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Posts Tagged ‘recipes’

Another Idea for Turkey


For those of you who are still grappling with leftover turkey, here is another recipe that you might want to try. I think it is just about the ideal after-turkey-dinner recipe because it contains turkey, mashed potatoes, and green beans. I'm not sure where this recipe came from, but it's very tasty.

Green Bean and Turkey Casserole
2 cups cubed cooked turkey or chicken
2 cups fresh or frozen cooked green beans
1 can cream of chicken soup
1/3 cup milk (plus additional for moistening mashed potatoes)
approximately 2 cups cooked mashed potatoes (make extra the day of your feast)
1/2 cup shredded cheddar cheese
1/2 cup French fried onions (from can or bag)

picture of casserole in the making

Preheat oven to 375 degrees. Mix turkey, green beans, soup, and milk. Pour into a two quart greased casserole dish. (If you have a little leftover stuffing you can add this too.) Moisten mashed potatoes with a little milk and whisk to fluff them up. Spread on top of turkey/green bean mixture. Sprinkle with cheese. Bake about 25 mins. or until bubbly. Top with french fried onions and return to oven for about 5 more minutes. Enjoy!

picture of casserole done

Since Rob always gets to post pictures of our grandson Drew, I'm going to take advantage of doing a post to put out a picture we took yesterday while our little guy was napping with his friend (Curious) George - who makes a great pillow!

picture of Drew and George napping

Becka


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Recycling Your Christmas Turkey


This is the first guest post by my wife Becka. Enjoy!
Rob

I have always wanted to make bread bowls. I saw a recipe in a cookbook years ago, but just never quite got around to trying them – until this year. A few weeks ago I saw a recipe for Stuffing Bread Bowls on the King Arthur Baker's Banter Blog. This is a wonderful web-site with many great recipes for all of you who like to bake. I filled the bowls with Turkey à la King using up some of our leftover Thanksgiving turkey. Nora, Rob, and I all really liked them, so I am planning to have them again this weekend to help with the remnants of our Christmas turkey.

So, for all of you who need ideas for leftover turkey, here is one you might like to try. The bowls would also be delicious with just about any type of thick soup or stew.

Stuffing Bread Bowls
1 1/4 cups lukewarm water
1/4 cup oil
3 cups bread flour
1/2 cup semolina (you could substitute cornmeal)
2 tsps. poultry seasoning
1 1/4 tsp. salt
1 Tbsp. sugar
1/2 cup dry potato flakes
2 Tbsps. powdered milk
2 1/2 tsps. yeast
1/4 cup sunflower seeds
1/4 cup sesame seeds

Combine all ingredients in bread machine in the order given. Run the machine on the dough cycle.

After the dough has completed the cycle divide into 6 pieces. Round into balls.

picture of the shaped dough

Place on a parchment lined baking sheet and let rise one hour. Bake at 350 degrees for 25 mins. Let cool completely.

picture of the baked balls

Slice off the tops of the bowls and then carefully pull out the insides to form a "bowl". The bread that is removed can be dried in the oven and then ground into herbed bread crumbs.

picture of the hollowed bowls

Chicken or Turkey à la King
1 can (6 oz.) sliced mushrooms, drained
1 cup frozen peas
1/2 cup butter or margarine
1/2 cup flour
2 tsp. chicken bouillon
1/4 tsp. white pepper
2 cups light cream or evaporated skim milk
2 cups water
2 cups cubed cooked chicken or turkey
1/2 cup chopped red bell pepper (or about 1/4 c.pimentos from a jar of olives)

In a large skillet cook and stir the mushrooms and red pepper in the melted margarine for about 5 mins. Blend in the flour and pepper. Cook over low heat until the mixture is bubbly. Stir in the water, the cream or evaporated skim milk, and the peas. Bring to a boil, stirring constantly. Boil and stir one minute. Stir in the chicken or turkey. Heat through and serve hot. This was wonderful in the bread bowls, but is also good on biscuits.

How about you — any new ideas for using up leftover ham or turkey?

Whatever you will be eating on Christmas day or the days thereafter I hope you will have a blessed Christmas as we contemplate our Lord's sacrifice in coming to earth.

Becka


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Talking Turkey


picture of a turkey

I'll start this blog post off with a Thanksgiving weather forecast.

Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190° F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.

During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.

A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway. During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34° F in the refrigerator.

Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops. By early next week, eating pressure will be low as the only wish left will be the bone.

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Many Americans prefer the traditional turkey dinner on Thanksgiving. It's gotten a bit harder with the passage of time, though, since turkeys have started to figure out ways to elude gracing the table at the family gathering. Here are several ways they've done so:

picture of a turkey gone missing

picture of smart turkeys

For the turkeys who haven't managed to escape the Thanksgiving feasting, I'm sharing the recipe my wife Becka uses for our Thanksgiving turkey. Very simple, and absolutely delicious!

Herbed Turkey Breast (from The Ultimate Southern Living Cookbook)

(If you use this recipe for a whole turkey, you'll need more of each ingredient, and you'll need to lengthen the baking time - details given below for each)

¼ cup olive oil
3 cloves garlic, minced
1 teaspoon fresh or dried rosemary
6 fresh large sage leaves
1 (5- to 5½-pound bone-in turkey breast)
1 teaspoon salt
1 teaspoon pepper

Combine the olive oil and garlic. Loosen the skin from the turkey without totally detaching skin; brush about one-third of olive oil mixture under the skin. Space evenly the rosemary and sage leaves under the skin. Replace skin. Sprinkle with salt and pepper; place in a lightly greased baking dish. Cover loosely with aluminum foil.

For turkey breast, bake at 325° F for one hour. Uncover and bake one hour more or until a meat thermometer registers 170° F, basting the skin with the remaining oil mixture every 15 minutes.

For a whole turkey, bake at 325° F for 3 to 3½ hours or until a meat thermometer inserted in meaty part of thigh registers 180° F.

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I keep telling Becka that she needs to start her own blog - kind of a "Hints from Heloise" type of blog, but so far she has resisted. If you'd like to storm the castle to try to convince her to have her own blog, please say so in the comments.

Speaking of people's starting their own blogs, I'm going to talk a bit of turkey here. Knowing some of you as I do or at least seeing the caliber of your comments to my blog, some of you really need to make a New Year's resolution to start blogging yourself. I plan to do a post next week with advice on how to start your own blog. Those of you who are currently bloggers, please send me your suggestions through my contact form - things to be sure to do, things to avoid, etc. as I prepare that post. I can credit you for your advice, complete with a link to your blog, or you can remain anonymous.

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I'll end this post with a link to a fun (read: humiliating) quiz on turkey knowledge. I got only 8 right out of 20 on this one! I'm sure some of you can beat that score! 🙂 Take the quiz yourself by clicking here. Becka (a.k.a. Heloise) got 15 right out of 20!

What's on the menu at your house this Thanksgiving? We're having turkey breast, dressing, mashed potatoes, gravy, corn pudding, luscious cranberry jello, a green veggie (yet to be determined), and pecan pie.

I'm taking a Thanksgiving break from posting, so I won't be back at you until next Monday evening. Have a blessed Thanksgiving! Try to come up with more to thank God for than just the stuff He's blessed you with. We had a wonderful Thanksgiving Praise service on campus today with the total focus on Christ. Absolutely awesome!

quotation...

"Do what you do to display who Christ is." - Dr. Drew Conley

=^..^= =^..^=
Rob

You know you've had too much to eat on Thanksgiving if they have to call in the paramedics with the Jaws of Life to pry you out of the recliner.


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