Month: November 2010

Ideas for Leftover Turkey

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You can do more with leftover turkey than make sandwiches.  Here are a couple simple ideas:

Mini Turkey Pot Pies

1 potato, peeled and diced

1 cup of diced carrots

1 cup of diced turkey (or chicken)

1 can of cream of mushroom soup

1 can/package of biscuit dough (i.e. Pillsbury Grands)

Nonstick cooking spray

Muffin pan

1 tablespoon butter

Heat oven to 375.  Steam potato and carrot cubes until tender.  Spray muffin pan compartments/cups with cooking spray.  Split biscuit dough into halves.  Place ½ of each biscuit dough into each muffin pan cup, and press it to cover the cup.  Spoon about ½ tablespoon of cream of mushroom soup into each dough cup.  Then, spoon carrots, potatoes and turkey into dough cups up to the top.  Place remaining dough halves on top of each biscuit cup and seal onto the bottom half of the dough.  Spread butter on top of each little pot pie.  Bake at 375 for about 15 minutes (or until golden brown). 

Turkey, potatoes, carrots, cream of mushroom soup

Add soup to biscuit cup.
Ready for the oven
Out of the oven, golden brown
Mini turkey pot pies
They can also be served like a little bowl of soup.

Turkey Quesadillas

No explanation needed here.  Just two tortillas, some cheese and shredded turkey.  Cook in a Panini grill.


Thanksgiving Fixings

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Here is a simple appetizer:  Celery filled with a mixture of cream cheese, minced garlic, chopped black olives, pine nuts, and black pepper (you can also add other ingredients such as chopped red and green bell peppers, onion, etc.); prosciutto-wrapped string cheese halves.

As another simple appetizer: Antipasto platter with rolled up salami, olives, artichoke hearts, and grape tomatoes.

Rather than cooking an entire turkey, with parts that nobody ends up eating, we sometimes order a few turkey breasts (such as from Marie Callender’s).  That way everyone gets some delicious breast meat and there are leftovers for people to take home and for making turkey sandwiches.

Tofurkey is a delicious option for vegetarian guests.


My favorite side dish is this Brussels sprouts recipe I found in Sunset Magazine last year.  I’ve been making it weekly ever since.  Here it is:

Happy Thanksgiving everyone! Bon Apetito!

Oven Baked Sweet Potato Fries

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6-8 small or medium sweet potatoes

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cinnamon

1 teaspoon garlic powder

1 teaspoon seasoning salt/spice blend (such as Lawry’s)

Kosher Salt to sprinkle on later

Preheat oven to 400.  Wash and peel sweet potatoes.  Cut sweet potatoes into long thin strips.  Place strips into a bowl along with 1 tablespoon olive oil and mix (coating strips with oil).  Mix in a small bowl salt, pepper, cinnamon, garlic powder and seasoning spice and then sprinkle this mixture on the sweet potato strips and mix (coating all strips).  Spread sweet potato strips on a baking sheet and bake for about 35 minutes.  Gently turn fries over every 10 minutes.  Sprinkle with Kosher salt as desired.  Turn oven up to 450 after 20 minutes (cooking at this higher temperature for the last 15 minutes.  Let stand several minutes before serving.

Wash and peel sweet potatoes.
Cut sweet potatoes into long thin strips.
Coat olive oil coated strips with spice mixture.
Spread fries on baking sheet and bake.