Turkey Day Take Two, 2010 version

Since the kids were at their dad's for Thanksgiving this year I took advantage of the hospitality of my friends an relatives rather than cooking. I did make cranberry sauce though and like every other year I was the only one eating it. No worries I had plans for the leftovers. This morning I made up a batch of cranberry bread. I changed the recipe slightly by mixing the cranberry sauce in with the batter rather than layering it like the recipe instructs. It did not work out too well, the bread looks terrible and didn't rise like it should, fortunately it still tastes good. For the rest of the cranberry sauce I plan on making up a batch of slow cooker meatballs. To save time (and so I could have meatballs in the freezer) I just made up a big batch of meatballs and set aside enough mixture for tomorrow's dinner. Here is the meatball recipe I used:

Basic Meatballs:

1lb ground beef
2 TBSP milk
1 egg
1 tsp Worcestershire sauce
1/4 cup onion finely minced
1/3 C dry bread crumbs
1/3 C Parmesan cheese
1 clove garlic finely minced
1/2 tbsp parsley
3/4 tsp salt

Mix all ingredients together, shape into balls (I find the medium pampered chef scoop works great for this) Bake in a 400 degree oven for 20 minutes.

I also have another recipe that would be perfect for leftover turkey, but that I am making with chicken I cooked the other day. This is one my friend Suzy gave me a while back. I will give you the basic chicken recipe, but you could modify it by using leftover turkey and adding some of the spices to that when you mix it with the cheese and enchilada sauce.

Chicken Enchiladas ala Jessica

Ingredients:
1 – fryer chicken
2 – 15 oz can STOKE’s Green Chili w/ Pork Enchilada Sauce*
salt
pepper
cumin powder
garlic powder
onion powder
12 oz (3 cups) mozzarella cheese, shredded
8 oz (2 cups) Colby-jack cheese, shredded
12 flour tortillas (8”)
Directions:
1. Place whole fryer in crock pot. Cover with water. Add A LOT of all dry spices**.
Cover and cook chicken in crock pot at low heat for 6-10 hours.
2. Remove chicken and cool so it is finger-touchable. Shred all the meat.
3. In a bowl, place the shredded meat. Add about 1 ½ cups broth from the crock pot.
Mix more of all dry spices into chicken until it suits your tastes. Add one can of
enchilada sauce, plus all mozzarella cheese. Mix well. Taste again. Add more
spices if necessary.
4. Preheat oven to 350 F.
5. If your pans need it, butter them (seasoned stoneware won’t need to be greased).
Pour a little enchilada sauce in the bottom of the pan(s)***.
6. Roll chicken mixture in tortillas. Place, seam side down in pan.
7. Once all enchiladas are rolled, cover with remaining sauce. Sprinkle Colby-jack
cheese on top.
8. Cover with foil.
9. Bake 23 minutes, then remove foil and continue baking 8 minutes more.
10. Remove from oven and let sit about 10 minutes before serving.
6-9 Servings

Suzy’s Notes:
** You may use fresh garlic cloves (2-3) and onion (½ – whole) in the crock pot in the
place of dried powders of the same.
*** I put a dozen enchiladas in two pans (9x9 or 9x13).

Variations:
1. Add green chili peppers.
2. Add scallions.
3. Add black olives.
4. Add sour cream (in mix or on top).
5. Substitute leftover turkey for the chicken, add a little more seasoning if desired.
6. Cut tortillas into strips then layer like a lasagna casserole instead of rolling.

Turkey Day Take 2, Part 3

Today I had several friends over for a sewing and craft day. It was great fun and I hope that we can do it again soon. This morning before everyone got here I put on a pot of White Chili and let it simmer all day. When it came time for dinner all I had to do was put out bowls and some cheese for everyone to grate on top of their soup. No pictures today since I was having too much fun sewing and hanging out with friends.

I think I am about ready to freeze what is left of the turkey so there might not be any more Turkey Day Take 2 posts. I've done pretty good at using up the leftovers though. All the mashed potatoes are gone, the broth is gone, the pumpkin cake is gone, and there is only a little cranberry sauce left and some stuffing.

