Turkey Tetrazzini

 

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Do you have leftover turkey? Of course you do. Here is a recipe you can double and use one now and freeeze one for later!

Turkey Tetrazzini

Yield: Makes 8 servings

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Thanksgiving Day Menu

( not quite final )

 

Appetizers

Shrimp & Cocktail Sauce

Cheese and Crackers

Classic Devilled Eggs

Dinner

Emeril’s Brined, Herb Roasted Turkey

Gingered Cranberry Relish

Cranberry & Sausage Stuffing

Sweet Potato Casserole with Pecan Crumb Topping

Paula Deen’s Zucchini Custard Bake

Dessert

Watergate Salad

Pumpkin Pie

Polish Kraut and Apples

Polish Kraut and Apples

1 (14-ounce) can sauerkraut, drained
1 pound kielbasa, cut into 2-inch pieces
3 medium apples, peeled and sliced
1⁄2 cup packed brown sugar
3⁄4 cup apple juice

Layer ingredients in a slow cooker. Pour apple juice over top. Cook on low 4 to 5 hours; dish will have baked into a delicious buffet.

Champagne Salad

Today is Freezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

Here is a recipe that can be prepared ahead and used as a dessert on Thanksgiving day.

Champagne Salad

By Carol King

1 (8 ounce) package cream cheese

3/4 cup sugar

1 large can crushed pineapple, drained

1(10 ounce) package frozen strawberries

2 sliced bananas

½ cup chopped nuts

1 (12 ounce) carton whipped topping

Soften and blend cheese with sugar. Blend in whipped topping. Mix in another bowl, the drained pineapple, strawberries with juice, bananas and nuts. Blend all together. Freeze in 9 by 13-inch container. To serve, set out 20 minutes. Cut in squares.

Note: Can be refrozen.

Berry Good Wild Rice – Crockpot

Berry Good Wild Rice

1-1/2 c. wild rice, uncooked

2 14 oz. cans vegetable broth

4-1/2 oz. can sliced mushrooms, drained

4 green onions, sliced

1 T. butter, melted

1/2 t. salt

1/4 t. pepper

1/2 c. slivered almonds

1/3 c. sweetened dried cranberries

 

Mix first 7 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours or until rice is tender. Stir in almonds and cranberries. Cover and cook on low setting 15 more minutes. If all

 

From Gooseberry Patch’s Quick & Easy Family Favorites Cookbook

Savory Bean Spinach Soup

Savory Bean Spinach Soup

From: Better Homes and Gardens
Makes 6 main-dish servings
Prep: 15 minutes
Cook: 5 to 7 hours (low), 2-1/2 to 3-1/2 hours (high)

3 14-oz cans vegetable broth
1 15-oz can tomato puree
1 15-oz can white or Great Northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours. Stir spinach into soup. Serve with Parmesan cheese.

Makes 6 main-dish servings

Nutrition facts per serving:
150 Calories, 3g Total Fat, 1g Saturated Fat, 0g Monounsaturated Fat, 0g Polyunsaturated Fat, 4mg Cholesterol, 1137mg Sodium, 9g Protein, 31g Carbs, 1g Total Sugar, 8g Fiber

“Everything” Stuffing for the crockpot

“Everything” Stuffing

• ½ pound bulk Italian sausage
• 4 cups seasoned stuffing cubes
• 1 ½ cups crushed corn bread stuffing
• ½ cup chopped toasted chestnuts or pecans
• ½ cup minced fresh parsley
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups sliced baby Portobello mushrooms
• 1 5-ounce package sliced fresh shitake mushrooms
• 1 large onion, chopped
• 1 medium apple, peeled and chopped
• 1 celery rib, chopped
• 3 tablespoons butter
• 1 14-1/2-ounce can chicken broth

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place in a large bowl. Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.

In the same skillet, sauté the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-quart cooker. Cover and cook on low for 3 hours, stirring once.

Yield: 9 servings.

Thanksgiving Cheese Ball Recipe

Today is Freezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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Thanksgiving Cheese Ball Recipe

Double it and freeze one for New Year’s! Serve with an array of crackers.

8 ounces cream cheese
4 ounces sharp Cheddar cheese
2 ounces crumbled blue cheese
2 tablespoons grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
1 (2.25 ounce) can green olives
1/2 cup chopped pecans

1.In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.

2.Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

Autumn Turkey Chili

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.

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Autumn Turkey Chili

1 each onion, carrot and celery stalk, chopped
500 ml (2 cups) each cored, chopped apples and diced butternut squash
4 cloves garlic, finely chopped
500 g (1 lb) ground turkey, cooked
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
5 ml (1 tsp) dried oregano
1 ml ( 1/4 tsp) each salt and freshly ground pepper
1 can (284 ml/10 oz) undiluted chicken broth
1 can (400 ml/15 oz) light coconut milk
30 ml (2 tbsp) tomato paste
250 ml (1 cup) canned black beans, drained and rinsed
Coconut flakes and cilantro, for garnish

Combine all ingredients (except garnishes) in slow cooker. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.

Serve with rice or mashed potatoes.

Makes 8 to 10 servings.

Tips: Use 1 l (4 cups) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.

Source: Crock-Pot.

Tomato Bisque

Tomato Bisque

1/2 cup unsalted butter, divided
1/2 cup chopped onions
1 1/2 teaspoons dried oregano
5 cups tomatoes (preferably canned crushed whole tomatoes)
4 cups chicken stock
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1 1/2 teaspoons fresh chopped dill
4 teaspoons honey
1 1/4 cups heavy cream
2/3 cup half and half

In a large pot over medium heat, melt 6 tablespoons of the butter. Add the onions and oregano and cook, stirring occasionally, for 5 minutes, or until the onions are translucent. Add the tomatoes and chicken stock and heat.

Meanwhile, in a small pot over medium heat, make a roux by blending the remaining 2 tablespoons of butter with the flour, whisking constantly for 3 minutes, without browning. Add the roux to the stock mixture and whisk to blend. Add the salt and pepper. Bring to a boil, stirring occasionally. Reduce to a simmer and cook for 15 minutes. Stir in the chopped parsley, dill, honey, cream and half and half. Remove from the heat and puree. Strain before serving, if desired. Makes 9 cups.