Susan’s “crazy for cranberries” muffins Directions: Richard’s “gobble Pam’s Turkey Pot Pie Directions: Sarah’s cranberry and cream cheese dip Directions: Janet’s turkey salad Directions: Allison’s family pasta recipe Directions: Bob’s turkey tetrazzini Directions: Cook spaghetti in broth until tender. Blend sauce and turkey and add spaghetti. Bake for 30 minutes at 350 degrees.
I like cranberry sauce in a variety of ways — hot with horseradish, spicy with anise, and sweet with sugar — so I invariably have some left over. These muffins are a good way to use the traditional style of cranberry sauce.
Leftover Cranberry Sauce Muffins
Ingredients:
1½ cups flour
1 cup rolled oats, plus 3 tablespoons
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1½ cups leftover cranberry sauce
½ cup milk
â
cup vegetable oil
1 egg
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin.
In large bowl, whisk together flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
In a medium bowl, whisk together cranberry sauce, milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Pour into muffin pan and sprinkle with the remaining 3 tablespoons of oats.
Bake for 20 minutes or until an inserted toothpick comes out dry.
Let cool five minutes before removing from pan.
it up” pizza
Forget soups, pot pies or casseroles.
Leftover Thanksgiving turkey can easily be made into a tasty pizza pie.
You can make your homemade pizza sauce (or if you’re tired of hours already spent in the kitchen this week, just go the store and purchase your favorite brand of sauce).
The same goes for the dough. Kitchen wizards already have their own recipes for ideal pizza crust. I just buy a can of refrigerated pizza dough (or a pre-packaged crust).
Place the crust on a pizza pan or baking sheet coated with cooking spray. Crimp the edges of the dough with your fingers to form a rim.
Spread the sauce over the crust, leaving about one-quarter inch on the board. Top with 2 cups of chopped turkey and sprinkle with cheese.
You can add other ingredients, such as tomatoes, but avoid anchovies or mushrooms (because they’re gross).
Bake at 400 degrees for 10 minutes, or until the crust is golden brown.
Ingredients:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1½ cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10-inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.
Ingredients:
Leftover cranberry sauce
1 or 2 tablespoons of sugar
1 package of softened cream cheese
Mix leftover cranberry sauce with package of softened cream cheese.
Mix in tablespoon or two of sugar.
Serve with crackers, pretzels or graham cracker, put a dollop on top of French toast or pancakes or spread on a bagel or toast.
Ingredients:
Turkey (shredded or cut in small chunks)
3 to 4 hard boiled eggs chopped fine
1 cup of Miracle Whip
½ cup of chopped celery
2 tablespoons of pickle relish (dill or sweet)
Couple of shakes of pepper
1 sliced onion, copped fine
½ cup of purple grapes, sliced in half and ¼ cup of slivered almonds (optional)
Mix all together
1½ cups uncooked pasta, farfalle, penne or rigatoni are best
1 cup of cubed or shredded leftover turkey, usually made with chicken
¼ cup chopped red onions
¼ cup chopped sundried tomatoes
¼ cup cherry tomatoes, sliced in half or quartered
¼ cup fresh basil (can be substituted for dried, reduce to â
)
Feta cheese to taste
â
cup Girard’s light Caesar salad dressing, or to taste.
Cook pasta to preference. Put all chopped ingredients in a serving bowl, along with leftover turkey. Put all ingredients in the bowl. Add Caesar dressing until all ingredients are coated. To warm all ingredients through place serving bowl in the microwave for a little over a minute, or until warm enough. This recipe can be made any time of the year with baked chicken.
Ingredients:
Turkey, cut in small pieces, around 3 pounds
1 eight-ounce package of spaghetti
Cream sauce:
1 stick oleo
¾ cup flour
1 quart milk
½ pound American cheese
½ pound Old English cheese
1 onion
1 large can of mushrooms
1 green pepper, chopped and cooked tender in liquid from can of mushrooms
Ingredients may be altered depending on amount of turkey available. Also good with chicken.
LEFTOVER CHALLENGE
