Tag: leftover turkey

‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!  

Or –  you can make it ahead & reheat it in the oven! 

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.)  My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite.  I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!!   : o )

Mushroom Ravioli Lasagna

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++  Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++  Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !! 

++  OR –  put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++  OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++  Casserole is baked UNCOVERED.

Ingredients

  • 3 (9 oz.) packages refrigerated tortellini – cooked per package direction
  • PREFER TO USE PASTA –  1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
  • 2 cans chicken-mushroom soup, undiluted  ++ OR cream of chicken soup OR mushroom soup 
  • 2 cups  turkey or chicken stock    ++  Or 2 cups boiling water and 2 bullion cubes
  • 2 cup freshly grated sharp cheddar cheese
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups cooked chicken or turkey, cut into small pieces
  • 1/4 – 1/3 cup slivered almonds
  • 1/2 – 3/4 cup grated Parmesan cheese  ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good.   ; o )
  • sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and  1/2 tsp.pepper.  Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat.  Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan.  Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly.  ++  Be sure to watch it.  One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above.   Enjoy! 

 

My Yellow Farmhouse - Cooking with Love!10 Comments

Crispy Sesame Pork with Spring Greens, Cherry Tomatoes & Teriyaki Salad Dressing

Topped with a quickly-simmered salad dressing of soy sauce, teriyaki sauce and brown sugar, this meal comes together very quickly.  The crispy sesame pork takes just a few minutes to cook after being dipped in beaten egg and bread crumbs.  Add cherry tomatoes – or whatever else you wish – and dinner is served.

I had a bit of a hard time photographing this salad.  Who knew photographing a simple salad could be so difficult?  (And I thought soup was hard to photograph.)  Salad, by nature, is loaded with bold colors.  So why was it so hard?

Well . . the salad flattened down a bit once the dressing was poured on – the greens just lay there looking like they’d been caught in a deluge.  So I added more spring greens and mixed them in. Big bummer, all those carefully placed bits of crispy sesame pork and cherry tomatoes got lost amongst the greens, which meant I had to ‘artfully arrange’ things once again. I do think, in the end, the above photo, though not award winning, captures a bit of how  good this main dish salad really is!

Have chicken, ham, fish etc.?  Substitute the pork for whatever you have on hand!

small red heart

INGREDIENTS            Serves 4

  • 3 Tbs. canola oil or olive oil – for frying
  • 4 thin boneless pork chops (about 1 lb.)   ++  You can cut thick pork chops in half lengthwise – but if you do, don’t cook pork as long. Maybe 2 minutes on each side.
  • 1 egg, beaten
  • 2 cups (more or less) Italian bread crumbs  ++  Or ‘Panko’ with Italian seasoning!
  • 2 Tbs. sesame seeds
  • SALAD DRESSING     ++ Teriyaki Salad Dressing is very rich and delicious – but a little goes a long way.  I recommend ‘drizzling’ rather than ‘pouring’ this dressing!!    ; o )
  • 2 Tbs.soy sauce
  • 1 Tbs. teriyaki sauce
  • 2 Tbs. brown sugar
  • 2 Tbs. oil oil
  • 3 Tbs. water
  • freshly cracked pepper, to taste
  • ‘Spring Mix’ salad greens
  • cherry tomatoes, cut in half
  • sesame seeds to sprinkle on top

METHOD

In a small saucepan over medium heat whisk together 2 Tbs.soy sauce, 1 Tbs. teriyaki sauce, 2 Tbs. brown sugar, 2 Tbs. oil oil, 3 Tbs. water and freshly cracked pepper, to taste. Heat to simmering, lower heat and simmer on low for 2 minutes. Allow to cool while you prepare the pork chops. Makes 1/2 cup.

In a shallow bowl beat 1 egg.  Add a bit of salt and pepper.  Place 2 cups Italian bread crumbs on a plate. One by one, dip boneless a pork chop into beaten egg, then coat with bread crumbs.  ++ I find it helps the bread crumbs to adhere if you press them down a bit with your hand.