White Chili

3 cans Great Northern Beans
4 cups cooked chicken or turkey, chopped
1 T olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4oz) cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp cayenne pepper
1 (46oz) can chicken broth
12 oz shredded Montery Jack Cheese

Saute onions about 10 min, add garlic, chilies and spices, cook 2 more minutes, add undrained beans and broth and bring to a boil, reduce heat and add chicken. Top individual servings with cheese.

Notes: I have used a 1# bag of dried beans instead of the canned. I soak them over night and then cook the chili all day on low in the crock pot. Today I used the last of the turkey broth instead of canned broth. If you want more heat you can add a finely minced jalapeno pepper.

Turkey Day Take 2, Part 2

I have heard of potato pancakes for years, but have never made them or even tried them. Since I had leftover mashed potatoes I decided to try to make them. I searched the internet for recipes and found this one which I modified (don't I always?).

Loaded Mashed Potato Pancakes

approx 2 C mashed potatoes (I use cream cheese in my mashed potatoes)
1 egg
1/4 C flour
1/2 C shredded cheese (I used marble cheddar)
2 T chopped onions
5 slices bacon

Fry bacon in skillet, drain bacon on paper towels then chop or crumble into small pieces.
In bacon drippings saute onions until translucent.
Combine mashed potatoes, egg, flour, cheese, cooked onions and bacon and mix until combined.
Using large scoop scoop out potato mix and flatten with wet hands (about 1/4" or so thick).
Fry in bacon drippings until brown and crispy on both sides, drain on paper towels.
Serve with sour cream.

They might not look great but I assure you they were! They tasted like potato skins that you get in restaurants. The kids liked them too. Best of all the leftover mashed potatoes are now gone.

Turkey Day Take 2, Part 1

Yesterday I made sure to clean up as I went and that I had an empty dishwasher before dinner began. Even so I was left with a big mess this morning.

I know that the big dilemma from Turkey day is what to do with the leftovers. So to give you ideas (and to remind myself next year) I am going to post some recipes of what I am doing with the leftovers. First of all, last night I took all the turkey off the bird and threw the bones, skin, and the giblets that I had saved into my crock pot. I covered it all with water and let it cook all night. This morning I used tongs to pull out the bones and big pieces and then strained the broth into a large container that I put in the fridge.

This morning I made cranberry bread using leftover cranberry sauce. I modified the recipe from this one.

Cranberry Bread

1/2 C butter
1 C white sugar
2 eggs
1 tsp vanilla
Zest of 1 orange finely minced
2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1 C plain yogurt
1 C Cranberry sauce

1. Preheat oven to 350 degrees, Grease and flour bread pan

2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and orange zest. Combine four, baking powder, baking soda and salt, stir into creamed mixture alternately with the yogurt.

3. Pour 1/3 of batter into pan swirl 1/2 of the cranberry sauce into the batter. Repeat ending with the batter on top.

4. Bake 55 minutes, until golden brown.

After I finished making the bread I put a pot of turkey noodle soup on the stove to simmer. I used the broth I made this morning, I chopped up the leftover carrot and celery sticks and extra chopped onions that I cut when making the stuffing. I'll let the soup simmer all morning and I'll put the noodles in right before we are ready to eat.

Thomas Sholar's Chicken and Rice Soup (or chicken noodle or turkey noodle)

1 1/2 C chopped cooked chicken
1 C chopped carrots
1 C chopped celery
1/2 C chopped onion
2 T dried parsley
2 tsp chicken flavor base
1 tsp garlic powder
1 tsp onion powder
10 C vegetable broth (I used the turkey broth I made this morning, I also don't add all 10 cups, I like mine with less liquid)
Salt to taste
3/4 C rice or 1 cup orecchiette pasta

Combine all ingredients, bring to boil, cover and simmer at least 45 minutes, add noodles or rice shortly before serving (go by package cooking times).