooms
- 3 tbsp flour
- 2 cups chicken broth
- 3/4 cup half-and-half
- 1/4 cup chopped parsley
- 1 tsp salt
- 1/8 tsp nutmeg
- dash of pepper
- 3 cups cooked turkey meat
- 1/2 cup grated parmesan cheese
1. Cook spaghetti to desired doneness, drain and set aside.
2. While your noodles are cooking, melt butter in large skillet and cook mushrooms for about 5 minutes on medium heat. REduce heat to medium-low and stir in flour. Stir in until mushrooms are coated then slowly add chicken broth, stir until mixture boils and has thickened. Remove from heat.
3. Stir in all seasonings, then spaghetti noodles and turkey. Pour into a greased 13×9 casserole dish. Sprinkle with parmesan cheese.
4. Cover with foil and bake for 40 minutes at 350 degrees. Remove tinfoil and bake for an additional 10 minutes.
5. Eat and enjoy!
Tips- This is a great make ahead meal, after step 3 cover with tinfoil and place in fridge for 8 hours or overnight, so it is ready to pop in the oven when you get home from work.