Set pork chops aside.  Add 3 Tbs. canola or olive oil in a large skillet and heat over medium-high heat until hot.  ++ Here’s a trick for checking if the pan is hot enough – sprinkle in a bit of water.  If the water sizzles, the pan is hot enough.

Add your pork chops to the pan and cook  approximately 3 minutes per side, depending upon the thickness of the chop.  ++  You may have to lower heat after a few minutes.

++ You want the pork to be slightly pink on the inside so it’s juicy and flavorful. 

++  Here’s a trick which helps the bread crumb coating stay on – try not move the pork chops around in the pan until the time to turn them over.  This gives the bread crumb coating time to set.

While pork is cooking, arrange salad greens, either in 4 plates or a large serving bowl.  Add cherry tomatoes, cut in half.

Drain cooked pork on a paper towel lined plate.  Cut pork into bite-sized chunks and add to the salad.

Drizzle on the teriyaki dressing and sprinkle salad with sesame seeds.    Enjoy!                     ++ Remember to ‘drizzle’ rather than ‘pour’ – you can always add more.

I cut thicker boneless pork chops in half ’cause that’s what I had on hand.

Crispy Sesame Pork with Mixed Greens, Cherry Tomatoes & Teriyaki Salad Dressing - myyellowfarmhouse.com

Recipe adapted from “Good Housekeeping – 20-MINUTE MEALS”, April 2015.

 

My Yellow Farmhouse - Cooking with Love!14 Comments

Got Leftovers? Make a ‘One Pan’ Biscuit Topped Pie!

Got Leftovers - Make a Pie with Biscuit Crust - myyellowfarmhouse.com (2)Don’t have time to shop?  Or, perhaps, its snowing and you prefer, like me today, just staying inside all snuggly?   Maybe you need to put a meal together in a hurry?  Never fear!! You can prepare a pretty darn delicious meal with whatever you find in your fridge, freezer or cupboard.  I promise!

Example, this yummy One-Pan Biscuit Topped Pie was prepared with leftovers and a few items I found in my pantry and fridge. Found – two cans of tuna, so that’s what I used. Have leftover chicken?  Use that.  Have leftover ham or pork?  Use that.  You get the picture!

What else did I find .. a can of mushroom soup and a container of turkey broth. I also had lots of all-purpose flour, so I decided to prepare a ‘One Pan’ Pie topped with biscuit strips, which I hadn’t made in years.

My friend, Chef Mimi, reminded me that leftover stew would be wonderful made into a biscuit topped pie.  Thanks Mimi!   Check out Mimi’s latest recipe – Thai Chicken Curry with Zucchini ‘Noodles’.

I believe the inspiration to top the pie with biscuit strips came from this recent post!

Follow this link to recipe for not one – but two – biscuit recipes!

USE - Southern-Style Biscuits No. 2 - myyellowfarmhouse.com

OK, now for the refrigerator.  I found some chunks of cooked potato and just a bit of fresh Italian parsley. So out they came.  ++ If you find some cooked rice or cooked macaroni, add that to your collection of ‘found things’.  I also dug up half a bag of frozen mixed vegetables- perfect.  ++  Now’s a good time to use-up any leftover peas or cooked broccoli you have lying around !!

Oh yeah!  I could already imagine the finished casserole coming out of the oven … the filling all hot and bubbly with lightly browned strips of biscuits crisscrossing the top.

small red heart

INGREDIENTS      Oven at 375 F

       Pie Filling

++  I used a 9 1/2″ cast iron skillet but any oven-proof skillet would work just as well.  OR – a medium oven-proof casserole.

