Friday, December 31, 2010

Turkey leftovers

After Thanksgiving and now after Christmas I've been using these two turkey recipes a lot.

  • 1 cup diced sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 2 garlic cloves, minced
  • 2 tablespoons butter or stick margarine
  • 3 (14.5 ounce) cans reduced sodium chicken broth
  • 3/4 cup white wine or additional reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked turkey breast
  • 1 cup instant brown rice
  • 1/4 cup sliced green onions

  • Directions
  1. In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.

I like making soups because I can get Reagan to eat a ton of vegetables that I normally wouldn't. He's not a bad vegetable eater, just not good at opening his vegetable horizons sometimes. I threw in some extra celery and lima beans to this soup. I also used regular brown rice, not instant, so it absorbed a lot of the chicken broth and I ended up adding 2 more cups of it the next day when we had left overs. I almost think it was better the next day!


Turkey Tetrazzini (from Taste of Home's Complete Guide to Country Cooking)

1/4 cup margarine
2 cups sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half and half cream
1 tsp parsley
1 tsp salt
1/8-1/4 tsp ground nutmeg
1/4 tsp pepper
3 tbsp dry white wine, optional
3 cups cubed cooked turkey or chicken
8 oz. spaghetti, cooked and drained
3/4 cup shredded parmesan cheese
additional parsley

In a skillet, melt butter over medium heat. Cook mushrooms until tender. Still in flour; gradually add the broth. Cook, stirring constantly, until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg, pepper and wine if desired. Fold in the chicken and spaghetti. Transfer to a greased 13 in x 9 in x 2 in baking dish; sprinkle with parmesan cheese. Bake uncovered, at 350 degrees for 30 minutes or until heated through. Garnish with parsley.

I tried a few different tetrazzini recipes and now this one is by far my favorite and go-to. I think it's the nutmeg. Zach and Reagan both really like this one too.

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