Thanksgiving Meal keeps giving!

As with most families, we have turkey leftovers from our Thanksgiving meal.  Of course I knew we'd have a bunch, considering I roasted a 24 lb. bird for 3 adults and 2 small kids!  But I have enjoyed reinventing different ways to use up our leftover turkey.  I had already made earlier, the stuffing patties.  Yummy!  Of course there are turkey sandwiches.  But this week I am using the last of my turkey in 2 different dishes as outlined below.  Of course the casseroles have been the accompaniments to our turkey creation meals.  Overall cooking has been easy these last few days!

Monday, November 28-  From Pampered Chef, I enjoy making this recipe with leftover turkey (it is also good with leftover chicken).

Turkey Cranberry Ring

2 packages (8 oz) refrigerated crescent rolls
½ Cup Mayo
2 T. honey Dijon mustard
½ tsp coarsely ground pepper
2 Cup (12 oz) Chopped turkey
½ Cup sliced celery
3 T. fresh parsley
½ Cup sweetened dried cranberries
1 Cup (4 oz) Shredded Swiss cheese
¼ Cup walnuts, coarsely chopped
1 egg

Directions:
Pre-heat oven to 375°

Unroll the crescent roll container and separate the rolls. Place 8 of the triangles in a ring, wide edge of the triangle facing inward, around a circular baking stone with the corners touching. The points of the triangle will hang off the edge of the stone a bit.

Arrange the additional 8 triangles in the center of the ring, seaming wide and to wide end, points inward. Do not seam the sides of the inside triangles, only the wide ends.

In a medium sized bowl mix together the mustard, mayo and pepper. Chop the turkey, celery & parsley and blend in with the mayo-mixture. Grate the cheese and mix in as well.

The original recipe calls to add the walnuts after the mixture is on top of the crescent rolls but you can add it right into the mix or omit entirely.

Scoop the turkey mix onto the center of the wide-end seams. Fold the tips of the crescent roll triangles over each other to make a wreath and seal together. When you’re done the crescent rolls should cover the turkey mix completely. Seam together the edges.

In a small bowl, separate the egg white and discard the egg yolk. Beat the egg white, then brush on to the top of the ring.

Bake for 25- 30 minutes or until golden brown
This recipe if from pampered chef

Tuesday, November 29-  With the onset of cold weather, I am taking the lead with Turkey Noodle Soup.

Turkey Noodle Soup

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 10 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked turkey meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and poultry seasoning into pot. Bring to a boil.
3. Add noodles.  Reduce heat, cover, and simmer 15 minutes.
4. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in turkey, bring to a boil.
5. Reduce heat and simmer for 15 minutes or heated through. 

Wednesday, November 30- I never made the below risotto recipe over the summer as I had posted in an earlier blog.  Tonight I will make this meal and add sliced Italian sausage to the risotto for a fuller meal.

Risotto with Tomato, Corn and Basil

• 2 1/2 cups water
• 2 cups milk
• 2 tablespoons butter
• 1 cup minced onion
• 2 clove garlic, minced
• 3/4 cup uncooked Arborio rice
• 3 tablespoons white wine
• 1 medium tomato-peeled, seeded & chopped (I will substitute a small can diced drained tomatoes)
• 1 cups corn kernels
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, cut into thin strips
• 1/2 teaspoon salt
• ground black pepper to taste

Directions

1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Thursday, December 1-  Since it's just us girls this evening, and my refrigerator is packed full with leftovers, tonight is leftover night (or better known as empty the fridge!).

Friday, December 2-  Pork Chops and Potato Pancakes.  Although I have included it in my menu recently, I haven't made it.  But tonight I will make my favorite, potato pancakes (will include recipe later).

Saturday, December 3- It is the annual Apex Christmas Parade.  We will arm ourselves with Bojangles, hot chocolate, muchkins, chairs and blankets to camp out a great spot along the parade route tonight.

Sunday, December 4- The NY Giants play at 4pm and we get it on the television.  That means pizza and wings!