Leftover Turkey – No Problem, Check out my 3 Quick & Easy Recipes

What a wonderful Thanksgiving, Rob & Cecile drove home from Texas with 4 dogs and 2 cats.  Yes, we had a houseful, but it wasn’t a houseful of peeps….we totaled 6 dogs and 4 cats.  A very entertaining weekend!  Amazing that they mostly all get along.

One of our many Thanksgiving traditions is cooking 2 turkeys, one fried (by Rob) and one roasted and stuffed (by me). Rob fries the bird

If you have never had a fried turkey you really need to try it!  The meat is delicious, not greasy at all, and very moist, not to mention that the skin is amazingly crunchy.  If it wasn’t for having to have stuffing, I would not roast a bird as well.  However, since we had both you can imagine how much turkey is leftover.  Here are a few of my favorite recipes to use up all that turkey:

Turkey Pot Pie

2 frozen deep dish pie shells, thawed
1 tablespoon Argo® Corn Starch
1 cup milk
2 tablespoons butter
1/2 teaspoon Spice Islands® Poultry Seasoning
¼ teaspoon sea salt
¼ teaspoon white pepper
1 (15 ounce) can mixed vegetables, drained
1 (14.5 ounce) can whole potatoes, drained and cut into one-inch pieces
1 cup cooked turkey, chopped
1 egg

Preheat oven to 375°F.

Combine corn starch and milk in a small saucepan; stir until smooth.  Add butter, poultry seasoning, salt, and white pepper.  Stirring constantly, bring to a boil and cook for one minute.  Remove sauce from heat.  In a large mixing bowl, combine mixed vegetables, potatoes and turkey.  Stir in sauce until well combined.

In a small bowl whisk 1 egg with 1 teaspoon water.  Brush bottom of pie shell with egg wash.  Pour turkey filling over egg wash.  Invert the second pie crust over the top of the filling and seal edges together, pinching the crust.  Brush top crust with egg wash and poke 3-4 holes in the crust to allow steam to escape.  Bake 45 minutes, or until crust is golden brown.

Turkey Pot Pie

Turkey Pot Pie

Turkey Frittata

2 tablespoons Mazola® Corn Oil
½ onion, finely chopped
½ (30-ounce) bag frozen hash brown potatoes, thawed
1 teaspoon sea salt
¼ teaspoon white pepper
6 large eggs
⅓ cup heavy cream or half & half
¼ teaspoon Spice Islands® Poultry Seasoning
1-½ cups cooked turkey, chopped
1 cup sharp cheddar cheese, shredded

Preheat oven to 350°F.  Spray an 8×8-inch pan with cooking spray.

Heat oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in potatoes, salt and pepper, cook until slightly golden brown.  Remove from heat.

In a mixing bowl beat together the eggs, cream and poultry seasoning.

Place potato mixture in prepared baking dish.  Top mixture with chopped turkey, pour egg mixture over turkey.  Sprinkle shredded cheese on top.  Bake 25-30 minutes or until top is golden brown.

Turkey Frittata

Turkey Frittata

Mom’s Turkey Soup

For the stock:
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings
Cold water
1 onion, roughly chopped
1 to 2 carrots, roughly chopped
1 to 2 stalks celery, roughly chopped

For the soup:
Turkey stock
Leftover vegetables, i.e. string beans, corn, etc.
Or 1 (15 ounce) can mixed vegetables, drained
1 (14.5 ounce) can whole potatoes, drained and cut into one-inch pieces
1 (16 ounce) can cannellini beans
¼ cup shredded carrots
½ cup frozen or canned peas
½ cup frozen or canned corn
1 teaspoon Spice Islands® Poultry Seasoning
1 teaspoon Spice Islands® Sea Salt
½ teaspoon Spice Islands® Ground Pepper
½ cup rice
2 cups or more leftover chopped or shredded cooked turkey meat
Optional: leftover gravy
Stock:
Break up the leftover bones of the carcass so they fit into a large stock pot. Cover bones with cold water by an inch and add any pan drippings that weren’t used to make the gravy. Add onions, carrots and celery. Bring to a boil and reduce heat to a simmer. Cook stock, uncovered, for one hour.

Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer. Once the bones have cooled, remove all the usable turkey meat and set aside until needed. Discard cooked vegetables and bones after meat has been removed.

Makes 3 to 4 quarts of stock, depending on the size of the turkey carcass, and how much water was added to cover it.

Making the soup:
In a large stock pot add cooked turkey stock, vegetables, cannellini beans, carrots, peas, corn, poultry seasoning, salt, and pepper. Bring soup to boil, add rice and continue cooking over medium low heat until rice is soft, about 20 minutes. Add reserved turkey (and optional gravy). Simmer an additional 5 minutes. Taste soup and add more salt if needed.

Ladle soup into bowls, top with grated parmesan cheese (if desired).

Mom's Leftover Turkey Soup

Mom’s Leftover Turkey Soup

Buon Appetito!

 



Quick & Easy Taco Chili

This is for my new friends in St. Louis that attended the “Cooking with the Experts” at Schnucks Headquarters last week.  What a GREAT group you were and a joy to instruct and present to.  I look forward to doing it again next year!  Enjoy!

