2006-11-20

Left Over Recipes

For a new twist on an old favorite, try a one-dish casserole using leftover turkey, jarred gravy and fresh vegetables and refridgerator rolls for a crust.

Turkey Potpie
Prep time - 30 minutes
Serves: 6

1/2 15-ounce package ready-to-bake refrigerated piecrusts (1 crust)
1 1/2 teaspoons olive oil
1 medium-size onion, cut into large chunks
1 14 1/2-ounce can chicken broth
3 medium-size carrots, peeled and cut into 1-inch pieces
2 large red potatoes, cut into 1/2-inch cubes
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups shredded cooked turkey

1. Heat your oven to 425 degrees. Unfold the pie crust and place on an ungreased rimless baking sheet. With a rolling pin, roll briefly to flatten any creases. With a fork, generously pierce crust. Bake 12 to 15 minutes or until crust is golden brown. Set aside on baking sheet to cool.

2. Meanwhile, prepare filling: In 12-inch skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add broth, carrots, potatoes, pepper, and sage; heat to boiling over medium-high heat. Cover and cook 15 minutes. Uncover and cook 5 minutes. Add cornstarch mixture and cook, stirring constantly, until mixture thickens. Reduce heat to low and stir in turkey; cook just until mixture is heated through.

3. Carefully slide crust into skillet to cover filling. Let stand 5 minutes; serve.

Ham or Turkey Pockets
This is a perfect idea for lunch or dinner. If you don't have ham other meats will substitute nicely.

Ingredients
1 teaspoon olive oil
6 ounces mushrooms, wiped clean and sliced (2cups)
1/4 teaspoon pepper
1 tube (10 ounces) refrigerator pizza crust
4 ounces provolone cheese, shredded (1cup)
6 ounces leftover ham or turkey, cut in matchstick pieces (1 cup)
1 cup part-skim ricotta cheese

Directions:
Heat oven to 400 degrees. Lightly grease a large baking sheet.

Heat oil in a skillet over medium-high heat. add mushrooms and cook 7 minutes or until soft. Remove from heat, pour off any liquid and stir in pepper. Cool completely.

Unroll pizza crust on a cutting board with the longer side facing you. Stretch (or roll out) dough to a 14 x12- inch rectangle. Cut in half lengthwise, then half crosswise. For each pocket: Leaving a 1/2 inch border on top and sides, layer 1/4 cup each provolone cheese, ham, ricotta cheese and mushrooms on right side of each piece of dough. Fold left side over filling (like closing a book) and press edges together to seal.

Using a spatula lightly coated with cooking spray, carefully transfer pockets to prepared baking sheet. (Press edges back together if they open).

Bake 15 to 20 minutes until crust is crisp and golden. Makes 4 pockets.

Other Turkey ideas... Turkey Melt, Tortilla Wraps, Turkey - Tomatoe & Lettuce Sandwich, Turkey Omlette, Turkey Nachos.

Pie cust left overs

After making your holiday pie save the left over crust pieces and spread them out on a piece of parchment paper and place on a cookie sheet brush them with butter, dust it with cinnamon sugar then bake and eat!

Family Handprint Turkey - There are so many cute versions of the handprint turkey, all of them worthy of being saved for posterity. This handprint turkey uses not only the kids', but mom's (and dad's if you like) handprints as well!

Nestle Recipe Pick

Chocolate Gingerbread Boys and Girls
A classic gets a chocolate twist in these chocolate gingerbread cookies. Fun to make and eat!

Estimated Times:
Preparation - 20 min | Cooking - 5 min | Cooling Time - 60 min refrigerating | Yields - 30cookies

Ingredients

1 package (12-oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
2 3/4 cups flour
1 teaspoon baking soda
1/2 tablespoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1/2 cup molasses
1/4 cup water
1 container (16 oz.) prepared vanilla frosting*, colored if desired

Directions

MICROWAVE 1½ cups morsels in medium, microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.

COMBINE flour, baking soda, salt, ginger and cinnamon in a medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour, or until firm.

PREHEAT oven to 350°F.

ROLL half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.

BAKE for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate with piped frosting or icing.

*or colored icing in tubes

This recipe is from Very Best Baking's web site. For more great recipes, visit VeryBestBaking.com
© 2002 Nestlé

 

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