  • olive oil – about 1 Tbs.
  • 1 medium onion, chopped
  • about a cup of cooked potatoes — or rice — or macaroni ++   Use whatever you have.  And if you have more than a cup – so much the better!
  • 2 cups veggies   ++ Veggies should be cooked or you can use frozen, but uncooked veggies won’t work.
  • 2 cans DRAINED tuna  – OR – about 1 cup cooked meat or fish   ++ Again, if you have more than a cup, that’s fine.
  • 1 can cream of mushroom soup  ++ Hey – it’s leftovers.. whatever works, right?
  • 1/2 cup turkey or chicken stock – OR – 1/2 cup hot water and 1 bullion cube
  • 1/2 – 3/4 tsp. salt
  • freshly ground pepper – to taste
  • 1/2 tsp. garlic salt with parsley
  • 1 1/2 tsp. Worcestershire sauce
  • 2 tsp. fresh parsley, minced
  • 1/4 tsp. browning sauce   ++  I use ‘Gravy Master’.  Browning sauce adds flavor and color.

       Biscuit Crust

++   To save time you can just drop scant tablespoons of biscuit dough on top of hot filling instead of cutting it into strips. 

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 cup CHILLED butter  (1/2 stick)
  • 6 Tb. milk
  • 1 egg, beaten
  • sesame seeds – optional

METHOD

Add about 1 Tbs. olive oil to skillet. On medium heat cook 1 medium onion, chopped, until tender.  Add 1 cup (or so) cooked potatoes, rice… whatever you may have.  Add 2 cups veggies, two cans tuna – OR – 1 cup cooked chicken, pork, ham, fish etc., 1 can cream of mushroom soup, 1/2 cup turkey or chicken stock, (OR – 1/2 cup hot water and 1 bullion cube), 1/2 – 3/4 tsp. salt, freshly ground pepper, 1/2 tsp. garlic salt with parsley, 1 1/2 tsp. Worcestershire sauce, 2 tsp. fresh parsley, minced and 1/4 tsp. browning sauce.

++  If you add cooked rice – or more of some of the ingredients – add a bit more stock.

Gently stir the ingredients until well mixed, lower heat and allow to simmer about 5 minutes.  Turn off heat but leave skillet on burner.

Got Leftovers? Make a 'One Pan' Biscuit Crust Pie! myyellowfarmhouse.com

Now for the biscuits – this is super quick and easy!!  In a medium bowl place 1 cup flour, 1/2 tsp. salt, 1/2 tsp. sugar and 1 1/2 tsp. baking powder. Mix briefly with a fork. Add 1/4 cup CHILLED butter  (1/2 stick), cut into large pieces. Using either your fingers or a pastry blender (a.k.a. a pasty cutter), cut the butter into the flour until the mixture looks crumbly.  (I recently learned its not necessary to have every single smidge of butter mixed in.  The biscuits are actually flakier if you can see tiny bits of butter.)   Add 6 Tb. milk and mix until just combined.

pastry blender
Pastry cutter

  

Don’t have time to bother making the strips?  Drop biscuit dough by scant tablespoons onto hot filling.

 

Place dough on a well-floured surface – either a dish towel (tea towel) or even the counter. Pat into a 9″ circle (if you’re using a 9 1/2″ – 10” skillet) and cut into 8 strips.

Got Leftovers? Make a 'One Pan' Biscuit Topped Pie! - myyellowfarmhouse.com.jpg

Starting with the middle strip – ‘cause it’s the longest – place it in the middle of the skillet on top of the hot filling.   Add 2 biscuit strips to the right and 2 strips to the left of the first – for a total of 5 strips. Now add the three remaining strips diagonally to the first 5.

++  You don’t have to do the ‘over and under thing’, I just wanted to ’cause it reminded me of my Memere – who was an AWESOME cook and baker.  And she also had an amazing green thumb!

Got Leftovers? Make a 'One Pan' Biscuit Topped Pie! - myyellowfarmhouse.com.jpg

Beat 1 egg in a small bowl and brush over biscuit strips.  ++  I couldn’t find my brush, so I used my fingers, which worked just as well !!  Sprinkle with sesame seeds.

