Thanksgiving Leftover Shepherds Pie

Thanksgiving Leftover Shepherds Pie
adapted from Martha Stewart

• Yield Serves 4 to 6

Ingredients

• 3 cups cooked stuffing
• 1 pound sliced cooked turkey
• 10 ounces frozen peas and carrots, (or another leftover vegetable)
• 4 to 6 tablespoons gravy
• 3 to 4 cups mashed potatoes

Directions

To make right away:

Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, press stuffing on bottom (making a crust); layer with  turkey, peas and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish.

Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

 

To freeze and make later:

In a 9- to 10-inch foil pie plate, press stuffing on bottom (making a crust);   layer with  turkey, peas and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish.
 

Freeze for up to 3-4 months.

 

To bake from frozen:

Thaw in fridge the night before

Preheat oven to 350 degrees.Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly. 

 

 

 

 

Turkey Bacon Sub Sandwiches

Turkey Bacon Sub Sandwiches

adapted from Life as a Mom

1 large French loaf, sliced lengthwise
1/2 cup garlic butter
2 cups shredded turkey
1/4 cup chopped bacon, cooked crisp
5 ounces sliced swiss

Place French loaf on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across garlic butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil.

If serving right away, bake in 350 oven for about 25 minutes.

If preparing to serve later, freeze. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.

Turkey Pockets

Creamy Turkey Pockets

Yield:  8 pockets, 3-4 servings

2 tbsp olive oil
1 cup turkey, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional

Preheat oven to 375˚F.
Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth.

Stir in the cooked turkey, onions and garlic.  Add the salts, pepper and milk.  Mix well.

Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  Place on ungreased baking sheet or stone and repeat with the remaining dough and filling.  Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).

Bake for 11 – 13 minutes, or until golden brown.

Freeze for 3 months. Bake from freezer in a preheated 350˚F oven for 15-20 minutes.
Source:  Adapted from AllRecipes

Apple Cranberry Pork Loin

Slow Cooker Apple Cranberry Pork Loin

Adapted from: Abbi @ Onceamonthmom.com

Ingredients:

• 2 pounds boneless pork loin
• 1 cup cranberry sauce
• 1 cup apples, diced
• 0.75 cup apple juice
• 0.5 cup water
• 0.5 cup onion, diced
• 0.5 cup celery, diced
• salt and pepper, to taste

Directions:

To serve immediately, place pork in slow cooker.  Add remaining ingredients and cook on high for 4 hours or until pork is cooked through.

Freezing Directions:

Mix all ingredients in gallon size freezer bags.  To serve, thaw.  Cook in slow cooker on high for 4 hours or until pork is cooked through.

Turkey Corn Chowder

Corn and Turkey Chowder

Adapted from Buns in my oven

Ingredients

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted turkey
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

Instructions

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.),turkey , and green chiles. Cook over low heat until heated through, about 5 minutes.

Let cool and portion out in freezer safe containers (I like to use the screw top ziplock containers) Freeze up to 3 months.



On cooking day - thaw in fridge for 12+ hours. Reheat on stove top not in microwave. Since this is made with potatoes the microwave will make the dish taste grainy. The stove will not cause such texture issues. Enjoy with some Scallions and cheddar cheese on top.
  

Turkey Noodle Casserole

Turkey Noodle Casserole

1 Family Size Can (26 oz.) Campbells Cream of Chicken Soup
1 bag Extra wide Egg Noodles (16 oz.)
3/4 to 1 pound chopped leftover turkey
8 oz. peas & carrots (or other leftover veg)
26 oz Milk
Bread Crumbs
Parmesan Cheese, grated (optional)
Olive Oil

Prepare the egg noodles according to package directions, but undercook them slightly (say, 1 minute less than recommended).
 
While the egg noodles are cooking, in a large pot whisk together the condensed cream of chicken soup with a equivalent amount of milk. Heat over medium. When the soup is simmering add the chopped turkey, carrots and peas. Simmer for two minutes.

Drain the cooked egg noodles and mix into the soup. Stir well, but gently, to combine.

Remove soup from heat and portion out into freezer safe baking dishes (I used foil pans from the dollar store) and freeze for up to 3 months.



On cooking day - take out of freezer and thaw in fridge overnight. 

Bake for 15 - 20 minutes at 400 degrees. 

Add a mixture of equal parts bread crumbs and parmesan cheese.
Drizzle a light layer of olive oil over the bread crumb-cheese layer and place the pot, uncovered, under the broiler.

Broil until the topping begins to brown, depending on the strength of your broiler, anywhere from 1-7 minutes. Mine took 2 minutes.

Remove from oven and serve.

Cranberry Muffins

Morning-After Cranberry Sauce Muffins

Adapted from Serious Eats

Ingredients

1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg

Directions

Heat oven to 400°F. Line muffin tin with paper baking cups.

In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.

Fill muffin cups about three-quarters full

Bake 20 to 22 minutes or until golden brown

Portion out into freezer safe bag. Freeze for up to 3 months.

To enjoy - pull out of freezer and microwave for 1- 1 1/2 minutes.