Turkey Tetrazzini

Turkey Tetrazzini 

(from the Lion House Recipes Cookbook)

8 oz. spaghetti, broken in pieces

5 Tbsp. butter

6 Tbsp. flour

3 c. chicken, turkey or vegetable broth

1 c. light cream

1 tsp. salt

Pepper to taste

1 c. fresh or 8 oz. canned mushrooms, including the water

3 c. cubed, cooked turkey

½ c. grated parmesan cheese

½ c. shredded cheddar cheese

Cook spaghetti in boiling water until just tender. Melt butter in a saucepan; blend in the flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, the drained spaghetti, mushrooms and cooked turkey. Put into a 2-3 quart flat casserole dish. (A 9x13 dish works great.)  Sprinkle on cheeses. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned. Serves 8.

Chicken a la King

This is an old favorite...

Picture from Taste of Home

Chicken a la King 

(Creamed Chicken or Turkey)

4 Tablespoons butter

4 Tablespoons flour

2 chicken bouillon cubes

2 cups water

2/3 cup milk

2 cups diced, cooked chicken

2 ounces (1/2 cup) sliced mushrooms

1/2 teaspoon salt

1/8 teaspoon pepper

Melt butter in a saucepan over low heat. Blend in flour until smooth. Gradually stir in bouillon. Cook and stir until thickened and smooth. Stir in milk, chicken, mushrooms, salt and pepper. Cover and simmer for 15 minutes, stirring occasionally. 

Serve over noodles, rice, toast or biscuits.

Serves 4.

Chicken Salad Supreme

Another recipe from Grandma Blossom in the old cookbook, 1950 Clifton Hill Presbyterian Church Favorite Recipes.

Chicken Salad Supreme

2 cups cubed, cooked chicken
1/2 cup chopped celery
1/2 cup chopped, toasted almonds
2 Tablespoons chopped green olives
2 Tablespoons chopped black olives
2 Tablespoons chopped, mixed pickles
2 hard cooked eggs, sliced
1/4 cup mayonnaise

Combine ingredients, tossing together lightly. Serve on lettuce leaves. Serves 6.

Options: 
Substitute Turkey for chicken.
Leave out green olives, pickles, eggs.
Add cranberries and finely chopped green onions.
Increase mayonnaise.

Eat in a croissant or on delicious bread.

Recipe shared by Robin.

Turkey Chili

Turkey Chili

1 ½ lbs. ground turkey

1 c. chopped onion

1 t. minced garlic

1 T. ground cumin

1 T. chili powder  (I use ½ T)

27 oz. 1 can chili beans in spicy sauce, undrained

14.5 oz. 1 can Mexican stewed tomatoes, undrained

1 can green chilies, undrained

In a large skillet cook turkey, onion, garlic over medium heat.

Sprinkle cumin, chili powder evenly over turkey mixture.  Cook and stir 3 minutes or until turkey is no longer pink.

Stir in beans, tomatoes, chilies.  Reduce heat to medium, cover and simmer 10 minutes.

Makes 4 servings

Recipe shared by Karen.

Lost Turkey Soup

Today I am making turkey soup. I froze the turkey bones from Thanksgiving and have been waiting for the perfect day to make the soup. Today it is cold and snowy (in Dallas, TX!). The Perfect Day! This is a recipe that I got from my mother, Sheila. We ate it as I was growing up, and then it was lost. Lost somewhere in the recipe box. One day when I was visiting with my mother, she yelled, "Here is the lost turkey soup recipe!" She was so excited! Ever since that day, the recipe has been called Lost Turkey Soup.

 Picture from Joy of Kosher

Lost Turkey Soup

Boil the turkey carcus in water to cover for 1 hour. Clean off bones. Strain the broth. Add to the broth- 1/2 c. barley, 1 chopped onion, 2 med. potatoes, diced; 1 can of diced tomatoes, 3 bay leaves, 2 stalks celery, cut up; 3 carrots, cut up; the diced turkey meat, 3 bouillon cubes (chicken or vegetable), water as needed, 1 bag of frozen cut up okra, salt to taste.

That's it! Bring it to a boil. Then, let it simmer for 2-3 hours.

Recipe shared by Robin.

