Taste of Home - December 2007/January 2008 - Doridro

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.....2 medium potatoes, peeledand cut into 1-inch pieces3 medium carrots, cut into1-inch slices1 medium onion, chopped1 celery rib, diced2 tablespoons butter1 tablespoon olive oil6 tablespoons all-purposeflour3 cups chicken broth4 cups cubed cooked turkey2/3 cup frozen peas1/2 cup plus 1 tablespoonheavy whipping cream,divided1 tablespoon minced freshparsley1 teaspoon garlic salt.Turkey PotpiesMinestrone with Turkey1 medium onion, chopped1 medium carrot, sliced1 celery rib, sliced1 garlic clove, minced1 tablespoon olive oil4 cups chicken broth orhomemade turkey stock1 can (14-1/2 ounces) dicedtomatoes, undrained2/3 cup each frozen peas,corn and cut green beans,thawed1/2 cup uncooked elbowmacaroni1 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon pepper1 package (15 ounces) refrigerated pie pastry1 eggIn a Dutch oven, saute the potatoes, carrots, onion andcelery in butter and oil until tender. Stir in flour untilblended; gradually add broth. Bring to a boil; cook andstir for 2 minutes or until thickened. Stir in the turkey,peas, 1/2 cup cream, parsley, garlic salt and pepper.Spoon into two ungreased 9-in. pie plates. Roll out pastryto fit top of each pie; place over filling. Trim, seal andflute edges. Cut out a decorative center or cut slits in pastry.In a small bowl, whisk egg and remaining cream;brush over dough.Cover and freeze one potpie for up to 3 months. Bakethe remaining potpie at 375° for 40-45 minutes or untilgolden brown. Let stand for 10 minutes before cutting.To use frozen potpie: Remove from the freezer 30 minutesbefore baking. Cover edges of crust loosely with foil;place on a baking sheet. Bake at 425° for 30 minutes. Reduceheat to 350°; remove foil. Bake 55-60 minutes longeror until golden brown. Yield: 2 pies (6 servings each).1/4 teaspoon dried oregano1/4 teaspoon pepper1 bay leaf1 cup cubed cooked turkey1 small zucchini, halved lengthwise andcut into 1/4-inch slices1/4 cup grated Parmesan cheese, optionalIn a Dutch oven, saute the onion, carrot, celery andgarlic in oil until tender. Add the broth, vegetables,macaroni and seasonings.Bring to a boil. Reduce heat; simmer, uncovered,for 5 minutes. Add turkey and zucchini; cook untilzucchini is crisp-tender. Discard bay leaf. Serve withParmesan cheese if desired. Yield: 6 servings (2quarts).TASTEOFHOMEDecember & January 2008.Tastes Like Thanksgiving Casserole6 medium potatoes, peeledand cut into chunks1-1/4 cups chopped celery3/4 cup chopped onion1/2 cup butter, cubed6 cups unseasoned stuffingcubes1 teaspoon poultryseasoning1/4 teaspoon rubbed sage1 cup chicken broth4 cups cubed cooked turkey2 cans (10-3/4 ounces each)condensed cream ofchicken soup, undiluted1 teaspoon garlic powder3/4 cup sour cream, divided.Favorite Turkey Salad1 can (8 ounces)unsweetened pineapplechunks2 cups cubed cooked turkey1 medium apple, thinlysliced1 cup seedless red or greengrapes, halved1 celery rib, thinly sliced4 green onions, thinly sliced1/3 cup chopped walnuts,toasted3/4 cup mayonnaise1 tablespoon brown sugar1 teaspoon curry powder4 ounces cream cheese, softened1/2 teaspoon pepper1/4 teaspoon salt1-1/2 cups (6 ounces) shredded cheddar cheesePlace potatoes in a Dutch oven and cover with water.Bring to a boil. Reduce heat; cover and cook for 15-20minutes or until tender.Meanwhile, in a large skillet, saute celery and onionin butter until tender. Remove from the heat. In a largebowl, combine the stuffing cubes, poultry seasoningand sage. Stir in broth and celery mixture. Transfer to agreased 13-in. x 9-in. x 2-in. baking dish.In another large bowl, combine the turkey, soup, garlicpowder and 1/4 cup sour cream; spoon over stuffingmixture. Drain potatoes; mash in a large mixing bowl.Beat in the cream cheese, pepper, salt and remainingsour cream; spread over turkey mixture.Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.1/2 teaspoon salt16 radicchio or other lettuce leaves1/4 cup flaked coconut, toastedDrain pineapple, reserving 2 tablespoons juice (saveremaining juice for another use). In a large bowl,combine the pineapple, turkey, apple, grapes, celery,onions and walnuts.In a small bowl, combine the mayonnaise, brownsugar, curry, salt and reserved pineapple juice. Foldinto turkey mixture. Spoon onto lettuce leaves;sprinkle with coconut. Serve immediately. Yield: 8servings.TASTEOFHOMEDecember & January 200830 TASTE OF HOME \ December & January 2008 tasteofhome.com
SouthwesternTurkey Soup=PREP: 20 min. | COOK: 30 min................................Brenda KruseAmes, Iowa...............................This spicy soup is loaded with turkey,beans, corn and tomatoes. We like itreally hot, so we tend to use all 3tablespoons of jalapenos...and thensome. It’s so good on a wintryMidwestern day.TurkeyMuffuletta=PREP: 30 min. + chilling...............................Gilda LesterWilmington, North Carolina...............................You have to resist the temptation to eatthis multilayered sandwich right away.It needs to “rest” at least 30 minutesin the refrigerator to allow the flavorsto meld…but it’s worth the wait.TurkeyEnchiladas=PREP: 40 min. | BAKE: 40 min................................Beverly MatthewsPasco, Washington...............................My family likes these enchiladas somuch that they request a turkey dinnerseveral times a year just so I’ll use theleftovers to make this recipe. I usuallydouble it because I feed three growingboys—two teenagers and myhusband!TurkeyTossed Salad=PREP/TOTAL TIME: 25 min................................Kristy DillsFlintstone, Georgia...............................I played around with my best friend’schicken salad recipe until I had one thatwas perfect for Thanksgiving leftovers.This salad is light and refreshing—theperfect antidote for heavy holidayeating.✓ THIS RECIPE INCLUDESNUTRITION FACTS.“LET’S TALK TURKEY” CONTEST WINNERStasteofhome.com TASTE OF HOME / December & January 2008 31
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