Turkey Week Continues: An Easy, Creamy Soup

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)


Turkey week is winding down. However, I still have plenty of turkey left.

Here is another quick and easy recipe. This is the quickest soup in the world to make. It's great with a sandwich and would make a nice lunch or dinner.

With everyone gearing up for Christmas and the busiest time of the year, this is a recipe that you should keep in your file. The great thing about it is that the turkey can be replaced with chicken. So if you have chicken left over, feel free to use that instead.

Nothing like hot soup on a cold day. Especially when it doesn't keep you in the kitchen all day long. Of course, no one else has to know that! I promise I won't say a word.



Cream of Turkey Soup

¼ cup butter or margarine
¼ cup all-purpose flour
½ cup milk
½ cup light cream
3 cups chicken broth
1 ½ cups finely chopped cooked turkey (or chicken)
Dash pepper

In a large saucepan melt butter or margarine; stir in flour. Stir in milk, cream and broth. Cook and stir till mixture is slightly thickened and bubbly; reduce heat. Stir in turkey or chicken and pepper; heat through. Garnish with snipped chives and parsley.

This recipe can be doubled very easily, just make sure to use a large enough pot.

Makes 4 servings

I hope the recipes I've passed along this week helped someone save time and money.

Happy Holidays!!!

Turkey Week Continues: A Trip South of the Border!

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)


Well, Thanksgiving is officially over and on to the next big holiday of the year, Christmas!

Still, we're all left with all that turkey. Here's another recipe with more of a Mexican flare. A little different than the other recipes. However, I'm sure you will enjoy it!


Turkey Enchilada Casserole

1 cup chopped onion
½ cup chopped green pepper
2 tablespoons butter or margarine
2 cups chopped turkey
1 4-ounce can green chili peppers, rinsed, seeded and chopped
3 tablespoons butter or margarine
¼ cup all-purpose flour
1 teaspoon ground coriander
1 teaspoon salt
2 ½ cups chicken broth
1 cup dairy sour cream
1 ½ cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas

350 degree oven

In a large saucepan cook onion and green pepper in the 2 tablespoons of butter or margarine till tender. Combine onion mixture in a bowl with chopped turkey and green chili peppers; set aside.

For sauce; in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.

Remove from heat; stir in sour cream and ½ of the cheese.

Stir ½ cup of the sauce into the turkey mixture.

Dip each tortilla into remaining sauce to soften; fill each with about ¼ cup of the turkey mixture. Roll up. Arrange rolls in a 13 x 9 x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.

Bake uncovered, in a 350 degree oven about 25 minutes or till bubbly.

Serves 6

This recipe has quite a few ingredients, but you may still have many of them on hand after the holidays. For instance, if you made dips or a cheese platter you will be able to use up those ingredients. So make sure you check your refrigerator before you shop for any ingredients.

You can always use whatever cheese you have on hand and I'm sure it will be just as delicious. You can play around with this recipe and come up with your own twist.

Be a little adventurous. If you don't have all the ingredients put your own signature on it. If you have red peppers, by all means use them instead of the green. As for the chili peppers, you can always add a little hot sauce, if you have that on hand. If you like things mild simply omit the hot sauce or just use very little.

Have fun with this recipe and don't stress out. You've already had a busy week!!!

Cheers!!

Turkey Week Continues: Monte Cristo Sandwich

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)

Yesterday I shared a recipe for Turkey Frame Soup. Today, here's something a little different to go with your soup!

This next idea is a hearty sandwich, and one more way to use up that turkey. It's satisfying and will fill up those with a huge appetite!

The sandwich is called the Monte Cristo. Most food historians believe this sandwich was derived from a French sandwich called the Croque Monsieur. To me it's a glorified grilled cheese sandwich. Whether you call it a Monte Cristo or Croque Monsieur, it's delicious.

The basic sandwich consists of three slices of white bread and ham, turkey, or chicken dipped in a beaten egg and fried in butter. I like to serve this with a side of cranberry sauce, which I believe complements this sandwich.

The only ingredients you may have to buy are deli ham and some Swiss or Gruyere cheese. We love Swiss cheese in my house. I usually have Swiss on hand, and that's what I usually use in this sandwich. However, use the cheese you and your family will enjoy most. I think either cheese would be terrific.


MONTE CRISTO SANDWICHES

(This fried sandwich contains turkey and ham)

18 slices bread
butter
6 slices ham
6 slices turkey
12 slices Swiss or Gruyere cheese
a little mustard and mayonnaise
3 eggs
1/3 cup milk
1/8 teaspoon salt

For each sandwich use 3 slices of bread. Butter one side of bread first, cover with a slice of ham and a slice of turkey. Butter both sides of the second slice of bread and spread with a little mustard or other dressing.

Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.

Beat eggs with milk and salt. Dip sandwich halves into the egg mixture until soaked and fry on a hot skillet or on a griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.

Makes 6 sandwiches

In 1966 Disneyland in Anaheim, California began serving this sandwich, which contributed to its popularity. To this day Disneyland continues to serve this popular sandwich.

I hope you enjoy it as much as we do!

Happy Thanksgiving!!!!

Turkey Week Continues: Easy Turkey Frame Soup

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)

With the high expenses we have to deal with on a daily basis it's helpful to stretch your food budget as far as you can. This includes your Thanksgiving turkey.

This next recipe uses up the frame of your turkey. Now nothing on the turkey will go to waste, including the frame.

This is a soup so it will take a little extra time, but I think it is well worth the effort. I believe overall it is a pretty easy recipe and will help you use every bit of your Thanksgiving turkey.

My husband is the one who found this recipe and he is the one who loves to make this soup every year. I think the noodles are what makes this soup a hearty meal.

Turkey Frame Soup



1 meaty turkey frame
3 quarts water (12 cups)
1 onion quartered
2 teaspoons salt
1 16 oz. can tomatoes, cut up
1 tablespoon instant chicken bouillon granules
1 ½ teaspoons dried oregano, crushed
1 teaspoon dried thyme, crushed
1/8 teaspoon pepper
4 cups of fresh vegetables (your choice)
1 ½ cup uncooked medium noodles

Break turkey frame or cut in half with kitchen shears, place in large Dutch oven with water, onion and salt. Bring to boiling; reduce heat. Cover; simmer for 1 ½ hours. Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to Dutch oven. Stir in cut-up turkey meat, undrained tomatoes, bouillon granules, oregano, thyme, and pepper. Stir in fresh vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles, simmer, uncovered, 8 to 10 minutes or till noodles are done.
Season to taste with salt and pepper.

Makes 10 servings.

Our family loves this soup. I hope yours will too.

Happy cooking!!!!!

Turkey Week: Another Leftover Idea Every Day

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)


This week is dedicated to the turkey, and what the heck to do with the leftovers!

After all the cooking most of us will be doing this week, who wants to do any more than we already have?

Here is another recipe that tastes great and is quick and easy:

Turkey Pot Pie

1 can (10 3/4 oz.) condensed Cream of Celery Soup
1 can (10 3/4 oz.) condensed Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (your favorites)
2 cups cubed cooked turkey
1 pkg. (7 1/2 or 10 oz.) refrigerated biscuits

In a 3 qt. shallow baking dish mix soups, milk thyme, pepper, vegetables and turkey.

Bake at 400 degrees 15 minutes or until hot. Stir. Arrange biscuits over turkey mixture. Bake 15 minutes or until biscuits are golden.

Serves 5

This dinner takes no time at all to prepare. So now you can go ahead and start Christmas shopping!

Have fun!!