Kentucky Hot Brown

Kentucky Hot Brown

Kentucky Hot Brown is one of my favorite things my momma has made throughout my life. Traditionally, it is an open-faced turkey type sandwich and has no broccoli or cauliflower.  My momma added them to the dish to get us to eat more veggies.  I think it makes the dish!  She also prepares this dish casserole style because it is more efficient for family style eating.  I think the tomato is usually baked on top as well… I like to add fresh tomato to the top of each serving:)

Ingredients:

6 slices of toasted and buttered bread

Cooked turkey breast, sliced 1/8 in. thick

8 slices, cooked bacon

2 cups broccoli florets, broken up

2 cups cauliflower, broken up

Sharpe cheddar cheese sauce, recipe follows

Sliced fresh tomatoes

Directions:

Butter a 13x9 dish.  Preheat the oven to 350 degrees.  Toast all the slices of bread and butter one side of each.  Place the bread butter side up covering the bottom of the dish. Layer slices or pieces of turkey breast over the toast.  Next, layer the bacon.  I like to slightly steam the broccoli and cauliflower before adding them the dish (it gives them a head start on cooking).  After layering the veggies, pour your cheese sauce over the top!  Bake for about 30 min, or until it is bubbly and the veggies are you desired doneness.  Serve with fresh slices of tomato on top.

Sharpe Cheddar Cheese Sauce:

I never measure when I make a cheese sauce, so these are guesses…

2-3 Tbsp. butter

2-3 Tbsp. Flour

2-3 cups milk

Salt and Pepper

A bit of dried mustard (optional)

2-3 cups sharpe cheddar cheese (grated)

In a medium sauce pan over medium heat, melt butter.  Add flour to the melted butter and stir and let cook for a minute or so.  Slowly, whisk in the milk and stir over medium heat until it thickens.  Add salt and pepper to taste.  Then, add the grated cheddar and stir until melted and smooth.

Recipe shared by Mandy.

Joe's Special

(photo from popsugar.com because they take much better pictures than I do!)


One of my favorite food blogs is called Budget Bytes. The author posts simple and tasty recipes and I like that her motto is "My stomach is full and my wallet is too." One of her recipes we love and ate tonight is Joe's Special.  After a little research I discovered that this is a recipe started in the 1920's at a San Francisco restaurant called Joe's (hence the name). You can find lots of variations on the internet, but I've only tried this one so far. We've had it with both ground beef and ground turkey and both work well. We think the thing that makes this so great is the feta cheese. What's not to love about feta? We eat this with toast and a little sriracha sauce because the budget bytes author is obsessed with sriracha and suggested it. 

Joe's Special 

(click here for original recipe)

INGREDIENTS
2 Tbsp	olive oil
1 small	yellow onion
2 cloves	garlic
1 lb.	ground beef
1.5 tsp	dried oregano
1/2 tsp	salt
1 Tbsp	worcestershire sauce
1/2 lb.	frozen chopped spinach
6 large	eggs
2 oz.	feta cheese (optional)
2 Tbsp	grated parmesan

STEP 1: Mince the garlic and dice the onion. Cook both in skillet with olive oil over medium heat until soft and transparent (about 5 minutes). 
STEP 2: Add the ground beef, oregano, salt, and worcestershire sauce. Cook until the beef is no longer pink, breaking it up into pieces as it cooks (7-10 minutes). 
STEP 3: Once the beef is fully cooked, add the frozen spinach. Cook and stir until it has thawed and heated through, breaking up clumps as you go.
STEP 4: Briefly whisk 6 eggs in a bowl. Push the beef and spinach mixture to one side of the skillet (or make a well in the center) and pour in the eggs. Gently scramble the eggs until they are cooked through, but still moist. Try not to mix them into the meat as they cook or you'll have beef coated in egg, rather than clumps of cooked egg. Once the egg is cooked, stir it into the beef mixture and turn off the burner.
STEP 5: Crumble or roughly chop the feta cheese and sprinkle it over the skillet. Also sprinkle with grated parmesan cheese. Stir to combine, taste, adjust the salt if needed, and then serve. 

Recipe shared by Carolyn.

Turkey Tetrazzini

We love this. It's not complicated or fancy, but it's comfort food that everyone happily eats and asks for more. Also, you can serve it when Grandma comes as long as you use turkey and turkey broth instead of chicken.  It's a great way to use up leftover Thanksgiving turkey or just any leftover chicken you may have.

Turkey Tetrazzini (from Betty Crocker)

1 package (7 oz) spaghetti noodles

2 cups chicken or turkey broth

2 cups half-and-half or milk (I've always used milk)

1/2 cup all-purpose flour

1/4 cup margarine or butter

1/2 tsp salt

1/4 tsp pepper

2 cups cut up cooked turkey or chicken

1 cup sliced black olives/ or some fresh sliced sautéed musrooms/ or a can of sliced mushrooms (it's delicious with any of these options or none if you don't have or don't like them.)

1 cup shredded Cheddar cheese (4 oz)

1) Heat oven to 350 degrees. Cook and drain pasta on stovetop as directed on package. 

2) Mix broth, milk, margarine, salt, and pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thickened. 

3) In an ungreased casserole dish, mix sauce from pan, pasta, turkey/chicken, and olives/mushrooms. Sprinkle with cheese. 

4) Bake uncovered 25-30 minutes or until hot and bubbly.

Recipe shared by Carolyn.