Taco Chili

Taco Chili

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
1 lb. ground chuck or ground turkey
2 tablespoons corn oil
½ medium size onion, finely chopped
1 clove garlic, minced
⅓ cup Spice Islands® Taco Seasoning Mix
2 (14.5 ounce) can Red Gold Petite Diced Tomatoes
1 to 1 ½ cups beef stock
1 (15.5 ounce) can red kidney beans

Garnish:
Chopped Scallions
Shredded Sharp Cheddar Cheese
Sour Cream
In a medium sized stock pot, over high heat, brown ground beef or turkey in small batches, removing cooked meat with a slotted spoon (do not overcrowd the pan).

Add corn oil to pan and let heat through. Add onion and garlic. Cook over medium heat until soft, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.

Serve in a warm bread bowl (if desired) and garnish with chopped scallions, shredded cheddar cheese and sour cream.

Buon Appetito!


2015 Galena’s Cucina Calendars

Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars


Spooky Sweets & Treats for Halloween

White Chocolate Covered Strawberry Ghoulish Ghosts

White Chocolate Covered Strawberry Ghoulish Ghosts

White Chocolate Covered Strawberry Ghoulish Ghosts

1 (16-ounce) package fresh strawberries
6 ounces vanilla bark coating
¼ cup miniature semisweet chocolate chips

To melt chocolate bark:
Chop chocolate into small pieces. Place in a small glass or stainless steel bowl. Place bowl in a saucepan with 2 inches of water in it. Over medium high heat, stir chocolate until melted. Remove pan from stove.

Working rapidly, dip strawberries into chocolate covering ½ of the berries surface. Place on a waxed paper-lined baking sheet. Immediately press chocolate chips into coating for eyes. Freeze 5-10 minutes.

In a small microwavable bowl, add remaining chocolate chips. Heat chips in microwave until melted and smooth, about 10-15 seconds. Dip a toothpick into melted chocolate and draw a mouth on each ghost.

Snakebite Bread

1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
1 cup 115° – 120° water
1 egg, beaten
1 teaspoon water
2 to 3 drops liquid green food coloring
2 tablespoons grated Parmesan Cheese
1 small pimento-stuffed green olive
2 whole cloves
1 (1-inch long) strip roasted red bell pepper

Preheat oven to 400°F. Lightly spray a cooking pan with pan spray.

Place dough onto a lightly floured surface. Shape bread into a 16-18 inch log. Pinch one end of the log to form a tail shape. Form the other end into a head shape. Transfer the log onto prepared baking sheet. Cure the log into an S-shape.

Whisk together the beaten egg and 1 tablespoon water in a small bowl to make an egg wash. Add 2-3 drops of green food coloring to egg wash. Brush the surface of the dough with the green egg wash. Sprinkle the Parmesan cheese evenly over the dough.

Bake 20-25 minutes, or until the cheese has turned golden brown. Transfer the baked bread onto a wire rack to cool.

Cut the olives in half widthwise to form two eyes. Attach the eyes to the head of the snake with toothpicks. Use the whole cloves to make the snake’s nostrils. Cut the strip of pepper into a forked tongue. Place the snake on a serving platter or large cutting board. Position the tongue just under the head.

Use a serrated knife to cut the snake into slices; serve warm or at room temperature.

Halloween Treats

Halloween Treats

Spider Web Guacamole Dip

3 fresh avocado, halved, seeded and peeled
juice of 1 lime
salt and pepper, to taste
1 tablespoons Mazola® Corn Oil
½ onion, finely chopped
1 clove garlic, minced
2 tablespoon fresh cilantro, chopped
1 jalapeño, finely diced
3 roma tomatoes, seeded and diced, divided
1-2cups shredded lettuce
¼ cup chopped black olives
½ cup shredded Mexican cheese blend
½ cup sour cream
1 bag tortilla chips

In a medium mixing bowl, place the scooped avocado pulp and lime juice, toss to coat. Add the salt, pepper, and oil and using a potato masher, mash. Then, fold in the onions, garlic, 1 chopped tomatoes, cilantro, and jalapeños. If not using right away, add the seed of the avocado to help prevent browning of the guacamole.

In a large serving tray spread the edges with shredded lettuce, black olives, remaining 2 tomatoes, and Mexican cheese blend. Place guacamole in center of tray.

Place sour cream in a quart size ziplock bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles. You can either use ziplock bag to pipe on the rest of the sour cream to form web or you can use a knife and run lines lightly through the sour cream circles to make the web shape. Place a creep spider on the web. Serve with tortilla chips for dipping.

Green Ghoul Punch

½ (12-ounce) can frozen limeade concentrate, thawed
1 liter ginger ale
1 pint lime sherbet
gummy worms or gummy spiders, frozen
dry ice cubes, about 2 pounds

Pour the limeade concentrate and gingerly in a large, clear glass, punch bowl. Stir it gently to combine. Add lime sherbet, gummy worms and dry ice. Replace dry ice as smoke disappears.

Bloody Glasses

¼ cup KARO® Corn Syrup
3-4 drops red food coloring

Combine above ingredients. Dip rim of cup into syrup, dripping syrup will resemble
blood.

Happy Halloween and Buon Appetite!