I baked my ‘One Pan’ Biscuit Crust Pie for 22 minutes until the filling was bubbling and the biscuits strips were browned.  ++ I’d ere on the side of cooking the pie a bit longer if you’re not sure – just keep your eye on the biscuit crust to make sure it’s not over-browning.  Enjoy!!

I’ve got my Cranky Pants on at the moment simply because I spent the whole day trying to work on this post.  Between the site crashing and then not saving my work…. well, you can just imagine . . .

 The good thing is, I’m enjoying a beer AND I’m going to eat more of this pie!    ; o )

 

My Yellow Farmhouse - Cooking with Love!24 Comments

Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup.  Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come.  Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild.  Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

My friend Tina is THE world’s best Turkey Cooker!!

THE TURKEY - 'My Yellow Farmhouse.com"

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . .  abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy.  Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

 Turkey Strata (Casserole) - Uses Leftover Turkey and Stuffing! - My Yellow Farmhouse.com++ If you happen to have both turkey and stuffing left over you may want to prepare Turkey Strata.  It’s a snap to put together and is just another idea for what to do with all that turkey!!

https://myyellowfarmhouse.com/2012/12/27/turkey-strata-casserole-uses-left-over-turkey-and-stuffing/

– – – –

Mr. Turkey – Starring in “Saturday-After-Thanksgiving Turkey Noodle Soup”

Saturday-After-Thanksgiving Turkey Noodle Soup - My Yellow Farmhouse.com

Ingredients and Method

++  You may prefer to add a bit more salt and pepper . . . or even more poultry seasoning.  Or you might like to add (cooked) rice to the turkey broth.  Think of this recipe as a guideline and adapt it to suit your family’s taste.    ; o )
  • turkey (or chicken) carcass    ++ You’ll need 3 cups chopped turkey or chicken
  • 12 cups water
  • 2 chicken bouillon cubes     ++  I use Knorr.  If using another brand, use 4 chicken cubes.
  • 1 1/4  to 1 1/2  cups chopped baby carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1/2 tsp. poultry seasoning
  • 1 1/4  to  1 1/2  cups frozen peas  ++  The peas are added towards the end… still frozen.
  • 3 cups COOKED egg noodles     ++  Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
  • 1/2 tsp. salt  – –   or to taste
  • 1/4 tsp. pepper – –  or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4  to  1 1/2  cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary.   ++  Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer.  Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions.  Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner.  Remove turkey carcass.  Allow carcass to cool a bit, then remove and chop meat.  You’ll need 3 cups.

Add the chopped meat to broth and vegetables.  Add the drained egg noodles, 1 1/4  to  1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve.  Enjoy!

– – – –

++ My son M. jokingly said I need to credit him for 1. use of his kitchen and  2. use of his place mats & bowls for the photos.  So I suppose I should also thank him for his critique of my soup, which he gave a thumbs up.  (And he’s one tough critic..)  I also want to thank Tina and Gary for hosting The Feast and for allowing me to abscond with the turkey carcass!!     Enjoy !

My Yellow Farmhouse - Cooking with Love!12 Comments

“A Little Help from My Friends” Creamy Curried Rice with Chicken

Absoutely USE FOR BLOG

This recipe comes together in about 40 minutes due to “a little help from my friends” – namely a box of curried rice and a purchased cooked chicken. I don’t know about you – but I’m a BIG FAN of supermarket roast chickens because they’re always tender and delicious – and pretty affordable.

Use for Blog - fixed

The creamy curried rice also makes an excellent side dish, minus the chicken – which is actually how I served it recently. Then I thought, “Hmm. with the addition of some chicken, this would make a quick & easy meal!”

Serves 2 – 3+ as a main dish       Adjust curry powder to taste!

   Ingredients

  • 3 cups water (Package calls for 2 cups….)
  • 1 Tbs. olive oil
  • 1 package GOYA  – Curry Rice with Carrots and Onions
  • 2 cups mixed frozen vegetables
  • 3/4 cup heavy cream
  • 1/4 cup water
  •  3 to 4 cups COOKED sliced chicken
  • 1 Tbs. curry powder – or to taste
  • 1/3 tsp. salt

In a medium saucepan, over high heat, bring 3 cups of water to a boil. Lower heat and add 1 Tbs. olive oil and contents of Curry Rice package. Stir rice and water – cover pan.

Allow water/rice to simmer for 15 minutes. In the meantime, slice the chicken, measure out 3 – 4 cups and set aside. After 15 minutes, stir rice and add 2 cups frozen mixed vegetables. Raise heat until mixture begins to simmer once again, then lower heat. Cover and continue simmering for another 10 minutes – or until the vegetables are fully cooked.

Add 3/4 cup heavy cream, 1/4 cup water, 1 Tbs. curry powder and 1/3 salt. Mix well, add 3 to 4 cups sliced COOKED chicken. Once chicken has warmed up – you’re ready to eat.   Enjoy!

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Turkey Strata (Casserole) – Uses Left-Over Turkey and Stuffing

This is so delicious – and so easy  !!  (My photos do NOT do it justice.)

While working on this post, I’m enjoying a good-sized portion of this delicious Turkey Strata! I gotta say – it’s yummy!! Since the Turkey Strata can already be in the oven when your guests arrive, you’ll have time to clean up your kitchen and meet them with a smile and a glass of wine! The “clean kitchen” part would be exceptional for me… my kitchen is usually a disaster when my company arrives. But they’re used to it… and the meal is always good !

Oven at 350 F      Bake for 30 minutes      Serves 4 – 5 people     

Ingredients & Method

  • 1 Tbs. olive oil
  • 3/4 cups sliced onions
  • 3 – 4 heaping cups baby spinach leaves  (Feel free to add more spinach !)
  • 1/2 can mushroom soup
  • 1 packet turkey gravy – (I like McCormick)
  • 1/2 cup milk
  • 3/4 cup water
  • 2 tsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. poultry seasoning – (I like Bell’s)
  • 3 cups left-over stuffing – or prepare a packaged stuffing – (I like Stovetop Turkey)
  • 3 cups cooked chicken/turkey, cut into bite-sized pieces
  • 1/8 cup Italian-flavored breadcrumbs
  • 2 Tbs. grated Parmesan cheese
  • paprika

In a medium-sized skillet over medium heat, cook the sliced onions in the olive oil for 2 minutes. Add baby spinach and cook for another minute. Remove from heat and set aside. In a medium-sized saucepan, over medium-high heat, mix the 1/2 can of mushroom soup, the packet of turkey gravy, milk, water, parsley, poultry seasoning, salt & pepper. Whisk – or stir – until mixture comes to a boil. Lower heat and, still whisking, cook for a minute. Add the bite-sized chicken/turkey to the sauce mixture.

To assemble the Turkey Strata, use a 9′ x 9″ pan or a medium-sized casserole and begin by making a layer of HALF of the stuffing. Spoon HALF the turkey/sauce mixture on top of the stuffing. Now, make a layer of the onion/spinach mixture. (There is only one layer of the onion/spinach mixture.)

turkey-strata-casserole-fixed-3

Make your final layer of stuffing, and spoon the second – and final layer – of the sauce/turkey mixture on top of the stuffing.

Sprinkle with 1/8 cup bread crumbs and 2 Tbs. grated Parmesan. For color, sprinkle on some paprika. Bake at 350F for 30 minutes. The crumb topping should be slightly browned around the edges and the filling should be bubbling!       Enjoy !!

Turkey Strata (Casserole) - Uses Leftover Turkey and Stuffing! - My Yellow Farmhouse.com

My Yellow Farmhouse - Cooking with Love!3 Comments